Pepper-Jack Chicken With Succotash


  • 4 ounces pepper-jack cheese, shredded
  • 2 cups baby arugula, roughly chopped
  • 2 large skinless, boneless chicken breasts (12 ounces each)
  • 1 tablespoon olive oil, plus more for brushing
  • Kosher salt
  • 1 1/2 to 2 tablespoons Cajun spice blend
  • Vegetable oil, for the grill
  • 1 cup frozen lima beans, thawed
  • 1 medium yellow summer squash, diced
  • 2 cups corn kernels
  • 1 cup grape tomatoes, halved
  • Juice of 1 lime


Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide
pocket in the thickest part of each chicken breast with a paring knife. Stuff
with the arugula mixture. Brush with olive oil and season with salt and the
Cajun spice blend.

Preheat a grill to high and brush the grates with vegetable oil.
Grill the chicken until blackened and a thermometer inserted into the thickest
part registers 155 degrees F, 8 to 10 minutes per side. Transfer to a cutting

Meanwhile, heat 1 tablespoon olive oil in a skillet over high
heat. Add the lima beans, squash and corn, season with salt and cook until the
squash is just tender, 2 to 3 minutes. Add the tomatoes and cook 2 more
minutes. Remove from the heat and stir in the lime juice. Slice the chicken and
serve with the succotash.

After you try this delicious healthy recipe, please call Lofts on College Student Apartment Homes for your tour today at (888) 902-5603. We are located at 1350 & 1352 College Avenue Boulder, Colorado 80302

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