for the succotash:
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 1/2 cups fresh or frozen corn kernels
- 1 cup shelled edamame
- 1 small avocado, peeled and chopped
- 1/2 cup cherry tomatoes, halved
- 6 sprigs thyme
- 2 tbsp mint, minced
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- salt & pepper, to taste
for the chicken:
- 1/4 cup olive oil
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
- 1 garlic clove, minced
- 1 pound skinless, boneless chicken breast, cut into 1" cubes
- chimichurri sauce (I love this quick recipe.)
- equipment: 8 bamboo skewers, soaked in water for at least 30 minutes to keep from burning on grill.
- Marinate the chicken: In a glass baking dish, mix the olive oil with the rosemary, thyme and garlic. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
- Make the succotash: In a cast-iron or nonstick skillet, heat 1 tablespoon of the olive oil. Add the bell pepper and red onion, and cook over medium-high until crisp-tender, about 3 minutes. Add the corn and edamame, and cook until the corn starts to caramelize, about 2 minutes. Turn off the heat, and add the cherry tomatoes, avocado, thyme and mint. Toss with olive oil, lemon juice, salt & pepper.
- Grill the chicken: Heat a grill or grill pan to medium-high. Remove bamboo skewers from water, and thread 4 - 6 chicken pieces per skewer. Season with salt and pepper, then grill for 3 minutes per side until cooked through.
- Assemble: Divide succotash between 4 plates. Top with 2 grilled chicken skewers, drizzle with chimichurri. Pass more sauce at the table.