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Pan-Fried Chicken with Pesto Veggies

12 reviews

A healthy & delicious meal with bright green veggies & tender chicken!

Camille U.
Camille U.
Very easy
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Prep Time

5 minutesPrep time

Cooking Pot

20 minutesCook time

Calories

525 cal.Per serving

Ingredients

SelectorServings

Utensils

Stovetop, Frying pan, Knife

recipe

Zucchini

Step 1

Wash, trim & cut the zucchini into 1/2-inch cubes.

Artichoke hearts

Step 2

Drain the artichokes, then cut them in half or in quarters depending on the size.

Zucchini
Peas (frozen)
Pesto

Step 3

Heat a drizzle of oil in a frying pan over medium heat. Add the zucchini & frozen peas. Season with salt & pepper. Cook for 6-7 min, or until tender. Stir in the pesto.

Chicken breast

Step 4

Heat a drizzle of oil in a separate frying pan over medium-high heat. Pat the chicken dry with a paper towel & season all over with salt & pepper. Sear the chicken for 5-7 min on each side, or until golden & cooked through (165ºF internal temp).

Basil (fresh)

Step 5

Roughly chop the basil.

Artichoke hearts
Basil (fresh)

Step 6

Add the artichoke hearts & basil to the pan of veggies. Stir to combine. Remove from the heat.

Step 7

Spoon the veggies onto a serving plate. Top with the sliced chicken breasts. Season with salt & pepper. Add a final drizzle of olive oil. Enjoy!

Recipe tipPhoebe

If you like spice, try adding a pinch of red pepper flakes to the veggies!

- Phoebe, Food Editor

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

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Energy525 cal.
Fat34 g
Carbohydrates18 g
Protein41 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Pan-Fried Chicken with Pesto Veggies" contains 525 Energy, 34 g of Fat, 18 g of Carbohydrates, 41 g of Protein, 7 g of Fiber.

12 reviews
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Pan-Fried Chicken with Pesto Veggies