Quick Italian Chicken Skillet

Atkins Quick Italian Chicken Skillet
Net Carbs
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 Tbsp Olive Oil
  • 1 oz Pimento (roasted red pepper)
  • 0 2/3 Tbsp Tomato Paste, canned
  • 11 oz Chicken Breast Filet, skinless
  • 1 cup Tomatoes, canned, diced, in juice
  • 1 Tbsp Balsamic Vinegar
  • 20 each Green Olives, canned
  • 6 each Artichoke Hearts, canned
  • 0 1/2 cup, shredded Mozzarella Cheese, whole milk
  • 4 cup zucchini noodles


  1. Thinly slice the chicken and set aside. Dice the peppers, finely chop the olives and artichoke and set each aside separately.
  2. 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.
  3. 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.
  4. Add the chicken back into the skillet, top with cheese, remove from heat and allow the cheese to melt.
  5. Divide the zucchini noodles between 4 bowls and evenly top with the chicken mixture, about ½ cup per bowl. Serve warm.

Cooking Tip