Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 2 cups broccoli florets
- 2 large bell peppers (any color), sliced into strips
- 1 medium red onion, cut into wedges
- 1 cup zucchini, sliced into half-moons
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray it with non-stick cooking spray.
- Cut the chicken breasts into uniform 1-inch pieces to ensure even cooking. Chop the broccoli, peppers, onion, and zucchini into similar bite-sized pieces so everything finishes roasting at the same time.
- Place the chicken and all the vegetables directly onto the prepared sheet pan. Drizzle with olive oil and sprinkle the garlic powder, dried oregano, smoked paprika, salt, and pepper over the top. Use your hands or large tongs to toss everything together until the chicken and veggies are well-coated with oil and spices.
- Spread the mixture out in a single, even layer across the pan. Avoid overcrowding; if the pan is too full, the vegetables will steam instead of roast. Use two pans if necessary.
- Place the pan in the preheated oven and bake for 20 to 25 minutes. Toss the ingredients halfway through the cooking time. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred on the edges.
- Remove the pan from the oven. Garnish with fresh parsley if desired and squeeze fresh lemon juice over the top to brighten the flavors before serving.
- Cook Time: 40 minutes
- Diet: Low-Carb