Chicken Zucchini and Corn

chicken zucchini

4.9 from 14 reviews

This Garlic Chicken Zucchini and Corn Recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: One Pan
  • Cuisine: American Ukrainian



  • 1 lb 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:

  • 1.5 lbs (3 medium) zucchini, cut into half moon shapes
  • 2 cups corn, frozen or fresh
  • 1 tsp avocado oil
  • 1 large garlic clove, crushed
  • 1/2 tsp salt
  • Ground black pepper, to taste


  • 1 garlic clove, crushed (optional)
  • 1/4 cup dill, parsley or green onions, chopped


  1. 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.
  2. Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
  3. 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.

Store: Refrigerate in a glass airtight container for up to 5 days.

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