Sheet-Pan Chicken and Veggies

Ingredients

• 1½ lb chicken breast
• 4 cup broccoli florets
• 2 bell peppers
• 1 red onion
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 4 lemon wedges (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Cut chicken into 1-inch pieces. Chop broccoli into florets, bell peppers into strips, and red onion into wedges.
3. In a large bowl, combine chicken and vegetables. Drizzle with olive oil, then sprinkle with garlic powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
4. Spread the chicken and vegetables in a single layer on the prepared sheet pan.
5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
6. Serve immediately, optionally with lemon wedges for squeezing.