Chicken Corn And Zucchini Recipes

SOUTHWEST CHICKEN SKILLET WITH ZUCCHINI AND CORN

Steps:

• Combine all ingredients. Store in an airtight container (I use a jar) for several months.
• Add 1 tablespoon of olive oil to a large skillet set over medium high heat and heat for 1 minute. Add chicken in a single layer (cook in batches if needed to avoid crowding the pan) and sprinkle with about 2 tablespoons of the spice mix.
• Cook for a few minutes on each side until browned and cooked through, stirring as needed. Remove chicken from the pan and set aside.
• Add remaining tablespoon of olive oil to the skillet and heat for 1 minute. Add zucchini and bell peppers and sprinkle with about 1 tablespoon of the spice mix. Cook for a few minutes until vegetables have started to soften.
• Add garlic and corn and cook for a minute more.
• Return chicken to the skillet, add lime juice, and toss until combined. Top with chopped cilantro and cotija cheese and serve immediately.

GARLIC ZUCCHINI, CHICKEN AND CORN RECIPE

Steps:

• 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.

CHICKEN, CORN AND ZUCCHINI

Steps:

• Preheat oven to 425°F.
• In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Shake well and set aside.
• In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
• In a bowl, coat corn and green onions with remaining oil mixture.
• On the rack in the broiler place chicken.
• Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
• Roast for 25- 30 minutes, turning both occasionally.
• Add corn and green onions to vegetable pan.
• Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.

CREAMY CORN SKILLET CHICKEN

Steps:

• Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
• Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
• Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
• Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
• Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
• Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

PEPPER JELLY GLAZED CHICKEN WITH CORN AND ZUCCHINI

Steps:

• Prepare grill.
• Seed and chop tomatoes and cut zucchini into 1/2-inch pieces.
• Finely chop coriander.
• In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened.
• Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
• While corn mixture is simmering, prepare chicken.
• In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat.
• Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contaminations caused by uncooked meat juices).
• Pat chicken dry and brush with jelly mixture from 1 bowl.
• Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side.
• With a clean brush, coat chicken with jelly mixture from other bowl.
• Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
• Serve corn mixture topped with chicken.

ZUCCHINI AND CORN-STUFFED CHICKEN

Steps:

• In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

GARLIC CHICKEN AND ZUCCHINI

Steps:

• Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
• In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.

ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

SPICY CHICKEN WITH CORN & ZUCCHINI

Steps:

• Blend water, chiles and onions in blender until smooth; strain. Discard solids; set strained liquid aside.
• Heat dressing in 6-qt. Dutch oven or large deep skillet on medium heat. Add chicken; cook in batches 5 min. or until browned in all sides, turning occasionally. Add corn, zucchini and epazote leaves. Pour strained chile liquid over ingredients in Dutch oven. Bring to boil; cover. Simmer on medium-low 20 min. or until chicken is done (165ºF) and vegetables are tender.
• Serve topped with sour cream.

PAN-FRIED ZUCCHINI WITH FRESH CORN

Steps:

• Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
• Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
• Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.