Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups broccoli florets
  • 1 large red bell pepper, de-seeded and chopped
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken pieces with paper towels until completely dry.
  3. Toss chicken with smoked paprika, salt, and pepper in a small bowl.
  4. Whisk the melted butter, olive oil, minced garlic, lemon juice, zest, Italian seasoning, and red pepper flakes in a bowl.
  5. Place broccoli, bell pepper, zucchini, and cherry tomatoes in a large bowl and drizzle with half of the butter mixture. Toss to coat.
  6. Spread the vegetables onto the sheet pan, leaving spaces for the chicken.
  7. Place the seasoned chicken pieces in the gaps among the vegetables.
  8. Drizzle the remaining garlic butter over the chicken pieces.
  9. Bake for 18 to 20 minutes until chicken is opaque and veggies are charred, and the chicken reaches an internal temperature of 165°F.
  10. Let the pan sit for 3 minutes until the juices settle back into the meat.