Name: Zucchini, Corn, and Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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!

About This Recipe

When you need a healthy dinner that’s quick and satisfying, this Zucchini, Corn, and Chicken Skillet is exactly what you need. Made with juicy chicken, tender zucchini, sweet corn, colorful bell peppers, and a sprinkle of cheddar cheese, it’s a simple one-pan meal that’s packed with tons of flavor and still great for your macros.

This recipe comes together in just 30 minutes, making it perfect for busy weeknights, meal prep lunches, or those evenings when you want something wholesome without spending hours in the kitchen. The combination of veggies and lean protein keeps it light while still being filling and satisfying.

One of my favorite things about this skillet is how versatile it is. Serve it as is, over rice, cauliflower rice, quinoa, or tucked into tortillas for an easy taco night. Add your favorite toppings and make it your own, or enjoy it as is! I promise, this is the kind of recipe you’ll find yourself coming back to again and again.

For more delicious one dish meals, try my Macro-friendly Ground Beef Philly Skillet, BBQ Chicken and Butternut Macro-Friendly Skillet, Cajun Chicken Spaghetti Squash Skillet, Skillet Zucchini Lasagna, Macro-friendly Fajita Ground Turkey Skillet ,or Quick Skillet Ham and Veggie Pasta.

Zucchini corn chicken skillet served in a bowl with toppings.

Ingredients and Substitutions

Chicken: You can use breasts or tenderloins chopped into bite-sized pieces.
Frozen diced onion: Or substitute fresh diced onion if preferred.
Red or orange bell pepper: Adds color, sweetness, and extra veggies. Yellow bell pepper works too.
Zucchini: Chopped into bite-sized pieces. Summer squash can be substituted if that’s what you have on hand.
Garlic: The frozen garlic cubes are my favorite for taste and convenience, but you can also use fresh minced garlic.
Seasonings: Kosher salt, chili powder, garlic powder, cumin, and oregano. This simple blend gives the skillet a slightly smoky, Tex-Mex-inspired flavor.
Frozen corn: Frozen corn keeps this recipe quick and easy, but fresh corn cut from the cob works great when it’s in season.
Grated cheddar cheese: Freshly grated cheese melts best, but pre-shredded cheese will work in a pinch. Pepper jack or Monterey Jack are also delicious options.

Dietary Adaptations

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

Zucchini, corn and chicken skillet topped with fresh lime, avocado and sour cream in skillet.

How To Make

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 the 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!

Zucchini, corn and chicken skillet served in a bowl sour cream and avocado.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through.

This recipe also works great for meal prep. Store individual portions with your favorite grain or low-carb base for quick lunches and dinners throughout the week.

Helpful Tips

Don’t overcrowd the pan: If your skillet isn’t large enough, cook the vegetables and chicken separately to help everything brown properly instead of steaming.
Cut evenly: Cut the chicken and vegetables into similar-sized pieces so they cook evenly and are easy to eat.
Brown the zucchini: Let the zucchini sit undisturbed for a minute or two before stirring. This helps develop color and flavor while preventing it from becoming mushy.
Fresh is best: Freshly grated cheese melts much more smoothly than pre-shredded cheese and gives the skillet the best texture.
Customize the toppings! Avocado, Greek yogurt, sour cream, pico de gallo, hot sauce, jalapeños, and fresh cilantro are all delicious additions.

Zucchini, corn and chicken skillet topped with fresh cilantro in skillet.

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