Pan-Fried Chicken with Garlicky Green Veggies

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Bright green veggies sautéed with garlic & fresh basil. Then topped with crispy chicken breasts. A gluten-free plate of good lovin'!

Camille U.
Camille U.
1.1k

5 minutes

Prep time

17 minutes

Cook time

434 cal.

Per serving

Ingredients

Utensils

Stovetop, Frying pan, Knife

recipe

Zucchini

Step 1

Wash, trim & cube the zucchini.

Artichoke hearts

Step 2

Quarter or halve the artichoke hearts, depending on their size.

Zucchini
Peas (frozen)
Garlic

Step 3

Heat a drizzle of oil in a pan over medium heat. Add the zucchini, frozen peas & minced or crushed garlic. Season with salt & pepper. Cook, stirring for 1-2 min. Reduce the heat to medium-low & let cook for 3-5 min.

Chicken breast

Step 4

Heat a drizzle of oil in a separate pan over medium-high heat. Add the chicken. Cook for 5-7 min on each side, or until crispy & cooked through.

Basil (fresh)

Step 5

Roughly chop the basil.

Artichoke hearts
Basil (fresh)

Step 6

Add the artichoke hearts & basil to the pan of veggies. Mix it all together. 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!

Nutrition facts

View nutritional information

Energy434 cal.
Fat24 g
Carbohydrates19 g
Protein40 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 Garlicky Green Veggies" contains 434 Energy, 24 g of Fat, 19 g of Carbohydrates, 40 g of Protein, 7 g of Fiber.

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Pan-Fried Chicken with Garlicky Green Veggies
Very easy