Cilantro Lime Chicken Skillet with Corn, Zucchini, and Tomatoes

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Cilantro Lime Chicken Skillet with Corn, Zucchini, and Tomatoes

Looking for a quick and healthy one-skillet dinner that’s loaded with flavor and fresh veggies? This Cilantro Lime Chicken Skillet is the perfect weeknight recipe. Juicy, spiced chicken thighs are cooked to perfection and paired with sweet corn, tender zucchini, and bursting cherry tomatoes—all tossed with garlic, fresh cilantro, and a squeeze of lime for a refreshing finish.

Why You’ll Love This Recipe

  • Fast and easy: Ready in just 30 minutes with simple ingredients.
  • Healthy and hearty: Packed with protein and vegetables.
  • Incredibly flavorful: A vibrant blend of smoky spices, fresh cilantro, and lime.
  • Family-friendly: Great for meal prep or a quick weeknight dinner.

Ingredients

For the Chicken:

  • 2 pounds boneless skinless chicken thighs (about 5–6 thighs)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil (for seasoning)
  • 2 tablespoons olive oil (for cooking)

For the Vegetables:

  • 4 ears corn, husked and cooked (or about 4 cups corn kernels)
  • 1 small zucchini, sliced into ¼-inch rounds and halved
  • 1½ cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon butter
  • Juice of 1 lime (for serving)

Note: You can substitute chicken breasts or use frozen corn if preferred. Just thaw the corn first under cold water.

Instructions

Step 1: Prep the Corn

Cut the corn kernels off the cooked cobs and place them into a medium bowl. If using frozen corn, thaw and drain well.

Step 2: Season the Chicken

In a small bowl, mix together the chili powder, smoked paprika, salt, and pepper. Place the chicken thighs in a large bowl, drizzle with 1 tablespoon of olive oil, then sprinkle with the spice mix. Toss to coat thoroughly.

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the chicken thighs. Cook for 4–5 minutes per side, or until browned and the internal temperature reaches 165°F (74°C). Remove from the skillet and tent with foil to keep warm.

Step 4: Cook the Vegetables

In the same skillet, add 1 tablespoon of butter. Add the sliced zucchini and cherry tomatoes. Sauté for 2–3 minutes until slightly softened but still vibrant.

Step 5: Add Corn, Garlic, and Cilantro

Stir in the corn, minced garlic, and chopped cilantro. Cook for another 2–3 minutes until everything is heated through and fragrant.

Step 6: Finish and Serve

Return the chicken thighs to the skillet, nestling them into the vegetables. Squeeze fresh lime juice over the top and serve immediately.

Serving Suggestions

Serve this skillet dish as-is for a low-carb, high-protein dinner, or pair it with:

  • Warm tortillas for taco-style wraps
  • Cooked quinoa or brown rice
  • A dollop of sour cream or avocado slices for extra creaminess

Recipe Tips

  • Want extra heat? Add a pinch of cayenne or red pepper flakes to the spice mix.
  • Meal prep idea: Store in airtight containers in the fridge for up to 4 days.
  • Grill option: You can grill the seasoned chicken thighs for a smoky twist, then stir into the veggie skillet.

Nutrition Information (Per Serving)

  • Calories: 235
  • Protein: 31g
  • Carbohydrates: 12g
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 144mg
  • Sodium: 537mg
  • Potassium: 553mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 413 IU
  • Vitamin C: 4mg
  • Calcium: 19mg
  • Iron: 2mg

 

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