Kale Corn Succotash Over Cheesy Chicken

kale, corn, tomatoes, warm goat cheese, juicy chicken

1705 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 413 | Category: Gluten-Free, Keto, Low-Calorie, Low-Carb | Allergens: Contains Milk (Goat Cheese) | Excellent Source of: Potassium, Protein, Vitamin C | Good Source of: Calcium, Fiber, Iron, Vitamin A


  • - Large Saucepan
  • - Measuring Spoons
  • - Medium Saute Pan
  • - Spatula
  • - Tongs

What You Need:

  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Boneless, Skinless Chicken Breasts
  • - Fire Roasted Corn
  • - Fresh Basil
  • - Garlic
  • - Goat Cheese
  • - Kale
  • - Mixed Cherry Tomatoes
  • - Red Pepper Flake

Wine Pairings by @grapefriend

The richness of the dark-leafed kale screams for a fruity malbec.

Beer Pairings

This succotash has more soul than a regular succotash, so pair it with a similarly soulful beer, an American IPA.

TK Table Talk:

If you had to give everyone in the family new names, what would those names be?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Kale Corn Succotash over Cheesy Chicken - Step 1

2. Cook Chicken: Season chicken with salt and pepper. Heat a medium sauté pan over medium-high heat. Add 2 teaspoons olive oil to the pan. Add chicken and sauté until browned on one side, turn and cook until cooked through (about 5-6 minutes per side).

Kale Corn Succotash over Cheesy Chicken - Step 2

3. Warm Cheese: In the last few minutes of cooking, divide goat cheese between the chicken and place on top of the breasts. Cover and cook until warm and beginning to melt.

Kale Corn Succotash over Cheesy Chicken - Step 3

4. Prep Ingredients: While chicken is cooking, cut tomatoes in half. Chop basil. Roughly chop kale.

Kale Corn Succotash over Cheesy Chicken - Step 4

5. Cook Succotash:Add 1 tablespoon oil to a large sauté pan with ONLY a pinch of the red pepper flake, stir in corn, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring constantly for 2 minutes. Reduce heat and stir in 1 teaspoon oil, garlic and kale. Sprinkle lightly with salt and pepper. Cook until kale has begun to wilt. Stir in tomatoes. Cook, stirring, for 1 minute. Stir in basil.

To Serve: Place cheesy chicken breasts on platter and spoon succotash over.

Pro Tip:

Spice it Up!: Add a little extra red pepper flake for more heat!


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.