Pan Fried Chicken With Steamed Vegetables Food
PAN-FRIED CHICKEN WITH STEAMED VEGETABLES
Categories Chicken Vegetable Fry Steam Low Fat Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy
Yield 2-4
Number Of Ingredients 8
Steps:
- Cook brown rice as package instructs (try cooking with fresh chicken or vegetable broth for a bit more flavour). Steam veggies until slightly soft. Heat coconut oil in a stainless steel, over-safe fry pan on med-high. Pan fry the chicken on one side for about 5-7 min (until cooked about half way through). Flip the chicken and fry for another 5-7 min (until cooked through). If you still have any pesto left from earlier in the week, try spreading a bit on the chicken as you serve. Squeeze some fresh lemon juice on the chicken and veggies for a splash of flavour if you like. *Alternate cooking option - If you have an indoor grill, you could grill the chicken instead on pan frying.
EASY STIR-FRIED CHICKEN AND VEGETABLES
This is a recipe that I made frequently on days that I had off from school and/ or work. I used it because it was quick and easy to prepare, cook, and enjoy. If prepared right, it is also good for people trying to watch their weight. I know it was for me. I came up with it just by finding what i had in my freezer and throwing it all together... The cooking time says 10 minutes, but i think it should take less than that. It should take in between 5 and 10 minutes. And for the vegetables, you can get single bags of frozen vegetables (I used broccoli stir-fry) in a grocery store near you.
Provided by Shelly Bean
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut, cube, or slice chicken, while still frozen ( which was easier for me).
- In a large frying pan heat olive oil on high for 1 minute (or until hot)
- Add vegetables to pan, let fry, stiring occasionally to keep from burning.
- Add chicken to pan
- If you choose to add salt add now. If not then don't.
- Stir all ingredients frequently to keep them from sticking.
- Stir-Fry until chicken is cooked and vegetables are cooked crisp.
Nutrition Facts : Calories 65.3, Fat 6.9, SaturatedFat 0.9, Sodium 61.3, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 0.1
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