Sautéed Chicken with Corn and Edamame
by littlered912
Realsimple.com
259 cal. 11 g fat. 1 g sat fat. 23 mg cholesterol. 489 mg sodium. 21 g carb. 7 g fiber. 9 g sugar. 18 g protein.
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INGREDIENTS
- 1 Tablespoon Olive oil
- 4 6 oz Chicken breasts boneless and skinless
- Kosher Salt
- Black pepper
- 1 Large red onion ; Thinly sliced
- 2 Cups Frozen shelled edamame ; Thawed
- 1 1/2 Cups Corn kernels, fresh (from 2 ears) or frozen
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (143g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 99 | ||
| Calories from Fat: 33 (33%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 99
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