Chicken-Zucchini Skillet

Name: Chicken-Zucchini Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.25 pound chicken breast (boneless, skinless, cut into bite-sized cubes); 2 zucchinis (sliced into half-moons); 1 red bell pepper (diced); 1.5 tablespoon olive oil (extra virgin); 3 clove garlic (minced); 0.5 cup low-sodium chicken broth; 1 package riced cauliflower (steamed); 1 teaspoon Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 lemon (juiced)

Juicy chicken breast cubes seared with sweet bell peppers and tender zucchini in a fragrant garlic-lemon pan sauce over warm herb cauliflower rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.34/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Keto
Paleo
Low-Calorie
Low-Carb
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
Halal
Kosher

Ingredients

1.25 pound chicken breast (boneless, skinless, cut into bite-sized cubes)
2 zucchinis (sliced into half-moons)
1 red bell pepper (diced)
1.5 tablespoon olive oil (extra virgin)
3 clove garlic (minced)
0.5 cup low-sodium chicken broth
1 package riced cauliflower (steamed)
1 teaspoon Italian seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 lemon (juiced)

Instructions

Season the cubed chicken breast with Italian seasoning, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning occasionally, until golden and internal temperature reaches 165°F. Transfer chicken to a clean plate.
Add the remaining 1/2 tablespoon olive oil to the same skillet over medium heat. Add the sliced zucchini, diced red bell pepper, minced garlic, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Sauté for 4 minutes until crisp-tender.
Pour in the low-sodium chicken broth and fresh lemon juice, scraping up any browned bits from the pan. Return the cooked chicken to the skillet and toss everything together for 2 minutes until heated through and glazed.
Microwave the riced cauliflower for 4 minutes until tender and warm.
Divide the steamed cauliflower rice among 4 plates and top with the chicken and vegetable mixture.

Notes

Keep chicken and vegetables in separate sections on the kids' plates if they prefer their meal components deconstructed.

Nutrition (per serving)

Calories: 280
Protein: 35.7 g
Carbohydrates: 13.4 g
Fat: 9.1 g
Fiber: 5.1 g
Sodium: 458 mg
Saturated Fat: 1.4 g
Sugar: 7 g
Cholesterol: 100 mg