Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed chicken, broccoli florets, sliced bell peppers, and red onion wedges.
- Drizzle the chicken and veggies with olive oil. Sprinkle with garlic powder, oregano, paprika, salt, and pepper. Toss well until everything is evenly coated.
- Spread the mixture in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan to ensure proper roasting.
- Bake for 20-25 minutes, until the chicken is cooked through (165°F) and the vegetables are tender-crisp and lightly browned at the edges.
- Serve immediately, garnished with fresh parsley if desired.
Nutrition
Notes
Tip 1: Do not overcrowd the pan! Use two sheet pans if necessary to ensure the chicken and veggies roast instead of steam.
Tip 2: Cut all ingredients into uniform sizes for even cooking.
Tip 3: For extra flavor, add a squeeze of fresh lemon juice over the dish right before serving.
Tip 2: Cut all ingredients into uniform sizes for even cooking.
Tip 3: For extra flavor, add a squeeze of fresh lemon juice over the dish right before serving.
