Jack Chicken with Succotash

Created by Chef Adam Simmons Makes 4 Servings Ingredients: 2 oz Monterey pepper jack cheese 2 Cups Fresh Spinach 1 Tbsp Olive oil (or other cooking oil) 1 Tsp Kosher salt 1/2 Tsp Cajun-style seasoning 1 Cup Lima beans, drained, with salt 2 Cups Squash, any variety, raw, sliced 2 Cups Corn (sweet, yellow, kernels) canned or frozen 1 Cup Tomatoes, chopped 2 Tbsp Lime juice 4 (7 oz. each) Chicken breast Cooking Instructions: 1. Combine the cheese and spinach in a bowl. 2. Cut a deep 2 inch wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the spinach cheese mixture. 3. Brush chicken with olive oil and season with the salt and Cajun seasonings. 4. Preheat oven to 425°. Once oven reached temperature, bake the chicken for 25 minutes until the internal temperature of the thickest portion reaches 160°. 5. Heat the olive oil in a skillet over high heat. 6. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, about 2 to 3 minutes. 7. Add the tomatoes and cook 2 more minutes. 8. Remove from the heat and stir in the lime juice. 9. Slice the chicken and serve with the succotash. Nutritional Information (per serving): Calories 514 kcal Sodium 841 mg Total Fat 16 g Carbohydrate 42 g Saturated Fat 6 g Dietary Fiber 6 g Trans Fat: N/A g Vitamin A 2173 IU (44% DV) Cholesterol 130 mg Vitamin C 62 mg (100% DV) Protein 56 g Calcium 151 mg (15% DV)

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