Tuscan Herbed Chicken Skillet
Pan-seared chicken breast cutlets simmered with diced zucchini, spinach, and Italian herbs, served over a fluffy bed of steamed cauliflower rice.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 4
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $3.13/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- Low-Calorie
- Low-Carb
- Low-Fat
- Low-Saturated-Fat
- Low-Sodium
- Low-Sugar
- Paleo
Tags
- sauté
- healthy
- quick
- fresh
Ingredients
- 1.25 pound chicken breast (boneless, skinless, sliced into thin cutlets)
- 1 tablespoon olive oil (extra virgin)
- 2 zucchinis (medium, diced)
- 4 cup baby spinach (fresh)
- 4 cup cauliflower rice (frozen)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper (ground)
- 1 lemon (halved)
Instructions
- Season chicken cutlets evenly on both sides with dried oregano, garlic powder, half of the kosher salt (1/4 teaspoon), and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 4 to 5 minutes per side until golden and internal temperature reaches 165°F. Transfer chicken to a plate.
- In the same skillet over medium heat, add the diced zucchini and cook for 3 minutes until tender-crisp. Stir in the baby spinach and remaining 1/4 teaspoon kosher salt, cooking for 1 to 2 minutes until wilted. Squeeze half the lemon over the vegetables.
- In a separate microwave-safe bowl, microwave the frozen cauliflower rice on high for 4 to 5 minutes until heated through, then squeeze the remaining half lemon juice over it.
- Divide cauliflower rice among plates, top with sautéed zucchini and spinach, and rest a seared chicken cutlet on top.
Notes
Keeps well in the refrigerator for up to 4 days. Reheat gently in the microwave.
Nutrition (per serving)
- Calories: 264
- Protein: 36.4 g
- Carbohydrates: 12.7 g
- Fat: 7.4 g
- Fiber: 5.5 g
- Sodium: 423 mg
- Saturated Fat: 1.2 g
- Sugar: 5.4 g
- Cholesterol: 100 mg