1 tablespoon butter
1 tablespoon olive oil
1 zucchini, chopped and halved
1/2 cup grape tomatoes, halved
corn off 1 cob
1 boneless skinless chicken breast
1 tablespoon parsley
salt and pepper to taste
Roughly dice the chicken breast and season with salt and pepper to taste.
In a large skillet, heat butter and oil over medium-high heat. Cook chicken until fully cooked and lightly browned. Remove from skillet.
Reduce heat to medium-low and transfer zucchini to the same skillet. Cook for 3-5 minutes stirring occasionally to scrap up all the brown bits off the bottom.
Next, add the corn and cook for one minute to heat. Then add the tomatoes, chicken and parsley. Stir to combine.
Turn off the heat, and let the skillet rest for 1-2 minutes. This allows the tomatoes to warm without becoming mushy.
***Double the recipe if you are using it for dinner***