PEPPER-JACK CHICKEN WITH SUCCOTASH

Ingredients

  • 4 ounces pepper-jack cheese, shredded
  • 2 cups baby arugula, roughly chopped
  • 2 large skinless, boneless chicken breasts (12 ounces each)
  • 1 tablespoon olive oil, plus more for brushing
  • Kosher salt
  • 1 1/2 to 2 tablespoons Cajun spice blend
  • Vegetable oil, for the grill
  • 1 cup frozen lima beans, thawed
  • 1 medium yellow summer squash, diced
  • 2 cups corn kernels
  • 1 cup grape tomatoes, halved
  • Juice of 1 lime

Directions

Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide

pocket in the thickest part of each chicken breast with a paring knife. Stuff

with the arugula mixture. Brush with olive oil and season with salt and the

Cajun spice blend.

Preheat a grill to high and brush the grates with vegetable oil.
Grill the chicken until blackened and a thermometer inserted into the thickest

part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting

board.

Meanwhile, heat 1 tablespoon olive oil in a skillet over high

heat. Add the lima beans, squash and corn, season with salt and cook until the

squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more
minutes. Remove from the heat and stir in the lime juice. Slice the chicken and

serve with the succotash.

After you try this delicious healthy recipe, please call Lofts on
the Hill Student Apartment Homes for your tour today at (888) 208-3839. We are
located at 1155 13th Street Boulder, Colorado 80302.

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