Keto Chicken And Zucchini Skillet Recipe

About this recipe

A delicious and low-carb dinner featuring tender chicken, sautéed zucchini, and a rich tomato and pepper sauce, topped with melted cheese for a satisfying finish.

Ingredients

• - Chicken Breast Fillets
• Pack Tray Of 30 Medium Free Range Eggs
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• NaN Old India Blanched Ground Almond Flour

Instructions

1. 1. Cut 1 lb of chicken breasts into bite-sized pieces.
2. 2. Beat 1 egg in a bowl. Dip the chicken pieces in the beaten egg, then coat them with almond flour.
3. 3. Heat 2 tbsp of olive oil in a skillet over medium heat. Pan-fry the chicken pieces until golden brown and fully cooked, about 6-8 minutes. Remove and set aside.
4. 4. Slice 1 red bell pepper into strips. Dip them in the remaining beaten egg and pan-fry in the same skillet until golden and tender, about 3-4 minutes per side. Remove and set aside.
5. 5. Dice 4 tomatoes and 1 green pepper. Add them to the skillet along with 1/2 cup of chicken broth. Sauté for 3-5 minutes until the vegetables soften and the sauce thickens slightly.
6. 6. Return the chicken and zucchini to the skillet. Stir to combine and sprinkle 1 cup of grated Parmesan cheese over the top.
7. 7. Cover and simmer on low heat until the cheese is melted and the dish is bubbly, about 3-4 minutes. Serve hot.