Summer Succotash with Grilled Watkins Chicken

A fresh, colorful summer meal featuring grilled Watkins chicken served over a vibrant succotash of sweet corn, tomatoes, beans, crisp vegetables, creamy feta, and a light balsamic vinaigrette. It's easy to make, packed with seasonal flavor, and perfect for warm evenings.

Ingredients

For the Grilled Chicken

  • 2 Watkins boneless, skinless chicken breasts

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp onion powder

  • Salt and freshly ground black pepper

  • Juice of ½ lemon


For the Summer Succotash

  • 3 ears fresh sweet corn, grilled and cut from the cob

  • 1 cup cherry tomatoes, halved

  • 1 cup canned black beans, rinsed and drained

  • 1 cup canned cannellini beans, rinsed and drained

  • 1 cup sugar snap peas, trimmed and sliced on the bias

  • 4–5 radishes, thinly sliced

  • 1 ripe avocado, diced

  • ½ red bell pepper, diced

  • ¼ cup crumbled feta cheese

  • ¼ cup fresh cilantro leaves


Balsamic Vinaigrette

  • 3 tbsp extra virgin olive oil

  • 1½ tbsp balsamic vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • Salt and pepper, to taste

Directions

1. Grill the Chicken

Preheat your grill to medium-high heat. Toss the chicken with olive oil, lemon juice, garlic powder, smoked paprika, onion powder, salt, and pepper. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

2. Grill the Corn

Brush the corn lightly with olive oil and grill, turning occasionally, until lightly charred, about 8–10 minutes. Cool slightly, then slice the kernels from the cob.

3. Make the Succotash

In a large serving bowl, combine the grilled corn, black beans, cannellini beans, cherry tomatoes, snap peas, radishes, avocado, and diced bell pepper.

4. Prepare the Dressing

Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

5. Assemble

Pour the vinaigrette over the succotash and gently toss. Top with crumbled feta and fresh cilantro. Serve alongside or topped with sliced grilled Watkins chicken.

Tri-County Produce Tip

The freshest summer vegetables make all the difference. Sweet local corn, ripe tomatoes, creamy California avocados, and crisp snap peas bring vibrant color and peak flavor to this easy seasonal meal. Pair with warm grilled bread for a complete summer dinner.

RecipesJessica McRee