Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb (450g) baby Yukon Gold potatoes, quartered
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cups (150g) broccoli florets, bite-sized
  • 2 medium bell peppers (red and yellow), sliced into thick strips
  • 1 small red onion, cut into wedges
  • 1 cup (150g) zucchini, sliced into thick half-moons
  • 3 cloves garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (2.5g) smoked paprika
  • 1 tsp (6g) sea salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line an extra-large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed chicken and quartered potatoes with 1 tablespoon of olive oil and half of the seasoning blend (garlic, oregano, thyme, paprika, salt, and pepper).
  3. Spread the chicken and potatoes across the prepared baking sheet in a single layer, ensuring they are not crowded.
  4. Add the broccoli, bell peppers, red onion, and zucchini to the same mixing bowl. Toss with the remaining 1 tablespoon of olive oil and the rest of the seasoning blend.
  5. Distribute the seasoned vegetables around the chicken and potatoes on the sheet pan, maintaining a single layer for even roasting.
  6. Roast in the center of the oven for 15 minutes, then give the pan a good toss.
  7. Roast for another 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
  8. Drizzle 1 tbsp (15ml) fresh lemon juice over the hot pan and toss one last time.
  9. Remove from the oven and divide evenly into four airtight meal prep containers.