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Ingredients:
- 2 chicken breasts, diced
- 2 medium zucchinis, sliced or diced
- 1 cup fresh corn kernels (or frozen)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon chili flakes (optional)
- Fresh parsley or cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until golden brown and fully cooked, about 6–8 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add onion and garlic; sauté until fragrant and translucent, about 2–3 minutes.
- Add zucchini and corn to the skillet. Cook for 5–7 minutes until zucchini is tender but still slightly crisp.
- Return the chicken to the skillet. Add paprika, black pepper, salt, and chili flakes (if using). Stir well to combine and heat through.
- Garnish with fresh parsley or cilantro before serving.
Tips:
- For extra flavor, squeeze fresh lemon juice over the dish before serving.
- Use a mix of yellow and green zucchini for a colorful presentation.
- You can add a splash of cream or coconut milk for a creamy version.
- Serve over rice, quinoa, or with warm tortillas for a complete meal.
