Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp avocado oil
  • 1 large sweet potato, peeled and cubed
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced into thick strips
  • 1 medium zucchini, sliced into half-moons
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and place the rack in the middle position.
  2. Pat the 1.5 lbs of chicken breast dry with paper towels and cube into 1 inch pieces.
  3. Peel and cube the sweet potato, cut the broccoli into florets, slice the zucchini into half moons, and strip the bell pepper.
  4. In a large bowl, toss the chicken and all vegetables with 1 tbsp avocado oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
  5. Spread the mixture onto a parchment lined sheet pan in a single layer.
  6. Place the pan in the oven and roast for 15 minutes.
  7. Use a spatula to toss the ingredients and rotate the pan 180 degrees.
  8. Roast for another 10 minutes until the chicken is golden and the broccoli tips are charred.
  9. Insert a thermometer into a few pieces of chicken to ensure they have reached 165°F.
  10. Let the pan sit for 5 minutes before dividing into meal prep containers.