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Ingredients

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Directions

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  • 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.

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  • 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°F on an instant-read thermometer. Remove chicken from skillet and tent loosely with foil.

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  • 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.

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

Nutrition Facts

446 calories; 10 g total fat; 2 g saturated fat; 99 mg cholesterol; 627 mg sodium. 42 g carbohydrates; 8 g fiber; 47 g protein;

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