So, here’s the thing: lima beans are odd. I know they’re related to edamame, and I like edamame, but lima beans are just weird. They’re mealy and tough on the outside. They sit like sad green lumps on the plate. Fortunately, for this much-maligned legume, I decided to give it another chance.
CHICKEN GOAT CHEESE SUCCOTASH WITH TOMATOES
- 3 large tomatoes, cut into wedges
- 2 tbsp olive oil, divided
- Kosher salt and pepper
- 2 small zucchini, diced
- 2 cups frozen corn
- 2 cups frozen lima beans
- 4 cups shredded rotisserie chicken (skin removed)
- 1 avocado, pitted and sliced
- 4 oz goat cheese, crumbled
In a large bowl, combine tomato wedges, salt, pepper, and one tablespoon of the olive oil. Stir well and set aside.
In a large skillet, heat remaining olive oil over medium-high heat. Add zucchini, season with salt and pepper, and cook until softened. Add corn and lima beans and cook until heated through. Add chicken and cook for 2-3 minutes.
Divide cooked mixture among four plates. Top each serving with avocado slices and goat cheese crumbles. Spoon tomatoes on the side.
Makes 4 servings. Enjoy!