Sheet Pan Chicken and Broccoli with Bell Peppers

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 bell peppers, seeded and diced
• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Juice of 1 lemon

Directions

1. Heat the oven to 425°F.
2. Whisk the lemon juice, Italian seasoning, garlic, salt and pepper in a small bowl, then put it aside.
3. Pour the olive oil onto a large baking sheet, coating the bottom evenly. Add the broccoli florets and bell peppers, toss them in the oil, and arrange the vegetables in a flat, even layer.
4. Scatter the chicken cubes over the vegetables, then drizzle the lemon mixture over the pan. Toss everything together so the marinade coats the chicken and vegetables evenly.
5. Bake for 20-25 minutes, stirring once around the midpoint, until the chicken is done and the vegetables are tender-crisp. Serve warm or at room temperature.