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Nutrition Facts
Serving Size 249 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 850 mg 35%
Total Carbohydrate 21 g 7%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 31 g
Vitamin A 50% Iron 10%
Vitamin C 80% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Blackened Chicken with Edamame Succotash
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 Tbsp grapeseed oil
2 Tbsp H-E-B Texas Originals Blackened Seasoning Spice Blend
16 Oz H-E-B® Natural Chicken Breasts Skinless Boneless (4 oz. each)
2 Tbsp butter
1 red bell pepper, diced
1/2 cup(s) white onion, chopped
1 cup(s) H-E-B Select® Edamame Shelled
1 cup(s) H-E-B® Sweet Corn, frozen
1/2 Tsp salt
1/2 Tsp black pepper
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Preheat oven to 400°F.
Heat oil in a large skillet on high; sprinkle blackening seasoning on chicken, then sear 1 minute per side; place on a foil-lined sheet pan, and roast in oven 7-8 minutes until center is no longer pink and juices run clear.
Meanwhile, carefully rinse out skillet and dry; reduce heat to medium, melt butter and add bell pepper, onion, edamame and corn; sauté until onions are translucent and all is cooked through; season with salt and pepper; serve chicken on top of succotash.



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