Chicken & Corn Succotash

There are several foods that just say "summer" to me: watermelon, ice cream, peaches and corn, to name a few. The Hubs would eat corn every day if I'd fix it for him. Yes, I know. People say it has very little nutritional value...blah, blah, blah. It tastes good & I like it, so I use it often.

I recently saw a recipe for Chicken Succotash in a Martha Stewart magazine and, as usual, made my own version of the dish. It's perfect for a hot summer night.

Ingredients:

* 1 large zucchini, quartered & sliced
* 2 ears of corn
* 1 cup frozen lima beans, defrosted
* 1 tsp. garlic powder
* 1 pint cherry tomatoes, halved
* 2 Tbsp. EVOO, divided
* 1/2 of a rotisserie chicken, shredded
* 1/2 an avocado, diced
* 1/2 cup cilantro, chopped
* salt & pepper



Directions:

1. Using a sharp knife, remove corn kernels from ears of corn.


2. Combine halved tomatoes with 1 Tbsp. EVOO and season with salt & pepper.


3. Heat 1 Tbsp. EVOO in a large skillet over medium-high heat. Season the zucchini with salt & pepper and add to pan. Saute 3 minutes.


4. Add corn...


And lima beans and cook until lima beans are softened. Season with salt, pepper & garlic powder.


5. Add the chicken and cook just until heated through.


6. Stir in the cilantro, tomatoes and avocado and serve!