Chicken Zucchini Skillet with Corn and Lemon Butter

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 medium zucchinis, sliced into half-moons
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. In a medium bowl, combine the chicken pieces with salt, pepper, and garlic powder. Mix well to evenly coat the chicken.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
3. Once the chicken is cooked, add the sliced zucchini and corn to the skillet. Sauté for an additional 5 minutes, or until the zucchini is tender but still crisp.
4. In a small saucepan, melt the butter over low heat. Stir in the lemon juice and lemon zest, cooking for another minute, then remove from heat.
5. Drizzle the lemon butter sauce over the chicken and vegetable mixture in the skillet. Gently toss to coat everything evenly. Cook for 1-2 more minutes.
6. Transfer the Chicken Zucchini Skillet to a serving dish and sprinkle with chopped parsley.

Nutrition