Stir the marinade mixture well, reserve 2 Tablespoons, pour the rest into the chicken bag. Squish around and marinade for at least 30 minutes, but not more than 2 hours. Add water to a large pot and bring to a boil. Shuck corn and boil corn. Cool, and cut off the cob. In a large skillet on medium high heat add a few T of oil and cook the chicken. Sprinkle the chicken with the spices. Cook for 3-4 minutes on one side until golden, flip, cover, and cook for 4-6 minutes until cooked through. 165 degrees. Transfer to a plate and cover with foil. n the same skillet add 1 T oil on high heat and add the corn. Cook for about 3 minutes until charred. Reduce heat to medium high and zucchini and tomatoes (you can cut your tomatoes in half if you’d like) Add the remaining marinade, salt, and pepper. Cook until tender. 3-4 min. Place chicken back in skillet and sprinkle with mozzarella cheese. Serve. Optional sides: angel hair pasta, rice.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 440 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Cholesterol | 105 mg |
| Sodium | 540 mg |
| Total Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars | 0 g |
| Protein | 47 g |
Key Micronutrients:
Vitamin D 2% • Calcium 10% • Iron 12% • Potassium 18%
Ingredients
Chicken, zucchini, yellow summer squash, cherry tomatoes, sweet corn, mozzarella cheese (milk, cultures, salt, enzymes), olive oil, lemon juice, balsamic vinegar, Dijon mustard, fresh basil, dried basil, parsley, oregano, onion powder, garlic powder, paprika, black pepper, red pepper flakes, salt.