Pan-Fried Chicken with Pesto Veggies
12 reviewsA healthy & delicious meal with bright green veggies & tender chicken!
Ingredients
Make sure you have...
Utensils
Stovetop, Frying pan, Knife
recipe
Step 1
Wash, trim & cut the zucchini into 1/2-inch cubes.
Step 2
Drain the artichokes, then cut them in half or in quarters depending on the size.
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.
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).
Step 5
Roughly chop the basil.
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!
If you like spice, try adding a pinch of red pepper flakes to the veggies!
- Phoebe, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 525 cal. |
| Fat | 34 g |
| Carbohydrates | 18 g |
| Protein | 41 g |
| Fiber | 7 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.
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