# Components:
→ 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 (about 60 g), plus additional 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 (approximately 180 g)
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, combine olive oil, minced garlic, dried Italian herbs, smoked paprika, salt, and black pepper.
03 - Add the chicken pieces to the marinade and toss until evenly coated.
04 - Incorporate grated Parmesan cheese into the chicken mixture and stir to fully coat the pieces.
05 - Place the coated chicken bites on one side of the prepared sheet pan in a single layer.
06 - Using the same bowl, toss the bell peppers, zucchini, red onion, and broccoli with a drizzle of olive oil, salt, and pepper.
07 - Spread the seasoned vegetables evenly on the opposite side of the sheet pan from the chicken.
08 - Roast in the preheated oven for 20 to 25 minutes, stirring the vegetables halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
09 - For extra browning, broil the pan for 2 to 3 minutes after roasting.
10 - Sprinkle additional Parmesan and freshly chopped parsley over the chicken before serving.
