Rating: 3.5 stars
38 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 2
Kate Merker

Gallery

Credit: Quentin Bacon

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Transfer the chicken to a baking dish and roast until cooked through, about 8 minutes.

  • Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 7 minutes.

  • Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.

  • 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.

Nutrition Facts

259 calories; calories from fat 38%; fat 11g; saturated fat 1g; cholesterol 23mg; sodium 489mg; carbohydrates 21g; fiber 7g; sugars 9g; protein 18g.
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