# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 red bell peppers, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into half-moons
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby potatoes, halved
→ Marinade & Seasoning
08 - 3 tablespoons olive oil
09 - 1 tablespoon Cajun seasoning
10 - 4 garlic cloves, minced
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Juice of 1 lemon
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to prevent sticking.
02 - In a large mixing bowl, whisk together the olive oil, Cajun seasoning, minced garlic, smoked paprika, salt, black pepper, cayenne pepper if using, and lemon juice until well combined.
03 - Add chicken breasts to the bowl and thoroughly coat with the marinade. Marinate for 10 minutes if time permits to enhance flavor.
04 - Add halved baby potatoes, sliced bell peppers, red onion wedges, zucchini, and cherry tomatoes to the bowl. Toss until all vegetables are evenly coated.
05 - Place the marinated chicken breasts in the center of the prepared sheet pan. Arrange the vegetables evenly around the chicken, avoiding overcrowding.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized and tender.
07 - For additional caramelization, broil for 2 to 3 minutes, watching closely to prevent burning.
08 - Remove from the oven, garnish with chopped fresh parsley, and serve immediately with lemon wedges.
