Roasted chicken, zucchini, and sweet corn combine for a flavorful, minimal cleanup summer main.
# The Ingredients 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 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)
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a small bowl, combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and pepper. Whisk until fully blended.
03 - Place chicken breasts on the sheet pan and brush both sides with half of the prepared marinade.
04 - Using a mixing bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade to evenly coat.
05 - Distribute the prepared vegetables around the chicken on the sheet pan in a single layer for even roasting.
06 - Roast in the oven for 25 to 30 minutes, until chicken is fully cooked (internal temperature reaches 165°F) and vegetables are tender with slight browning.
07 - Allow chicken to rest for 5 minutes before slicing if desired. Finish with a sprinkle of fresh basil or parsley before serving.
