Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), chopped into bite-sized pieces
- 1 medium zucchini, sliced into half-moons
- 1/2 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the liner with non-stick cooking spray.
- Cut the chicken breasts into uniform 1-inch cubes so they cook evenly. Chop the broccoli, bell peppers, zucchini, and red onion into bite-sized pieces, ensuring they are roughly the same size as the chicken.
- Place the chicken and all the vegetables directly onto the prepared sheet pan. Drizzle with olive oil. Sprinkle the salt, pepper, garlic powder, onion powder, oregano, and smoked paprika over the top. Use your hands or large spoons to toss everything until thoroughly coated in oil and spices. Spread them out in a single layer.
- Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred at the edges. For extra browning, you can broil on high for the last 2 minutes.
- Remove the pan from the oven. Squeeze fresh lemon juice over the top and garnish with chopped parsley if desired. Serve immediately while hot.
- Cook Time: 40 minutes
- Diet: Gluten-free, Low-Carb