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.

Prep tiime: 15 minutes

Nutrition Facts

Serving Size: 1/4 of recipe

  • Calories 260
  • Carbohydrate 21 g
  • Protein 27 g
  • Fat 10.0 g
  • Saturated Fat 2.0 g
  • Sugars 6 g
  • Dietary Fiber 4 g
  • Cholesterol 95 mg
  • Sodium 455 mg
  • Potassium 680 mg

This Recipe Serves 4


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


  1. 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. 
  2. 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. 
  3. Add in the corn and parsley and sauté for 2 minutes. Add back the chicken and heat through for 1 minute.

From The Smart Shopper Diabetes Cookbook by Robyn Webb

Photo: Chicken Corn Skillet from The Smart Shopper Diabetes Cookbook. Photographer: Renee Comet.

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