Cheese-Stuffed Chicken and Succotash Salad

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 462, total fat 16 G., saturated fats 6 G., proteins 48 G., carbohydrates 30 G., fiber 7 G., cholesterol 120 mg, sodium 1018 mg, sugar - G.

Before grilling, chicken breasts are scored and stuffed with a mixture of juicy arugula and zesty grated pepperjack cheese, which adds a peppery flavor to the inside of the chicken, while the top is rubbed with a fragrant Cajun seasoning. When grilled, the cheese melts deliciously, creating a wonderful chicken, juicy on the inside and crispy on the outside. An American-style succotash salad makes a wonderful side dish. It's made in a skillet with corn, lima beans, sweet grape tomatoes, and zucchini. The only dressing for this delicious salad, besides the olive oil it's cooked in, is a bright and invigorating squeeze of lime juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

100 g pepper jack cheese, grated
2 cups arugula, coarsely chopped
2 large boneless, skinless chicken breasts (340g each)
1 tbsp olive oil + extra for brushing chicken
1.5-2 tbsp. Cajun seasoning
Vegetable oil, for grilling
1 cup frozen lima beans, thawed
1 medium zucchini, diced
2 tbsp. corn kernels
1 cup grape tomatoes, halved
Juice of 1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pepper jack cheese, arugula, chicken breasts, Cajun seasoning, lima beans, zucchini, corn, grape tomatoes, lime

Cooking the dish according to the recipe:

Combine the grated cheese and arugula in a bowl. Using a knife, cut a deep, 2-inch-wide pocket into the thickest part of each chicken breast. Stuff with the arugula and cheese mixture. Brush the chicken with olive oil and sprinkle with salt and Cajun seasoning.
Preheat the grill to high heat and brush the grates with vegetable oil. Grill the chicken until it's cooked through and a thermometer inserted into the thickest part of the chicken registers 155°F (69°C), about 8 to 10 minutes per side. Transfer the chicken breasts to a cutting board.

Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, zucchini, and corn, season with salt, and cook until the zucchini is tender, 2-3 minutes. Add the tomatoes and cook for another 2 minutes. Remove from heat and stir in the lime juice. Shred the chicken and serve with succotash.

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