2 Tbsp olive oil (for veggies)

2 medium zucchini, sliced

Salt and pepper, to taste

1.5 cups corn kernels, cooked (about 3 ears corn on the cob)

1 lb chicken breasts, skinless and boneless, sliced

1/2 tsp smoked paprika (or more)

1/2 tsp chili powder (or more)

1/4 tsp salt (or to taste)

Black pepper, freshly ground, to taste

2 Tbsp olive oil (for chicken)

5 garlic cloves, minced

2 Tbsp freshly squeezed lime juice (or more)

4 Tbsp butter, divided

1/2 cup fresh cilantro, chopped (for garnish)

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Heat 2 Tbsp olive oil in a large skillet over medium heat.
Add sliced zucchini, season with salt and pepper, and sauté until lightly golden and tender.
Stir in corn kernels and cook for 2 minutes. Transfer veggies to a plate.
Season chicken with smoked paprika, chili powder, salt, and pepper.
In the same skillet, heat 2 Tbsp olive oil and cook chicken until golden and cooked through.
Add minced garlic and cook until fragrant, about 30 seconds.
Stir in lime juice and 3 Tbsp butter, mixing until the sauce comes together.
Return zucchini and corn to the skillet, tossing with the garlic butter sauce.
Stir in remaining 1 Tbsp butter and garnish with fresh cilantro before serving.

Swap chicken breasts for thighs for extra juiciness.

Add cayenne or red pepper flakes for more heat.

Stir in cream or sprinkle cheese for a richer variation.

Switch up veggies with bell peppers, green beans, or asparagus.

Best enjoyed fresh; zucchini may become mushy if frozen.