Ingredients
Scale
- 1 lb Chicken breast or thighs, cut into 1-inch cubes
- 1 large head of Broccoli, cut into florets
- 2 medium Carrots, thinly sliced
- 2 tablespoons Vegetable or Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). While the oven warms up, cut the chicken into small, uniform bite-sized pieces so they cook quickly and evenly. Place the chicken cubes, broccoli florets, and sliced carrots into a large mixing bowl. Drizzle with oil and sprinkle all the spices over the top. Toss everything thoroughly with your hands or a large spoon until every piece is evenly coated in oil and seasoning.
- Line a large rimmed baking sheet with parchment paper or aluminum foil for even easier cleanup. Spread the chicken and vegetable mixture across the pan in a single, even layer. Ensure the pieces are not overlapping too much, as crowding the pan will cause the food to steam rather than roast. Place the tray in the center rack of the oven and roast for 15 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender-crisp.
- Carefully remove the sheet pan from the oven. Let the meal rest for two minutes to allow the juices in the chicken to redistribute. Serve the chicken and vegetables as is for a low-carb meal, or scoop them over a bed of steamed rice or quinoa for extra heartiness. If you have a lemon on hand, a quick squeeze of juice over the top adds a bright, fresh finish to the dish.
- Cook Time: 20 minutes