# Components:
→ 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 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)
# Method:
01 - Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon juice, garlic powder, smoked paprika, oregano, chili flakes if used, salt, and black pepper in a mixing bowl until well combined.
03 - Place chicken breasts onto the sheet pan and coat both sides with half of the prepared marinade using a pastry brush.
04 - In a separate bowl, toss zucchini slices, corn kernels, red onion wedges, and cherry tomato halves with the remaining marinade until evenly coated.
05 - Spread vegetables evenly around chicken breasts on the sheet pan, ensuring a single layer for optimal roasting.
06 - Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender and lightly browned.
07 - Allow chicken to rest for 5 minutes before slicing if desired. Garnish with fresh basil or parsley before serving.
