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
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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.
