Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley

[Sincerely-Food-Chef]

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!