Pepper-Jack Chicken With Succotash

• 4 ounces pepper-jack cheese, shredded
• 2 cups baby arugula, roughly chopped
• 2 large skinless, boneless chicken breasts (12 ounces each)
• 1 tablespoon olive oil, plus more for brushing
• Kosher salt
• 1 1/2 to 2 tablespoons Cajun spice blend
• Vegetable oil, for the grill
• 1 cup frozen lima beans, thawed
• 1 medium yellow summer squash, diced
• 2 cups corn kernels
• 1 cup grape tomatoes, halved
• Juice of 1 lime

1. Combine the cheese and arugula in a bowl.
2. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife.
3. Stuff with the arugula mixture.
4. Brush with olive oil and season with salt and the Cajun spice blend.
5. Preheat a grill to high and brush the grates with vegetable oil.
6. Grill the chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees F, 8 to 10 minutes per side.
7. Transfer to a cutting board.
8. Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat.
9. Add the lima beans, squash and corn, season with salt and cook until the squash is just tender, 2 to 3 minutes.
10. Add the tomatoes and cook 2 more minutes.
11. Remove from the heat and stir in the lime juice.
12. Slice the chicken and serve with the succotash.
13. Per serving: Calories 462; Fat 16 g (Saturated 6 g); Cholesterol 120 mg; Sodium 1,018 mg; Carbohydrate 30 g; Fiber 7 g; Protein 48 g
14. Photograph by Antonis Achilleos

pepper, baby arugula, skinless, olive oil, kosher salt, cajun spice blend, vegetable oil, frozen lima beans, corn kernels, grape tomatoes, lime

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pepper-jack-chicken-with-succotash-recipe.html (may not work)