Chicken and Corn with Zucchini

4.98 from 36 votes

This Chicken and Corn is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Garlicky and made easy in one pan!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: North American

Diet: Low Calorie

Servings: servings

Calories: 171kcal

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.

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 ".