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Chicken and Summer Veggie Skillet

Course Main Course
Cuisine American
Keyword Chicken, Corn, Healthy, Main Course, Main Entree, Vegetables, Zucchini
Servings 4 Servings

Ingredients

Chicken

  • 1½ pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • ¼ cup olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Salt, to taste

Vegetables

  • 2 tablespoons olive oil
  • 4 medium ears corn, shucked
  • 2 medium zucchini or summer squash, cut into ¼”-thick slices
  • Salt, to taste
  • Ground black pepper, to taste
  • Fresh lemon, for garnish
  • Chopped cilantro, for garnish

Instructions

Prepare Chicken

  1. Combine all ingredients and allow it to marinate for at least 20 minutes (overnight is best).
  2. Heat a skillet over medium high heat. Add chicken and sauté until cooked through, about 2 to 3 minutes. Remove chicken from pan and set aside.

Prepare Vegetables

  1. Add olive oil to the skillet and sauté corn and zucchini, seasoning with salt and pepper, until lightly charred, about 2 to 3 minutes. Add cooked chicken to the pan and toss to combine. Remove from heat and top with a squeeze of fresh lemon and cilantro.