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Sautéed Chicken With Corn and Edamame

Sauteed Chicken With Corn and Edamame
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. In a skillet, over medium heat, cook the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings.
  2. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown, about 3 minutes per side.
  3. Transfer the chicken to a baking dish and roast until cooked through, about 8 minutes.
  4. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 7 minutes.
  5. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
  6. Break the bacon into pieces and add to the skillet. Stir in the remaining ¼ teaspoon each salt and pepper. Spoon onto plates and serve with the chicken.
By June, 2007

Nutritional Information

  • Per Serving
  • Calories 259Calories From Fat 38%
  • Fat 11g
  • Sat Fat 1g
  • Cholesterol 23mg
  • Sodium 489mg
  • Carbohydrate 21g
  • Fiber 7g
  • Sugar 9g
  • Protein 18g
What does this mean? See Nutrition 101 .

Quick Tip

Edamame (green Japanese soybeans) are high in fiber and protein and low in fat. Keep them on hand to bulk up pasta and rice or for a nutritious snack.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.