Summer Succotash with Chicken

With the addition of chicken, this favorite side dish becomes a meal.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 25 %
Fat 9.5 g
Satfat 2 g
Monofat 2.9 g
Polyfat 3.8 g
Protein 27.5 g
Carbohydrate 39.3 g
Fiber 7.4 g
Cholesterol 56 mg
Iron 2.7 mg
Sodium 612 mg
Calcium 44 mg


1 tablespoon vegetable oil
3 cups fresh corn kernels (about 6 ears)
1 1/2 cups chopped onion
1/2 cup chopped red bell pepper
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 cup frozen baby lima beans, thawed
1 cup fat-free, less-sodium chicken broth
2 cups chopped skinless, boneless rotisserie chicken
1 cup grape or cherry tomatoes, halved


Heat oil in a large nonstick skillet over medium-high heat. Add the corn, onion, bell pepper, Old Bay seasoning, thyme, salt, black pepper, and garlic; sauté 4 minutes or until onion is tender. Add beans and broth. Bring to a simmer; cook 2 minutes, stirring frequently. Reduce heat to low. Add chicken and tomatoes; cook 5 minutes or until chicken is thoroughly heated, stirring occasionally.

Carla Fitzgerald Williams,

Cooking Light

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note