Of course, when I wanted to make it again this year, I had misplaced the recipe. And Martha didn’t have it online anywhere that I could find. So I recreated it as best I can remember, and it was amazing. I’m pretty sure the hubs licked his plate, it was so clean when he finished.
I like the blend of flavors and, especially, how quickly this comes together. Twenty minutes…really! Everyone was so anxious to eat last night, I totally forgot to sprinkle a bit of feta or goat cheese on top…about 2 Tbsp per serving. It’s excellent without, but even better with the cheese.
This seems like a long ingredient list, but it’s an entire dinner, with no sides necessary. If you’d like, some crusty bread to dip in seasoned oil would be tasty alongside, though.
Chicken with Edamame Succotash4 thin-sliced chicken breasts (or two regular, cut in half horizontally)
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp lime juice
2 Tbsp balsamic vinegar
2 tsp Montreal Steak seasoning
2 Tbsp olive oil
2 cups frozen edamame, shelled
2 cups frozen corn kernels
2 cups diced zucchini
2 Tbsp olive oil
2 tsp Italian seasoning
Salt and pepper to taste
2 Tomatoes, sliced into wedges
1 avocado, peeled and thinly sliced
1/2 cup feta or goat cheese, crumbled
1. In quart size ziptop bag, mix marinade ingredients and add chicken. Let it marinate for half an hour or so. Don’t marinate longer than an hour, or it will be too salty.
2. In large saute pan with a lid, heat olive oil over medium heat. Add vegetables and Italian seasoning, cover, and let cook for about 8 minutes, then remove lid and let it crisp up a bit, 3 or 4 minutes longer.
3. While vegetables are cooking, heat a grill or grill pan until very hot. Grill chicken for about 4 minutes per side, until cooked through.
4. To serve, slice chicken across the grain. Top succotash with avocados and feta or goat cheese. Salt and pepper tomato wedges and serve alongside.
Click here for the printable recipe