# What You'll Need:
→ 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 (approximately 2.8 ounces), 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
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, minced garlic, Italian herbs, smoked paprika, kosher salt, and black pepper.
03 - Add chicken pieces to the marinade and toss until coated evenly.
04 - Incorporate grated Parmesan cheese into the chicken mixture and mix until thoroughly blended.
05 - Place the coated chicken bites on one side of the prepared sheet pan in a single layer.
06 - Using the same bowl, toss red and yellow bell peppers, zucchini, red onion, and broccoli florets with a drizzle of olive oil, a pinch of salt, and black pepper.
07 - Spread the seasoned vegetables evenly on the opposite side of the sheet pan from the chicken.
08 - Roast for 20 to 25 minutes, stirring vegetables halfway through cooking, until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
09 - For added browning, broil for 2 to 3 minutes until chicken and vegetables are lightly crisped.
10 - Sprinkle additional Parmesan cheese and chopped fresh parsley over the chicken before serving.
