Chicken Goat Cheese Succotash

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!

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About Gerard

Fun-loving, well-read foodie.
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One Response to Chicken Goat Cheese Succotash

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