Creamy Corned Chicken and Zucchini

I have to give myself props for creativity these past few weeks. It’s like I’ve been secretly challenging myself to find different ways to cook and prepare this summer’s bounty. Zucchini, corn, eggplant, tomatoes…they’re all coming out of our ears over here!

We loved this dish – the goat cheese adds the perfect texture and tanginess to it. It definitely “changes things up” this time of year. Give it a try while these delicious veggies are still in season!

Creamy Corned Chicken and Zucchini
adapted from food.com

4 boneless, skinless chicken thighs
extra virgin olive oil
1 zucchini, sliced
1 1/2 cups fresh corn
1 onion, chopped
1 cup grape tomatoes
salt and pepper
1 tablespoon herbs de provence
3 ounces goat cheese

Season chicken with spices on both sides. Heat oil in a large skillet and add chicken. Cook on one side, flip, then add zucchini and onion. Add more spices to pan and stir to evenly distribute. Add tomatoes and corn, turn heat to low, and cover. Cook for around 15-20 minutes.

Stir goat cheese in and let cook a few more minutes. Serve.