Quick Italian Chicken Skillet
7.5g
Net Carbs
30.4g
Protein
11.9g
Fat
3.4g
Fiber
271
Calories
Ingredients:
- 1 tablespoon Olive Oil
- 2/3 tablespoon Tomato Paste, canned
- 11 ounces Chicken Breast Filet, skinless
- 1 cup Tomato, canned, diced, in juice
- 20 each Green Olives, canned
- 1 ounce Pimento (roasted red pepper)
- 1 tablespoon Balsamic Vinegar
- 1/2 cup shredded Mozzarella Cheese, whole milk
- 6 each Artichoke Hearts, canned
- 4 cups zucchini noodles
Directions:
- Thinly slice the chicken and set aside. Dice the peppers, finely chop the olives and artichoke and set each aside separately.
- In a large skillet over medium heat, warm oil until shimmering. Add the peppers and tomato paste, and sauté until sizzling, about 30 seconds. Add the chicken in a single layer and sauté until cooked through and browning, 1-2 minutes on each side. Remove chicken to a plate and tent to keep warm.
- Deglaze the skillet with the diced tomatoes and balsamic vinegar. Scrape up any browned bits from the bottom of the pan and cook until simmering, about 3 minutes. Add the olives and artichokes to the skillet and cook to warm through, about 5 minutes.
- Add the chicken back into the skillet, top with cheese, remove from heat and allow the cheese to melt.
- Divide the zucchini noodles between 4 bowls and evenly top with the chicken mixture, about ½ cup per bowl. Serve warm.
