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

1. Marinate the chicken breasts (in salt, pepper and paprika) and keep aside for 20-30 minutes.

2. 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.

3. Transfer to a bowl and set aside.

4. 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.

5. Add chicken back to the pan, mix well, and switch off the heat after a minute of mixing.

6. Season with salt and pepper, if needed. Serve with rice, quinoa, or enjoy with salad!