Description
A vibrant one-pan meal combining tender chicken, seasonal squash, and fresh vegetables. Perfect for quick, wholesome dinners with balanced flavors and colorful, nourishing ingredients.
Ingredients
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 lb yellow summer squash, sliced
1 lb zucchini, sliced
1 cup frozen corn kernels (thawed)
1 pint cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro (optional)
1 lemon (for juice)
Instructions
Heat olive oil in a large skillet over medium heat.
Sauté garlic until fragrant, then add chicken pieces.
Brown chicken on all sides, season with salt, pepper, oregano, and paprika.
Push chicken to the sides, add squash and zucchini to the center.
Cook vegetables until tender, 5–7 minutes.
Stir in corn, cherry tomatoes, and a squeeze of lemon juice.
Simmer until tomatoes soften and liquid reduces slightly (about 10 minutes).
Garnish with cilantro before serving.
Notes
Use halal-certified chicken if required.
Substitute yellow squash and zucchini with other summer squash varieties.
Add cooked quinoa or rice for a heartier meal.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg