Edamame Succotash with Chicken, Zucchini and Avocado
This is a great recipe for family dinner, left over lunch or let it chill and serve cold!
• 3 large tomatoes, cut into 1″ wedges
• 2 T Italian blend olive oil
• Course salt and ground pepper
• 2 small zucchini, diced
• 2 cups corn kernels (about 3 ears)
• 2 cups frozen edamame
• 1 rotisserie chicken (remove skin and bones; shred meat)
• 1 avocado (halved, pitted, peeled and sliced thin)
• 3 oz crumbled cheese (goat cheese or feta)
In a large bowl, toss tomatoes with one tablespoon of Italian blend olive oil. Season with salt and pepper.
In a large skillet, heat one tablespoon of olive oil over medium heat. Add zucchini and season with salt and pepper. Cook – stirring frequently until slightly soft, about 4 minutes. Add corn and edamame and cook until corn is cooked through and edamame are soft, about 3 minutes. Season with salt and pepper to taste. Add chicken and cook until warmed through, about 2 minutes. Divide the mixture among four plates. Top with avocado and cheese; garnish with tomatoes. Serves four.
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