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Mesquite Chicken with Summer Vegetable Succotash

Mesquite Chicken with Summer Vegetable Succotash Recipe

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Prep/Cook Time: 20 Minutes
Servings: 2
Average Rating: Star Star Star Star Star

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2
2 tbsp olive oil
1/4 red onion, chopped
1 small zucchini, chopped
1/2 red pepper, chopped
1 garlic clove
1 cup corn kernels
1 cup frozen edamame, shelled and thawed
1/4 tsp paprika
1/4 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tsp chives, finely chopped


  1. 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.
  2. 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.
  3. 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.

Tip

  1. Substitute 1 tsp fresh thyme for the dried thyme.
  2. Serve chicken and succotash with a side of steamed brown rice.
  3. If preferred, substitute frozen peas for the edamame.
  4. 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)

  • Calories 321

  • Total Fat 9g (14%)

  • Saturated Fat 1g (5%)

  • Trans Fat 0g

  • Cholesterol 66mg (22%)

  • Sodium 657mg (27%)

  • Total Carbohydrate 30g (10%)

  • Dietary Fiber 5g

  • Sugars 7g

  • Protein 37g

  • Vitamin A 23%

  • Vitamin C 12%

  • Calcium 9%

  • Iron 11%

  • * 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.




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