Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp kosher salt
  • 2 cups broccoli florets
  • 2 medium zucchini, sliced into half-moons
  • 2 large bell peppers (red and yellow), chopped into 1-inch squares
  • 1 medium red onion, cut into wedges
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper

Instructions:

  1. Preheat your oven to 200°C (400°F) and line an extra-large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, and black pepper.
  3. Add the cubed chicken, broccoli, zucchini, bell peppers, and red onion to the bowl. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with kosher salt.
  4. Toss thoroughly until all ingredients are evenly coated. Let the mixture sit for 10 minutes to allow the osmotic brine effect to tenderize the chicken.
  5. Spread the mixture onto the prepared sheet pan in a single layer. Position broccoli on the outer edges and chicken toward the center for optimal thermal zoning.
  6. Roast for 20 minutes until the chicken is opaque and the vegetables show charred edges.
  7. Check that the internal temperature of the chicken has reached 74°C (165°F).
  8. Rest the tray for 5 minutes before portioning into containers to allow juices to redistribute.