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–+ servings
Garlic Butter Chicken with Zucchini and Corn

Garlic Butter Chicken with Zucchini and Corn in 30 Minutes

This Garlic Butter Chicken with Zucchini and Corn is a quick, flavorful, and gluten-free dish that is perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts or chicken thighs for extra juiciness
  • 1 teaspoon Smoked Paprika adjust to taste
  • 1 teaspoon Chili Powder omit for non-spicy version
For the Veggies
  • 2 cups Zucchini sliced
  • 1 cup Corn Kernels fresh or frozen
For the Sauce
  • 4 cloves Garlic minced
  • 4 tablespoons Butter or margarine for a lighter version
  • 2 tablespoons Fresh Lime Juice or lemon juice
For Cooking
  • 2 tablespoons Olive Oil or avocado oil
  • to taste Salt and Pepper adjust according to taste
For Garnish
  • 1/4 cup Fresh Cilantro or parsley

Equipment

  • large cast iron skillet

Method
 

Step-by-Step Instructions
  1. Heat a large cast-iron skillet over medium heat for about 1 minute. Add olive oil and sauté zucchini for approximately 3 minutes until tender and slightly golden; remove and set aside.
  2. Slice the chicken breasts into thinner strips. Season with smoked paprika, chili powder, salt, and pepper.
  3. Cook chicken strips in the skillet for about 4 minutes until golden.
  4. Flip the chicken, add minced garlic, and cook for an additional 2 minutes.
  5. Pour fresh lime juice over chicken and add butter; stir until melted.
  6. Return zucchini and add corn, mix gently, and cook for an additional minute.
  7. Stir in chopped cilantro, adjust seasoning, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.

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