Chicken Succotash with Ginger Sweet-Potato Toss

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.

Ingredients:

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

Instructions:

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.

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