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.

5 minutes

Prep time

17 minutes

Cook time

434 cal.

Per serving



Stovetop, Frying pan



Step 1

Wash, trim & cube the zucchini.

Artichoke hearts

Step 2

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

Peas (frozen)

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

Average estimated amount for one serving

Energy434 cal.
Fat24 g
Carbohydrates19 g
Protein40 g
Fiber7 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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Pan-Fried Chicken with Garlicky Green Veggies
Very easy