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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 598 calories
  • 35 min
  • 4 servings

Ingredients

  • 8 slices bacon
  • 1 ½ lb chicken breasts, boneless skinless
  • 2 cups frozen corn
  • 2 cups frozen peas
  • 2 cloves garlic
  • 2 pints grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 medium yellow onion
  • black pepper
  • paprika
  • salt
  • thyme, dried

Instructions

  1. Preheat a large skillet over medium-high heat.
  2. Once the skillet is hot, add bacon and cook until crispy, 3-5 minutes per side. Remove to a paper towel-lined plate, leaving the drippings in the skillet.
    • 8 slices bacon
  3. Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces; season with salt and pepper.
    • 1 ½ lb chicken breasts, boneless skinless
    • 1 tsp salt
    • ½ tsp black pepper
  4. Return skillet to medium-high heat; add chicken and stir-fry until golden and cooked through, 4-5 minutes. Use a slotted spoon to transfer the chicken to a plate, leaving the cooking juices in the skillet.
  5. While the chicken is cooking, using a clean cutting board, peel, halve, and slice onion into thin half-moons. Peel and mince garlic.
    • 1 medium yellow onion
    • 2 cloves garlic
  6. Return the skillet to medium-high heat; once the skillet is hot, add onion, garlic, corn, and spices. Cook, stirring occasionally, until the veggies are tender and starting to brown, 4-5 minutes.
    • 2 cups frozen corn
    • 2 tsp thyme, dried
    • 1 tsp paprika
    • ½ tsp salt
    • ½ tsp black pepper
  7. Meanwhile, wash, dry, and halve tomatoes lengthwise.
    • 2 pints grape tomatoes
  8. Add tomatoes and peas to the skillet, stirring to combine the succotash; continue to cook, stirring occasionally, until heated through, about 4 minutes.
    • 2 cups frozen peas
  9. While the succotash is cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.
    • 1 small bunch Italian (flat-leaf) parsley
  10. Chop or crumble bacon into pieces.
  11. Return chicken (with any accumulated juices), bacon, and parsley to the skillet (reserving a small handful of parsley for garnish). Stir to combine and cook until heated through, about 2 minutes.
  12. To serve, divide succotash between plates or bowls. Top with remaining parsley and enjoy!

Nutrition per Serving

Calories
598
Fat
28g
Net Carbs
27g
Protein
53g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • nonstick skillet
  • slotted spoon
  • stirring spoon
  • tongs