Ingredients
Protein: 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
The Spice: 1.5 tbsp Scarlet Rush (Medium Hot)
Produce: 1 cup broccoli florets, 1 bell pepper (chopped), 1 zucchini (sliced), 1 cup cherry tomatoes
Pantry: 3 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Finishing Touches: 1/4 cup freshly grated Parmesan cheese
Step-by-Step Instructions
1. Prep the Oven
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent the Parmesan from sticking.
2. Seasoning Toss
In a large bowl (or right on the pan), combine the chicken cubes and all the vegetables. Drizzle with the olive oil.
3. The Scarlet Rush
Sprinkle the Scarlet Rush, garlic powder, salt, and pepper over the mixture. Toss thoroughly with your hands or tongs until every piece of chicken and veggie is coated in that signature red spice.
4. Spread it Out
Spread the mixture into a single layer on the baking sheet. If the pan is too crowded, use two sheets — crowding leads to steaming instead of roasting!
5. The Roast
Bake for 20–25 minutes. At the halfway mark, give the pan a quick shake to ensure even browning.
6. The Melty Finish
Remove from the oven once the chicken is cooked through (165°F). Immediately sprinkle the grated Parmesan cheese over the hot chicken and veggies so it melts into the spices.
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