Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large bell pepper, chopped into chunks
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for even easier cleanup. This prevents the vegetables from sticking and helps with even browning.
- In a large mixing bowl, combine the cubed chicken, broccoli, bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle the garlic powder, oregano, paprika, salt, and pepper over the top. Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.
- Spread the mixture out onto the prepared baking sheet in a single layer. It is important not to overcrowd the pan; if the ingredients are piled on top of each other, they will steam instead of roast. Use two pans if necessary to ensure everything has space.
- Place the sheet pan in the center rack of the oven. Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges. You can toss the ingredients halfway through the cooking time for more even browning.
- Remove the pan from the oven and let it rest for a few minutes. Garnish with fresh parsley or a squeeze of lemon juice if desired. Serve immediately while hot.
- Cook Time: 40 minutes
- Diet: low-carb, keto, and gluten-free