Tuscan Chicken

15 Minute Wet Rub Marinade
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 tsp EACH dried parsley, dried oregano onion powder, garlic powder salt
1/2 tsp EACH paprika pepper
1/4-1/2 teaspoon red pepper flakes

Vegetables
3 tablespoon olive oil divided (for chicken & veggies)
2 ears fresh corn cut off the cob (may sub 2 cups frozen sweet corn)
2 zucchini quartered lengthwise, cut 1/2-inch thick
1 yellow summer squash quartered lengthwise, cut 1/2-inch thick
12 oz. cherry tomatoes
2-3 cloves garlic minced
1/4 cup loosely packed basil shredded or chopped
8 oz. fresh mozzarella balls optional


Whisk together all of the Marinade ingredients in a medium bowl or large sealable bag. Remove 3 tablespoons to use later. Add chicken to marinade stir to evenly coat; let marinate at room temperature while you prep the veggies, preferably 15-30 minutes (may refrigerate up to 2 hours then let rest at room temperature for 20 minutes before cooking).

Heat 2 tablespoons olive oil in large a cast iron skillet over medium high heat. Once hot, add chicken and cook 3-4 minutes or until golden, flip over, cover, and reduce heat to medium. Continue to cook 4-6 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.

Heat 1 tablespoon olive oil to the now empty skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 3 minutes.

Reduce heat to medium-high and add zucchini, tomatoes, reserved 3 tablespoons marinade and ¼ teaspoon salt. Cook an additional 3-5 minutes or until zucchini reach desired crisp-tenderness.

Remove from heat and stir in fresh basil and mozzarella. Taste and season with additional salt, pepper and lemon juice to taste if desired. Serve chicken with vegetables.

(Source: https://carlsbadcravings.com/tuscan-chicken/)