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Kale Corn Succotash over Cheesy Chicken from Terra’s Kitchen
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Kale, corn & tomatoes are combined into a tasty succotash, served over warm goat cheese & juicy chicken in this delicious recipe!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
2
people
Calories
545
Author
Whitney Bond
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
Serving:
2
g
|
Calories:
545
kcal
|
Carbohydrates:
25
g
|
Protein:
49
g
|
Fat:
28
g
|
Saturated Fat:
9
g
|
Cholesterol:
128
mg
|
Sodium:
1250
mg
|
Potassium:
1120
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
3550
mg
|
Vitamin C:
55.2
mg
|
Calcium:
124
mg
|
Iron:
2.9
mg