Meal Kit

Summer Succotash Grilled Chicken

With Yellow Squash and Heirloom Tomatoes

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    345
  • Carbohydrates
    32g
  • Fat
    5g
  • Protein
    43g
  • Sodium
    529mg

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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