Chicken with Corn and Edamame (quick meal)

4 ounces sliced bacon (about 4 slices)
1 tablespoon olive oil
2 boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups frozen corn kernels

In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Heat the oil over medium-high heat (same pan). I don't wipe out the bacon grease, but you can if you want it healthier. I've done it both ways and it gives it a lot of taste if you leave it. Besides, it already has bacon in it, right?

Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook through and transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper and chicken. Spoon onto individual plates and serve with the chicken.

(SEE picture at the top)