Pepper-Jack Chicken With Succotash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ounces pepper-jack cheese, shredded 2 cups baby arugula, roughly chopped 2 large skinless, boneless chicken breasts (12 ounces each) 1 tablespoon olive oil, plus more for brushing Kosher salt 1 1/2 to 2 tablespoons Cajun spice blend Vegetable oil, for the grill 1 cup frozen lima beans, thawed 1 medium yellow summer squash, diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice of 1 lime
Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLASECKI.
Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SLASECKI.
Nutritional Info Amount Per Serving
- Calories: 455.2
- Total Fat: 12.1 g
- Cholesterol: 123.6 mg
- Sodium: 870.7 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.5 g
- Protein: 52.4 g
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