A vibrant, one-pan dish that brings together the best of summer's bounty. This recipe not only highlights fresh ingredients but also offers a delightful mix of flavors that the whole family will love.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 medium zucchinis, sliced into half-moons
1 cup fresh corn kernels (about 2 ears of corn) or frozen corn
1 red bell pepper, diced
1 tablespoon olive oil
1 teaspoon dried Italian herbs
Fresh parsley for garnish (optional)
Instructions
In a medium bowl, combine the diced chicken with garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated in the spices.
In a large skillet over medium-high heat, add the olive oil. Once hot, add the seasoned chicken and cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Lower the heat to medium, and add the sliced zucchini, diced red bell pepper, and corn to the skillet. Stir well to combine all ingredients.
Sprinkle the Italian herbs over the mixture and continue cooking for another 5-7 minutes, or until the vegetables are tender but still crisp.
Once everything is cooked to perfection, remove the skillet from heat. If desired, sprinkle fresh parsley over the top for a pop of color and added flavor. Serve hot.
