Chicken, zucchini, and corn roast together for a vibrant, flavorful one-pan summer dinner.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears corn, kernels cut from cob or 1 1/2 cups frozen corn, thawed
04 - 1 red onion, cut into wedges
05 - 1 pint cherry tomatoes, halved
→ Marinade / Seasoning
06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh lemon juice
08 - 2 teaspoons garlic powder
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 2 tablespoons chopped fresh basil or parsley (optional)
# How To Make:
01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes (if using), salt, and black pepper in a mixing bowl using a whisk.
03 - Place chicken breasts on the sheet pan and brush both sides with half of the marinade.
04 - Toss zucchini, corn kernels, red onion wedges, and cherry tomato halves in a bowl with the remaining marinade to evenly coat.
05 - Distribute seasoned vegetables around the chicken in a single layer on the prepared sheet pan.
06 - Roast for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes; slice if desired. Finish with a sprinkle of fresh basil or parsley prior to serving.
