Start with the veggies

Heat your skillet over medium heat for a minute to get it nice and hot. Add olive oil, then toss in the zucchini slices. Sprinkle them with salt and pepper and cook for about three minutes, flipping once. You’re looking for golden edges and a tender texture. Remove the zucchini and set it aside.

Season and cook the chicken

Slice the chicken into strips and coat them with smoked paprika, chili powder, salt, and pepper. Add olive oil to the skillet and lay the chicken strips in a single layer. Let them cook undisturbed for about four minutes to develop that beautiful sear. Flip them, add the minced garlic, and cook for two more minutes. Lower the heat, stir in the lime juice, and melt in two tablespoons of butter. Stir frequently until the chicken is cooked through and infused with garlic-lime goodness.

Assemble the skillet magic

Return the zucchini to the skillet, along with the corn. Add the remaining butter and stir everything gently until the butter melts and coats all the ingredients in a luscious garlic butter sauce. Toss in half the chopped cilantro, taste, and adjust the seasoning with more salt, paprika, or lime juice if needed.