Weeknight Skillet Chicken

Tender chicken breasts simmered with fresh zucchini and vibrant cherry tomatoes, seasoned with Italian herbs for a quick and flavorful keto-friendly meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $2.48/serving

Dietary

• Keto
• Low-Carb
• Low-Sugar
• Gluten-Free
• Nut-Free
• High-Protein

Tags

• quick
• healthy
• savory
• one-pot
• sauté
• comfort food

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 0.5 yellow onion (diced)
• 2 clove garlic (minced)
• 1 cup cherry tomatoes (halved)
• 1 zucchini (sliced)
• 0.5 cup chicken broth
• 1 tablespoon olive oil
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Slice chicken breast into 1-inch pieces. Dice 1/2 of a yellow onion and mince 2 cloves garlic. Halve 1 cup cherry tomatoes and slice 1 zucchini.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and cook for 3-4 minutes until lightly browned on all sides. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Add the diced yellow onion and minced garlic to the skillet, cooking for 2-3 minutes until fragrant.
4. Stir in the sliced zucchini, cherry tomatoes, 1/2 cup chicken broth, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried basil. Bring to a simmer.
5. Cover and cook for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
6. Serve hot, topped with optional 1/4 cup grated Parmesan cheese.

Notes

Leftovers store well in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 252
• Protein: 35.3 g
• Carbohydrates: 8.2 g
• Fat: 8.8 g
• Fiber: 2 g
• Sodium: 613 mg
• Saturated Fat: 1.4 g
• Sugar: 4.4 g
• Cholesterol: 107 mg