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.

No additional tips available.

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

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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.

Pepper-Jack Chicken With Succotash

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