Summer Succotash with Chicken

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

Yield:

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

Ingredients

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

Preparation

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
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