Chicken Succotash with Avocado & Farmer Cheese

Photo by Tempest R.
Adapted from marthastewart.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 3

    large tomatoes, cut into 1-inch wedges

  • 2

    tablespoons extra-virgin olive oil

  • Coarse salt

  • Freshly ground black pepper

  • 2

    small zucchini, diced medium

  • 2

    cups corn kernels (from 3 ears)

  • 2

    cups frozen lima beans (from a 10-ounce package), thawed

  • 1

    rotisserie chicken (skin removed), meat shredded (4 cups)

  • 1

    avocado, halved pitted, peeled, and thinly sliced

  • 3

    ounces farmer cheese, crumbled (1/2 cup)

Directions

In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among four plates. Top with avocado and cheese and serve with tomatoes.

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