Tender chicken, zucchini, and corn roast together for a flavorful, easy one-pan dinner. Great for busy weeknights.
# Ingredient List:
→ 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 of corn, kernels removed (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)
# How to Make:
01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes, salt, and pepper in a mixing bowl until well combined.
03 - Place chicken breasts onto the sheet pan and brush each piece on both sides with half the marinade.
04 - In a separate bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade until evenly coated.
05 - Spread vegetables around the chicken on the sheet pan in a single, even layer.
06 - Roast for 25–30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with lightly browned edges.
07 - Allow chicken to rest for 5 minutes before slicing. Garnish with fresh basil or parsley before serving.
