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!
Kristin we will make this–but we will eat Lima beans in the succotash ( guess that’s a northeast Ohio thing)?????
Hahahaha, must be!! ;)
Katy Belle 07.31.2015
I made this tonight! Sooooo delicious! All of us loved it, two adults, one teen girl and 3 teen boys! Will definitely make it again. I can’t wait to eat the leftovers!
So glad to hear, Katy, thanks so much for the awesome feedback!
Ashera Cabrera 07.22.2015
Great timing – I’m actually looking for new high protein dishes since I’m working weight and muscle gain. I love the fresh basil – it looks so good. Can you use white onions instead of red though? Thanks!
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Looks so good!!! I want to try it!
Luci Buch 07.16.2015
I saw this recipe the other day and just HAD to try it out. It was absolutely amazing! I wasn’t able to find fresh basil so I subbed dried but it was just awesome. Thanks so much for sharing this. It will be a staple from now on. :-)
Ahh, that’s so great to hear, Luci! Thanks so much for the wonderful feedback!
I lived in Iowa until I was 20. That’s the same way I grew up eating succotash except my grandmother always started by cooking the onions with a little bacon. It wasn’t until years later that I realized it was just my family’s way of using leftover corn on the cob and sliced tomatoes and some of the zucchini. It’s still one of my favorites! But I don’t do the bacon thing anymore…
This looks yummy! And I’m with you on the limas. I always wished we had a dog as a kid so I could slip them to it under the table…
100% with you on the lima beans! Not a milk drinker as a kid but it would take a whole glass so I could float the limas whole down my throat!
Cracking up about the speed sign! Sounds like something my husband would do!
And, I just have to throw this out there: lima beans dipped in ketchup. Yes. I don’t care if it means I have the palate of a 3 year old, it’s good stuff. ;)
Cindy @ Cookies and Chemistry 07.13.2015
This looks delicious! We bought a big basil plant yesterday and I’ve been thinking of ways to use it. This looks so delicious and I am so excited to cook it tomorrow! Thanks for another yummy recipe, Kristin!
Rachel E 07.13.2015
My basil plant is huge too! I’ve been experimenting with cocktails using basil and they are such a pleasant surprise! I never would have guessed they’d be so delicious!
Ally's Sweet & Savory Eats 07.13.2015
Hey girl! So many things to say about this post. #1 – dying laughing about the speed sign. Boys will be boys, won’t they? #2 – I also have SO MUCH basil. I’m currently drying some (hanging in my kitchen) so I can have it for winter. They say it takes about 4 weeks and I’m on week 2, I think. #3 – definitely need to use up some of it in that fruity cocktail!
Nancy (@spiffykerms) 07.13.2015
That is HILARIOUS. Scott and I spotted one of those speed thingies on the Golden Gate Bridge, and we ended up racing it too to see our times. I was impressed with how fast we both were for a split second (17mph me, 21mph him)! LOL
Bless you for creating this recipe! I too dispise limas! I will be trying this. And, I am so jealous of your herb hill. I have an herb garden but NOTHING like that!
Fiona @ Get Fit Fiona 07.13.2015
Yum! This looks delicious. I love how pretty it is – it almost looks like summer with all the different colors.
Brittany @ Words Like Honeycomb 07.13.2015
Oh good now I can get rid of all that zucchini in my fridge!!
Also, do you replant your basil every year? It is beautiful and I cant seem to get mine to get that large. Sadly, mine acquired some random disease and I had to clean the whole pot of it :(
Aw, that stinks! I do replant every year – I’ve found direct sunlight is the best way to get them big and tall like that!
Elizabeth Beil 07.13.2015
That is just too funny about the speed clock. We use to do the same thing but in roller blades! And this dish is going on next weeks menu asap!
This looks delicious, Kristin! What kind of rice did you have to go with it/how did you prepare that? Thanks!
Thanks Samantha! It’s Lundberg Farms Wild Rice Blend – I just cooked it per the bag’s instructions with chicken broth instead of water! http://www.lundberg.com/product/lundberg-wild-blend-rice/