Low Carb Chicken Skillet with Red Pepper and Artichoke

This low carb chicken skillet contains a wonderful blend of simple ingredients, including red bell pepper, artichoke hearts and parsley.

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This dish is filling enough for lunch for two people, but if you're serving it for dinner you might like to add something like cauliflower rice or shirataki noodles. For this recipe I've used a small jar of marinated artichoke hearts, but a small can would work fine too.

How to Make Low Carb Chicken Skillet with Red Pepper and Artichoke

Cut two chicken breasts into chunks.

Heat some butter and olive oil in a large skillet. When the butter has melted, add the chicken and some minced garlic (or garlic paste). Continue cooking until the chicken is cooked on all sides, stirring frequently.

While the chicken cooks, seed and dice a red bell pepper.

Add the bell pepper to the skillet, and continue to cook until it has softened and the chicken has cooked through.

Next, add the drained artichoke hearts and stir well. Taste for seasoning, and add salt, pepper and even a splash of lemon juice if you feel like it needs it.

Finish with some chopped fresh parsley and serve.

I love the combination of colors, don't you?

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chicken Skillet with Red Pepper and Artichoke

5 from 1 vote

This low carb chicken skillet contains a wonderful blend of simple ingredients, including red bell pepper, artichoke hearts and parsley.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Makes: 2 Servings

Net Carbs: 5

Calories: 393

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 tbs unsalted butter
• 2 teaspoon olive oil
• 2 skinless boneless chicken breast sliced or cut into chunks
• 1 teaspoon minced garlic or garlic paste
• 1 red bell pepper deseeded and diced
• 6.5 oz jar marinated artichoke hearts drained
• salt and pepper
• splash of lemon juice optional
• chopped fresh parsley to garnish

Equipment

• 365 Everyday Value, Marinated Artichoke Quarters, 6.5 oz
• Anolon Vesta Cast Iron 10-Inch Skillet, Cobalt Blue

Step-by-Step Instructions

 

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1. Heat the butter and olive oil in a large skillet. When the butter has melted, add the chicken breast and garlic.
2. Continue cooking until the chicken is cooked on all sides, stirring frequently.
3. Add the bell pepper, and continue to cook until it has softened and the chicken has cooked through. Add the drained artichoke hearts and stir well.
4. Taste for seasoning, and add salt, pepper and lemon juice if necessary. Finish with the parsley, and serve.

Nutrition

Calories: 393kcalCarbohydrates: 8gProtein: 25gFat: 27gSaturated Fat: 9gCholesterol: 102mgSodium: 586mgFiber: 3gSugar: 3gNet Carbs: 5g

Notes

5g net carbs per serving (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.