Southern_Living_June_2017

RECIPE: JULIA LEVY; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: TORIE COX

THE SL KITCHEN

TIP

JUNE 2017 / SOUTHERNLIVING.COM

136

HEALTHY IN A HURRY

A New Spin on Succotash

Adding chicken turns this traditional side into a light summer meal

PHOTOGRAPH BY HECTOR MANUEL SANCHEZ

O N L Y 3 7 2

CALORIES

PER SERVING

Chicken and Charred

Succotash Salad

ACTIVE 25 MIN. - TOTAL 25 MIN.

SERVES 4|

4 (6-oz.) boneless, skinless

chicken breasts

1 ⁄ 2 tsp. black pepper

1 1 ⁄ 2 tsp. kosher salt, divided

5 Tbsp. olive oil, divided

4 oz. fresh green beans, cut into

1-inch pieces (about 1 cup)

1 ⁄ 2 cup fresh yellow corn kernels

(from 1 ear)

2 medium scallions, thinly sliced

1 cup chopped red bell pepper

(from 1 medium bell pepper)

1 cup half-moon sliced zucchini

(from 1 small zucchini)

1 cup cherry tomatoes, halved

1 Tbsp. white wine vinegar

2 tsp. chopped fresh tarragon

1. Preheat oven to 400°F. Sprinkle chicken
   with pepper and^3 ⁄ 4 teaspoon of the salt. Heat
   1 tablespoon of the oil in a large cast-iron
   skillet over medium-high until shimmering;
   add chicken, and cook until browned on both

sides, 3 to 4 minutes per side. Transfer to

a baking sheet, and bake in preheated oven

until a thermometer inserted in thickest part

registers 165°F, 12 to 13 minutes.

2. Meanwhile, add 2 tablespoons of the oil
   to skillet; swirl to coat. Add green beans, corn,
   and scallions; cook, stirring occasionally, until
   beans are bright green and slightly charred,
   about 4 minutes. Add red bell pepper; cook,
   stirring occasionally, until slightly softened,
   about 2 minutes. Add zucchini; cook until
   charred and tender-crisp, about 4 more
   minutes. Remove from heat, and stir in
   tomatoes and^1 ⁄ 2 teaspoon of the salt.


3. Remove chicken from oven, and let stand
   5 minutes. Meanwhile, combine vinegar,
   tarragon, and remaining^1 ⁄ 4 teaspoon salt in
   a small bowl. Whisk in remaining 2 table-
   spoons oil until combined. Slice chicken, and
   serve over salad. Drizzle with dressing. Â

Nutritional information (per serving):

Calories: 372 - Protein: 34g - Carbs: 11g -

Fiber: 3g - Fat: 21g

If you choose frozen vegetables for

this recipe, pat them dry before

adding to the skillet so they char

(rather than steam) in the pan.