One thing you should know about me is that I hate leftovers.  I get sick of eating the same food over and over again.  I need variety in my daily eating. Well, here’s a little secret…I made this meal two nights in a row and I could probably eat it again tonight.  Coming from me, that says alot.

It is the combination of sweet summery corn, creamy avocado, fire roasted zucchini and red bell peppers in a salty, tangy cilantro lime dressing that really get’s me.  How’s that for a description?  And it is called succotash.  That’s such a great word!

So enjoy. And I hope you make this over and over again.

Fire Roasted Veggie Succotash with Grilled Chicken
Serves 2

INGREDIENTS
1 ear of corn, dekerneled
1 bell pepper, chopped (I used orange)
1 zucchini, chopped
1 shallot, chopped
1 avocado, cubed
1 bunch cilantro, chopped
1/2 Tbs olive oil
1 Tbs rice vinegar
1 lime, juiced
1 tsp cumin
1 tsp corriander
1/2 lb chicken breast

DIRECTIONS
Grill all the veggies (except the avocado) until they are soft and have some char marks.  If you don’t have a grill pan you can use a saute pan.

Meanwhile mix the oil, vinegar, 1/2 of the lime juice, cilantro, cumin and corriander together to make the dressing.  Pour over warm veggies.

Season the chicken with salt & pepper and grill.  Add the lime juice while cooking.

Top succotash with avocado and chicken.  Enjoy!