Summer Succotash with Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 25%
  • Fat: 9.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 3.8g
  • Protein: 27.5g
  • Carbohydrate: 39.3g
  • Fiber: 7.4g
  • Cholesterol: 56mg
  • Iron: 2.7mg
  • Sodium: 612mg
  • Calcium: 44mg


  • 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


  1. 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.
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