Pepper-Jack Chicken with Succotash

Servings: 4 servings


Ingredients


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.