Garlic butter chicken and vegies
Cooking time
Preparation time
4 portions
Ingredients
- 520 g uncrumbed chicken breast schnitzels
- 80 g Flora margarine
- 4 garlic cloves crushed
- 1 bunch broccolini trimmed halved
- 150 g (1 cup) frozen peas
- 2 zucchini sliced
- 2 tablespoons baby basil leaves
Nutrition Facts
| Energy (kcal) | 355 kcal |
| Energy (kJ) | 1483 kJ |
| Protein (g) | 33.1 g |
| Carbohydrate incl. fibre (g) | 10.3 g |
| Carbohydrate excl. fibre (g) | 7.2 g |
| Sugar (g) | 4.5 g |
| Fibre (g) | 3.1 g |
| Fat (g) | 20.1 g |
| Saturated fat (g) | 3.9 g |
| Unsaturated fat (g) | 12.8 g |
| Monounsaturated fat (g) | 7.8 g |
| Polyunsaturated fat (g) | 5.0 g |
| Trans fat (g) | 3.0 g |
| Cholesterol (mg) | 95 mg |
| Sodium (mg) | 113 mg |
| Salt (g) | 0.28 g |
| Vitamin A (IU) | 1788 IU |
| Vitamin C (mg) | 40.6 mg |
| Calcium (mg) | 37 mg |
| Iron (mg) | 1.11 mg |
| Potassium (mg) | 372 mg |
Instructions
- Season chicken well. Melt 20g of Flora in a non-stick heavy-based frying pan over medium-high heat. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate and cover to keep warm.
- Heat remaining Flora in the pan. Cook the garlic for 30 seconds. Add the vegetables and cook, stirring, for 2-3 minutes until vegetables are tender. Return chicken to the pan to heat through.
- Slice the chicken and divide among serving dishes with the vegetables. Scatter over the basil leaves and serve with freshly ground black pepper.
