Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups Broccoli florets, bite-sized
- 1 Large zucchini, sliced into half-moons
- 1 Red bell pepper, chopped into chunks
- 3 tbsp Extra virgin olive oil or avocado oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1/2 tsp Dried oregano
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- Optional: Lemon wedges and fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. Wash all your vegetables thoroughly. Chop the chicken into even cubes to ensure they cook at the same rate. Slice the zucchini, chop the bell pepper, and break the broccoli into small florets.
- Place the cubed chicken and all the chopped vegetables into a large mixing bowl. Drizzle the olive oil over the top. In a small ramekin, mix the garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Sprinkle the seasoning mix over the chicken and veggies. Toss everything together with your hands or large spoons until every piece is evenly coated in oil and spices.
- Spread the mixture in a single layer across the prepared baking sheet. Ensure the pieces are not overcrowded; use two pans if necessary to allow the air to circulate for better browning. Place the tray in the center rack of the oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with slightly charred edges.
- Remove the pan from the oven and let it cool for about 5 to 10 minutes. Divide the mixture evenly into four airtight meal prep containers. If you prefer, add a fresh lemon wedge to each container for a burst of acidity right before eating. Seal the containers and store them in the refrigerator for up to four days.
- Cook Time: 40 minutes