Recipe Instructions:
Ingredients
Chicken:
454 g chicken breast cut into 1" pieces
1 tsp avocado oil
1 large garlic clove crushed
1/4 tsp salt
Ground black pepper to taste
Zucchini and Corn:
680 g 3 medium zucchini, cut into half moon shapes
308 g corn frozen or fresh
1 tsp avocado oil
1 large garlic clove crushed
1/2 tsp salt
Ground black pepper to taste
Garnish:
1 garlic clove crushed (optional)
12 g dill parsley or green onions, chopped
Instructions
Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir.
Serve hot or cold (I know!) with any salad or brown rice, quinoa, potatoes etc.
Notes
Store: Refrigerate in a glass airtight container for up to 5 days. Do not freeze.
Make ahead: Refrigerate cubed chicken and zucchini while covered and separately for up to 2 days.
Zucchini: Green or yellow squash, cut into same size pieces for even cooking. I like half moon shapes but you can also dice zucchini.
Corn: Fresh or frozen corn kernels will taste great. If frozen, no need to thaw. If fresh, no need to pre-cook.
Chicken: You can use boneless and skinless chicken thighs or breast. Also bone in chicken part like drumsticks and thighs can be used but will require more oil, longer cooking time and being covered.
Garlic: Not minced and no garlic powder substitute.
Using different skillet: If you don't have cast iron skillet or would like to cut back on oil, I recommend to use ceramic non-stick skillet 12 ".
