One-Pan Basil Chicken With Spring Vegetables Recipe
Save time by using one pan, but never, ever, skimp on flavor! Make up your mind to try this one-pan basil chicken with spring vegetables.
Servings 4 people
Calories 253kcal
Cost 5
Ingredients
- 3-4 chicken breasts skinless, sliced
- 20 asparagus spears ends snapped off
- 2 cups sugar snap peas sliced in half lengthways
- 2 garlic cloves chopped
- 1 cup fresh basil chopped
- Juice of half lemon
- Sea salt and black pepper to taste
- Coconut oil
Instructions
- In a hot pan, add a spoonful of coconut oil then add the sliced chicken.Coconut oil, 3-4 chicken breasts
- Fry until golden brown then season with salt and pepper; add the garlic, some of the lemon juice and about ¾ of the basil and cook for another minute.2 garlic cloves, 1 cup fresh basil, Juice of half lemon, Sea salt and black pepper
- Add the vegetables to the pan, season with salt, pepper and remaining lemon juice, then cook until just tender.20 asparagus spears, 2 cups sugar snap peas
- Serve with fresh basil.
Nutrition
Calories: 253kcal | Carbohydrates: 7g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 110mg | Sodium: 100mg | Potassium: 614mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1481IU | Vitamin C: 35mg | Calcium: 73mg | Iron: 4mg