In a large skillet, heat the olive oil over medium-high heat. Add the leek and sauté for 3 minutes. Add the chicken and cook for 5 minutes, stirring occasionally to ensure the chicken cooks evenly on all sides.

Add the broccoli, bell peppers, and zucchini, and season with sea salt to taste. Stir to combine, reduce the heat to medium, and cook for 15 minutes, stirring every 2 to 3 minutes, or until the vegetables are tender and the chicken is no longer pink.

Scatter the almonds over the top. Garnish with fresh parsley.