Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup red bell pepper, chopped
  • 1 cup zucchini, sliced into half-moons
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper until emulsified.
  3. Add cubed chicken and all chopped vegetables to the bowl and fold gently until evenly coated in the marinade.
  4. Spread the mixture across the sheet pan in a single layer, leaving at least a half-inch of space between pieces to ensure roasting rather than steaming.
  5. Roast on the center rack for 18–22 minutes until chicken reaches an internal temperature of 165°F (74°C) and broccoli tips are charred.
  6. Remove from oven and let the pan rest for 3 minutes to allow juices to redistribute.
  7. Squeeze a fresh lemon wedge over the pan and garnish with fresh parsley before serving.