Sauteed chicken and edamame salad

Experience a burst of flavors with this sauteed chicken and edamame salad. Enjoy the tender chicken paired with the satisfying crunch of edamame.

Ingredients:

• 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ⅛ teaspoon cayenne pepper, or to taste
• 1 28-ounce can diced tomatoes
• 1/4 cup chopped fresh cilantro, or mint
• 3 tablespoons lemon juice

Instructions:

1. Bring a pot of water to a boil. Place edamame in the boiling water and cook until they become soft, usually around 4 to 5 minutes or following the instructions on the package. Then, drain the edamame.
2. Add some oil to a large pot and heat it on a medium flame. Put onion into the pot and cook it with the lid on, stirring every so often until it begins to soften, which usually takes about 3 minutes. Next, add zucchini and continue to cook with the lid on until the onions start to brown, around 3 minutes more. After that, add garlic, cumin, coriander, and cayenne. Cook while stirring until you can smell the aromas, which generally takes about 30 seconds. Mix in the tomatoes and bring the mixture to a boil. Lower the heat to a simmer and let it cook until it thickens slightly, which is about 5 minutes.
3. Incorporate the cooked edamame into the mixture and let it heat through for approximately 2 minutes more. Take the pot off the heat and add cilantro or mint along with lemon juice.

Summary:

• Calories: 975 kcal
• Fat: 49 g
• Protein: 81 g
• Carbs: 58 g
• Potassium: 2657 mg
• Magnesium: 250 mg