In a small bowl, mix together chili powder, cumin, garlic salt, and paprika. Set aside.
Line a baking sheet with foil. Place chicken breasts and veggies on the pan, making sure they are evenly spaced and not overcrowded. Coat the chicken on both sides with the spice mixture. Sprinkle remaining spices on the veggies. Drizzle with olive oil.
Bake for 30-35 minutes, until internal temperature of the chicken reaches 165°F. Remove and serve while warm.
Notes
Store leftovers in the refrigerator for up to 3 days.