Chicken, zucchini, corn, and tomatoes roasted for a colorful, easy summer meal with minimal cleanup.
# 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 1.5 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)
# Step-by-Step Directions:
01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and pepper in a small bowl; whisk thoroughly.
03 - Place chicken breasts on the sheet pan and brush both sides with half the marinade.
04 - In a separate mixing bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade.
05 - Arrange vegetables evenly around the chicken breasts in a single layer.
06 - Cook for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and browned.
07 - Let chicken rest for 5 minutes; slice if desired and sprinkle with fresh basil or parsley before serving.
