Citrus Grilled Chicken with Skillet Succotash

Citrus Grilled Chicken with Skillet Succotash

(serves 4)

This yummy combination is the perfect dinner for a summer evening!

Citrus Grilled Chicken

1/4 cup orange juice

1/2 tsp minced garlic

1 TBSP honey 

1 TBSP olive oil

1 tsp salt

1 tsp thyme

1/2 tsp rosemary

1/2 tsp onion powder

1/2 tsp ground black pepper

4 boneless. skinless chicken breasts

1/2 c. whipping cream

2 TBSP butter

1. Preheat grill or grill pan over medium-high heat.
2. Whisk together orange juice, garlic, honey oil, salt, thyme, rosemary, onion powder, and pepper.  
3. Add chicken and stir to coat. Cover and refrigerate for at least 30 minutes to marinate.
4. Grill chicken, reserving excess marinade.  
5. In small saucepan, bring excess marinade to a boil over medium heat.
6. Stir in cream and butter. Cook until slightly thickened, about 2 minutes.
7. Drizzle over cooked chicken to serve.

Skillet Succotash

4 tsp salt, divided

12 oz. frozen butter beans

12 oz. frozen sliced okra

2 TBSP butter

1/2 small red onion

1/2 tsp minced garlic

10 oz. frozen corn

2 plum tomatoes

1/2 c. heavy whipping cream

1/2 tsp black pepper

1. Fill a Dutch oven with 4 inches water. Add 3 tsp. salt and bring to a boil.
2. Add beans, cooking for 15 minutes.
3. Add okra, cooking for 10 minutes more. Drain well.
4. In a large skillet, melt butter. Add onion and cook until tender. Add garlic.
5. Stir in corn and tomatoes. Cook for 5 minutes.
6. Add cooked beans and okra, cream, pepper, and 1 tsp. salt. Cook until heated through, about 5 minutes.
7. Serve immediately with Citrus Grilled Chicken. 

Enjoy!