Garlic Butter Chicken with Zucchini and Corn

Instructions

Step 1: Season the chicken strips with smoked paprika, garlic powder, salt, and pepper.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on each side or until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Step 3: In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 30 seconds.

Step 4: Add the zucchini and corn to the skillet. Sauté for 6–8 minutes, stirring occasionally, until vegetables are tender and lightly caramelized.

Step 5: Return the chicken to the skillet and toss everything together. Squeeze lemon juice over the dish and sprinkle with chopped parsley if desired.

Step 6: Serve hot straight from the skillet or with rice, quinoa, or crusty bread.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish is best enjoyed fresh, but you can freeze it for up to 2 months—note that zucchini may become softer after thawing.