Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the diced russet potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a parchment-lined baking sheet.

Place the baking sheet in the preheated oven and roast the potatoes for about 20-25 minutes, stirring halfway through.

While the potatoes roast, heat a skillet over medium-high heat and add the remaining olive oil. Add the chicken breasts, sautéing for 6-8 minutes until golden brown and cooked through.

Stir in the broccoli florets and red bell pepper to the skillet with the chicken and cook for another 3-4 minutes.

Once the potatoes have finished roasting, add them to the skillet with the chicken and vegetables. Toss everything together.

Sprinkle the shredded cheddar cheese over the mixture in the skillet and cover to melt the cheese.

Divide the mixture into bowls and garnish with chopped parsley. Serve immediately.