This is the kind of meal that checks all the boxes: nutritious, quick prep, minimal cleanup, and a rainbow of nutrients. Here’s how to bring this vibrant tray to life:

Ingredients (double for four people)

• 2 boneless, skinless chicken breasts

• 2 medium carrots, peeled and sliced (rounds or sticks)

• 1 small red onion, sliced into wedges

• 1 yellow bell pepper, cut into squares

• 1 small head of broccoli, cut into florets

• 2 tbsp olive oil (divided)

• 1 tsp smoked paprika

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• 1 tsp garlic powder

• 1/2 tsp dried oregano

• Sea salt and black pepper, to taste

• Optional: fresh lemon wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Prep the chicken: Pat the chicken breasts dry and rub with 1 tbsp olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Place them in the center of the sheet pan.

3. Prep the veggies: In a bowl, toss the carrots, red onion, bell pepper, and broccoli with the remaining olive oil, plus a pinch of salt and pepper. Arrange them around the chicken on the pan, keeping each veggie in its own section for that beautiful, organized look.

4. Roast: Pop the tray in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temp should hit 165°F/74°C) and the veggies are tender with some caramelized edges.

5. Finish & serve: Let the chicken rest for a couple minutes, then slice it up. Serve everything straight from the pan, maybe with a squeeze of fresh lemon for extra brightness.

Pro tip: If you like a little extra char, broil for the last 2-3 minutes—but keep an eye on it!

Enjoy this easy, nourishing meal any night of the week.