Garlic Butter Chicken with Zucchini, Corn & Tomatoes
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
This Garlic Butter Chicken with Zucchini, Corn & Tomatoes is a one-skillet, 30-minute meal that brings all the summer vibes—no grill required. Tender, golden chicken is simmered in garlic-lime butter and tossed with sweet corn, buttery zucchini, and juicy Red Gold Petite Diced Tomatoes for a dish that’s easy, vibrant, and full of flavor. @kdamitz @thefeedfeed
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced
- 1/2 teaspoon smoked paprika, adjusted to taste
- 1/2 teaspoon chili powder, adjusted to taste
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 4 tablespoons avocado oil, divided
- 5 minced garlic cloves
- juice from 1 lime
- 4 tablespoons unsalted butter, divided
- 1-2 medium sliced zucchinis
1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz
- 1 1/2 cups frozen fire-roasted corn
Instructions
Step one
In a bowl, season sliced chicken with paprika, chili powder, salt, and pepper. Heat 2 tablespoons of avocado oil in a large skillet over medium heat.
Step two
Add chicken in a single layer and sear for 4 minutes undisturbed. Flip, add garlic, and cook for 2 more minutes. Lower the heat. Add lime juice and 2 tablespoons of butter.
Step three
Cook for another 2 minutes, stirring to coat the chicken in garlic butter until fully cooked. Remove chicken from skillet and set aside.
Step four
In the same skillet, add 2 tablespoons of avocado oil (if needed). Add zucchini, season with salt and pepper, and cook for 3 minutes, flipping once. Stir in frozen corn and Red Gold Petite Diced Tomatoes.
Step five
Add remaining 2 tablespoons butter and stir until melted and everything is coated.
Step six
Return chicken to the skillet and toss to combine. Adjust seasoning with more salt, chili powder, or a squeeze of lime, if desired.
Step seven
Serve warm and garnish with a sprinkle of chili powder for extra color and flavor. Enjoy!
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