Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch uniform cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby potatoes, quartered
  • 2 medium carrots, sliced into 1/2 inch rounds
  • 1 tbsp olive oil
  • 1/2 tsp dried rosemary
  • 3 cups broccoli florets
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the quartered baby potatoes and sliced carrots with 1 tbsp olive oil and dried rosemary.
  3. Using the same bowl, toss the chicken breast cubes with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  4. Spread the seasoned potatoes and carrots across one half of the sheet pan and roast for 15 minutes until slightly softened.
  5. Remove the pan from the oven and move the roasted root vegetables to the sides to create space in the center.
  6. Add the seasoned chicken cubes, broccoli florets, and chopped red bell pepper to the center of the pan, tossing the vegetables in 1 tbsp olive oil.
  7. Roast for an additional 15 to 20 minutes until the chicken is opaque throughout and the broccoli is tender.
  8. Sprinkle the grated Parmesan cheese over the chicken and vegetables immediately before serving.