Easy, healthy and tasty....all a plus in my book! This dish is really easy to prepare and it's all done in one pan so there isn't much clean up.
Southwest chicken with corn and black bean Succotash (don't let that last word throw ya off....it's way good!)
4-6 boneless skinless chicken breasts
2 Tbsp regular olive oil or canola oil
2 cloves garlic minced
1 cup chopped SWEET onion such as Vidalia
1 red or orange pepper cut into 1/2 inch pieces
1 lb frozen corn, thawed
1 can black beans, drained and rinsed
1 tsp chili powder
3 Tbsp balsamic vinegar
1/4 cup chicken broth or water
1 Tbsp chopped fresh parsley or 1 tsp dried
2 sliced avocados
Season chicken breast liberally with chili powder, salt and pepper on both sides. Heat 1 Tbsp oil in a large skillet over medium heat. Add chicken and cook for 7-8 minutes/side until browned and internal temp is 160 degrees. Remove chicken from skillet and tent with foil. In the same skillet, add the 2nd Tbsp of oil and garlic over med-low heat. Cook for about 30 seconds until softened. Increase heat to med. and add the onions and peppers; cook for 5 minutes stirring occasionally. Add corn, beans, 1 tsp chili powder and the balsamic vinegar and cook for 5 minutes. Add the broth (or water) and parsley and heat through. Meanwhile, slice your avocados and your chicken if you choose to.
To serve place the succotash on a platter and place the chicken and avocados on top. My family likes to eat this with warm flour tortillas.
Hopefully your family will enjoy this recipe as much as mine does. Here's the aftermath.....
Just enough for Eric's lunch. Visit Kitchen Tip Tuesday, Tasty Tuesday, and Tempt My Tummy Tuesday for more great recipes and kitchen ideas.
11 hours ago