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

CHICKEN, CORN AND ZUCCHINI

Chicken, Corn and Zucchini image

A great way to use up garden corn and zucchini to make a complete chicken meal. Although I haven't made this dish yet I am planning on making it soon. Recipe source: local newspaper.

Provided by ellie_

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 teaspoon dried thyme
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
4 zucchini or 4 yellow squash, quartered, crosswise
2 onions, quartered
4 ears corn, quartered, crosswise
8 green onions
4 chicken drumsticks or 4 chicken thighs

Steps:

Preheat oven to 425°F.
In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Shake well and set aside.
In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
In a bowl, coat corn and green onions with remaining oil mixture.
On the rack in the broiler place chicken.
Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
Roast for 25- 30 minutes, turning both occasionally.
Add corn and green onions to vegetable pan.
Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.