Bright green veggies sautéed with garlic & fresh basil. Then topped with crispy chicken breasts. A gluten-free plate of good lovin'!
Make sure you have...
Stovetop, Frying pan
Wash, trim & cube the zucchini.
Quarter or halve the artichoke hearts, depending on their size.
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.
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.
Roughly chop the basil.
Add the artichoke hearts & basil to the pan of veggies. Mix it all together. Remove from the heat.
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!
View nutritional information
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.