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
Notes
Feel free to adjust the level of spiciness by adding more or less seasoning and crushed red pepper flakes according to your taste preferences. The dish can be served on its own or with cauliflower rice, low-carb pasta, or zoodles.*All Nutritional Data are Estimates Only and Based on the Products I Used.*Servings: 4, Serving Size: ¼ of recipe, Net Carbs Per Serving: 5g, Amounts per Serving~