Tender chicken bites with garlic, Parmesan, herbs, and roasted vegetables for an easy and flavorful one-pan meal.
# What You 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, 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:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
02 - Combine olive oil, minced garlic, dried Italian herbs, smoked paprika, kosher salt, and black pepper in a large bowl. Add chicken pieces and toss to coat thoroughly.
03 - Incorporate grated Parmesan cheese into the chicken mixture, ensuring each piece is evenly coated.
04 - Place the coated chicken bites on one side of the prepared sheet pan in a single layer.
05 - Using the same bowl, toss all vegetables with a drizzle of olive oil, a pinch of salt, and black pepper, then spread them evenly on the opposite side of the sheet pan.
06 - Roast the chicken and vegetables for 20 to 25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.
07 - For additional browning, broil the sheet pan for 2 to 3 minutes at the end of cooking.
08 - Sprinkle extra grated Parmesan cheese and freshly chopped parsley over the chicken before serving.
