Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 large red bell pepper, diced
  • 1 cup zucchini, sliced into half-moons
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp unsalted butter, cubed
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (204°C). For extra crispiness, place the empty rimmed baking sheet in the oven while it preheats.
  2. In a large mixing bowl, combine the cubed chicken, broccoli, red bell pepper, and zucchini.
  3. Drizzle the mixture with olive oil and sprinkle with smoked paprika, dried oregano, salt, and black pepper. Toss until evenly coated.
  4. Spread the chicken and vegetables in a single layer onto the preheated baking sheet, ensuring they are not overcrowded.
  5. Roast for 13 minutes. Remove the pan briefly and scatter the cubed butter, minced garlic, and parsley over the top.
  6. Return to the oven for a final 2 minutes until the butter is melted and emulsified with the pan juices and the chicken is cooked through (165°F internal temperature).
  7. Drizzle with fresh lemon juice before serving to brighten the flavors.