1: Preheat the oven and prepare a baking tray.
2: Chop zucchini, squash, sweet potatoes, and broccoli.
3: Toss the vegetables with avocado oil and nutritional yeast.
4: Spread the vegetables on the baking tray.
5: Season the chicken with avocado oil, cantanzaro blend, and pink sea salt.
6: Place chicken on the baking tray with the vegetables.
7: Roast in the oven until vegetables are tender and chicken is cooked through.
8: Serve the chicken with the roasted vegetables and enjoy.
