Juicy chicken, corn, zucchini, and summer veggies roasted for flavor-packed one-pan dinner that’s quick and easy.
# What You 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 removed 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 chopped fresh basil or parsley, optional
# How To Make It:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes as desired, salt, and black pepper.
03 - Arrange chicken breasts on the sheet pan and brush both sides with half of the marinade using a pastry brush or spoon.
04 - Combine zucchini, corn kernels, red onion wedges, and halved cherry tomatoes in a bowl. Toss vegetables with the remaining marinade until well coated.
05 - Distribute the seasoned vegetables evenly around the chicken breasts on the sheet pan, forming a single layer.
06 - Roast for 25 to 30 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
07 - Allow chicken to rest on the pan for 5 minutes. Slice if desired and garnish with chopped basil or parsley before plating.
