Zucchini, Corn, and Chicken Skillet

This Zucchini, Corn, and Chicken Skillet is an easy 30-minute dinner packed with lean protein, fresh veggies, and melty cheddar cheese. A healthy, macro-friendly one-pan meal the whole family will love!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: zucchini corn and chicken skillet

Servings: servings

Calories: 282kcal

Author: Elizabeth

Ingredients

10 oz frozen diced onion or sub fresh of course (284g)
2 cups red or orange bell pepper chopped (220g)
3 cups zucchini chopped (345g)
3 frozen garlic cubes or minced cloves
2 tsp. kosher salt
1 lb chicken breasts chopped into bite-sized pieces (450g)
2 tsp. chili powder
2 tsp. garlic
2 tsp. cumin
2 tsp. oregano
12 oz frozen corn or fresh (340g)
1 cup grated cheddar cheese 84g

Instructions

Heat a heavy-bottomed skillet over high heat with a spritz of oil. Add the chopped onion and bell pepper. Cook for two minutes until nice and fragrant. Push veggies to one side of the pan, add another spritz of oil, and add zucchini, frozen garlic, and half of the salt. Let the zucchini sit on the hot pan for a minute or two to get a little color before stirring. Cook for 3-4 minutes until the zucchini is tender. Push all of the veggies to one side of the pan to make room for the chicken.
Add another spritz of oil to the empty side of the pan and let it heat up. Add the chicken in a single layer if there’s room. (If you can tell there won’t be room, finish cooking your veggies to your desired level of tenderness, and remove them from the pan. Then cook the chicken alone, adding veggies back after the chicken is done.) Sprinkle the chicken with the remaining spices and cook for a minute, then flip the chicken and cook for another minute.
Stir in the corn, and top with cheese. Turn off the heat and cover until cheese is melty. Enjoy this skillet over rice or your favorite low-carb base, or tucked into tortillas. We love to add avocado, Greek yogurt or sour cream, and lots of fresh cilantro!

Notes

GF/DF: You’ll need to swap the cheddar for your favorite dairy-free cheese, or skip it altogether! If you skip the cheese, each serving will be 250g with the following macros: 213 calories, 3.1 fat, 22.2 carbs, 23.2 protein, 4 fiber

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