Chicken With Balsamic Succotash

Serves 4

Ingredients:

* 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 4 boneless skinless chicken breasts (1 1/2 pounds total)
* 2 tablespoons olive oil, divided
* 1 cup chopped onion, use a sweet variety such as Vidalia
* 2 garlic cloves, minced
* 1 sweet red pepper, cut into 1/2 inch pieces
* 2 cups frozen corn, thawed
* 2 cups frozen lima beans, thawed
* 3 tablespoons balsamic vinegar
* 1/4 cup chicken broth
* 1 tablespoon chopped parsley

How to Cook:
1. Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8             minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
3. In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and             garlic. Continue cooking until onion is tender; about 5 minutes.
4. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth     and parsley. Heat through.
5. To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.