First, if you’re using full chicken breasts, slice them into smaller uniform pieces, about four per breast depending on size. This helps ensure even cooking.
In a small bowl, mix together salt, garlic powder, onion powder, Italian seasoning, smoked paprika, and chipotle chili powder. Sprinkle this flavorful blend over both sides of the chicken to coat thoroughly.
Next, heat a skillet over medium-high heat and add one tablespoon of olive oil to the pan. Once the oil is hot, add the chicken in a single layer. Cook for about five minutes per side, or until the chicken is almost cooked through. The time may vary depending on the thickness of the pieces.
Once the chicken is nearly cooked, remove it to a plate and set aside. In the same skillet, add the remaining oil and turn the heat down to medium.
Add the diced onion, bell pepper, and jalapeño to the pan. Cook, stirring occasionally, until the vegetables start to soften, about three to four minutes. This will create a wonderful base of flavor.
Now, add the diced zucchini and minced garlic. Season with about half a teaspoon each of salt and pepper, cooking until the zucchini starts to brown, which should take an additional three to four minutes.
Stir in the frozen corn and mix all the vegetables together. Then, return the chicken to the pan, nestling it in among the vegetables.
Cover the skillet and finish cooking until the chicken is done, achieving an internal temperature of 165°F, and the corn is hot while the zucchini is cooked to your liking—less time if you prefer it to be al dente, more if you like it softer.
Once everything is cooked perfectly, remove the skillet from heat and squeeze the juice of one Lime over the pan. Add more salt and pepper to taste, adjusting according to your preference. Serve the Spicy Chicken hot, and enjoy the delightful flavors!
