Juicy chicken, zucchini, and corn roasted for a colorful, easy dinner with bold summer flavor.
# Ingredient list:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 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:
01 - Set oven temperature to 425°F and line a large sheet pan with parchment paper for easy cleanup.
02 - Whisk olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and black pepper in a small mixing bowl.
03 - Arrange chicken breasts on the sheet pan. Brush both sides generously with half the marinade.
04 - Combine zucchini, corn kernels, red onion, and cherry tomatoes in a large bowl. Toss with remaining marinade until evenly coated.
05 - Spread seasoned vegetables around the chicken in a single layer on the prepared sheet pan.
06 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
07 - Allow chicken to rest for 5 minutes. Slice if preferred, and sprinkle with chopped basil or parsley to finish.
