One-pan summer meal with chicken, corn, and zucchini roasted for vibrant, easy flavor and minimal cleanup.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds)
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 ears fresh 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 chopped fresh basil or parsley (optional)
# How to Make It:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - In a mixing bowl, whisk olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes if using, salt, and black pepper until well combined.
03 - Place chicken breasts onto the sheet pan. Brush both sides evenly with half the marinade using a pastry brush or spoon.
04 - In a separate bowl, toss sliced zucchini, corn kernels, red onion wedges, and halved cherry tomatoes with remaining marinade until coated.
05 - Arrange the vegetables around the marinated chicken on the sheet pan, spreading them in a single layer for even roasting.
06 - Roast in the oven for 25 to 30 minutes, or until chicken is cooked to an internal temperature of 165°F and vegetables are tender with golden edges.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing if desired. Sprinkle with chopped basil or parsley before serving.
