Juicy chicken, zucchini & corn roast together for a fresh, effortless meal that’s family-friendly and gluten-free.
# Ingredient list:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
→ 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 freshly chopped basil or parsley (optional)
# Step-by-step guide:
01 - Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
02 - In a mixing bowl, whisk together olive oil, fresh lemon juice, garlic powder, smoked paprika, dried oregano, chili flakes, salt, and black pepper until thoroughly combined.
03 - Arrange the chicken breasts on the prepared sheet pan and brush both sides with half of the marinade using a pastry brush or spoon.
04 - In a separate large bowl, toss zucchini slices, corn kernels, red onion wedges, and halved cherry tomatoes with the remaining marinade until all pieces are evenly coated.
05 - Distribute the seasoned vegetables around the marinated chicken in an even, single layer on the sheet pan.
06 - Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
07 - Allow the chicken to rest on the pan for 5 minutes before slicing if desired. Garnish with chopped basil or parsley before serving.
