Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets, bite-sized
  • 2 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, whole
  • 1 medium red onion, cut into chunky petals
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper until emulsified.
  3. Add the cubed chicken and all vegetables to the bowl, tossing thoroughly until every piece is coated in the zesty marinade.
  4. Line a large rimmed baking sheet with parchment paper.
  5. Spread the chicken and veggie mixture in a single layer, ensuring no pieces overlap to allow hot air to circulate.
  6. Roast for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli tips are slightly charred.
  7. Remove from the oven and immediately squeeze a fresh wedge of lemon over the hot pan. Garnish with fresh chopped parsley or parmesan cheese if desired.