Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cups broccoli florets
- 2 bell peppers (red and yellow), cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 4 cloves garlic, minced
- 2 lemons (1 juiced, 1 sliced)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Method
Prep the pan.
- Preheat your oven to 425°F and line a large sheet pan with parchment paper. Trust us, this makes cleanup even easier.
Season the vegetables
- In a large bowl, toss the broccoli, bell peppers, and onion with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread them out on the sheet pan, leaving space for the chicken.
Add the chicken
- Pat the chicken breasts dry and place them on the pan among the vegetables. Rub the remaining tablespoon of olive oil, garlic, oregano, and paprika over the chicken.
Add the lemon
- Squeeze the lemon juice over everything and tuck the lemon slices around the pan.
Roast until golden
- Roast for 25-30 minutes, until the chicken reaches 165°F internally and the vegetables are tender with crispy edges.
Rest and serve
- Let rest for 5 minutes, garnish with fresh parsley if you're feeling fancy, and serve. The leftovers (if there are any) make excellent lunch bowls the next day.
Notes
Helpful Tips
- Cut vegetables evenly so they roast at the same pace and get those golden edges instead of steaming.
- For extra browning, switch the oven to broil for the last 2–3 minutes — just keep an eye on it.
- Swap the veggies based on what you have: cauliflower, green beans, or carrots all work well here.
- Meal prep friendly: Store leftovers in airtight containers for up to 4 days. They reheat well and make great lunch bowls.
- Make it heartier by serving over quinoa, rice, or farro, or with a side of crusty bread.
- Prefer thighs? Boneless, skinless chicken thighs work beautifully and stay extra juicy — just add 5 minutes to cook time if needed.