Juicy chicken, corn, and zucchini roasted together for a quick, flavorful summer main dish with minimal cleanup.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears of corn, kernels cut from cob or 1 1/2 cups thawed frozen corn
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 fresh basil or parsley, chopped (optional)
# Method:
01 - Preheat the 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 desired, salt, and black pepper in a mixing bowl and whisk until emulsified.
03 - Arrange chicken breasts on the sheet pan and brush both sides thoroughly with half the marinade using a pastry brush.
04 - Toss sliced zucchinis, corn kernels, red onion wedges, and halved cherry tomatoes in the remaining marinade in a large mixing bowl until evenly coated.
05 - Distribute the coated vegetables in a single layer around the chicken breasts on the prepared sheet pan.
06 - Place the sheet pan in the oven and roast for 25–30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes. Slice as preferred and garnish with chopped basil or parsley before plating.
