- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 ears corn, kernels cut from cob
- 1 large zucchini, chopped
- 1/2 cup chopped cooked chicken
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded Colby-Monterey Jack cheese, divided
- salt and ground black pepper to taste
- Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
- Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.