Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the chicken breasts into strips about 2 cm thick. Quarter the zucchini lengthwise and cut it into pieces, slice the onion into thin wedges, and finely chop the garlic. Zest the lemon and squeeze out the juice. Chop the parsley. Toss the chicken with the smoked paprika, cumin, half the salt, and the black pepper.
Sear the chicken
Heat 15 ml of olive oil in a large skillet over medium-high heat. Sear the chicken strips in two batches so the pan is not overcrowded, for about 2 minutes per side, until browned on the outside. Transfer them to a plate; they do not need to be fully cooked at this point.
Sear the vegetables and corn
Add the remaining 10 ml of oil to the same skillet. Add the onion and cook for 2 minutes, then add the zucchini and corn. Increase the heat and cook for 5 to 6 minutes, stirring occasionally; the zucchini should soften but remain firm, with a few darker seared spots. Stir in the garlic and remaining salt and cook for another 30 seconds.
Finish cooking the beans and chicken
Add the rinsed white beans and the seared chicken, along with any juices from the plate. Stir and cook over medium heat for 3 to 4 minutes, until the beans are heated through and the chicken is fully cooked in the center; the thickest piece should reach 74 °C.
Finish with lemon and parsley
Remove the skillet from the heat. Stir in the lemon zest, 20 ml of lemon juice, chopped parsley, and the remaining 5 ml of olive oil. Taste and check that the dish has a balanced saltiness and a fresh lemon flavor. Divide into four portions and serve warm.
