Savor juicy chicken, corn, and zucchini roasted together for a fresh, easy summer dinner with effortless cleanup.
# Components:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 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 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)
# Method:
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 desired), salt, and black pepper in a mixing bowl. Whisk thoroughly.
03 - Position chicken breasts on the sheet pan and brush evenly with half of the marinade.
04 - In a separate bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade.
05 - Spread the vegetables around the chicken on the sheet pan in a single layer.
06 - Roast for 25 to 30 minutes until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and golden.
07 - Allow chicken to rest for 5 minutes. Slice if preferred and garnish with fresh basil or parsley before serving.
