Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, cut into thick half-moons
  • 2 tbsp avocado oil
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet (13x18 inches) with parchment paper or a silicone mat.
  2. In a large mixing bowl, combine the cubed chicken, broccoli florets, sliced bell pepper, and zucchini half-moons.
  3. Drizzle the mixture with avocado oil and sprinkle with the parsley, dill, garlic powder, onion powder, sea salt, black pepper, and smoked paprika. Toss thoroughly to ensure all pieces are evenly coated.
  4. Spread the chicken and vegetables onto the prepared baking sheet in a single, even layer, ensuring no pieces overlap to allow for proper airflow.
  5. Roast for 18–22 minutes on the center rack. Flip the chicken and vegetables with a spatula at the 10-minute mark to ensure even browning and a crispy exterior.
  6. Remove from the oven once the chicken reaches an internal temperature of 165°F and the vegetables are caramelized at the edges.