Lime Chicken with Corn and Zucchini Salad
This lime chicken with corn and zucchini salad is a skillet chicken dinner with a honey lime vegetable salad and warm pan sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 plates
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup lime juice, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 tablespoon blackening seasoning, divided
- 1 teaspoon roasted garlic seasoning
- 3 cups southwest vegetable blend with corn, black beans, and peppers
- 1/2 cup sliced green onions
- 2 medium zucchini, chopped
- 2 tablespoons unsalted butter
Instructions
- Add part of the lime juice to a large bowl.
- Whisk in olive oil, honey, and blackening seasoning.
- Add the southwest vegetable blend, green onions, and zucchini, then toss to coat.
- Season the chicken with blackening seasoning and roasted garlic seasoning.
- Heat olive oil and butter in a skillet.
- Cook the chicken until browned on both sides and cooked through.
- Move the chicken to a cutting board.
- Add the remaining lime juice to the skillet and stir to make a pan sauce.
- Slice the chicken.
- Plate the salad with the sliced chicken and spoon the pan sauce over the top.
Notes
- Let the salad sit while the chicken cooks so the zucchini and corn pick up the lime dressing.
- Keep the chicken and salad separate for cleaner leftovers.