Pepper-Jack Chicken With Succotash

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pepper-Jack Chicken With Succotash calories by ingredient
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Pepper-Jack Chicken With Succotash - From Food Network Pepper-Jack Chicken With Succotash - From Food Network
Number of Servings: 4


    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.

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