Heat your oil in a large skillet, over medium heat. Add in the chicken, season with sea salt and pepper and sear until golden brown, about 5 minutes per side.
Remove chicken from the skillet and set aside.
In the same skillet, add in your onion, and saute for about 3 minutes, then add in the garlic and continue sautéing for just another minute or so.
Stir in the corn, zucchini, and all seasonings. Cook stirring occasionally for about 5 minutes more, until veggies are tender-crisp.
Add in coconut milk and give it all a good stir.
Return your cooked chicken back to the skillet nestling it into your sauce and veggies.
Stir in tomatoes.
Simmer until your sauce reduces slightly, the chicken is heated through, and tomatoes just begin to burst, about 5 minutes.
I sliced my chicken breasts against the grain – just for looks, and serving convince. You may serve them whole.
Garnish with green onions and enjoy!
Creamy Chicken + Summer Veggie Skillet.
