Skillet Chicken with Corn and Zucchini

A vibrant and comforting skillet meal featuring seasoned chicken breast, sweet corn, and tender zucchini, perfect for a fresh summer dinner with minimal cleanup.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.81/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• quick
• healthy
• fresh
• savory
• sauté

Ingredients

• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 zucchini (diced)
• 1 cup corn kernels
• 2 clove garlic (minced)
• 0.5 cup chicken broth
• 2 tablespoon fresh parsley (chopped)
• 1 cup couscous

Instructions

1. Cook the couscous according to package directions, typically by combining 1 cup dry couscous with 1 cup boiling water or chicken broth, and a pinch of salt. Cover and let stand for 5 minutes, then fluff with a fork.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
3. Add diced zucchini, corn kernels, and minced garlic to the same skillet. Sauté for 4-5 minutes, until vegetables are tender-crisp. Season with the remaining 1/4 teaspoon salt.
4. Pour in chicken broth and return chicken to the skillet. Stir in fresh parsley. Cook for 1-2 minutes until heated through.
5. Serve the skillet chicken and vegetables immediately with the prepared couscous.

Notes

Using frozen corn is a great shortcut for this dish and doesn't require thawing beforehand.

Nutrition (per serving)

• Calories: 721
• Protein: 54 g
• Carbohydrates: 95.8 g
• Fat: 13.2 g
• Fiber: 10.8 g
• Sodium: 1099 mg
• Saturated Fat: 1.8 g
• Sugar: 9.2 g
• Cholesterol: 120 mg