INGREDIENTS

4 ounces sliced bacon
1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
¾ teaspoon kosher salt
½ teaspoon black pepper
1large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
2 cups corn kernels, fresh (from 2 ears) or frozen

INSTRUCTIONS

serves 4
total time: 30 minutes |

1. Heat oven to 400° F.

2. In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes.

3. Transfer to a paper towel-lined plate.

4. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat.

5. Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook until golden brown, about 3 minutes per side.

6. Transfer to a baking dish and roast until cooked through, about 8 minutes.

7. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes.

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

9. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper.

10. Spoon onto individual plates and serve with the chicken.

11. Shortcut: Omit the bacon to s time and cut fat.

From: Real Simple
Nutrition per serving
CALORIES 259(38% from fat); FAT 11g (sat 1g); CHOLESTEROL 23mg; CARBOHYDRATE 21g; SODIUM 489mg; PROTEIN 18g; FIBER 7g; SUGAR 9g