One-pan meal with chicken, zucchini, corn, and tomatoes for vibrant flavor and minimal effort.
# What You'll Need:
→ 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 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 fresh basil or parsley, chopped (optional)
# How-To:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes if desired, salt, and pepper in a small bowl. Whisk gently until emulsified.
03 - Set chicken breasts on the prepared sheet pan and brush both sides generously with half of the marinade.
04 - In a large bowl, toss zucchini, corn, red onion, and cherry tomatoes with the remaining marinade until fully coated.
05 - Arrange the marinated vegetables evenly around the chicken on the sheet pan, ensuring even spacing.
06 - Roast in the oven for 25 to 30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly browned.
07 - Allow the chicken to rest for 5 minutes. Slice if desired and garnish with chopped basil or parsley before serving.
