Chicken with Fall Vegetables

1: Preheat the oven to a suitable temperature for roasting.

2: Cut the chicken breast into pieces and season with salt, black pepper, garlic powder, crushed red pepper, thyme, and oregano.

3: Prepare the vegetables by cutting the mushrooms, broccoli, and Brussels sprouts.

4: In a mixing bowl, combine avocado oil, lemon juice, and Dijon mustard.

5: Add the chicken and vegetables to the bowl and mix to coat evenly.

6: Spread the mixture onto a baking tray and roast until the chicken is cooked through and vegetables are tender.

7: Serve warm and store leftovers for meal prep.