Low Carb Chicken Skillet with Red Pepper and Artichoke

Course Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 393 kcal


  • 2 tbs butter
  • 2 tsp olive oil
  • 2 skinless boneless chicken breast sliced or cut into chunks
  • ½ tsp minced garlic or garlic paste
  • 1 red bell pepper deseeded and chopped
  • 6.5 oz jar marinated artichoke hearts drained
  • salt and pepper
  • splash of lemon juice optional
  • handful of chopped fresh parsley


  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 diced red bell pepper, and continue to cook until it has softened. 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.

Recipe Notes

5g net carbs per serving

Nutrition Facts
Low Carb Chicken Skillet with Red Pepper and Artichoke
Amount Per Serving
Calories 393 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 9g 45%
Cholesterol 102mg 34%
Sodium 586mg 24%
Potassium 543mg 16%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 25g 50%
Vitamin A 66.7%
Vitamin C 121.4%
Calcium 2.4%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.