Keto Chicken And White Bean Skillet Recipe

About this recipe

A hearty and flavorful keto-friendly dinner featuring tender chicken breast, sautéed zucchini, and white beans, all seasoned with thyme and mustard for a satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Zucchini Green
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 30G Primi Piatti Thyme Flakes
• 150 g Spring Onion (Kandychi Path)
• 100 g Kale Leaf
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 295 g Abbie'S Sun Dried Tomatoes In Oil
• 226 g French'S Classic Yellow Mustard Sauce
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Season the chicken breasts with 1 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. 2. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook for 2 minutes on each side until browned. Reduce the heat to medium-low and cook for an additional 2 minutes per side until fully cooked. Remove the chicken from the skillet and set aside.
3. 3. In the same skillet, add 1 zucchini (sliced) and 1 spring onion (thinly sliced). Sauté for 3-4 minutes until slightly softened.
4. 4. Stir in 2 cups of white beans and 3 tablespoons of sun-dried tomatoes. Cook for 2-3 minutes until heated through.
5. 5. In a small bowl, whisk together 4 teaspoons of mustard, 1/4 cup of wine vinegar, and 2 tablespoons of olive oil. Pour this mixture over the vegetables and beans in the skillet, tossing to coat evenly.
6. 6. Return the chicken breasts to the skillet, nestling them among the vegetables. Cook for 1-2 minutes to warm through. Serve hot, optionally garnished with fresh kale.