Juicy chicken, corn, and zucchini roasted together for a vibrant, easy summer meal—quick prep, bold flavors, little cleanup.
# What You'll Need:
→ 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 1.5 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 Prepare:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk together olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes (if desired), salt, and black pepper in a bowl.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half of the marinade.
04 - Toss zucchini, corn, red onion, and cherry tomatoes in the remaining marinade in a large mixing bowl.
05 - Spread the seasoned vegetables evenly around the chicken on the sheet pan, forming a single layer.
06 - Roast for 25 to 30 minutes until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and browned.
07 - Let chicken rest for 5 minutes. Slice as desired and garnish with chopped basil or parsley before serving.
