Description
A tender and juicy one pan meal made with fresh tomatoes, zucchini, sweet corn, and fennel tossed with chicken and herbs then roasted in the oven. Ready in 15 minutes.
Ingredients
Scale
- 1 small bell pepper, red, green or yellow, cut into chunks (½ cup)
- 1 medium red onion, cut into chunks, (1 ½ cups)
- 2 medium zucchini, cut into chunks (2 cups)
- 1 cup fennel or broccoli, cut into chunks or florets
- 1 ½ cups cherry or grape tomatoes, cut in half
- 2 ears fresh sweet corn
- 2 cloves garlic, chopped
- 1/2 teaspoon Celtic sea salt plus a little more for the chicken
- ¼ teaspoon crushed red pepper
- 1 ½ teaspoon Italian seasoning
- ¾ pound chicken breasts, cut into cubes
- ½ teaspoon smoked paprika
- 3 tablespoons olive oil
- ¼ cup basil, cut into ribbons
Instructions
- Preheat oven to 450 degrees F.
- Chop all the vegetables into large pieces and put into a large bowl.
- Cut corn off the cob and add to the bowl.
- Chop garlic and add to the vegetables.
- Add salt, red pepper, and Italian seasoning, Toss to combine
- Using the same cutting board as the vegetables cut the chicken into cubes. Sprinkle with smoked paprika and salt. Toss.
- Add chicken to the bowl with the vegetables.
- Sprinkle with olive oil. Mix to combine
Spread evenly on a medium roasting dish or sheet pan. - Roast for 15-20 minutes or until the veggies are lightly charred and chicken is cooked.
- Top with basil.
- Enjoy with salad, sautéed greens or quinoa.
Notes
For a vegan version use chick peas or white beans instead of the chicken. Roast them along with the vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Paleo, Gluten Free, Dairy Free, Seasonal, Vegan Option
- Cuisine: Seasonal, Mediterranean