One-Pan Roasted Chicken and Veggies

Ingredients:

4	chicken breasts, boneless, skinless, and cubed
1	to 2 bell peppers
1	onion, chopped
2	zucchinis, chopped
2	cups broccoli florets
1	cup grape or cherry tomatoes, halved
2	to 3 tablespoons avocado oil
	Salt and pepper, to taste
2	teaspoons Italian seasoning
¼	teaspoon paprika

Preheat the oven to 500° F. Place the chicken and veggies in a large roasting pan or sheet pan. Toss with avocado oil, salt, pepper, Italian seasoning, and paprika until well coated, then lay out in an even layer on the pan. Bake for about 15–20 minutes or until the veggies are tender and the chicken is cooked through.