Pan Seared Chicken and Summer Vegetables with Pan Sauce
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Garlic Chicken & Summer Vegetables with Pan Sauce
Category
Main Dish
Cuisine
American
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
The combination of fresh summer vegetables, garlic and chicken is classic... but when paired with a quick and easy pan sauce, it goes from good to OMG in this Lean and Green Recipe.
To learn the Easy Hacks to make a Quick & Delicious Pan Sauce, click here.
Whether you're looking for a recipe for yourself, to serve your family or as a dinner party feast, this is one that is sure to please.
Happy Cooking!
Stacey
Ingredients
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2 pounds chicken breasts, excess fat removed
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4 tsp Stacey Hawkins Roasted Garlic Oil, divided
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1 tsp Stacey Hawkins Dash of Desperation Seasoning, divided
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1 1/2 C chicken stock, broth or wine (if transitioned)
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6 C mixed summer vegetables (here we used tomatoes, Shishido peppers and zucchini noodles)
Directions
CHICKEN
Heat 2 tsp oil in a large frying pan (do not use nonstick) over high heat.
Season chicken with 1/2 of the Dash of Desperation, add to the pan and sauté until 160° F. Set the chicken aside and keep warm. Put the pan back over the heat.
Add the broth and Garlic Gusto to the pan, stir to combine (as well as scrape all the bits off the bottom of the pan) and let the liquid simmer until it's reduce by half. Add the balsamic, stir and pour over the chicken and cooked vegetables to finish. Serve hot.
VEGETABLES
Add the remaining oil to a nonstick pan over high heat. Add the veggies and sauté over high heat until finished (6-8 minutes for crisp tender). You can do this while the chicken and sauce are cooking so everything is done at once.
Chef's Notes & More
Serving SIze is 6 ounces of Chicken Breast, 1 1/2 C Vegetables and 1 T Sauce.
1 - Leaner
3 - Green
3 - Condiments
1 - Healthy Fat
