Description
Discover a light, flavorful summer chicken recipe for dinner—quick, healthy, and perfect for warm evenings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1½ lbs)
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup baby zucchini, sliced into half‑moons
- ½ cup corn kernels (fresh or frozen)
- ¼ cup fresh basil leaves, torn
- 2 Tbsp crumbled feta cheese (optional)
Instructions
- Prep the chicken. Pat the breasts dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper.
- Marinate quickly. Rub the mixture all over the chicken, making sure each piece is coated. Let it sit while you preheat the oven – about 5 minutes is enough to let the flavors start to meld.
- Preheat the oven. Set to 425°F (220°C). While it heats, arrange a large rimmed baking sheet with parchment paper.
- Arrange the veggies. Scatter the cherry tomatoes, zucchini, and corn around the edges of the pan. Drizzle a tiny splash of olive oil, sprinkle a pinch of salt, and toss gently.
- Cook the chicken. Place the marinated breasts in the center of the sheet. Roast for 12‑15 minutes, until the internal temperature reaches 165°F (74°C) and the juices run clear. The veggies should be tender and lightly caramelized.
- Finish with freshness. Remove the pan from the oven. Sprinkle torn basil over the chicken and vegetables. If you like, add crumbled feta for a salty bite.
- Serve. Slice the chicken diagonally, plate with the roasted veggies, and drizzle any pan juices over the top. A wedge of lemon on the side adds an extra pop of brightness.
Notes
- Use chicken breasts of similar thickness so they cook evenly. If one piece is much thicker, butterfly it or pound it gently.
- Don’t over‑marinate; the acid from the lemon can start to “cook” the meat if left too long.
- For extra char, switch the oven to broil for the last 2 minutes—watch closely to avoid burning.
- If you prefer a crispier exterior, pat the chicken dry and add a light dusting of cornmeal before roasting.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: summer chicken recipe for dinner