Juicy chicken, zucchini, and corn roasted together in one pan for a fresh, flavorful weeknight dinner.
# 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 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 fresh basil or parsley, chopped (optional)
# How to Cook:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes, salt, and black pepper in a small bowl until fully blended.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half the marinade using a pastry brush or spoon.
04 - In a large mixing bowl, toss sliced zucchini, corn kernels, red onion wedges, and halved cherry tomatoes with the remaining marinade until well coated.
05 - Distribute the seasoned vegetables around the chicken on the sheet pan in a single layer. Roast for 25 to 30 minutes until the internal temperature of chicken reaches 165°F and vegetables are browned and tender.
06 - Allow chicken to rest for 5 minutes before slicing. Garnish with chopped fresh basil or parsley prior to serving.
