Ingredients
1 lb chicken breast, cubed
2 tbsp olive oil
1 tbsp butter
2 zucchini, chopped
1½ cups corn kernels (fresh or frozen)
3 garlic cloves, minced
Salt & pepper to taste
Fresh parsley for garnish
Instructions
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Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast, season with salt and pepper, and cook until golden brown and fully cooked (about 7-8 minutes). Remove chicken from skillet and set aside.
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Sauté the Veggies: In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant. Add chopped zucchini and corn, sautéing for about 5-7 minutes until the vegetables are tender.
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Combine and Toss: Return the cooked chicken to the skillet and toss everything together to coat in the garlic butter sauce. Cook for another 2-3 minutes to ensure everything is heated through.
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Season and Serve: Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Notes
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Variations:
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Add More Veggies: Add bell peppers, mushrooms, or spinach for extra color and nutrients.
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Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeño for heat.
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Lemon Zest: Add lemon juice or zest for a refreshing citrus lift.
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Cheese Lover: Sprinkle grated Parmesan or mozzarella cheese on top for a creamy finish.
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Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth to prevent drying. You can also microwave individual portions for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pan Meal, Low-Carb
- Method: Skillet Cooking
- Cuisine: American
- Diet: Gluten Free
