Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 2 large bell peppers, sliced into strips
  • 1 large head broccoli, cut into small florets
  • 1 small red onion, wedged
  • 3 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set it to 400°F and put your empty sheet pan inside while it warms up. Note: A hot pan starts the searing process the second the food touches it.
  2. Prep the chicken. Slice 1.5 lbs chicken breasts into 1 inch strips and pat them dry with paper towels. Note: Moisture is the enemy of a good sear.
  3. Prepare the vegetables. Slice 2 bell peppers, 1 head of broccoli, and 1 red onion into bite-sized pieces.
  4. Toss with oil. Place everything in a large bowl and drizzle with 3 tbsp olive oil until every piece looks glossy.
  5. Add the dry rub. Sprinkle 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp sea salt, and 0.5 tsp black pepper over the mix.
  6. Mix thoroughly. Use your hands or a large spoon to ensure the spices are evenly distributed.
  7. Arrange the pan. Carefully pull out the hot pan and spread the mixture in a single layer. Listen for that instant sizzle.
  8. Roast the meal. Bake for 20 minutes until the chicken is opaque and the broccoli edges are charred.
  9. Check for doneness. Ensure the chicken reaches 165°F internally.
  10. Rest and serve. Let the pan sit for 3 minutes before serving to let the juices settle.