My Atlanta-based aunt, who lives in Georgia, sent me this recipe. It pairs beautifully with the vegetables from your garden.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 ears corn, kernels cut from cob
- 1 large zucchini, chopped
- ½ cup chopped cooked chicken
- ¼ cup chopped fresh parsley
- ¼ cup shredded Colby-Monterey Jack cheese, divided
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
- Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 95 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was so fast and easy. I needed something quick and this was perfect. I used Red, Yellow and Orange bell peppers and had to make a few adjustments for dietary restrictions but I love how versatile this is. Everyone loved it and as I was eating it I was making plans for what to do with the left overs.
This was very simple and quick! My kind of weekday meal. I agree that the taste is very bland due to the low level of spices. I would suggest adding onion and garlic powders as well as salt and pepper. Thanks for this recipe! Definitely a keeper.
I liked this and will make again. Had no chicken so used Johnsville beer brats the small ones, and some Tony Catchers seasoning..it was great!
Entire family enjoyed this dish. I put one cup shredded chicken breast in.
We thought this was great!!! Grilled the chicken first, then chopped and added at the end to simply heat it up. We did use Basil instead of Parsley which gave it a nice bright flavor and mixed all the cheese in to simply let it melt!! Excellent bowl type dinner!!
While we liked the healthy feature and utilization of fresh produce, flavor was lacking in the dish. Next time we will try using a couple of tablespoons of butter; additional spices, such as thyme or basil or maybe rosemary; and increase the cook time needed to bring the vegetables past the crunchy phase.
I substituted tofu for the chicken (not a read ‘meat’ protein person and used basil because that what I had in the house. My farmers market always has fresh corn in the summer, as well as zucchini. I threw on mint at the end because I grow it and use it in pretty much everything
I added four small cut up steamed potatoes and one package of 4 Boars Head Buffalo Chicken Sausage. It was really good. Would make a great dish for a summer church spread.
Quick, healthy and a great way to use up those fresh summer veggies. I thought that the minimal seasonings (only salt and pepper) wouldn’t give enough flavor, but it really brought out the natural flavor of the veggies. I didn’t have any cooked chicken on hand, so I grilled up a chicken breast. Speaking of chicken, 1/2 cup is not nearly enough for 4 people. That would be 2 tablespoons per person. I used a large 8oz chicken breast, which came out to just over a cup of chicken. This was the perfect chicken to veggie ratio. I’ll make this again, and add in some minced garlic next time.