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Two of the Three Sisters – Chicken with Corn and Zucchini

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In Native American farming cultures, maize, beans, and squash were always planted together. Called the Three Sisters, these plants were grown based on a traditional companion planting method where each plant benefits the others. Corn stalks provide a place for the beans to climb. Beans enrich the soil with nitrogen that the other two plants use. The large leaves of squash act as a ground cover that suppresses weeds and helps to retain moisture in the soil for them all. This particular companion planting creates a mutually beneficial ecosystem, providing a stable environment for the three plants that reduces the need for external inputs such as fertilizers. It is also a beautiful reminder of the interconnectedness of nature.
 
Today’s recipe includes two of these three vegetables in the ingredient list, corn and zucchini. Seasoned chicken provides the protein for the dish. It’s a complete meal featuring two bountiful and beloved Summer vegetables!
 

Chicken with Charred Corn & Zucchini

Chicken with Corn and Zucchini (adapted from thekitchn.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Makes: 4 servings

Ingredients

  • 10 to 12 ounces zucchini, about 2 cups sliced
  • 1-1/4 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 ears fresh corn, about 2-1/4 cups of kernels
  • 1 medium lemon
  • 1-1/2 teaspoons garlic powder, divided
  • 3/4 teaspoon smoked paprika
  • 1-1/4 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • fresh basil or parsley leaves, for serving

Directions:

Trim the ends from the zucchini. Halve them lengthwise, then cut them crosswise into 1/4-inch-thick slices. Place the zucchini slices in a medium bowl and season them with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to combine.

Slice the zucchini & season it with salt & pepper.

Remove the husk and silk from the ears of fresh corn. Cut the kernels off of the ears.

Cut the corn kernels from the cobs.

Finely zest the lemon into a medium bowl. Halve the zested lemon then set it aside for later. Add 1/2 teaspoon of the kosher salt, 1 teaspoon of the garlic powder, the smoked paprika, and 1/2 teaspoon of the black pepper to the bowl with the lemon zest. Stir to combine.

Combine the seasonings for the chicken.

Cut the chicken breasts crosswise into 1/2-inch-thick strips. Add the chicken to the bowl and toss it to coat it in the seasoning mixture.

Coat the chicken in the seasonings.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until it is shimmering. Cooking in batches, if necessary, add the chicken to the skillet in a single layer. Cook undisturbed until the chicken strips are browned on the bottom and easily release from the pan, about 3 minutes.

Cook the chicken in a single layer.

Flip the chicken over and cook until the second side is golden-brown and an instant-read thermometer inserted into the thickest part registers at least 165°F, 2 to 3 minutes.

Flip the chicken strips and cook the other side.

Remove the cooked chicken pieces to a plate and finish cooking the rest of the chicken.

Transfer the cooked chicken to a plate.

Pat the zucchini slices dry with paper towels. Add the zucchini to the skillet and spread it into an even layer. Cook, stirring occasionally, until the zucchini is browned and tender, 2 to 3 minutes.

Cook the zucchini, flipping over halfway through.

Add the corn, unsalted butter, and the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the veggies. Cook until the kernels pop and are tender and browned, 3 to 4 minutes.

Add the corn butter, and seasonings to the zucchini.

Return the chicken and any accumulated juices on the plate to the skillet. Squeeze the juice from one of the reserved lemon halves into the pan and toss to combine.

Return the chicken to the skillet and add the lemon juice.

Transfer the mixture to a serving bowl. Top with torn fresh basil or parsley leaves if desired and serve.

Transfer the chicken & veggies to a serving dish.

Refrigerate any leftovers in an airtight container for up to 4 days.

This is a great Summer meal!

There’s still time to enjoy great Summer produce in new ways!  ~Linda

Chicken with Corn and Zucchini (adapted from thekitchn.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Makes: 4 servings

Ingredients

  • 10 to 12 ounces zucchini, about 2 cups sliced
  • 1-1/4 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 ears fresh corn, about 2-1/4 cups of kernels
  • 1 medium lemon
  • 1-1/2 teaspoons garlic powder, divided
  • 3/4 teaspoon smoked paprika
  • 1-1/4 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • fresh basil or parsley leaves, for serving

Directions:

Trim the ends from the zucchini. Halve them lengthwise, then cut them crosswise into 1/4-inch-thick slices. Place the zucchini slices in a medium bowl and season them with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to combine.

Remove the husk and silk from the ears of fresh corn. Cut the kernels off of the ears.

Finely zest lemon into a medium bowl. Halve the zested lemon then set it aside for later. Add 1/2 teaspoon of the kosher salt, 1 teaspoon of the garlic powder, the smoked paprika, and 1/2 teaspoon of the black pepper to the bowl with the lemon zest. Stir to combine.

Cut the chicken breasts crosswise into 1/2-inch-thick strips. Add the chicken to the bowl and toss it to coat it in the seasoning mixture.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until it is shimmering. Cooking in batches, if necessary, add the chicken to the skillet in a single layer. Cook undisturbed until the chicken strips are browned on the bottom and easily release from the pan, about 3 minutes. Flip the chicken over and cook until the second side is golden-brown and an instant-read thermometer inserted into the thickest part registers at least 165°F, 2 to 3 minutes. Remove the cooked chicken pieces to a plate and finish cooking the rest of the chicken.

Pat the zucchini slices dry with paper towels. Add the zucchini to the skillet and spread it into an even layer. Cook, stirring occasionally, until the zucchini is browned and tender, 2 to 3 minutes. Add the corn, unsalted butter, and the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the veggies. Cook until the kernels pop and are tender and browned, 3 to 4 minutes.

Return the chicken and any accumulated juices on the plate to the skillet. Squeeze the juice from one of the reserved lemon halves into the pan and toss to combine. Transfer the mixture to a serving bowl. Top with torn fresh basil or parsley leaves if desired and serve. Refrigerate any leftovers in an airtight container for up to 4 days.