Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into thick wedges
  • 1 cup cherry tomatoes

Instructions:

  1. Preheat oven. Set your oven to 400°F. <small>Note: This high temp is vital for roasting instead of steaming.</small>
  2. Cut 1.5 lbs chicken breast into 1 inch cubes. <small>Note: Uniformity ensures even cooking.</small>
  3. Whisk marinade. Combine 1 tbsp olive oil, 2 tbsp lemon juice, 3 cloves minced garlic, 1 tsp oregano, 1 tsp paprika, and 1/2 tsp each of salt and pepper.
  4. Coat protein. Toss the chicken in half of the marinade until every piece is glossy and coated.
  5. Prep vegetables. Slice 2 bell peppers, 1 zucchini, and 1 red onion. <small>Note: Keep onion wedges thick so they don't vanish.</small>
  6. Combine all. Place veggies and chicken on the sheet pan, pouring the remaining marinade over the vegetables.
  7. Add tomatoes. Scatter 1 cup cherry tomatoes across the top.
  8. Roast away. Bake for 18 minutes until chicken is opaque and tomatoes begin to burst.
  9. Check doneness. Ensure chicken reaches an internal temperature of 165°F.
  10. Final touch. Garnish with fresh herbs or an extra squeeze of lemon until the aroma is bright and punchy.