Cheese-Stuffed Chicken and Succotash Salad

Ingredients:

• 100 g pepper jack cheese, grated
• 2 cups arugula, coarsely chopped
• 2 large boneless, skinless chicken breasts (340g each)
• 1 tbsp olive oil + extra for brushing chicken
• 1.5-2 tbsp. Cajun seasoning
• Vegetable oil, for grilling
• 1 cup frozen lima beans, thawed
• 1 medium zucchini, diced
• 2 tbsp. corn kernels
• 1 cup grape tomatoes, halved
• Juice of 1 lime

Preparation:

1. Combine the grated cheese and arugula in a bowl. Using a knife, cut a deep, 2-inch-wide pocket into the thickest part of each chicken breast. Stuff with the arugula and cheese mixture. Brush the chicken with olive oil and sprinkle with salt and Cajun seasoning.
2. Preheat the grill to high heat and brush the grates with vegetable oil. Grill the chicken until it's cooked through and a thermometer inserted into the thickest part of the chicken registers 155°F (69°C), about 8 to 10 minutes per side. Transfer the chicken breasts to a cutting board.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over high heat. Add the lima beans, zucchini, and corn, season with salt, and cook until the zucchini is tender, 2-3 minutes. Add the tomatoes and cook for another 2 minutes. Remove from heat and stir in the lime juice. Shred the chicken and serve with succotash.