Ingredients

• 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
• 8 oz beef sirloin or flank steak, thinly sliced against the grain
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1 medium bell pepper, sliced
• 1 small zucchini, sliced
• 1/2 red onion, sliced
• 1 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 425u00b0F (220u00b0C).
2. In a bowl, toss chicken and beef with olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and paprika until evenly coated.
3. Spread the meat and sliced vegetables (bell pepper, zucchini, red onion) on a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, or until the meat is cooked through and vegetables are tender, stirring halfway through.
5. Remove from oven, season with remaining salt and pepper, and garnish with parsley if desired. Serve immediately.

Nutrition per Serving