# List of ingredients:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Marinade & Coating
02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 teaspoon dried Italian herbs
05 - 1 teaspoon smoked paprika
06 - 3/4 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 2/3 cup grated Parmesan cheese, plus extra for garnish
→ Vegetables
09 - 1 medium red bell pepper, cut into 1-inch chunks
10 - 1 medium yellow bell pepper, cut into 1-inch chunks
11 - 1 medium zucchini, sliced into 1/2-inch rounds
12 - 1 small red onion, cut into wedges
13 - 2 cups broccoli florets
# How to make it:
01 - Preheat the oven to 425°F and prepare a large sheet pan by lining with parchment paper or greasing lightly.
02 - In a large bowl, mix olive oil, minced garlic, dried Italian herbs, smoked paprika, kosher salt, and black pepper, then add chicken pieces and toss to coat evenly.
03 - Add grated Parmesan cheese to the chicken and toss until all pieces are evenly coated.
04 - Place the coated chicken bites on one side of the prepared sheet pan in a single layer.
05 - Using the same bowl, toss the red and yellow bell peppers, zucchini, red onion, and broccoli florets with a drizzle of olive oil, pinch of salt, and black pepper.
06 - Spread the seasoned vegetables evenly on the opposite side of the sheet pan from the chicken.
07 - Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
08 - For additional browning, broil for 2 to 3 minutes, watching closely to prevent burning.
09 - Sprinkle extra Parmesan cheese and freshly chopped parsley over the chicken before serving.
