Paleo, Grain-Free Pan Grilled Chicken & Sauteed Vegetables As tax season is approaching, slowly we start to get very busy at work. By the time I get home, I
Rub chicken with olive oil on both sides, season on both sides with salt, pepper, paprika and garlic powder. Place chicken in hot oil and reduce heat to medium high. Cook chicken for about 3 minutes on each side.
Wash and cut the vegetables - broccoli, red bell pepper, carrots, onion, and garlic.
Add 1 Tbsp olive oil to a stainless steel pan and heat the oil to medium high heat. Add the onion and garlic. Add a pinch or two of salt to onions. Cook onions until translucent, stirring often, and don't let them brown.
Add the remaining vegetables to the pan, 2 Tbsp of olive oil and season with another pinch of salt. Stir vegetables, season with pepper and crushed mint. Stir again and cover with lid. Cook vegetables for about 7-8 minutes, stirring often, and don't let them brown or stick to the pan. Remove the pan from the heat and serve with chicken.
NUTRITION
Nutrition Facts
Vegetables Stir Fry and Chicken
Amount Per Serving
Calories 371Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g15%
Cholesterol 72mg24%
Sodium 177mg7%
Potassium 835mg24%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 5g6%
Protein 26g52%
Vitamin A 6485IU130%
Vitamin C 104.3mg126%
Calcium 54mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.