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In a 3-quart saucepan, cook broccoli and carrots in boiling salted water for about 3 minutes or until crisp-tender. Drain vegetables and place in a bowl of ice water to stop cooking. When cool, drain and set aside.
In an extra-large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in the hot oil for 10 to 12 minutes or until no longer pink (170°F), turning occasionally. Remove from the pan.
Reduce heat to medium-low. Add onion to hot pan; sprinkle with additional salt and pepper. Cook and stir for 2 minutes. Increase heat to medium-high. Add beans, broth, lemon zest, vegetables and chicken. Cook and stir about 1 minute or until heated through.