Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
4 cups broccoli florets, fresh, cut into bite-sized pieces
2 large bell peppers, any color, roughly chopped
1 large red onion, peeled and cut into thick wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika, smoked or sweet
¾ teaspoon salt, or to taste
½ teaspoon black pepper, freshly ground
2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Pat chicken dry and cut into 1-inch cubes.
3. Wash and chop vegetables: broccoli into florets, bell peppers into 1-inch pieces, red onion into wedges.
4. In a large bowl, combine chicken, vegetables, olive oil, garlic powder, onion powder, oregano, thyme, paprika, salt, and black pepper. Toss to coat evenly.
5. Spread mixture in a single layer on the prepared baking sheet, avoiding overcrowding.
6. Roast for 25-30 minutes, stirring halfway through, until chicken reaches 165°F (74°C) and vegetables are tender-crisp.
7. Garnish with fresh parsley if desired and serve immediately.
Notes
Avoid overcrowding the pan for crisp results; use two pans if needed.
Cut ingredients to similar sizes for even cooking.
Line pan with parchment paper for easy cleanup.
Substitute vegetables or protein as desired (e.g., cauliflower, chicken thighs, tofu).
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in oven at 350°F (175°C) for best texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg