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spicy chicken dinner in skillet
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Spicy Chicken Dinner with corn and zucchini Recipe

Make this easy one pot spicy chicken dinner with corn and zucchini! It's healthy and simple and a 30 minute meal!
Course Main Course
Cuisine American
Keyword candy corn, chicken, oatmeal, spicy, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 313kcal
Author Dorothy Kern
Cost $8

Ingredients

Chicken:

  • 1 pound chicken breast tenders or boneless skinless chicken breast
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chili powder
  • 2 tablespoons olive oil divided

Vegetables:

  • 1 small red onion diced (about 1 cup)
  • 1 red bell pepper diced
  • 1 jalapeno seeds and ribs removed and diced
  • 1 medium or 2 small zucchini cut small
  • 2 cloves garlic minced
  • 2 cups frozen corn
  • Salt and pepper to taste
  • 1 Lime

Instructions

  • If you're using full chicken breasts, slice them into smaller uniform size pieces (about 4 per breast depending on size).
  • Mix salt, garlic powder, onion powder, Italian seasoning, smoked paprika and chili powder in a small bowl. Sprinkle over both sides of the chicken.
  • Heat a skillet over medium high heat and add 1 tablespoon olive oil to the pan. Add the chicken in a single layer. Cook about 5 minutes per side or until the chicken is almost cooked through (cooking time depends on thickness of chicken).
  • Remove chicken to a plate. Add remaining oil to the skillet and turn heat to medium.
  • Add the onion, bell pepper and jalapeño to the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3-4 minutes. Add zucchini and garlic. Season vegetables with about 1/2 teaspoon each salt and pepper. Cook until zucchini starts too brown.
  • Add corn to the pan and stir all the vegetables together. Return the chicken to the pan and nestle it in the vegetables. Cover and finish cooking until the chicken is done (internal temperature of 165°F), corn is hot and zucchini is cooked to your liking (less time if you like it al dente, more if you like it softer).
  • Remove from heat and squeeze the juice of one lime over the pan. Add salt and pepper to taste.
  • Serve hot. Store leftovers in the refrigerator in an airtight container for up to 2 days.

Video

Notes

Want it even spicier? Add another 1/4 teaspoon of chili powder and/or a dash of cayenne pepper!

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 29g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 727mg | Potassium: 910mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1261IU | Vitamin C: 66mg | Calcium: 35mg | Iron: 2mg