🛒Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup fresh corn kernels
- 1/2 cup low-sodium chicken broth
- 1 lemon, juiced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
🔧Kitchen Tools Needed
- large skillet
- cutting board
- knife
- measuring cups
- measuring spoons
- spatula
📝Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
- 3
Add the chicken to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 4
In the same skillet, add cherry tomatoes, zucchini, red bell pepper, and corn. Sauté for 4-5 minutes until the vegetables are tender.
- 5
Pour in the chicken broth and lemon juice, stirring to combine with the vegetables.
- 6
Return the chicken breasts to the skillet, nestling them among the vegetables.
- 7
Sprinkle the fresh basil and parsley over the dish and let it simmer for another 2-3 minutes.
- 8
Remove from heat and serve hot.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken breasts, but you will need to adjust the cooking time accordingly to ensure the chicken is thoroughly cooked.
Can I add other vegetables to this dish?
Absolutely! Feel free to add other summer vegetables such as asparagus or green beans to enhance the dish further.
