The Battle Between the Chicken and my Hips

Every time I see a skinny girl, I always ask, “wow!  What do you eat?”  She wants to say, “I’m skinny; so, clearly, I don’t eat”, but instead, she says, “chicken”.  I usually retort with, “ugh, it’s so gross”, and she always replies, “not the way I make it”.  This is complete bollox because she makes it usually by grilling it with nothing.  I mean completely dry.  Most thin people that I know are even afraid of olive oil.  The thing with healthy chicken is that it can’t be fried, or breaded, or smothered in sour cream.  It has to be grilled, baked or broiled with next to nothing on it.  So, I’m not really all that big of a fan of chicken.   I want to be, and I have spent countless hours in the kitchen trying my darndest, but I’m absolutely not willing to sacrifice flavor to shave a few pounds off of my hips.  Honestly, I kind of like my hips, anyways.  I’ve tried every possible marinade, seasoning combination, vegetable arrangement, and always end up with bland, dry and boring chicken.  It’s so bad, my cat, Hope, turns up her nose.  Well, relax, because I think I have finally found a way to prepare chicken, succumb to my nagging hips, and satiate my taste buds.  I stumbled onto the below recipe on Foodily and was pleasantly surprised.

Sauteed Chicken With Corn and Edamame

4 ounces sliced bacon (I left this one out….which was a big sacrifice)

1 Tbsp olive oil

2 boneless, skinless chicken breasts

¾ tsp kosher salt

½ tsp ground black pepper

1 large red onion, thinly sliced (I opted to go with a sweet yellow onion)

2 cups frozen shelled edamame

1 ½ cups fresh or frozen corn kernels


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.
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.