Sheet Pan Chicken & Veggies with Crispy Feta

Preheat the oven to 425 degrees Fahrenheit.

Line a large baking sheet with parchment paper. Slice the bell peppers into strips. Chop the baby potatoes into bite-sized pieces. Cut the chicken breasts into tender-sized strips. Place the bell peppers, potatoes, and chicken onto the prepared baking sheet.

Sprinkle the paprika, Italian seasoning, cumin, salt, and pepper evenly over everything on the pan. Drizzle olive oil over the top, then use your hands or a spatula to toss everything together until well coated. Spread it all out into an even layer and place in the oven to roast for 25 minutes.

While that cooks, slice the zucchini lengthwise into long, thin pieces.

After the sheet pan has roasted for about 15 minutes, remove it from the oven, give everything a quick flip or stir, and add the sliced zucchini. Return the pan to the oven for the remaining 10 minutes.

Cut the block of feta into four thick slabs. Pour some cornstarch into a shallow plate and press each piece of feta into the cornstarch, coating all sides.

Heat a nonstick skillet with a generous drizzle of olive oil over medium heat. Add the feta and cook until golden and crispy on each side, about four minutes per side.

Once the sheet pan is done roasting, remove it from the oven and top the chicken and vegetables with the crispy feta. Finish with a sprinkle of fresh parsley and serve warm.