Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 2 cups broccoli florets, fresh or frozen
  • 1 large red bell pepper, sliced into strips
  • 1 cup cherry tomatoes, kept whole
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano or Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup feta cheese crumbles
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or a silicone mat for zero-scrub cleanup.
  2. Place the chicken strips, broccoli florets, bell pepper strips, and cherry tomatoes directly onto the prepared sheet pan.
  3. Drizzle the ingredients with extra virgin olive oil and sprinkle evenly with oregano, garlic powder, smoked paprika, salt, and pepper. Toss with your hands until everything is well-coated.
  4. Spread the mixture into a single, even layer to ensure roasting rather than steaming. Bake in the center rack for 20 minutes until the chicken reaches an internal temperature of 165°F and broccoli edges are charred.
  5. Remove from the oven, immediately squeeze fresh lemon juice over the hot chicken and vegetables, and top with feta cheese crumbles before serving.