Pan-Fried Chicken with Garlicky Green Veggies
Be the first to reviewBright green veggies sautéed with garlic & fresh basil. Then topped with crispy chicken breasts. A gluten-free plate of good lovin'!
Ingredients
Make sure you have...
Utensils
Stovetop, Frying pan
recipe
Step 1
Wash, trim & cube the zucchini.
Step 2
Quarter or halve the artichoke hearts, depending on their size.
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.
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.
Step 5
Roughly chop the basil.
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
Average estimated amount for one serving
| Energy | 434 cal. |
| Fat | 24 g |
| Carbohydrates | 19 g |
| Protein | 40 g |
| Fiber | 7 g |
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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