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Garlic butter chicken and vegies

  • 20 minutes
  • 4 portions
recipe image Garlic butter chicken and vegies


  • 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


  1. 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.
  2. 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.
  3. Slice the chicken and divide among serving dishes with the vegetables. Scatter over the basil leaves and serve with freshly ground black pepper.