Pepper-Jack Chicken With Succotash Pepper-Jack Chicken With Succotash

Per serving: Calories 462; Fat 16 g (Saturated 6 g); Cholesterol 120 mg; Sodium 1,018 mg; Carbohydrate 30 g; Fiber 7 g; Protein 48 g Recipe courtesy of Food Network Kitchen Recipe courtesy of Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    ounces pepper-jack cheese, shredded

  • 2

    cups baby arugula, roughly chopped or spinach

  • 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

Directions

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.

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