# 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
# How To Make It:
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, garlic, Italian herbs, smoked paprika, salt, and pepper.
03 - Add chicken pieces to the marinade and toss to coat evenly.
04 - Incorporate Parmesan cheese into the chicken and mix until pieces are well coated.
05 - Place coated chicken bites on one side of the prepared sheet pan.
06 - In the same bowl, toss vegetables with a drizzle of olive oil, a pinch of salt, and pepper.
07 - Spread vegetables evenly on the opposite side of the sheet pan from the chicken.
08 - Roast for 20 to 25 minutes, stirring halfway through, until chicken reaches 165°F internally and vegetables are tender with golden edges.
09 - For additional browning, broil for 2 to 3 minutes.
10 - Sprinkle extra Parmesan cheese and fresh chopped parsley over the chicken before serving.
