Ingredients:

  • 1.5 lbs chicken breast, diced into 1-inch cubes
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped
  • 1 medium zucchini, sliced into thick half-moons
  • 1 cup red onion, wedged
  • 0.5 cup Kalamata olives
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp red chili flakes

Instructions:

  1. Preheat oven. Set your oven to 200°C (400°F). Note: A fully preheated oven is vital for that immediate sizzle.
  2. Dice the 1.5 lbs chicken breast into uniform 1 inch (2.5 cm) cubes.
  3. Pat the chicken and all vegetables dry with a clean paper towel. Note: This prevents steaming and encourages the Maillard reaction.
  4. Cut the broccoli, bell pepper, zucchini, and red onion into sizes similar to the chicken.
  5. In a small bowl, combine the oregano, garlic powder, smoked paprika, salt, pepper, and chili flakes.
  6. Place chicken and vegetables in a large bowl, drizzle with 2 tbsp avocado oil, and sprinkle with the spice mix.
  7. Fold in the 0.5 cup Kalamata olives. Wait until they are coated in the spice infused oil.
  8. Spread the mixture onto the baking sheet in a single, even layer. Note: Do not crowd the pieces; they need space for air to circulate.
  9. Bake for 25 minutes until the chicken is opaque and the vegetables are charred at the edges.
  10. Let the tray sit for 5 minutes until the juices in the chicken redistribute.