Chicken Corn and Zucchini
Brighten up your dinner table with this vibrant and wholesome Chicken Corn and Zucchini recipe—an easy, one-skillet masterpiece bursting with fresh, seasonal flavors. Tender, bite-sized pieces of golden-browned chicken are combined with sweet corn, crisp zucchini, and fragrant garlic for a dish that's as nutritious as it is delicious. A splash of chicken broth and zesty lemon juice ties everything together, creating a light yet flavorful sauce that’s perfect for soaking up with rice, quinoa, or crusty bread. With just 15 minutes of prep time and simple ingredients like paprika, parsley, and olive oil, this quick and healthy recipe is ideal for busy weeknights or a casual family meal. Perfect for those seeking low-carb, high-protein dinner ideas that don’t skimp on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 medium-sized Fresh zucchini
- 1.5 cups Fresh corn kernels
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 0.5 cups Chicken broth
- 1 tablespoon Lemon juice
Instructions
Trim any excess fat from the chicken breasts and cut them into bite-sized pieces.
Wash and slice the zucchini into half-moons about 1/4-inch thick.
Mince the garlic cloves and finely chop the fresh parsley.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, pepper, and paprika, then add them to the skillet. Cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the zucchini slices to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften but still retain a slight crunch.
Pour in the chicken broth and add the fresh corn kernels. Stir to combine, then return the cooked chicken to the skillet.
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together and the broth to reduce slightly.
Remove from heat and stir in the lemon juice and freshly chopped parsley.
Serve warm as a stand-alone dish or pair with rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 27.5 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2979 mg | 63% | |
*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.
