Kale Corn Succotash over Cheesy Chicken
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Kale, corn & tomatoes are combined into a tasty succotash, served over warm goat cheese & juicy chicken in this delicious recipe!
A couple of weeks ago, I received my first delivery from Terra’s Kitchen, a clever website where you choose your favorite innovative and healthy recipes from their selection, then they chop and deliver all of the ingredients for the recipes in a climate-controlled vessel.
After receiving the vessel, you transfer the ingredients into your refrigerator and place the vessel back outside where it will be conveniently picked up the next morning.
Now, it’s time to get cooking. Each recipe from Terra’s Kitchen is made in 30 minutes or less, making it a great option for a delicious lunch or dinner in a hurry.
As soon as I received the vessel, I whipped up this Kale Corn Succotash over Cheesy Chicken. As someone who loves corn, tomatoes, goat cheese and chicken, as soon as I saw this recipe on the Terra’s Kitchen website, I couldn’t wait to try it!
The recipe was everything I dreamed of, flavorful, cheesy and so simple to make!
With everything pre-chopped and pre-portioned, it made cooking dinner that evening a breeze!
Ingredients
- 12 oz boneless, skinless chicken breasts
- ¾ tsp salt (divided)
- ½ tsp ground black pepper (divided)
- 3 tsp + 1 tbsp olive oil (divided)
- 6.5 oz cherry tomatoes
- .25 oz basil
- 1.5 oz curly kale
- 6 oz fire roasted corn
- .3 oz minced garlic
- ¼ tsp crushed red pepper
- 3 oz goat cheese
Season chicken with ¼ tsp salt and ¼ tsp black pepper. Heat a medium saute pan over medium high heat. Add 2 tsp olive oil to the pan. Add chicken and saute until browned on one side, turn and cook until cooked through (about 5-6 minutes per side).
In the last few minutes of cooking, divide the goat cheese between the chicken and place on top of the breasts. Cover and cook until warm and beginning to melt.
While the chicken is cooking, cut the cherry tomatoes in half, and chop the basil and kale.
Add 1 tbsp olive oil to a large saute pan with the red pepper flakes, stir in the corn, ½ tsp salt and ¼ tsp black pepper. Cook, stirring constantly for 2 minutes. Reduce heat and stir in 1 tsp olive oil, garlic and kale. Sprinkle lightly with salt and pepper. Cook until kale has begun to wilt. Stir in tomatoes. Cook, stirring for 1 minute. Stir in basil.
Place cheesy chicken breasts on a large plate, and spoon the succotash over the chicken.
Terra’s Kitchen recommends pairing this dish with a fruity Malbec or American IPA. (Yes, every recipe comes with wine and beer pairing suggestions also!)
Simple ingredients, simple recipe, flavorful results!
Terra’s Kitchen is delivering more than just chicken, they have several recipe options featuring fish and steak, as well as many vegetarian and vegan options.
If you follow me on Snapchat or Instagram, you probably saw me sharing some of the other recipes I cooked up from my Terra’s Kitchen vessel on my stories, including Sweet Potato Tacos, Salmon Piccata and Grilled Skirt Steak with a Shaved Brussels Sprouts Salad. Each meal was easy to prepare in under 30 minutes and filled with fresh, high quality ingredients.
Ready to fill up your first Terra’s Kitchen vessel with delicious recipes for the week? Head on over to their website, and use the code WHITBOND30 to receive $30 off your first order!
Kale Corn Succotash over Cheesy Chicken from Terra’s Kitchen
Ingredients
- 12 oz boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ½ tsp ground black pepper, divided
- 3 tsp olive oil, divided
- 6.5 oz cherry tomatoes
- .25 oz basil
- 1.5 oz curly kale
- 1 tbsp olive oil
- 6 oz fire roasted corn
- .3 oz minced garlic
- ¼ tsp crushed red pepper
- 3 oz goat cheese
Instructions
- Season chicken with ¼ tsp salt and ¼ tsp black pepper.
- Heat a medium saute pan over medium high heat.
- Add 2 tsp olive oil to the pan.
- Add chicken and saute until browned on one side, turn and cook until cooked through (about 5-6 minutes per side).
- In the last few minutes of cooking, divide the goat cheese between the chicken and place on top of the breasts.
- Cover and cook until warm and beginning to melt.
- While the chicken is cooking, cut the cherry tomatoes in half, and chop the basil and kale.
- Add 1 tbsp olive oil to a large saute pan with the red pepper flakes, stir in the corn, ½ tsp salt and ¼ tsp black pepper.
- Cook, stirring constantly for 2 minutes.
- Reduce heat and stir in 1 tsp olive oil, garlic and kale.
- Sprinkle lightly with salt and pepper.
- Cook until kale has begun to wilt.
- Stir in tomatoes.
- Cook, stirring for 1 minute.
- Stir in basil.
- Place cheesy chicken breasts on a large plate, and spoon the succotash over the chicken.
Nutrition Facts
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