Juicy chicken, zucchini, and corn roast together for an easy, colorful summer dinner with minimal cleanup.
# What You'll 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 corn, kernels sliced 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
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 2 tablespoons chopped fresh basil or parsley
# How-To Steps:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes, salt, and black pepper in a small bowl until fully combined.
03 - Arrange chicken breasts on the prepared sheet pan and brush both sides with half the marinade.
04 - Combine zucchini, corn, red onion, and cherry tomatoes in a mixing bowl and toss with remaining marinade.
05 - Spread the marinated vegetables evenly around chicken in a single layer.
06 - Transfer sheet pan to oven and roast for 25 to 30 minutes, until chicken is cooked through to an internal temperature of 165°F and vegetables are lightly browned and tender.
07 - Allow chicken to rest for 5 minutes, then slice if preferred. Top with fresh basil or parsley before serving.
