1. Heat oven to 400 F.
2. Hear oil in skillet over medium high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, about 3 minutes per side
3. Transfer the chicken to a baking fish and roast until cooked through, about 8 minutes.
4. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 48mg||2 %|
|Potassium 383.2mg||10 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 7.7g|
|Protein 6.7g||10 %|
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Calories per serving: 99
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