This past weekend I was finally able to get my hands on some locally grown vegetables including sweet corn, zucchini, and red pepper. I used the bounty to make this delicious, fresh and healthy side dish of Chicken with Summer Succotash.
Best of all? This summery recipe cooks in under 10 minutes!
I’m just going to come right out and say it – friends don’t let friend eat succotash with lima beans. Just say no! Slightly kidding, I mean, if you like lima beans all the more power to you, but I, well, don’t. My Dad regularly requested lima bean containing succotash growing up and I can still remember choking down my “no thank you helping” of the veggie mix featuring the light green bean that has the uncanny ability to be both rock hard yet pasty at the same time. How does a bean do it? The world may never know.
Luckily I don’t have to dwell on such thoughts anymore because I created a succotash recipe that’s 100% bean free and is a true celebration of summer. Garden fresh vegetables and herbs are sautéed in a mix of butter and extra virgin olive oil then assaulted with fresh chopped garlic, basil, and a drizzle of balsamic vinegar which takes things up a few hundred notches. This is total feel good food and tastes AWESOME. You’ll be shoveling spoonfuls from the skillet straight to your mouth – don’t say I didn’t warn ya’!
Summer Succotash can be served as a side dish or, as I’m showing here, as healthy confetti on top of sauteed or grilled chicken or pork. Stock up on fresh produce at the Farmer’s Market, or at your grocery store, this weekend to get this gorgeous dish on the table ASAP!
Start by chopping up a bevy of fresh vegetables including 1/2 red onion, 1 red bell pepper (I went there and liked it!) and 1 small zucchini. Also slice the kernels off 3-4 cobs of sweet corn to get 2 cups kernels.
Set the vegetables aside then spray a large skillet over medium-high heat with nonstick spray. I’ve been using this Extra Virgin Olive Oil spray from Whole Foods for a few months now and figured I should show you – it’s 100% EVOO with no additives or propellants. It sprays just like regular nonstick spray, too!
Saute 4 chicken breasts that have been seasoned with garlic salt and pepper until cooked through then remove to a plate and tent with a piece of foil to keep warm. If you’ve got pork chops, salmon, or shrimp handy, they would definitely work too.
Turn the heat down to medium then melt 1 Tablespoon each butter (I used Earth Balance) and extra virgin olive oil in the skillet. Add the red pepper and red onion, season with salt and pepper, and then saute for 3 minutes.
Turn the heat up to medium-high then add an additional 1 Tablespoon butter to the skillet. Add the zucchini and sweet corn, season with more salt and pepper, and then saute for another 3 minutes, or until the vegetables are crisp tender. Add 4 cloves minced garlic then saute for one more minute.
Now, the Summer Succotash tastes phenomenal at this point – fresh and garlicky – but the addition of 1 Tablespoon balsamic vinegar gives the mix just a little something special and bright. I love this Pompeian brand, which I got right at the regular grocery store, because it doesn’t have caramel coloring. Plus, it just tastes good!
Finally, take the skillet off the heat then stir in 1/4 cup packed basil that’s been chopped.
Here’s a basil plant update for you! We’ve been really busy, and were traveling for the 4th, so I hadn’t been out to check on herb hill in a good 2-1/2 weeks. Each basil plant, and I think I planted four, was at least two feet tall!
I’d rather receive a basil bouquet over a flower one any day. Ok a flowers would be nice too. ;)
Anyway, taste the Summer Succotash then add salt and pepper, if you need it, and then serve!
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Chicken with Summer Succotash
Chicken with Summer Succotash is fresh, healthy, and fast. Enjoy this light and tasty side dish all summer long!
- 4 chicken breasts, pounded to an even thickness
- garlic salt and pepper
- 2 Tablespoons butter, divided
- 1 Tablespoon extra virgin olive oil
- 1/2 red onion, chopped
- 1 small red pepper, chopped
- 1 small zucchini, chopped
- 2 cups sweet corn kernels (about 3 ears worth)
- 4 cloves garlic, minced
- 1 Tablespoons balsamic vinegar
- 1/4 cup packed fresh basil, chopped
- Heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of chicken breasts with garlic salt and pepper then saute for 3-4 minutes per side or until cooked through. Remove to a plate then tent a piece of foil on top to keep chicken warm.
- Turn heat down to medium then add 1 Tablespoon butter and extra virgin olive oil. Add red onion and peppers, season with salt and pepper, and then saute for 3 minutes. Turn heat up to medium-high then add remaining 1 Tablespoon butter, zucchini, and sweet corn kernels, season with more salt and pepper, and then saute for another 3 minutes, or until vegetables are crisp tender. Add garlic then saute for 1 minute. Add balsamic vinegar then saute until absorbed, 1 minute. Remove skillet from heat then stir in fresh basil. Taste then add salt and pepper if necessary, and then plate chicken topped with succotash.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Summer Succotash tastes just as good as it looks. Hope you enjoy!