I have been trying to make dinner for my family every night so that we can all sit and eat one meal together.Since my husband works late, he usually gets left-overs. Yet, I still want to make easy, healthy meals that both my kids and I will enjoy. The key word is “easy,” so skillet chicken recipes which only use one pan appeal to me. It makes the cleanup that much easier. The other key is that the recipes are low carb and keto friendly.

Luckily, my children don’t really notice the difference, so I make what I want to eat and then serve it with a side of pasta for them. I was searching high and low for low carb chicken recipes, and I found few that appealed to me, so I came up with this one. If you are looking for keto dinner ideas, you need to try this Low Carb Mediterranean Skillet Chicken recipe.

This super tasty recipe is basically chicken in a skillet (I love cooking chicken on the stove) yet with a Mediterranean twist. Lately, I am all about Mediterranean food recipes. There is something about the combination of garlic, tomatoes, olives, lemon and feta that I find really delicious. This also makes the perfect keto dinner recipe.

Low Carb Mediterranean Chicken Breast

Yields: 4 servings

Prep: 5 minutes | Cook: 21 minutes | Total: 26 minutes

Ingredients:

2 large chicken breasts, sliced in half lengthwise

1 tablespoon olive oil

1 cup chicken broth

2 cloves garlic, minced

Juice of 1 lemon

1 teaspoon dried basil

½ teaspoon dried parsley

Salt and pepper to taste

½ cup black olives, finely chopped

1 cup cherry tomatoes, quartered

½ cup red onion, finely chopped

½ cup feta, crumbled

1 avocado, chopped

Optional fresh parsley as garnish

Directions:

1. Preheat oven to 375 degrees F.
2. Place chicken breasts on a cutting board and using a sharp knife, slice in half lengthwise.
3. Sprinkle both sides of chicken with dried basil, dried parsley and salt and pepper.
4. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook for 3 minutes each side. Transfer chicken to a plate.
5. Add chicken broth, garlic and the juice of 1 lemon to the hot skillet. Allow juices to simmer for 5 minutes, then turn off the heat.
6. Add chicken back into the skillet. Add chopped tomatoes, onions and olives on top. Place in the preheated oven for 10 minutes.
7. Remove from oven and add chopped fresh avocado, crumbled feta and fresh parsley. Serve warm.

 

Yield: 4

Low Carb Mediterranean Skillet Chicken Breast

Print

Prep Time 5 minutes

Cook Time 21 minutes

Total Time 26 minutes

Ingredients

• 2 large chicken breasts, sliced in half lengthwise
• 1 tablespoon olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• Salt and pepper to taste
• ½ cup black olives, finely chopped
• 1 cup cherry tomatoes, quartered
• ½ cup red onion, finely chopped
• ½ cup feta, crumbled
• 1 avocado, chopped
• Optional fresh parsley as garnish

Instructions

1. Preheat oven to 375 degrees F.
   
2. Place chicken breasts on a cutting board and using a sharp knife, slice in half lengthwise.
   
3. Sprinkle both sides of chicken with dried basil, dried parsley and salt and pepper.
   
4. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook for 3 minutes each side. Transfer chicken to a plate.
   
5. Add chicken broth, garlic and the juice of 1 lemon to the hot skillet. Allow juices to simmer for 5 minutes, then turn off the heat.
   
6. Add chicken back into the skillet. Add chopped tomatoes, onions and olives on top. Place in the preheated oven for 10 minutes.
   
7. Remove from oven and add chopped fresh avocado, crumbled feta and fresh parsley. Serve warm.
   
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 307Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 69mgSodium: 653mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 24g

Do you have any easy low carb chicken breast recipes you like to make?

You may also like to try my other recipes like Amazing Low Carb Cauliflower “Potato” Salad and Easy To Make Anti-Inflammatory Tumeric Lemon Chicken.

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