Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil in. Salt, pepper and garlic powder one side of the chicken filets and put them in the skillet seasoned side down. Then salt, pepper and garlic powder the up side. Give them just 2-4 minutes a side depending on how thick they are. When the juices run clear and/or they are firm to a poke, remove them to a shallow dish that will catch the drippings.

Re olive oil the skillet and put in the snow peas.Salt and pepper. Plus a  little chopped garlic if YOU want. Toss a few times as they heat up. BTW they don't need to do much more then heat up. Snow peas tend to get softer faster than say, green beans or broccoli. While the snow peas were cooking I nuked a couple of small sweet potatoes in the microwave.

When the snow peas  have just started  to get soft push them out to the sides of the skillet and put the chicken fillets and the drippings back in the skillet. Just about 30 seconds to a minute a side to heat them back up a little.

Then serve up and enjoy your 25 Min. Weeknight Chicken Dinner. Bon Appetit! We had a nice, smooth California Chardonnay and some of Poppop's easy homemade bread with ours.