4 (6-oz.) boneless, skinless chicken breasts
1/2 teaspoon black pepper
1 1/2 teaspoon kosher salt, divided
5 tablespoons olive oil, divided
4 ounces fresh green beans, cut into 1-inch pieces (about 1 cup)
1/2 cup fresh yellow corn kernels (from 1 ear)
2 medium scallions, thinly sliced
1 cup chopped red bell pepper (from 1 medium bell pepper)
1 cup half-moon sliced zucchini (from 1 small zucchini)
1 cup cherry tomatoes, halved
1 tablespoon white wine vinegar
2 teaspoons chopped fresh tarragon
How to Make It
Preheat oven to 400°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high until shimmering; add chicken, and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a baking sheet, and bake in preheated oven until a thermometer inserted in thickest part registers 165°F, 12 to 13 minutes.
Meanwhile, add 2 tablespoons of the oil to skillet; swirl to coat. Add green beans, corn, and scallions; cook, stirring occasionally, until beans are bright green and slightly charred, about 4 minutes. Add red bell pepper; cook, stirring occasionally, until slightly softened, about 2 minutes. Add zucchini; cook until charred and tender-crisp, about 4 more minutes. Remove from heat, and stir in tomatoes and 1/2 teaspoon of the salt.
Remove chicken from oven, and let stand 5 minutes. Meanwhile, combine vinegar, tarragon, and remaining 1/4 teaspoon salt in a small bowl. Whisk in remaining 2 tablespoons oil until combined. Slice chicken, and serve over salad. Drizzle with dressing.