Lunch: Chicken Corn Skillet

This skillet recipe is quick and easy for nights when you don't have a whole lot of time. Get precut veggies at the grocery store salad bar if possible to save on chopping time.

Ingredients

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
½ teaspoon ground cumin
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 cups frozen corn, thawed
2 tablespoons minced parsley

Instructions

Heat the oil in a large skillet 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 and sauté for 5 minutes. Add the squash and red pepper and sauté for 4 minutes. Add the cumin, salt, and pepper and sauté for 1 minute. 
Add in the corn and parsley and sauté for 2 minutes. Add back the chicken and heat through for 1 minute.

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