Ingredients:

  • 1.5 lbs (680g) Boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
  • 2 cups (300g) Broccoli florets, bite-sized
  • 1 large (200g) Red bell pepper, seeded and chopped into 1-inch squares
  • 1 medium (200g) Zucchini, sliced into half-moons
  • 1/2 large (150g) Red onion, cut into wedges
  • 1 cup (150g) Cherry tomatoes, left whole
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 3 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper until emulsified.
  3. Add the chicken pieces, broccoli, red bell pepper, zucchini, red onion, and cherry tomatoes to the bowl. Toss thoroughly to ensure everything is evenly coated in the herb oil.
  4. Spread the mixture in a single layer onto the prepared baking sheet. Ensure the pan is not overcrowded so the ingredients roast rather than steam.
  5. Roast on the center rack for 18–20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred golden edges.
  6. Garnish with a fresh squeeze of lemon juice and fresh parsley if desired before serving.