Ingredients
Scale
- 2 medium chicken breasts (approx. 10 oz total)
- 2 cups frozen broccoli florets
- 1 large carrot, sliced into rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 fresh lemon (for juicing)
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats up, pat the chicken breasts dry with a paper towel to ensure they brown nicely. Cut the chicken into bite-sized cubes for faster cooking. Place the chicken pieces, frozen broccoli, and sliced carrots into a large mixing bowl. Drizzle the olive oil over the mixture and sprinkle in the garlic powder, oregano, smoked paprika, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated in the oil and spices.
- Line a large baking sheet with parchment paper or lightly grease it with cooking spray. Spread the chicken and vegetable mixture across the pan in a single layer. Make sure the pieces are not overcrowded; this allows the heat to circulate and prevents the vegetables from steaming. Place the sheet pan in the center rack of the oven. Roast for 18 to 20 minutes. At the halfway mark, use a spatula to toss the ingredients so they cook evenly on all sides. Check that the chicken has reached an internal temperature of 165°F.
- Remove the pan from the oven and let it rest for two minutes. This resting period allows the juices in the chicken to redistribute, making it more tender. Squeeze the fresh lemon juice over the entire pan to brighten the flavors. Divide the mixture into two bowls. If you have extra calories in your budget, you can serve this over a small bed of cauliflower rice or leafy greens. Enjoy your delicious, high-protein meal immediately while it is hot and fresh.
- Cook Time: 30 minutes