Low Carb Chicken Skillet with Red Pepper and Artichoke

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

Cook Time 20

Total Time 25

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

Step-by-Step Instructions

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