Summer Succotash with Chicken

With the addition of chicken, this favorite side dish becomes a meal.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  tablespoon  vegetable oil
• 3  cups  fresh corn kernels (about 6 ears)
• 1 1/2  cups  chopped onion
• 1/2  cup  chopped red bell pepper
• 1 1/2  teaspoons  Old Bay seasoning
• 1/2  teaspoon  dried thyme leaves, crushed
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 4  garlic cloves, minced
• 1  cup  frozen baby lima beans, thawed
• 1  cup  fat-free, less-sodium chicken broth
• 2  cups  chopped skinless, boneless rotisserie chicken
• 1  cup  grape or cherry tomatoes, halved

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add the corn, onion, bell pepper, Old Bay seasoning, thyme, salt, black pepper, and garlic; sauté 4 minutes or until onion is tender. Add beans and broth. Bring to a simmer; cook 2 minutes, stirring frequently. Reduce heat to low. Add chicken and tomatoes; cook 5 minutes or until chicken is thoroughly heated, stirring occasionally.

Nutritional Information

Calories:

338 (25% from fat)

Fat:

9.5g (sat 2g,mono 2.9g,poly 3.8g)

Protein:

27.5g

Carbohydrate:

39.3g

Fiber:

7.4g

Cholesterol:

56mg

Iron:

2.7mg

Sodium:

612mg

Calcium:

44mg