# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Set the oven to 425°F and prepare a large sheet pan by lining it with parchment paper or lightly greasing it.
02 - In a large bowl, combine olive oil, minced garlic, dried Italian herbs, smoked paprika, kosher salt, and black pepper.
03 - Add the chicken pieces to the marinade and toss to ensure even coating.
04 - Mix grated Parmesan cheese into the coated chicken until fully incorporated.
05 - Place the chicken bites on one side of the prepared sheet pan in a single layer.
06 - Using the same bowl, toss the red and yellow bell peppers, zucchini, red onion, and broccoli with a drizzle of olive oil, salt, and pepper.
07 - Spread the vegetables evenly on the opposite side of the sheet pan from the chicken.
08 - Cook in the preheated oven for 20 to 25 minutes, stirring the vegetables halfway through. The chicken should reach an internal temperature of 165°F, and vegetables should be tender with golden edges.
09 - For additional browning, broil the dish for 2 to 3 minutes.
10 - Sprinkle extra Parmesan cheese and freshly chopped parsley over the chicken before serving.
