Easy Dinner – Pan Fried Chicken and Vegetables

I’m trying to avoid carbs (I miss my rice) so tonights dinner is simple, easy and healthy. My family gobbled it up!  I am so inspired by the farmers market this week! All the vegetables are so delicious and fresh. Try to use organic, its much better for you.

Pan Fried Chicken and Vegetables

  • Servings: 4-6
  • Difficulty: easy
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Easy Pan Fried Chicken – 

  • 1 package of organic breast chicken
  • 1 tablespoon of Penzy’s poultry seasoning
  • 1/4 cup of Panko crumbs
  • 1 tablespoon of flour
  • Salt and Pepper
  • 2 tablespoons of Olive oil


In a bowl combine the seasoning, Panko, flour, salt and pepper. Place chicken in bowl and coat all the chicken. Heat pan with olive oil and when hot, place chicken in pan. Cook until brown and cooked all the way through. Only turn one time for each side.

Pan fried vegetables –

  • 1 carrot (sliced into rounds)
  • 1 yellow squash (chopped into round circles)
  • 1 handful of green beans (chopped 1/2 inch pieces)
  • 1/4 cup of sliced almonds
  • 2 tablespoons of butter
  • salt and pepper


Bring a pot of water to a boil. Cut green beans into 1/2 inch pieces and remove the stems. Cut carrots into thin rounds (use a mandolin if you have one). Once the water is boiling, put the beans and carrots into the hot water for 3-5 minutes until semi-soft. Remove and place in a bowl. Dump water out of the pan you were using to boil the beans and carrots, place back on burner and add 2 tablespoons of butter and almonds. Stir until the butter is a little brown and add the chopped squash and stir for about 1-2 minutes. Add the beans and carrots and salt and pepper. Cook for another 2 minutes until cooked through and the butter is browned and the almonds are crunchy.

Serve with the chicken and enjoy!


Baked Butternut Squash Fries

My friend Clifford shared this recipe with me this weekend. I’ve been trying to cut down carbs so this was the perfect solution to go with our southern meal. It’s easy and healthy!


Baked Butternut Squash Fries

  • Servings: 4-6
  • Difficulty: easy
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  • 1 large butternut squash
  • 1/2 cup olive oil
  • 1 cup of parsley
  • Salt
  • Pepper


Heat oven to 425

  • Remove the skin from the butternut squash and cut into slices.
  • Place in bowl and toss evenly with olive oil, salt and pepper, make sure its all coated well.
  • Chop parsley and mix half in bowl and save the other half to sprinkle after cooked.
  • Line a baking sheet with parchment paper
  • Place evenly on sheet and place in oven
  • After 20 minutes check and turn and toss on the pan, make sure they are still even and spread out.
  • Bake for 40-55 minutes until cooked through and brown.
  • Sprinkle with left over parsley and serve hot!