Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 cups broccoli florets, cut small
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 medium zucchini, sliced into half-moons
  • 1 cup red onion, wedged
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 200°C (400°F). In a large mixing bowl, toss the cubed chicken breast with the smoked paprika, garlic powder, and 1 tablespoon of olive oil. Allow to sit for 15 minutes to dry-brine.
  2. While the chicken marinates, chop the broccoli, bell pepper, zucchini, and red onion. Place them in the mixing bowl.
  3. Add the remaining 2 tablespoons of olive oil, minced rosemary, sea salt, black pepper, and lemon zest to the vegetables and chicken. Toss thoroughly to coat.
  4. Line a large 18x13 inch rimmed baking sheet with parchment paper. Spread the mixture onto the pan in a single, sparse layer, ensuring no pieces are crowded to allow for proper roasting.
  5. Roast in the center of the oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have developed caramelized edges.
  6. Remove from the oven and divide evenly into four meal prep containers.