Dinner

Pepper-Jack Chicken With Succotash is for Dinner.

Pepper-Jack Chicken With Succotash takes 15 minutes to prepare.

Pepper-Jack Chicken With Succotash takes 25 minutes to cook.

Pepper-Jack Chicken With Succotash makes 4 servings.

The ingredients for Pepper-Jack Chicken With Succotash are:

4 ounces pepper-jack cheese, shredded
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 tablespoon olive oil, plus more for brushing
Kosher salt
1 1/2 to 2 tablespoons Cajun spice blend
Vegetable oil, for the grill
1 cup frozen lima beans, thawed
1 medium yellow summer squash, diced
2 cups corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime

Here is how you make Pepper-Jack Chicken With Succotash:

Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and the Cajun spice blend. Preheat a grill to high and brush the grates with vegetable oil. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting board. Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more minutes. Remove from the heat and stir in the lime juice. Slice the chicken and serve with the succotash. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SLASECKI.

The nutritional information for Pepper-Jack Chicken With Succotash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 455.2

• Total Fat: 12.1 g
• Cholesterol: 123.6 mg
• Sodium: 870.7 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 6.5 g
• Protein: 52.4 g