Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 large red bell pepper, seeded and chopped into chunks
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup even easier.
- Step 2: Prepare the Ingredients: Chop your chicken breasts into uniform 1-inch pieces. Prepare all your vegetables by washing and cutting them into sizes that will cook at a similar rate. Place the chicken and vegetables into a large mixing bowl.
- Step 3: Season the Mixture: Drizzle the olive oil over the chicken and vegetables. Sprinkle the garlic powder, oregano, smoked paprika, onion powder, salt, and pepper over the top. Toss everything together until the chicken and veggies are evenly coated in oil and spices.
- Step 4: Arrange on the Pan: Spread the mixture out onto the prepared sheet pan in a single, even layer. Avoid overcrowding the pan; if the ingredients are too crowded, they will steam instead of roasting. Use two pans if necessary.
- Step 5: Roast to Perfection: Place the pan in the center rack of the oven and bake for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender and slightly charred at the edges.
- Step 6: Garnish and Serve: Remove the pan from the oven. Let it rest for a few minutes to allow the juices to redistribute in the chicken. Garnish with fresh parsley if desired and serve immediately.
- Cook Time: 40 minutes
- Diet: Gluten-Free, Low-Carb