Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets, bite-sized
  • 2 cups sweet potatoes, peeled and cut into ½-inch cubes
  • 1 red bell pepper, diced into 1-inch pieces
  • 1 cup carrots, sliced into thin rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed chicken, sweet potatoes, carrots, broccoli, and bell peppers with the olive oil, garlic powder, dried oregano, smoked paprika, sea salt, and black pepper until evenly coated.
  3. Spread the mixture onto the prepared baking sheet in a single layer, ensuring pieces do not overlap to allow for proper air circulation and crisping.
  4. Roast in the center rack of the oven for 25–30 minutes, gently tossing the ingredients with a spatula at the 15-minute mark to ensure even browning.
  5. Remove from the oven once the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.