Pepper-Jack Chicken with Succotash

Pepper-Jack Chicken with Succotash
Pepper-Jack Chicken with Succotash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    oz pepper-jack cheese, shredded

  • 2

    cups baby arugula, roughly chopped

  • 2

    lg skinless, boneless chicken breasts (12oz each)

  • 1

    Tbsp olive oil, plus more for brushing

  • Kosher salt

  • 1-1/2

    to 2 Tbsp Cajun spice blend

  • Vegetable oil, for the grill

  • 1

    cup frozen lima beans, thawed

  • 1

    med 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" 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 in the thickest part registers 155deg, 8 to 10 min per side. Transfer to a cutting board. Meanwhile, heat 1 Tbsp olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is tender, 2 to 3 min. Add the tomatoes and cook 2 more min. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.

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