Italian · Keto
Chicken & Vegetable Skillet
One-pan weeknight dinner — diced chicken thigh seared with zucchini, mushrooms, cherry tomatoes, and bell pepper in olive oil and Italian herbs. Fast, balanced, and no fuss.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
6g Net carbs
30g Protein
24g Fat
380 Calories
Per serving
Ingredients
- 300g (10.5 oz) Boneless, skinless chicken thigh, cubed
- 150g Zucchini, sliced
- 100g Cherry tomatoes, halved
- 80g Cremini mushrooms, sliced
- 50g Red bell pepper, diced
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- to taste Fine sea salt and black pepper
- small handful Fresh parsley, chopped (to serve)
Method
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken; cook 5-6 minutes, turning, until golden and cooked through. Transfer to a plate.
- Add the remaining oil to the same pan. Add the bell pepper and mushrooms; cook 3 minutes.
- Add the zucchini and garlic; cook 2-3 minutes until the zucchini is just tender.
- Toss in the cherry tomatoes and Italian seasoning. Cook 1-2 more minutes until the tomatoes start to burst.
- Return the chicken to the skillet. Toss to combine. Season with salt and pepper.
- Finish with chopped parsley and serve straight from the pan.
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