Skillet Chicken With Summer Vegetables - Ellie Krieger

Ingredients

• 2 tablespoons whole-wheat pastry flour (see Substitutions)
• 1 teaspoon sweet paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon fine salt, divided
• 1/8 teaspoon cayenne pepper, or to taste
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 tablespoons olive oil, divided
• 1 small yellow onion (5 ounces), diced (1 cup)
• 3 cups fresh corn kernels (from 4 ears)
• 1 medium zucchini (8 ounces), trimmed, quartered lengthwise and sliced 1/2-inch thick
• 1 cup grape or cherry tomatoes, halved, or quartered if large
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice, plus more to taste
• 1/4 cup lightly packed fresh basil leaves, cut into ribbons