Chicken Succotash with Avocado & Farmer Cheese
By ltrodrigu
Rate this recipe
4.7/5
(3 Votes)
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)
Details
Adapted from marthastewart.com
Preparation
Step 1
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.
You'll also love
- Spicy Peanut Butter Bacon Sliders 4.5/5 (4 Votes)
- Spaghetti with Fresh Zucchini 4.7/5 (3 Votes)
- Tuna Salad with Endives and... 4.7/5 (3 Votes)
- Pear Salad 4.7/5 (3 Votes)
- Apricot Glazed Flounder 4.7/5 (3 Votes)
- Spinach and Egg Breakfast Wrap... 4.4/5 (15 Votes)
Review this recipe