Summery Grilled Chicken

With Herb Vegetable Succotash

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Calories Conscious
Carb Conscious
A note about serious food allergies

Picture this: You’re lounging in a hammock on the first temperate day of the year. Finally getting around to reading a good book. Having a picnic in the park with a great bottle of wine. Sometimes the simplest things are exactly what we need to feel balanced and joyful. Cue this dish, which boasts tender grilled chicken breasts and a vibrant summer vegetable succotash. It’s easy to prepare, satisfying to nosh, and bursting with two full servings of fresh, nourishing veggies.

In Your Box (serves 2)

  • 4 oz. Cherry Tomatoes
  • 1 Ear of Corn
  • 2 oz. Green Beans
  • 1 Yellow Onion
  • 1 Zucchini
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 4 Chives
  • 3 Dill Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Lima Beans
  • Nutrition (per serving)

  • Calories
    467
  • Carbohydrates
    25g
  • Fat
    14g
  • Protein
    59g
  • Sodium
    229mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Remove husk from corn and with a sharp knife on a stable surface, cut kernels from cob. Coarsely chop green beans. Peel and cut onion into a dice. Chop zucchini and remove ends. Remove stem, seeds and membrane from bell pepper and coarsely chop. Mince garlic. Chop chives and dill. Rinse chicken breasts and pat dry.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Warm a grill pan or medium pan over medium-high heat. Spray the grill pan with cooking spray to prevent sticking. Salt and pepper both sides of the chicken breasts. Once pan is hot, add chicken breasts and cook for 5-6 minutes on each side, or until internal temperature reaches 165 degrees. Rest and keep warm until ready to serve.

  • Step 3 - Make the Succotash
    3

    Make the Succotash

    In a medium pan over medium-high heat, warm 1 tsp. olive oil, garlic, and onion for 2 minutes, or until aromatic. Add zucchini, corn, lima beans, red bell pepper, tomatoes, and green beans, stirring occasionally until tender and tomatoes are wilted, about 7-8 minutes. Add chives and half the dill (reserving remaining for garnish). Season with a pinch of salt and pepper.

  • Step 4 - Plate the Dish
    4

    Plate the Dish

    Place a hearty serving of succotash on the plate. Arrange a chicken breast against the succotash. Garnish with remaining dill and a crack of fresh black pepper.