Tender chicken, zucchini, and corn roasted together for a bright, easy summer dinner, ready in under an hour.
# What you'll 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 of corn, kernels removed (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)
# Method:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - In a small bowl, combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes (optional), salt, and black pepper. Whisk thoroughly.
03 - Arrange chicken breasts on the sheet pan and brush both sides evenly with half of the marinade.
04 - In a mixing bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remainder of the marinade until coated.
05 - Distribute the marinated vegetables around the chicken in a single layer on the pan.
06 - Roast for 25 to 30 minutes until chicken is fully cooked (internal temperature 165°F) and vegetables are tender with slight browning.
07 - Allow chicken to rest for 5 minutes. Slice if desired and garnish with chopped basil or parsley before serving.
