Chicken and Corn Medley
Bright, colorful, and bursting with flavor, this Chicken and Corn Medley is a quick and wholesome recipe perfect for busy weeknights. Juicy, golden-browned chicken pairs seamlessly with sweet corn kernels, tender sautéed peppers, and aromatic garlic and onions, all brought together with a warm blend of paprika and cumin for a subtly spiced finish. A splash of fresh lemon juice and a sprinkle of parsley add a zesty, herbaceous touch, making this dish as vibrant as it is delicious. Ready in just 45 minutes, this versatile skillet meal can be served on its own or paired with rice or quinoa for a satisfying dinner. Perfect for those seeking a healthy, one-pan recipe packed with protein and veggies!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1.5 cups sweet corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small yellow onion
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Start by prepping the ingredients. Dice the chicken breasts into bite-sized pieces. Dice the red and green bell peppers, and finely chop the onion and garlic cloves.
If using fresh corn, slice the kernels off the cob. If using frozen corn, thaw it, and if using canned corn, drain and rinse it under cold water.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Add the diced chicken to the skillet. Season with 1/4 teaspoon of salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the chopped onions and garlic. Cook for 2-3 minutes until fragrant and the onions become translucent.
Add the diced red and green bell peppers to the skillet and sauté for 5 minutes, stirring occasionally, until the peppers start to soften.
Stir in the sweet corn kernels, paprika, ground cumin, and the remaining salt and black pepper. Cook for another 3-4 minutes, allowing the spices to coat the vegetables evenly.
Return the cooked chicken to the skillet. Mix everything together and cook for an additional 2-3 minutes to heat through.
Finish the dish by adding the lemon juice and topping with freshly chopped parsley. Stir everything together before removing from heat.
Serve the Chicken and Corn Medley hot, either as a standalone dish or paired with rice, quinoa, or a side salad.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 31.2 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
