1. 1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2. In a medium bowl, toss the cubed chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, 1/8 teaspoon of salt, and a pinch of black pepper until the chicken is evenly coated.

3. 3. In a separate large bowl, combine the broccoli florets, red bell pepper pieces, and zucchini half-moons. Drizzle with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dried oregano, and the remaining 1/8 teaspoon of salt and pinch of black pepper. Toss until all the vegetables are lightly coated.

4. 4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they can roast and brown, rather than steam. If your pan is too crowded, use two sheet pans.

5. 5. Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through the cooking time (around 10-12 minutes), gently toss the chicken and vegetables with a spatula to ensure even cooking and browning.

6. 6. The chicken should be cooked through with no pink visible, and the internal temperature should reach 165 F (74 C). The vegetables should be tender-crisp and slightly caramelized at the edges.

7. 7. Once cooked, remove the sheet pan from the oven. If desired, squeeze fresh lemon wedges over the top for a bright, zesty finish. Serve hot and enjoy your healthy, easy dinner!