Grilled chicken cutlets with summer succotash
Grilled chicken cutlets with summer succotash

Anju Bhatia



Prep Time

: 10

Cooking Time

: 27



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.65 g
Sat Fat 0.799 g
Salt 156.0 mg
Sugars 0.78 g
  • Other Items
  1. 4 (6-ounce) Boneless Skinless Chicken Breasts
  2. Salt And Black Pepper 1 tsp
  3. 3 cloves garlic, minced
  4. 1 tablespoon Chopped Fresh Rosemary
  5. 2 tablespoons flat-leaf parsley, divided
  6. 2 tablespoons olive oil, divided
  7. 1 cup Lima Beans
  8. 1 medium yellow squash, diced
  9. 2 cups Corn Kernels
  10. 1 cup grape tomatoes, halved
  11. Juice of 1 lime
  1. Season each chicken breast with salt, pepper, garlic, rosemary and half the parsley.
  2. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil; swirl to coat.
  3. Reduce heat to medium and add chicken breasts. Cook for 1 minute each side. Reduce heat to low, cover and cook for 10 minutes. Turn off the heat, do not lift the lid, and let the chicken rest undisturbed for another 10 minutes.
  4. In a medium skillet over high heat. Add the lima beans, squash and corn, season with salt to taste and cook until the squash is just tender, about 2-3 minutes. Add the tomatoes and cook for 2 minutes. Remove from the heat and stir in the lime juice and remaining parsley.
  5. Serve each chicken breast with 1 cup of succotash