Chicken, corn, and zucchini roast together for a colorful, flavorful, easy one-pan summer meal.
# What You'll Need:
→ 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)
# Cooking Steps:
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, oregano, chili flakes, salt, and pepper in a mixing bowl.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half of the marinade.
04 - Combine zucchini, corn, red onion, and cherry tomatoes with remaining marinade in a large bowl.
05 - Spread vegetables around the chicken in 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 lightly browned.
07 - Let chicken rest for 5 minutes, slice if preferred, and garnish with fresh herbs before serving.
