Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a skillet over medium-high heat.

Step 2

Once the skillet is hot, add bacon and cook until crispy, 3-5 minutes per side. Remove to a paper towel-lined plate, leaving the drippings in the skillet.

Step 3

Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces; season with salt and pepper.

Step 4

Return skillet to medium-high heat; add chicken and stir-fry until golden and cooked through, 4-5 minutes. Use a slotted spoon to transfer the chicken to a plate, leaving the cooking juices in the skillet.

Step 5

While the chicken is cooking, using a clean cutting board, peel, halve, and slice onion into thin half-moons. Peel and mince garlic.

Step 6

Return the skillet to medium-high heat; once the skillet is hot, add onion, garlic, corn, and spices. Cook, stirring occasionally, until the veggies are tender and starting to brown, 4-5 minutes.

Step 7

Meanwhile, wash, dry, and halve tomatoes lengthwise.

Step 8

Add tomatoes to the skillet, stirring to combine the succotash; continue to cook, stirring occasionally, until heated through, about 4 minutes.

Step 9

While the succotash is cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.

Step 10

Chop or crumble bacon into pieces.

Step 11

Return chicken (with any accumulated juices), bacon, and parsley to the skillet (reserving a small handful of parsley for garnish). Stir to combine and cook until heated through, about 2 minutes.

Step 12

To serve, divide succotash between plates or bowls. Top with remaining parsley and enjoy!