Preheat oven to 400 °F (200 °C). Slide an empty sheet pan onto the middle rack to warm.

In a large bowl, toss halved potatoes with 1 Tbsp olive oil, half the garlic powder, paprika, Italian seasoning, salt, and pepper.

Carefully spread potatoes on the hot sheet pan. Roast 20‑25 minutes until golden.

Coat chicken with 1 Tbsp olive oil, remaining garlic powder, chili powder (if using), salt, and pepper. In the same bowl, toss broccoli with the last tablespoon of olive oil, minced garlic, and a pinch of salt.

Push potatoes to one side. Lay chicken strips on the cleared half and scatter broccoli around them.

Return pan to oven for 15 minutes, flipping chicken once. Chicken is done at 165 °F; potatoes should be fork‑tender; broccoli lightly charred.

Drizzle fresh lemon juice over everything, sprinkle parsley, and divide into four bowls. Enjoy hot or cool for meal‑prep.