Chicken Corn Skillet

Servings 4 servings


  • 1 tablespoon olive oil
  • 12 ounces deli roasted chicken cut into 1-inch cubes
  • 1 medium onion diced
  • 1 medium yellow squash diced
  • 1 medium red bell pepper diced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups frozen corn thawed
  • 2 tablespoons minced parsley


  • In a large skillet, heat the oil over medium-high heat.
  • Add the chicken cubes and sauté for 2 minutes. Remove the chicken from the skillet and set aside.
  • Add the onion, stir it around for a minute or 2 and then add the squash and red pepper.
  • Give the veggies a good stir and then add the cumin, salt, and pepper and sauté for 4 to 6 minutes.
  • Add in the corn, parsley, and return chicken to pan and sauté for 4 minutes. Serve warm.


LC SERVING SUGGESTION: A Big Salad Tossed with Leanne’s Basic Vinaigrette (In a large bowl, toss together torn lettuce (not Iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad)
SERVING SUGGESTION: Steamed brown rice
GLUTEN FREE: No changes necessary
NUTRITION: Per Serving: 261 Calories; 14g Fat (45.7% calories from fat); 14g Protein; 23g Carbohydrate; 4g Dietary Fiber; 56mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
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