This is a great budget recipe coming in at just $6.81. That’s only $1.70 per serving! It’s packed with nutrients and protein. It serves 4 and only takes 30 minutes too~thanks Clean Eating Magazine (November/December 2010 issue)!
Succotash is a classic Southern dish that can be prepared with a variety of shell beans (experiment with lima, kidney and navy bean varieties). Sweet potatoes owe their vivid hue to beta-carotene, a fat-soluble plant pigment your body converts to vitamin A.
4 4-oz boneless, skinless chicken breasts
8 oz green beans, trimmed and rinsed
1 lb sweet potatoes, peeled and roughly chopped into 1-inch cubes
3 cloves garlic, sliced into thin rounds
2 tbsp extra-virgin olive oil, divided
1 tsp ground ginger
8 oz frozen corn
Pinch sea salt
Sweet paprika, to taste
Fresh ground black pepper, to taste
1. Remove any visible fat from chicken, cut breasts into 1-inch cubes and set aside.
2. Fill 2 medium pots halfway with water and bring to a boil. Add beans to 1 pot and turn heat down to medium. Simmer beans for 5 minutes; drain and set aside. Add potatoes to second pot, reduce heat to medium and simmer for 8 minutes; drain and set aside.
3. In a small nonstick pan, saute garlic in 1 tbsp oil over medium-low heat for 2 minutes. Add ginger and cook for 1 more minute, then remove from heat immediately. In a small bowl, mash garlic-ginger mixture with a fork until it’s a smooth paste. With same fork, stir paste into potatoes. Chop cooled beans into 1-inch-long pieces.
4. Heat remaining 1 tbsp oil in a nonstick pan over medium-high heat. When oil is just beginning to sizzle, add chicken and saute for 3 minutes. Add green beans and corn and continue to cook for another 2 minutes. (The chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables.)
5. Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates. Season with sea salt, paprika, and pepper. Serve alongside 1/2 cup potatoes.