Summer Chicken Succotash makes for a healthy dinner that is also light in fat and light in calories. Just as appealing, it’s also easy on your wallet.
Summer Chicken Succotash
This summer chicken recipe starts with a couple of boneless and skinless chicken breasts. A savory trio of fresh herbs is used to season the meat which gives it a lively taste that evokes the flavors of the spring and summer seasons.
To season the summer chicken you need:
Fresh Italian (flat leaf) parsley
I wasn’t sure how well the fresh, finely chopped herbs would adhere to the chicken breasts, during the cooking process and as it turned out, my apprehension was all for naught. Hint: Using the palm of your hands, firmly press the chopped herbs onto the uncooked surface of the chicken breasts.
While the summer chicken is cooking on the stove top, start making the succotash. I’ve never had succotash, before making this meal, and I was really pleased with its taste, flavor, and texture. The buttery flavor of the Lima beans pairs nicely with the sweet corn and the together the two make the perfect compliment to the small chunks of butternut squash, cooked do an al dente finish.
Succotash was made popular during the great depression. Featuring a couple of grains and legumes, succotash is an economical way of feeding a family and providing all of the essential amino acids. These are the important building blocks for dietary protein that your body needs for healthy growth and development.
Succotash normally contains a combination of Lima beans and corn but it is often supplemented with other vegetables such as:
- Black-eyed peas
- Green pepper
High in protein, fiber, and flavor, this summer chicken with succotash is a budget-friendly meal that you will want to serve over and over again. As a bonus, you can make it all in under 30 minutes. What’s not to love about that?! Give this one a try and be sure and let us know how you like it. -Dan
Summer Chicken Succotash
- 16 oz chicken breasts boneless and skinless
- 3 tbsp olive oil divided
- 2 cloves garlic
- 1 tbsp rosemary chopped fresh
- 2 tbsp Italian parsley chopped fresh
- 1 cup butternut squash finely diced
- 1 cup corn fresh or frozen
- 1 cup lima beans frozen or canned (drained)
- 1 /2 tsp salt
- 1/2 tsp pepper
- Finely chop garlic, rosemary and parsley and then place in a shallow bowl. Divide chicken breasts into two 8 oz portion. Take chicken breasts and pat dry with a paper towel. Next, season the chicken breasts with the freshly chopped herbs. Use palms of hands to press the herbs into the meat.
- Using a skillet, heat 2 tablespoons of olive oil over medium-high setting. Add chicken breasts and sear for about 3 minutes on each side. Reduce heat to medium-low and cover skillet. Continue to cook for about 15 minutes until chicken is done.
- While the chicken is cooking, prepare the succotash. Using a large skillet, heat remaining olive oil over medium heat. The squash will take the longest to cook and so add the squash to the pan first. Stir over medium heat for about 5 minutes. Do not overcook the squash, you want it to be firm with a very light crunch to it at the end. Add corn and Lima beans and cook until warm and tender. Salt and pepper to taste
- When both the chicken and the succotash are finished cooking, plate the succotash and serve the chicken on top of it.