Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups broccoli florets
  • 1 large red bell pepper, deseeded and sliced
  • 1 medium zucchini, sliced into half-moons
  • 0.5 large red onion, cut into thick wedges
  • 1 whole lemon, halved

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chicken strips, broccoli, bell pepper, zucchini, and red onion. Add the olive oil, smoked paprika, dried oregano, garlic powder, sea salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.
  3. Line a large rimmed baking sheet with parchment paper or a silicone mat. Spread the chicken and vegetable mixture across the pan in a single layer, ensuring pieces are not overcrowded to prevent steaming.
  4. Slide the tray into the oven and roast for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
  5. Remove from the oven and squeeze the fresh lemon juice over the hot chicken and vegetables before serving.