Garlic Butter Chicken with Zucchini and Corn

Adapted from Julia's Album

Zucchini and corn are our friends in the summertime--plentiful, abundant, always there for us. Show them some love by making them the stars of this butter chicken one-dish meal! These are the simple flavors that will melt in your mouth and capture that summer July feeling in a skillet and on your plate. 

INGREDIENTS

Veggies:

• 2 tablespoons olive oil

• 2 zucchini medium, sliced

• Salt and pepper to taste

• 1.5 cups corn kernels cooked (about 3 corn ears)

Garlic Butter Chicken:

• 1 lb chicken breasts skinless, boneless, sliced

• 1 teaspoon paprika or more

Garnish:

• ½ cup fresh cilantro chopped

• 1 teaspoon chili powder or more

• 1 teaspoon garlic powder

• ¼ teaspoon salt or to taste

• black pepper freshly ground, to taste

• 2 tablespoons olive oil

• 5 cloves garlic minced

• 2 tablespoons freshly squeezed lime juice or more

• 4 tablespoons butter divided

INSTRUCTIONS

• Prepare the veggies: Heat an empty large, high-sided cast-iron skillet over medium heat for 1 minute. Add olive oil and sliced zucchini. Sprinkle with a pinch of salt and pepper. Cook for about 3 minutes on medium heat. Flip the veggies once. Remove cooked zucchini to a plate.

• Slice the chicken breasts into strips. Season the chicken with smoked paprika, chili powder, garlic powder, salt, and freshly ground black pepper. 

• Heat 2 tablespoons of olive oil on medium heat in the same, now empty, cast-iron skillet. Add the chicken in one layer and cook, undisturbed, for about 4 minutes.

• Flip the chicken strips over, add minced garlic, and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice, and 2 tablespoons of butter. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through but not overcooked and the garlic has softened. 

• Assemble: Add cooked sliced zucchini and cooked corn kernels to the same skillet with cooked chicken. Add 2 remaining tablespoons of butter and melt it on low heat, stirring it together with the veggies. Do it rather quickly, for a couple of minutes, just until the butter melts and the garlic butter sauce coats both the chicken and the zucchini and corn evenly. Remove from heat. Stir in half of the chopped fresh cilantro. Season with more salt, smoked paprika, and chili powder if needed. Add more freshly squeezed lime juice, if desired. 

• When serving, top with the remaining half of chopped fresh cilantro. Sprinkle a small amount of chili powder over corn and chicken, for show.

• Serve with white rice or potatoes, and salad on the side.