Fast Guide to Cooking Tasty Chicken, zucchini and corn skillet

Do you want to know ways to get through the week with healthy but appetizing meals that will cause you feel good? This healthful, simple but tasteful Chicken, zucchini and corn skillet recipe is the answer.

We hope you got insight from reading it, now let's go back to chicken, zucchini and corn skillet recipe. You can cook chicken, zucchini and corn skillet using 15 ingredients and 0 steps. Here is how you do that.

To cook an unforgettable Chicken, zucchini and corn skillet, here are the materials required:

1. Use 600 g of chicken breasts, chopped.
2. You need 3 of small zucchini, chopped.
3. Use 1 of red bell pepper, chopped.
4. Use 1 cup of corn (1 fresh corn or canned).
5. Prepare 2 cloves of garlic.
6. Get 1 of lime, juice.
7. Get 2 tbs of olive oil.
8. You need of Spice mix.
9. Provide 1 tsp of salt.
10. Provide 1 tsp of paprika.
11. Use 1/2 tsp of black pepper.
12. Take 1/2 tsp of chili.
13. Provide 1/2 tsp of dried oregano.
14. Use 1/2 tsp of garlic powder.
15. Prepare 1/2 tsp of onion powder.

After readying the components, now you are good to cook your tasty Chicken, zucchini and corn skillet by following the procedures below:

It's made with fresh ingredients and colorful veggies. I have made a similar dish for years, browning some hamburger and onion first, then adding frozen corn and fresh zucchini. I season it with salt & pepper as it cooks then top with the cheese. clean and cut zucchini in quarters long ways and then into cubes. cut off kernels from ears of corn. slice onion into rounds, VERY thinly. melt butter in a large skillet. Add onions and corn and sautee until onions are clear NOT browned. Add zucchini, salt and pepper to taste.

Recipe : Chicken, zucchini and corn skillet

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Cooking homemade Chicken, zucchini and corn skillet but with a top restaurant's taste. Really satisfying isn't it? If you wish more people can eat adelightul Chicken, zucchini and corn skillet without visiting restaurants, don't forget to share this recipe .

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