Sheet Pan Chicken & Little Potatoes

    1 1/2         pounds Little Potatoes
    2         cups broccoli florets
    1         bell pepper
    1         red onion
    2         tablespoons olive oil, divided
    2-3         teaspoons of your favorite seasoning blend
    4         boneless, skinless chicken breasts
        fresh parsley or cilantro (optional)
        lemon wedges (optional)

    Preheat oven to 400 F and line baking sheet with parchment paper or foil.
    Slice Little Potatoes in half. Slice broccoli florets, bell pepper and onion into bite-sized pieces.
    In mixing bowl, toss veggies with 1 tablespoon olive oil and 1-1 1/2 teaspoons seasoning.
    Spread veggies evenly on baking sheet.
In same bowl, add chicken, remaining seasoning and remaining olive oil. Toss to combine then place chicken between veggies in single layer.
    Roast 30-35 minutes, or until chicken is cooked through to internal temperature of 165 F and potatoes are tender. Flip veggies and chicken halfway through cooking to ensure even browning.
    Let chicken rest 2-3 minutes. Divide Little Potatoes, veggies and chicken into bowls. Garnish with fresh parsley or cilantro and squeeze of lemon juice, if desired.