Pepper-Jack Chicken With Succotash Recipe

Name: Pepper-Jack Chicken With Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces pepper-jack cheese, shredded; 2 cups baby arugula, roughly chopped; 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

Servings: persons

4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
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

1
Combine the cheese and arugula in a bowl.
2
Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife.
3
Stuff with the arugula mixture.
4
Brush with olive oil and season with salt and the Cajun spice blend.
5
Preheat a grill to high and brush the grates with vegetable oil.
6
Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side.
7
Transfer to a cutting board.
8
Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat.
9
Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes.
10
Add the tomatoes and cook 2 more minutes.
11
Remove from the heat and stir in the lime juice.
12
Slice the chicken and serve with the succotash.
13
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
14
Photograph by Antonis Achilleos

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces pepper-jack cheese, shredded, 2 cups baby arugula, roughly chopped, 2 large skinless, boneless chicken breasts (12 ounces each), 1 tablespoon olive oil, plus more for brushing, and more.

Yes, Pepper-Jack Chicken With Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper-Jack Chicken With Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions