Get inspired with this delicious and easy Keto Chicken Vegetable Skillet!
A healthy, low-carb meal that’s ready to eat in under 30 minutes.
A savory one-skillet dish that can be served on its own or with cauliflower rice, low-carb pasta, or zoodles.
For those looking for a delicious, healthy, and low-carb dinner, this keto chicken vegetable skillet is the perfect choice!
This one-pan dish is easy to make and packed with nutrients, making it a great way to satisfy the whole family.
This was inspired by my One Skillet Keto Chicken with Bacon Mushroom Gravy recipe on this site.
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Keto chicken vegetable skillet is a delicious, nutrient-dense dinner that’s quick and easy to make.
In this post, we’ll discuss how to make the dish and provide tips for making it even more delicious.
Try it out today and see how simple it really is to make ordinary chicken and vegetables taste incredible.
Ingredients
- 1 lb Chicken Breast, skinless boneless and cut into 1-inch pieces
- Juice of ½ a Lemon
- 1 medium-sized Zucchini, sliced
- ½ Red Bell Pepper, chopped into chunks
- 1 ½ cup Broccoli Florets
- ½ small Yellow Onion, sliced
- 2 cloves Garlic, minced
- ¼ teaspoon Salt and Pepper
- 2 tablespoons Olive Oil or Avocado Oil, divided
- 1 ½ tablespoons Rotisserie Chicken Seasoning, divided
- ⅓ cup Chicken Broth
- 1 tablespoon chopped Fresh Parsley, for garnish
- ½ teaspoon Red Pepper Flakes, optional
See Printable Recipe Card for Nutritional Data and More Information.
Instructions
Season the chicken breast cubes in a large bowl with salt and pepper. Add one tablespoon of olive oil, lemon juice, and ½ tablespoon of Rotisserie Chicken Seasoning.
Toss until the chicken is coated evenly.
Heat a large skillet over medium heat with one tablespoon of the oil. Then sear the seasoned chicken for about 5-7 minutes until its cooked through. Remove chicken from skillet, set on a plate, and set aside.
In the same skillet, stir-fry the onion (add more olive oil if needed) for 2 minutes or until translucent.
Add the minced garlic, broccoli, zucchini, and bell peppers. Add the remaining one tablespoon of Rotisserie Chicken Seasoning and cook on medium heat until they are crisp-tender, stirring occasionally for 5 to 8 minutes.
Pour the chicken broth into the pan and deglaze the skillet.
Return the chicken back to the skillet and mix everything to combine.
Garnish the dish with crushed red pepper flakes and fresh chopped parsley, and serve.
Hint: Feel free to adjust the level of spiciness by adding more or less seasoning and crushed red pepper flakes according to your taste preferences. Serve the dish on its own or with a side of cauliflower rice, or over low-carb pasta, or zoodles.
Equipment
Storage
Store the leftover stir-fry chicken and vegetables in a covered container in the fridge for up to 3 days and reheat as needed.
📖 Printable Recipe Card
Keto Chicken Vegetable Skillet
Ingredients
- 1 lb Chicken Breast skinless boneless and cut into 1-inch pieces
- Juice of ½ a Lemon
- 1 medium-sized Zucchini sliced
- ½ Red Bell Pepper chopped into chunks
- 1 ½ cup Broccoli Florets
- ½ small Yellow Onion sliced
- 2 cloves Garlic minced
- ¼ teaspoon Salt and Pepper
- 2 tablespoons Olive Oil or Avocado Oil divided
- 1 ½ tablespoons Rotisserie Chicken Seasoning divided
- ⅓ cup Chicken Broth
- 1 tablespoon chopped Fresh Parsley for garnish
- ½ teaspoon Red Pepper Flakes optional
Instructions
- In a large bowl, season the chicken breast cubes with salt and pepper. Add 1 tablespoon of olive oil, lemon juice, and ½ tablespoon of Rotisserie Chicken Seasoning, and toss until the chicken is coated evenly.1 lb Chicken Breast, Juice of ½ a Lemon, 2 tablespoons Olive Oil or Avocado Oil, 1 ½ tablespoons Rotisserie Chicken Seasoning, ¼ teaspoon Salt and Pepper
- Heat a large skillet over medium heat with 1 tablespoon of the oil. Add the seasoned chicken and cook for about 5-7 minutes until the chicken is cooked through. Remove chicken from skillet to a plate and set aside.2 tablespoons Olive Oil or Avocado Oil
- In the same skillet, stir-fry the onion (add more olive oil if needed) for 2 minutes. Then add the minced garlic, broccoli, zucchini, and bell peppers. Season the vegetables with the remaining 1 tablespoon of Rotisserie Chicken Seasoning and cook on medium heat until they are crisp-tender, for 5 to 8 minutes, stirring occasionally.1 medium-sized Zucchini, 1 ½ cup Broccoli Florets, ½ small Yellow Onion, 2 cloves Garlic, ½ Red Bell Pepper
- Add chicken broth and deglaze the skillet. Add the cooked chicken back to the skillet and mix everything together to combine.⅓ cup Chicken Broth
- Garnish the dish with crushed red pepper flakes and fresh chopped parsley if desired, and serve immediately.1 tablespoon chopped Fresh Parsley, ½ teaspoon Red Pepper Flakes
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Notes
Nutrition
Related
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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