Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the olive oil, crushed garlic, dried parsley (or chive or basil), dried cilantro, chili flakes, grated ginger (if using), lime juice, salt, and pepper until combined.
Add the cut chicken pieces to the bowl with the marinade and toss to coat.
Place the chicken and all the prepared vegetables (broccoli, zucchini, onion, bell pepper, and grape tomatoes) on the sheet pan in a single layer.
Drizzle any remaining marinade over the chicken and vegetables, then use your hands or a spatula to combine and evenly coat everything.
Roast in the preheated oven for 20–22 minutes, or until the chicken is cooked through and the vegetables are tender; juices should run clear from the chicken.
Serve immediately with rice or quinoa, or let cool to room temperature and divide into 6 meal-prep containers.
