Tender chicken bites tossed with garlic, Parmesan, and herbs, roasted with colorful vegetables.
# What you'll need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Marinade and 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 60 grams), 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 (approximately 180 grams)
14 - Olive oil for tossing vegetables
15 - Pinch of salt and pepper for seasoning vegetables
# Method:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together olive oil, minced garlic, dried Italian herbs, smoked paprika, kosher salt, and black pepper.
03 - Add chicken pieces to the marinade and toss thoroughly to coat. Incorporate Parmesan cheese and mix until chicken is evenly covered.
04 - Place the coated chicken bites on one side of the prepared sheet pan in a single layer.
05 - Using the same mixing bowl, toss the bell peppers, zucchini, red onion, and broccoli florets with a drizzle of olive oil along with a pinch of salt and pepper.
06 - Spread the seasoned vegetables evenly on the opposite side of the sheet pan from the chicken.
07 - Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring the vegetables and turning chicken halfway through until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
08 - For additional browning, broil the pan for 2 to 3 minutes, watching carefully to avoid burning.
09 - Sprinkle extra grated Parmesan and freshly chopped parsley over the chicken before serving.
