Pan-Fried Chicken with Garlicky Green Veggies
6 reviewsBright 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, Knife
recipe
Step 1
Wash, trim & cube the zucchini.
Step 2
Drain the artichokes, then quarter or halve each one depending the 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. We also like to add in a few shakes of onion powder & Italian seasoning. Cook, stirring for 1-2 min. Reduce the heat to medium-low & cook for 3-5 min.
Step 4
Heat a drizzle of oil in a separate pan over medium-high heat. Pat the chicken dry & season all over with salt & pepper. Sear the chicken for 5-7 min on each side, or until golden & 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 |
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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