Chicken with zucchini and corn
Cooking notes
Chicken with zucchini and corn is a bright, vibrant dish, and is super easy to put together.
I enjoyed it with quinoa and salad, but you can have it on its own too.
It stores for up to 2 days, but the zucchini can get soggy.
Makes about 4 portions.
Ingredients
2 chicken breasts, chopped in bite sizes
1 zucchini, chopped
3 cloves of garlic, crushed (1.5+1.5)
425 gms corn, drained (if using a tin)
½ tsp of salt
½ tsp black pepper
½ tsp paprika
2 tsp oil (1+1)
Method
Marinate the chicken breasts (in salt, pepper and paprika) and keep aside for 20-30 minutes.
Warm up 1 tsp of oil in a nonstick pan. Add 1.5 cloves of garlic and cook for 10 seconds. Then add chicken and cook for 6-8 minutes, stirring regularly till it browns a little and cuts through easily.
Transfer to a bowl and set aside.
In the same pan, add the remaining 1 tsp of oil, the remaining 1.5 cloves of garlic, and then the zucchini and corn. Stir fry for about 4-5 minutes.
Add chicken back to the pan, mix well, and switch off the heat after a minute of mixing.
Season with salt and pepper, if needed. Serve with rice, quinoa, or enjoy with salad!