Savory chicken bites with garlic, Parmesan, and herbs, roasted alongside vibrant vegetables for a wholesome dinner.
# 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 (approximately 2.1 ounces), 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 6.3 ounces)
# Steps to follow:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, blend olive oil, minced garlic, dried Italian herbs, smoked paprika, kosher salt, and black pepper. Add the chicken pieces and toss thoroughly to coat evenly.
03 - Add grated Parmesan cheese to the chicken mixture and combine until the chicken is thoroughly coated.
04 - Spread the coated chicken bites evenly on one side of the prepared sheet pan.
05 - Using the same bowl, toss the red and yellow bell peppers, zucchini slices, red onion wedges, and broccoli florets with a light drizzle of olive oil, a pinch of salt, and black pepper. Arrange vegetables on the opposite side of the sheet pan.
06 - Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring the vegetables halfway through. Cook until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.
07 - For additional browning, broil the dish for 2 to 3 minutes at the end of roasting.
08 - Sprinkle extra Parmesan cheese and freshly chopped parsley over the chicken before serving.
