I was finally able to get my hands on some locally grown produce recently, including sweet corn, zucchini, and red pepper. I used the bounty to make Chicken with Summer Succotash — a fresh and healthy summer dinner that cooks in minutes!
Lima Bean-less Summer Succotash
I’m just going to come out and say it – friends don’t let friend eat succotash with lima beans. Just say no! My Dad regularly requested succotash with dinner when I was growing up, and I can still remember choking down my “no thank you helping” of the veggie mix containing lima beans which have the uncanny ability to be both rock hard yet pasty at the same time. How does a bean do it? Anyway, now I’m in charge of the succotash and as such I’ve created a gorgeous, healthy succotash recipe that’s 100% bean free and a true celebration of summer. Garden fresh vegetables and herbs plus a truck load of garlic are sautéd in a mixture of butter and extra virgin olive oil until tender. A drizzle of balsamic vinegar at the end wakes up the entire dish. Summer Succotash can be served as a side dish or, as I’m showing here, as healthy confetti spooned on top of sauted or grilled chicken, pork, or shrimp. Stock up on fresh produce at the Farmer’s Market or grocery store this weekend to get this gorgeous dish on the table ASAP!
How to Make Summer Succotash with Chicken
Start by sauting 4 chicken breasts that have been seasoned with garlic salt and pepper in a large skillet over medium-high heat until cooked through. Remove the chicken to a plate then tent with a piece of foil to keep warm. Alternatively you could grill the chicken for an especially summery touch.
While the chicken is cooking, prep a bevy of fresh vegetables including 1/2 red onion, 1 red bell pepper, and 1 small zucchini. Also slice the kernels off 3-4 cobs of sweet corn to get 2 cups kernels.
Using the same skillet that the chicken was cooked in, turn the heat down to medium then melt 1 Tablespoon each butter or vegan butter and extra virgin olive oil in the skillet. Add the red pepper and red onion, season with salt and pepper, then saute for 3 minutes.
Turn the heat up to medium-high then add an additional 1 Tablespoon butter to the skillet. Add the zucchini and sweet corn, season with more salt and pepper, then saute for an additional 3 minutes, or until the vegetables are crisp tender. Add 4 cloves minced garlic then saute for one more minute.
Now, the Summer Succotash tastes phenomenal at this point – fresh and garlicky – but the addition of 1 Tablespoon balsamic vinegar wakes all the flavors up. I love this Pompeian brand because it doesn’t have caramel coloring.
Finally, take the skillet off the heat then stir in 1/4 cup packed basil that’s been chopped.
Here’s a basil plant update for you! We’ve been really busy, and were traveling for the 4th, so I hadn’t been out to check on herb hill in a good 2-1/2 weeks. Each basil plant, and I think I planted four, was at least two feet tall!
You can smell them just by walking by. Swoon!
At any rate, taste the Summer Succotash then add salt and pepper if needed and scoop it over the chicken. I like pairing this low-carb meal with cooked rice for a little extra oomph, though it’s delicious served as is. However you serve it, I hope you love this light and healthy meal — enjoy!
Summer Succotash tastes just as good as it looks. Hope you enjoy!
Like this recipe? Share it with friends!
