Pepper-Jack Chicken With Succotash (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
1. Combine the cheese and arugula in a bowl. Cut a deep 2-inch-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.
2. Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash.
4. 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
5. Photograph by Antonis Achilleos
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