In this one-pan dinner, savory chunks of chicken join peak-summer vegetables like, sweet corn, zucchini, tomatoes and onion. And at the end of cooking, the dish is brightened with tart lemon juice and fragrant basil. A touch of cayenne in the chicken seasoning adds gentle heat, balancing the sweetness of the corn.

Storage: Refrigerate for up to 4 days.

Skillet Chicken With Summer Vegetables

Ingredients

Directions

In a large bowl, whisk together the flour, paprika, granulated garlic, 1/4 teaspoon of the salt and the cayenne pepper until combined. Add the chicken and toss to coat evenly.

In a large (12-inch) deep lidded skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering; set a large plate nearby. Working in batches if needed, add the chicken in a single layer and cook, turning once or twice, until nicely browned but not cooked all the way through, about 5 minutes total. Transfer to the prepared plate and repeat with the remaining chicken, if needed.

Add the remaining 2 tablespoons of oil to the skillet, followed by the onion, and cook, stirring frequently, until softened slightly, about 2 minutes. Add the corn, zucchini, tomatoes, the remaining 1/4 teaspoon of salt and the pepper, and continue cooking, stirring occasionally, until the vegetables soften slightly, about 3 minutes.

Return the chicken, with any accumulated juices, to the pan. Cover with a lid and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 2 minutes. Stir in the lemon juice, then taste, and add more lemon juice, if desired. Garnish with the basil and serve.

Servings: 4 (makes about 6 cups)

Per serving: Calories 447; Total Fat 19 g (Sat Fat 3 g); Protein 38 g; Carb 36 g; Fiber 5 g; Cholesterol 104 mg; Sodium 354 mg; Total Sugar 7 g (including 0 g added sugar)