Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 large bell pepper (any color), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1/2 large red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley and lemon wedges for garnish
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 chunks to ensure even cooking. Chop the broccoli, bell pepper, zucchini, and red onion into bite-sized pieces that are roughly the same size as the chicken.
- Place the chicken and vegetables directly on the prepared sheet pan. Drizzle with olive oil and add the minced garlic, oregano, basil, paprika, salt, and pepper. Use your hands or large spoons to toss everything together until every piece is well-coated in oil and spices.
- Spread the chicken and vegetables out into a single layer across the pan. Make sure they are not overcrowded; if the pan is too full, the ingredients will steam instead of roast. Use two pans if necessary.
- Place the pan in the center rack of the oven and bake for 20 to 25 minutes. At the halfway point, use a spatula to toss the ingredients slightly. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- Remove the pan from the oven. Squeeze fresh lemon juice over the top and garnish with chopped fresh parsley before serving warm.
- Cook Time: 40 minutes
- Diet: Low-Carb, Gluten-Free