![](https://cdn.statically.io/img/www.allrecipes.com/thmb/neaCj7jY7x7UaT5OrXkxVkltR5w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6918774-e29c50fbab144d0494ca68adc2fee289.jpg)
Ingredients
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½ cup all-purpose flour
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1 tablespoon dried parsley
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1 teaspoon dried basil
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1 ½ pounds skinless, boneless chicken breasts, cut into strips
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¼ cup extra-virgin olive oil
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1 tablespoon minced garlic
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2 ¼ cups low-sodium chicken stock, or to taste
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1 cup frozen mixed vegetables
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1 pint grape tomatoes, halved
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1 bunch green onions, diagonally sliced
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1 medium zucchini, quartered and sliced
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2 tablespoons sun-dried tomato pesto
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salt and ground black pepper to taste
Directions
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Whisk flour, parsley, and basil together in a medium bowl. Add chicken strips and toss well until coated.
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Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes.
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Stir in garlic. Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 8 to 10 minutes.
Nutrition Facts (per serving)
302 | Calories |
13g | Fat |
19g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 302 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 11% |
Cholesterol 61mg | 20% |
Sodium 544mg | 24% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 13% |
Total Sugars 2g | |
Protein 26g | 53% |
Vitamin C 26mg | 29% |
Calcium 64mg | 5% |
Iron 3mg | 14% |
Potassium 533mg | 11% |
* 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.