Pepper-Jack Chicken With Succotash

2013-05-17
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    462
  • Fat

    16 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    120 milligrams
  • Sodium

    1,018 milligrams
  • Carbohydrate

    30 grams
  • Fiber

    7 grams
  • Protein

    48 grams

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

Method

Step 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. 

Step 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. 

Step 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 

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