Skillet Chicken With Summer Vegetables

Name: Skillet Chicken With Summer Vegetables
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

www.elliekrieger.com

In this one-pan dinner, savory chunks of chicken join peak-summer vegetables, like, sweet corn, zucchini, tomatoes and onion.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

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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