Chicken with a Tomato Basil Sauce and Sautéed Vegetables

Chicken breasts provide zero grams of carbohydrate, so they are an ideal low-carb food. The estimated glycemic index of chicken breast (skinless, boneless, and raw) is almost zero. Since chicken breasts are so easily available and budget friendly, they are easy to incorporate into a healthy diet.

    This combination does not exist.

    Sour Cream 15.0 ml

    Sour Cream

    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Broad Beans 35.0 grams

    Broad Beans

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Green Marrow 1.0 Unit(s)

    Green Marrow

    Tomato and Basil Sauce by Let's Cook 100.0 grams

    Tomato and Basil Sauce by Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 245.0 kcal
    • |
    • Protein : 38.0 g
    • |
    • Fat : 4.0 g
    • |
    • Carb. : 12.0 g
    : Your Kitchen Essentials
    Utensils: Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: Keep it out of the fridge 15 mins before cooking o bring it to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Flat leaf Parsley: chop
    - Carrot: peel and cut into small dices
    - Broad Beans: just wash and dry
    - Green Marrow: cut into small dices.
    : Fry, Sauté, Plate and Serve
    Heat some oil in a pan. Pan fry chicken 6 minutes on both sides or until cooked through. Remove from the pan and let it rest for at least 5 minutes before serving.

    Heat some more oil in the pan then sauté the carrots, broad beans and green marrow. After 3 minutes of sautéing add part of tomato and basil sauce provided and cook for a further 3-4 minutes.

    Plate and Serve:
    Plate the chicken and pour remaining tomato and basil sauce on it. Serve the vegetables in the sauce on the side. Sprinkle the parsley. Serve with the sour cream on the side.