Step 1

Heat your skillet over medium heat and add olive oil. Once hot, toss in the sliced zucchini with a little salt and pepper. Cook for about 3 minutes, flipping once, until golden brown and slightly tender. Remove from the skillet and set aside.

Step 2

Slice the chicken into strips and season generously with smoked paprika, chili powder, salt, and pepper. In the same skillet, heat another drizzle of olive oil and add the chicken in a single layer. Let it cook undisturbed for about 4 minutes to get that perfect golden crust. Flip, add the minced garlic, and cook for another 2 minutes.

Step 3

Lower the heat and add fresh lime juice and two tablespoons of butter. Stir everything together, letting the butter melt into the chicken and garlic. Cook for another 2 minutes, stirring frequently, until the chicken is cooked through and the garlic is soft but not burnt.

Step 4

Add the cooked zucchini and corn back into the skillet. Stir everything together, then melt the remaining butter into the mix, making sure every bite gets coated in that irresistible garlic butter sauce.

Step 5

Remove from heat and stir in half of the fresh cilantro. Taste and adjust seasoning—add more salt, paprika, or lime juice if needed. Sprinkle the remaining cilantro on top before serving.