Pan-Fried Chicken with Pesto Veggies

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!