Colorful chicken, zucchini, and corn roasted together on one pan for a fresh, easy summer main dish.
# Required Ingredients:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 medium zucchinis, sliced into ½-inch rounds
03 - 2 ears of corn, kernels cut from cob or 1½ 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 - ½ teaspoon chili flakes (optional)
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
→ Garnish
14 - 2 tablespoons fresh basil or parsley, chopped (optional)
# Directions:
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, dried oregano, chili flakes if desired, salt, and black pepper. Whisk thoroughly.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half the marinade.
04 - In a large mixing bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade until evenly coated.
05 - Distribute vegetables around the chicken in a single layer on the sheet pan. Roast in the preheated oven for 25 to 30 minutes until chicken is fully cooked (internal temperature reaches 165°F) and vegetables are tender and lightly browned.
06 - Allow chicken to rest for 5 minutes, then slice if preferred. Finish with chopped basil or parsley before serving.
