Garden Chicken Stir Fry


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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
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


  1. 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.

  2. 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
Vitamin C 21mg 107%
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.

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