Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into 1-inch cubes
- 4 cups broccoli florets
- 2 large bell peppers (red and green), sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. While the oven heats up, chop your chicken into uniform bite-sized pieces. Cut the broccoli into small florets and slice the bell peppers into thin strips. Place the chicken and vegetables into a large mixing bowl.
- In a small jar, whisk together the olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Pour the dressing over the chicken and vegetables. Toss everything thoroughly with your hands or tongs to ensure every piece is evenly coated. Spread the mixture in a single layer on your prepared baking sheet. Place the tray in the oven and roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are slightly charred.
- Remove the tray from the oven and sprinkle with grated Parmesan cheese and a squeeze of fresh lemon juice while still hot. Let the meal cool for about 10 minutes. Divide the mixture evenly into four airtight meal prep containers. Store in the refrigerator for up to four days. When ready to eat, microwave for 90 seconds or enjoy it cold over a bed of fresh spinach.
- Cook Time: 35 minutes