Juicy chicken, zucchini, and corn roasted together with herbs for a colorful, easy summer meal with minimal cleanup.
# Needed Ingredients:
→ 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 corn, kernels cut from cobs 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 chopped fresh basil or parsley (optional)
# Preparation Steps:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
02 - In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes if desired, salt, and black pepper until fully combined.
03 - Arrange chicken breasts on the sheet pan and brush both sides generously with half the marinade.
04 - Toss zucchini, corn, red onion, and cherry tomatoes in a large bowl with the remaining marinade until evenly coated.
05 - Spread the seasoned vegetables in a single layer around the chicken breasts on the prepared pan.
06 - Roast in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender with light browning.
07 - Allow chicken to rest for 5 minutes before slicing. Garnish with chopped basil or parsley before serving.
