Flora > Recipes > Garlic Butter Chicken and Vegies

for 4 persons Ingredients

  • 520 g uncrumbed chicken breast schnitzel
  • 80 g Flora
  • 4 garlic cloves crushed
  • 1 bunch broccolini trimmed halved
  • 150 g (1 cup) frozen peas
  • 2 zucchini sliced
  • 2 tablespoons baby basil leaves

Preparation (for 4 portions)

for garlic butter chicken and vegies

  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.


Nutritional Information (per 100 gram)

for garlic butter chicken and vegies

  • Energy (kcal)211.52 kcal
  • Energy (kJ)883.7 kJ
  • Proteins33.07 g
  • Carbohydrate incl. fibre (g)10.17 g
  • Carbohydrate excl. fibre (g)7.02 g
  • Sugar4.54 g
  • Fibres3.15 g
  • Fat3.95 g
  • Saturated fat0.84 g
  • Unsaturated fat0.19 g
  • Monounsaturated fatty acids0.02 g
  • Ployunsaturated fatty acids0.16 g
  • Trans fats0 g
  • Cholesterol94.9 mg
  • Sodium113.09 mg
  • Salt0.28 g
  • Vitamin A (mg)1072.19 IU
  • Vitamin C (mg)40.55 mg
  • Calcium36.47 mg
  • Iron1.1 mg
  • Potassium368.66 mg