Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups chicken broth, 2 cups water, 1 bay leaf, 1 teaspoon whole black peppercorns, and 1 teaspoon salt in a large pot and bring the mixture to a gentle simmer over medium heat.

2. 2

   Carefully add 4 boneless, skinless chicken breasts to the simmering liquid, ensuring they are fully submerged, then reduce the heat to low, cover the pot, and poach the chicken for 15 to 20 minutes, or until cooked through.

3. 3

   While the chicken poaches, preheat your oven to 400°F (200°C) and toss 3 cups of corn kernels, 1.5 cups of lima beans, 1 diced small red bell pepper, and 1/2 diced small red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet.

4. 4

   Spread the succotash mixture in a single layer on the prepared baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the corn is lightly caramelized and the vegetables are tender-crisp.

5. 5

   In a small bowl, whisk together 1/2 cup of tahini, 1/4 cup of fresh lemon juice, 1/4 cup of chopped fresh dill, 2 minced garlic cloves, and 1/2 teaspoon of salt, gradually adding 1/4 cup to 1/2 cup of cold water until a smooth, pourable sauce consistency is achieved.

6. 6

   Remove the poached chicken breasts from the liquid and allow them to rest on a cutting board for 5 minutes before slicing each breast into 1/2-inch thick pieces.

7. 7

   Arrange the sliced chicken on four serving plates, spooning an equal amount of the creamy tahini-dill sauce over each portion of chicken.

8. 8

   Serve the roasted corn succotash alongside the sauced chicken for a complete meal.