Best Spicy Chicken With Corn Zucchini Recipes

SOUTHWEST CHICKEN SKILLET WITH ZUCCHINI AND CORN

Southwest Chicken Skillet with Zucchini and Corn image

This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and healthy summer meal!

Provided by Annalise

Time 30m

Number Of Ingredients 18

Ingredients

1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons olive oil (, divided)
1 1/2 lbs boneless skinless chicken breast (, sliced into thin strips)
1 1/2 lb about 3 small zucchini (, thinly sliced)
1 red bell pepper (, thinly sliced)
2 loves garlic (minced)
1 cup corn (, can use fresh, frozen or canned)
Juice of 1 lime
2 tablespoons fresh cilantro (, chopped)
1/2 cup cotija cheese (, crumbled)

Steps:

Combine all ingredients. Store in an airtight container (I use a jar) for several months.
Add 1 tablespoon of olive oil to a large skillet set over medium high heat and heat for 1 minute. Add chicken in a single layer (cook in batches if needed to avoid crowding the pan) and sprinkle with about 2 tablespoons of the spice mix.
Cook for a few minutes on each side until browned and cooked through, stirring as needed. Remove chicken from the pan and set aside.
Add remaining tablespoon of olive oil to the skillet and heat for 1 minute. Add zucchini and bell peppers and sprinkle with about 1 tablespoon of the spice mix. Cook for a few minutes until vegetables have started to soften.
Add garlic and corn and cook for a minute more.
Return chicken to the skillet, add lime juice, and toss until combined. Top with chopped cilantro and cotija cheese and serve immediately.

Nutrition Facts : Calories 399 kcal, Carbohydrate 19 g, Protein 43 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 126 mg, Sodium 1044 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Pepper Jelly Glazed Chicken with Corn and Zucchini image

Categories Chicken Onion Tomato Low Fat Backyard BBQ Corn Zucchini Grill Grill/Barbecue Jalapeño Cilantro Jam or Jelly Simmer Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

6 plum tomatoes (about 1 pound)
1 pound zucchini
1 cup packed fresh coriander sprigs
1 cup chopped onion
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 1/2 cups fresh corn (from about 3 ears)
2 tablespoons jalapeño pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese

Steps:

Prepare grill.
Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
Serve corn mixture topped with chicken.