Summer Dinner Skillet
A vibrant and light one-pan meal featuring chicken and seasonal vegetables, perfect for summer cooking without the need for an oven.
Ingredients
- 1.5 lbs Chicken Breast, cut into bite-sized cubes
- 2 medium Zucchini, sliced into half-moons
- 1 medium Yellow Squash, sliced into half-moons
- 1 large Bell Pepper, chopped
- 2 ears Fresh Corn, kernels cut off
- 1 cup Cherry Tomatoes, halved
- 1/2 large Red Onion, diced
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil, extra virgi
- 1 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1 tbsp Lemon Juice, freshly squeezed
- 1/4 cup Fresh Basil, tor
- Salt and Pepper, to taste
Instructions
- Pat the chicken breast cubes dry and season with salt, pepper, and half of the smoked paprika.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until golden brown. Remove and set aside.
- In the same skillet, add the remaining olive oil, red onion, and bell peppers. Sauté for about 3 minutes.
- Add zucchini and yellow squash, cooking for another 4 to 5 minutes until slightly charred but crisp-tender.
- Incorporate corn and garlic, cooking for 2 minutes while stirring constantly.
- Add cherry tomatoes and remaining seasonings, allowing them to burst and create a light sauce.
- Return the chicken to the skillet and toss everything together for 1 to 2 minutes.
- Remove from heat, drizzle with lemon juice, and garnish with torn basil leaves. Serve immediately.
Notes
To prevent soggy zucchini, ensure high heat and avoid salting until the end. This dish can be made vegetarian by substituting chicken with chickpeas or tofu.