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INGREDIENTS
- 3 (8 oz) organic chicken breasts with skin, (skin can be removed after cooking)
- Salt
- Pepper
- Cooking spray made from canola or grapeseed oil
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, diced
- 1 cup chicken broth
- 2 garlic cloves, minced
- 2 fresh corn on the cob, kernels removed or 1 bag frozen corn
- ½ pint cherry tomatoes
- 1 tsp chili flakes
- 2 cups lima beans
- 1 tbsp fresh cilantro, chopped
- 1 lemon
DIRECTIONS
- Preheat grill to high heat.
- Season chicken breasts with salt and pepper on both sides. Spray grill liberally with oil spray and sear the chicken skin side down for 3-4 minutes, or until golden brown. Flip and sear for an additional minute, then move the chicken to a lower-temperature area of your grill (or finish it in a foiled tray in a conventional oven).
- Once cooked, let rest for 2 minutes before cutting. This will redistribute the juices back into the meat.
- While the chicken is cooking, heat a large sauté pan to medium-high heat for 1 minute. Add 2 tbsp of olive oil then add in the peppers and onions and cook for about a minute, stirring. Stir in chicken broth, garlic, corn, tomatoes, and chili flakes and sauté together for 4-5 minutes. Reduce heat to medium, then add in the lima beans and sauté with the other ingredients for 2 more minutes.
- Taste and season with additional salt and pepper. Add chopped cilantro to finish as well as a squeeze of lemon juice.
Calories: 586 | Protein: 60g | Carbs: 37g | Fat: 22g
Serves: 4
Chef’s Tip: Keeping the skin on the chicken breast while grilling will protect the flesh from charring and becoming tough.
Source: Grilled Chicken Succotash – Muscle & Fitness
Image Credit: Grilled Chicken Succotash
The post Grilled Chicken Succotash appeared first on NUTRITIONCLUB.
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