Tender chicken bites tossed in garlic, Parmesan, and herbs, roasted alongside vibrant vegetables for an easy meal.
# 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 (60 g), 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 (180 g)
# Method:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, mix olive oil, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper.
03 - Add chicken pieces to the bowl and toss to fully coat with the marinade.
04 - Stir grated Parmesan into the chicken, ensuring all pieces are evenly coated.
05 - Spread the coated chicken bites on one side of the prepared sheet pan.
06 - Using the same bowl, toss red and yellow bell peppers, zucchini, red onion, and broccoli with a light drizzle of olive oil, salt, and pepper.
07 - Place the seasoned 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 an internal temperature of 165°F and vegetables are tender and golden at the edges.
09 - Broil for 2 to 3 minutes for additional browning if desired.
10 - Sprinkle extra Parmesan cheese and freshly chopped parsley over the chicken before serving.
