Ingredients:

  • 1.5 lbs Chicken Breast, cut into 1-inch cubes
  • 1 can (15oz) Chickpeas, drained and patted dry
  • 2 Large Bell Peppers (Red and Yellow), chopped into 1-inch pieces
  • 1 Medium Red Onion, wedged
  • 1 cup Zucchini, sliced into half-moons
  • 1 cup Cherry Tomatoes, left whole
  • 3 tbsp Extra Virgin Olive Oil
  • Juice of 1 large Lemon
  • 4 cloves Garlic, minced
  • 1 tbsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Set your oven to 425°F (220°C). Slide an empty 13x18 inch rimmed sheet pan into the oven while it preheats to ensure a 'hot start' sear.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper until emulsified.
  3. Add the cubed chicken breast, chickpeas, bell peppers, red onion, zucchini, and cherry tomatoes to the bowl. Toss thoroughly until every piece is evenly coated in the marinade.
  4. Carefully remove the hot pan from the oven. Spread the mixture across the pan in a single, even layer, ensuring no crowding to promote roasting instead of steaming.
  5. Roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are blistered and tender-crisp.