Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 head broccoli, cut into bite-sized florets
- 2 bell peppers (any color), chopped into chunks
- 1 red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Cut the chicken breasts into uniform 1-inch cubes. Chop the broccoli, bell peppers, red onion, and zucchini into similar-sized pieces so that everything cooks at an even rate.
- Place the cubed chicken and all the vegetables onto the prepared sheet pan. Drizzle with olive oil and sprinkle the garlic powder, oregano, paprika, salt, and pepper over the top. Use your hands or large spoons to toss everything until the chicken and veggies are thoroughly coated in oil and spices.
- Spread the mixture out into a single, even layer on the pan. Avoid overcrowding, as this will cause the vegetables to steam rather than roast. Place the pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly browned.
- Remove the pan from the oven and let it rest for a few minutes. Give everything a quick toss to redistribute any juices before serving.
- Cook Time: 40 minutes
- Diet: Gluten-Free, Low-Carb