Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 large bell pepper, sliced into strips
  • 1 cup zucchini, halved and sliced into half-moons
  • 1 cup cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 fresh lemon, halved

Instructions:

  1. Preheat your oven to 400°F (200°C) and use a large 18x13 inch rimmed baking sheet. Do not use parchment paper.
  2. In a large mixing bowl, combine the chicken strips, broccoli, bell pepper, and zucchini.
  3. Drizzle the olive oil over the chicken and vegetables. Sprinkle with garlic powder, dried oregano, smoked paprika, salt, and pepper.
  4. Toss the ingredients thoroughly until every piece is glossy and evenly coated with oil and spices.
  5. Spread the mixture onto the baking sheet in a single layer, ensuring there is space between ingredients to allow for air circulation and roasting.
  6. Place the lemon halves cut side down on the pan to caramelize their natural sugars.
  7. Roast for 10 minutes, then add the 1 cup of cherry tomatoes and flip the chicken strips.
  8. Cook for another 10 minutes until the chicken is opaque and the tomatoes begin to shatter.
  9. Remove from the oven and squeeze the roasted lemon halves over the pan before serving.