Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 15 to 20 minutes or until cooked through and well-marked. Transfer to a plate and keep warm.
Meanwhile, heat the oil in a nonstick skillet set over medium-high heat. Add the onion, zucchini, red pepper and garlic. Saute for 3 minutes or until tender-crisp.
Add the corn, edamame, paprika, thyme, salt and pepper. Saute for 2 minutes or until vegetables are tender. Stir in the chopped chives. Serve the grilled chicken over a bed of succotash.
Substitute 1 tsp fresh thyme for the dried thyme.
Serve chicken and succotash with a side of steamed brown rice.
If preferred, substitute frozen peas for the edamame.
Avoid dried-out chicken by allowing meat to rest for 5 minutes after removing it from the grill. Do not cut into the chicken at this time or the juices will come out.
Serving Size 1 chicken breast, 1.5 cups succotash
Servings Per Recipe 2
Amount Per Serving (* % of Daily Value)
Total Fat9g (14%)
Saturated Fat 1g (5%)
Trans Fat 0g
Total Carbohydrate30g (10%)
Dietary Fiber 5g
Vitamin A 23%
Vitamin C 12%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.