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Grilled Chicken Cutlets with Summer Succotash |Recipe of the Week

Grilled Chicken Cutlets with Summer Succotash


4 (24 ounces) Boneless Skinless Chicken Breasts – Butter & Herb Flavored
1 tablespoon olive oil
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 medium zucchini, diced (1/4 inch)
1 red bell pepper, diced (1/4 inch)
1 cup whole kernel corn (2 fresh ears or frozen)
1 cup frozen lima beans, thawed, or cooked black beans
1/4 cup chopped fresh cilantro
Coarse salt and freshly ground pepper, to taste



Heat grill to medium-high heat. Place chicken on grill; cover. Cook about 8 minutes, turning once, until chicken is no longer pink in center.

Meanwhile, heat butter in large pan over medium-high heat. Add onion; sauté 3 minutes. Add garlic, zucchini, red pepper, and corn (if sliced fresh off the cob). Sauté 6 to 8 minutes or until very tender.

Stir in beans and cilantro; cook and stir about 3 minutes or until heated through. Season with salt and pepper; serve with chicken.



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