Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens.
Submitted by
Jean McKinney
Updated on July 14, 2022
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 4 servings
-
1 tablespoon extra virgin olive oil
-
4 skinless, boneless chicken breast halves – cut into strips
-
1 cup julienned carrots
-
1 small onion, chopped
-
1 cup fresh sliced mushrooms
-
1 zucchini squash, peeled and cut into 1 inch rounds
-
2 yellow summer squash, peeled and sliced into 1 inch pieces
-
½ cup pecan halves
-
1 teaspoon coarse ground black pepper
Directions
-
Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
-
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
Nutrition Facts (per serving)
| 313 | Calories |
| 17g | Fat |
| 11g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 313 |
|
| % Daily Value * | |
|
Total Fat 17g |
22% |
|
Saturated Fat 2g |
12% |
|
Cholesterol 72mg |
24% |
|
Sodium 87mg |
4% |
|
Total Carbohydrate 11g |
4% |
|
Dietary Fiber 4g |
14% |
|
Total Sugars 5g |
|
|
Protein 30g |
60% |
|
Vitamin C 21mg |
24% |
|
Calcium 54mg |
4% |
|
Iron 2mg |
11% |
|
Potassium 728mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
