Grilled Chicken Succotash
3 (8 oz) organic chicken breasts with skin, (skin can be removed after cooking)SaltPepperCooking spray made from canola or grapeseed oil2 tbsp olive oil1 red bell pepper, diced1 yellow bell pepper, diced½ red onion, diced1 cup chicken broth2 garlic cloves, minced2 fresh corn on the cob, kernels removed or 1 bag frozen corn½ pint cherry tomatoes1 tsp chili flakes2 cups lima beans1 tbsp fresh cilantro, chopped1 lemon
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
Keeping the skin on the chicken breast while grilling will protect the flesh from charring and becoming tough.