Garlic Butter Chicken with Zucchini and Corn - One-Pan, 30-Minute Meal

Ingredients:

For the Veggies:

• 2 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1.5 cups corn kernels (from about 3 corn cobs)

For the Garlic Butter Chicken:

• 1 pound boneless, skinless chicken breasts, sliced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 4 tablespoons butter

For Garnish:

• 1/2 cup fresh cilantro, chopped

Instructions:

Prepare the Veggies:

1. Heat olive oil in a large skillet over medium heat.
2. Add zucchini slices, season with salt and pepper, and cook until tender-crisp.
3. Add corn kernels to the skillet and cook for a few minutes until heated through.
4. Remove from heat and set aside.

Cook the Chicken:

1. Season chicken strips with smoked paprika, chili powder, salt, and pepper.
2. Heat olive oil in the same skillet over medium-high heat. Add chicken and cook until browned and cooked through.
3. Add minced garlic and cook for 30 seconds, or until fragrant.
4. Deglaze the pan with lime juice.
5. Add 2 tablespoons of butter and cook, stirring, until melted and combined with the sauce.

Combine and Serve:

1. Add the cooked zucchini and corn to the skillet with the chicken.
2. Toss to coat with the sauce.
3. Garnish with fresh cilantro.

Optional Additions:

• For a richer flavor, consider adding a splash of white wine or chicken broth to deglaze the pan.
• For a spicier kick, add a pinch of red pepper flakes or a drizzle of hot sauce.
• For a creamier sauce, stir in a tablespoon of heavy cream or Greek yogurt.

Enjoy your delicious Garlic Butter Chicken and Veggies!