Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large bell peppers (any color), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 head of broccoli, cut into bite-sized florets
- 1 small 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 (optional)
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. Lightly grease the foil with a bit of oil or non-stick spray.
- Cut the chicken breasts into uniform 1-inch pieces to ensure they cook evenly. Chop the bell peppers, zucchini, broccoli, and red onion. Try to keep the vegetable pieces relatively similar in size so they roast at the same rate.
- Place the chicken and all the vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle the garlic powder, oregano, paprika, salt, and pepper over the top. Toss everything thoroughly until the chicken and veggies are well-coated in the oil and spices.
- Spread the mixture out onto the prepared baking sheet in a single, even layer. Avoid overcrowding the pan; if the ingredients are piled on top of each other, they will steam instead of roast. Use two pans if necessary.
- Place the pan in the center of the preheated oven. Bake for 18 to 22 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly charred at the edges.
- Remove the pan from the oven. Garnish with fresh parsley if desired and serve immediately while hot.
- Cook Time: 35 minutes
- Diet: Gluten-Free, Low-Carb