This succotash recipe makes for a healthy dinner that is also light in fat and light in calories Featuring an easy blend of summer vegetables, our summer succotash is a garden meal topped with seasoned chicken breast.
This succotash 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.
Chicken Breast Seasoning:
- Fresh rosemary
- Fresh Italian (flat-leaf) parsley
- Fresh garlic
I wasn’t sure how well the fresh, finely chopped herbs would adhere to the chicken breasts, during the cooking process. As it turns out, it all held together beautifully.
Using the palm of your hands, firmly press the chopped herbs onto the uncooked surface of the chicken breasts.
How to make this
While the chicken breasts are cooking on the stovetop, start making the succotash.
I’ve never had succotash, before making this meal, and I was pleased with its taste, flavor, and texture. The buttery flavor of the Lima beans pairs nicely with the sweet corn.
And together, the two make the perfect complement to the small chunks of butternut squash, cooked do an al dente finish.
What is it?
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 the dietary protein that your body needs for healthy growth and development.
What’s in it?
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
Other versions of succotash use some hardier ingredients like
- Salt pork
Can Succotash be Served Cold?
We love to eat our succotash leftovers the next day as a cold salad for lunch. A cold glass of lemonade and plate of this help to make a perfect summer day at our house!
Can you Freeze Succotash?
Yes, you can freeze succotash.
- After completely cool, wrap it up, air-tight, and store in your freezer for up to 12 months.
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.
- 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
- ½ 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.