Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
  • ¼ cup Extra Virgin Olive Oil
  • 6-8 cloves Garlic, minced
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Rosemary, lightly crushed
  • 1 tsp Dried Thyme
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 large heads Broccoli, cut into florets
  • 2 large Bell Peppers (any color), seeded and chopped
  • 1 large Red Onion, chopped into 1-inch pieces
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 large Lemon
  • ¼ cup Fresh Parsley, chopped
  • Cooked Quinoa, Brown Rice, or other grain of choice

Instructions:

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large bowl, combine cubed chicken with olive oil, minced garlic, oregano, rosemary, thyme, salt, and pepper. Toss to coat. Let marinate at room temperature for 15-20 minutes.
  3. In a separate large bowl, combine broccoli florets, bell peppers, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  4. Spread vegetables in a single, even layer on one baking sheet. Arrange marinated chicken in a single, even layer on the second baking sheet.
  5. Place both baking sheets in the preheated oven. Roast for 20-25 minutes, flipping the chicken and tossing the vegetables halfway through, until vegetables are tender-crisp and the chicken is cooked through (internal temperature of 165°F/74°C).
  6. Remove from oven. Squeeze lemon juice over chicken and vegetables. Sprinkle with fresh parsley.
  7. Layer cooked grain in bowls, top with garlic herb chicken and roasted vegetables. Serve immediately.