Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to shimmer lightly, indicating it’s hot enough for cooking.

Add the sliced pre-cooked chicken sausage to the skillet, spreading it out evenly. Sauté for about 4-5 minutes, turning occasionally, until the sausage is golden brown and slightly crispy on the edges.

Next, stir in the sliced red and yellow bell peppers, zucchini, and red onion to the pan. Sprinkle garlic powder, Italian seasoning, salt, and pepper over the mixture. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender yet still retain a bit of crispness.

Now, fold in the halved cherry tomatoes and continue cooking for an additional 2-3 minutes. This step is crucial for infusing the dish with juiciness.

Once the tomatoes have softened, remove the skillet from heat and consider garnishing with chopped fresh parsley before serving.