Chicken Succotash with Avocado and Cheese

I never knew I liked succotash. And what's not to like? Veggies. Chicken. Some cheese. Yum. Seriously, if you have (inaccurate) preconceived notions about succotash, give this recipe a try.

Do you have a bunch of tomatoes ready to be picked from your garden (like we do) or want to take advantage of the end of the farmer's market season? September is a perfect time to make this recipe.

RECIPE: Chicken succotash with avocado and queso fresco cheese (adapted from this recipe from EverydayFood magazine)



Serves: 4

Time: 30 minutes

CAN KIDS HELP? Maybe if they have good chopping skills. Honestly, my kids don't totally love this one. I split up the components and serve them individually on their plates. However, my husband and I love it so much I make it anyway.

3 large tomatoes, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
2 small zucchini, diced medium
2 cups corn kernels (from 3 ears)
2 cups frozen edamame, thawed
4 cups cooked chicken breast meat, shredded
1 avocado, halved, pitted, peeled, and thinly sliced
3 ounces queso fresco cheese, crumbled

1. In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.

If you want, just stop right here! Nothing wrong with just a fresh tomato salad!

2. In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and edamame and cook until corn is cooked through and edamame is softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among four plates. Top with avocado and cheese and serve with tomatoes.

Tell me more: What dishes do you love to prepare even if your kids aren't huge fans?

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