Summer Succotash Grilled Chicken

With Yellow Squash and Heirloom Tomatoes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

A note about serious food allergies

To me, succotash is the perfect example of a summer salad. Succotash means "boiled corn kernels," but the dish has evolved over time to be anything but a simple corn and bean salad. For this Southern inspired dish we have included a fresh-tasting combination of lima beans, corn, green pepper, yellow squash and heirloom cherry tomatoes.

In Your Box (serves 2)

  • 1 Yellow Squash
  • 1 Red Onion
  • 1 Green Bell Pepper
  • 2 Garlic Cloves
  • 2 oz. Matchstick Carrots
  • 3 oz. Heirloom Cherry Tomatoes
  • 2 Boneless Skinless Chicken Breasts
  • 2 Fresh Herb Blend
  • 3 oz. Lima Beans
  • 3 oz. Corn Kernels
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Prep the Vegetables

    Prep the Vegetables

    Rough chop the herb blend, removing any stems. Slice the heirloom tomatoes in half. Chop the yellow squash, red onion, and green pepper into a ½ inch dice.

  • Step 2 - Cook the Chicken

    Cook the Chicken

    Preheat your grill over medium to high heat. Brush each side of the chicken breast with oil and season with a pinch of salt and pepper. Grill on each side for 5-6 minutes. Chicken breast should be firm to the touch, and juices will run clear. Cover and reserve until plating. If you don’t have an oven, heat a Sautee pan over medium-high heat and add 2 tsp. of oil to the pan. Cook the chicken on each side for 5-6 minutes or until chicken is firm and reaches an internal temp of 165 degrees.

  • Step 3 - Cook the Succotash

    Cook the Succotash

    Heat a large sauté pan over medium-high heat. Add 2tsp of oil to the pan. When pan and oil is hot, add the garlic and onion and sauté for about 2-3 minutes or until translucent stirring occasionally. When translucent, add the green peppers, squash, and ½ the fresh herbs. Sautee another 2-3 minutes stirring occasionally or until vegetables are beginning to brown and are fork tender. Finally add the tomatoes and salt and pepper to taste.

  • Step 4 - Plate the Dish

    Plate the Dish

    Place the grilled chicken in the middle of the plate. Top the chicken with summer succotash from one corner of the plate to the other on an angle. Garnish with remaining fresh herbs and a pinch of black cracked pepper.