Chicken with Balsamic Succotash

Chicken with Balsamic Succotash
Servings: 4 Prep 10 mins Cook 30 mins


  • 1 tablespoon plus 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breasts (1-1/2 pounds total)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped sweet onion (such as Vidalia)
  • 1 sweet red pepper, cut into 1/2-inch pieces
  • 2 cups frozen corn, thawed
  • 2 cups frozen lima beans, thawed
  • 3 tablespoons balsamic vinegar
  • 1/4 cup chicken broth or water
  • 1 tablespoon chopped parsley

Make It

1. In a small bowl, mix together 1 tablespoon of the chili powder, the salt and the pepper. Sprinkle chicken with chili powder mixture and set aside.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add chicken and cook for 7 to 8 minutes per side until browned and internal temperature registers 160 degrees F on an instant-read thermometer. Remove chicken from skillet and tent loosely with foil.

3. In the same skillet, heat remaining 1 tablespoon oil and garlic over low heat; cook for 3 to 4 minutes, or until garlic is softened. Increase heat to medium and add onions and red pepper; cook for 5 minutes. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar and cook for 5 minutes. Add broth and parsley; heat through.

4. To serve, place a bed of succotash on plate or platter and top with sliced or whole chicken breasts.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 446, Fat, total (g): 10, chol. (mg): 99, sat. fat (g): 2, carb. (g): 42, fiber (g): 8, pro. (g): 47, sodium (mg): 627, Percent Daily Values are based on a 2,000 calorie diet.