Preheat your oven to 425°F (220°C).
Wash and chop your vegetables. Slice the bell peppers into strips, chop the red onion into wedges, slice the zucchini, and break the broccoli into florets. Cut the chicken breasts into bite-sized pieces.
In a large mixing bowl, combine the chicken, bell peppers, red onion, zucchini, and broccoli. Add the crushed garlic, olive oil, and ranch seasoning. Toss until well coated.
Spread the mixture evenly on a sheet pan, ensuring not to overcrowd.
Roast in the oven for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let cool for a minute. Serve hot and enjoy!
