Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon paprika (5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 2 cups broccoli florets (about 200g)
  • 2 cups baby carrots or sliced large carrots (about 200g)
  • 1 red bell pepper, sliced (about 150g)
  • 1 zucchini, sliced (about 150g)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • ½ teaspoon Italian seasoning or dried thyme (2.5 ml) (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. Combine garlic powder, paprika, oregano, salt, and pepper in a small bowl. Pat chicken breasts dry, then rub with olive oil and seasoning mixture.
  3. Toss vegetables with olive oil, salt, pepper, and Italian seasoning in a large bowl.
  4. Spread vegetables in a single layer on the prepared sheet pan. Nestle seasoned chicken breasts among the vegetables.
  5. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  6. For extra colour, broil for the last 2-3 minutes, watching carefully to prevent burning.
  7. Let rest for a few minutes before serving. Garnish with fresh parsley or a squeeze of lemon (optional).