# Ingredient List:
→ Chicken
01 - 1.5 pounds 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 serving
→ 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
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, mix olive oil, minced garlic, dried Italian herbs, smoked paprika, kosher salt, and black pepper.
03 - Add chicken pieces to the bowl and toss to coat evenly. Stir in grated Parmesan cheese until chicken is fully coated.
04 - Place the coated chicken bites on one side of the prepared sheet pan.
05 - Using the same bowl, toss vegetables with a drizzle of olive oil, pinch of salt, and pepper. Spread vegetables evenly on the other side of the sheet pan.
06 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Broil for 2 to 3 minutes for additional browning, if desired.
08 - Sprinkle extra Parmesan cheese and freshly chopped parsley over the chicken before serving.
