A quick and sumptiously seasonal dinner from the Kitchn.
1 large zucchini (10 to 12 ounces)
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
3 ears fresh corn, husked
1 medium lemon or 1 T cider vinegar
1 1/2 teaspoons garlic powder, divided, or 2 cloves fresh, minced
3/4 teaspoon paprika
1 1/4 pounds boneless, skinless chicken breasts (about 2)
1 tablespoon olive oil
2 tablespoons butter
Fresh basil or parsley leaves, for serving (optional)
Trim the zucchini, halve lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 cups).
Place zucchini in a large bowl, season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper, and toss to combine.
Cut the kernels off of the ears of corn (about 2 1/4 cups).
Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Halve the zested lemon and reserve for later.
Add 1/2 teaspoon of the kosher salt, 1 teaspoon of the garlic powder (if using frsh garlic, saute later with the corn), 3/4 teaspoon regular or smoked paprika, and 1/2 teaspoon of the black pepper. Stir to combine.
Cut chicken breasts crosswise into 1/2-inch-thick strips, add to the bowl, and toss to coat in the seasoning mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken in a single layer (cook in batches if the pan is too crowded).
Cook undisturbed until browned on the bottom and it easily releases from the pan, about 3 minutes.
Flip the chicken and cook until the second side is golden-brown and an instant-read thermometer inserted into the thickest part registers at least 165°F, 2 to 3 minutes.
Meanwhile, pat the zucchini dry.
Transfer the chicken to a plate.
Add the zucchini to the skillet and spread into an even layer. Cook, stirring occasionally, until browned and tender, 2 to 3 minutes.
Add the corn, 2 tablespoons butter, remaining 1/2 teaspoon garlic powder (or the fresh garlic), 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook until the kernels pop and are tender and browned, 3 to 4 minutes.
Return the chicken and any accumulated juices on the plate to the skillet.
Squeeze the juice from one of the reserved lemon halves into the pan and toss to combine. Top with torn fresh basil or parsley leaves if desired.
