This recipe is a delicious and easy one-pan meal, perfect for busy weeknights.

Ingredients:

1 large zucchini (10 to 12 ounces)
1 tsp salt, divided
1 tsp ground black pepper, divided
3 ears fresh corn (or 2 cups frozen)
1 medium lemon
2 garlic cloves, mashed & minced
3/4 tsp smoked paprika
2 boneless, skinless chicken breasts (about 1 1/4 pounds )
3 Tbsp SOOC Milanese Gremolata Olive Oil
2 Tbsp SOOC Pomegranate-QuinceWhite Balsamic
Fresh basil or parsley leaves, for serving (optional)

Instructions:
Prep the Veggies: Trim the ends from the zucchini and halve lengthwise. Cut into 1/4-inch thick slices (about 2 cups). Toss with 1/2 tsp salt and 1/4 tsp black pepper in a large bowl.
Husk the Corn: Remove the husk and silk from the corn and cut the kernels off the cob (about 2 1/4 cups).
Marinate the Chicken: In a separate bowl, finely grate the zest of the lemon and squeeze the juice from one half (about 1 Tbsp total). Add 1/2 tsp, salt, the minced garlic, smoked paprika, and 1/2 tsp black pepper. Stir to combine. Cut the chicken breasts into 1/2-inch thick strips and add them to the marinade, tossing to coat. Marinate for an hour or two in the fridge.
Cook the Chicken: Heat 1 Tbsp SOOC Milanese Gremolata Olive Oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 3 minutes per side, or until golden brown and cooked through (165°F internal temperature). Transfer the cooked chicken to a plate, leaving any oil behind.
Char the Vegetables: While the chicken rests, add the remaining olive oil to the pan, pat the zucchini dry with paper towels. Add it to the hot skillet and cook for 2-3 minutes, stirring occasionally, until browned and tender. Add the corn kernels, salt, and pepper. Cook for another 3-4 minutes, or until the corn is tender and browned. Add the SOOC Pomegranate-QuinceWhite Balsamic to the pan, scraping up any browned bits and stirring them into the vegetables, cook an additional minute.
Assemble and Serve: Return the chicken and any accumulated juices to the pan with the vegetables, turn off the heat. Squeeze the juice from the remaining lemon half over everything and toss to combine. Garnish with fresh basil or parsley leaves (optional) and serve immediately.

Enjoy this delicious and easy one-pan meal when fresh Ontario Vegetables are at their finest!