Lemon Chicken Zucchini Skillet

low carb paleo keto lemon chicken zucchini skillet

Simple.  Easy.  Tasty.  Sound familiar?  It should since that’s practically the name of my blog.  It’s the whole reason I started it.  I wanted to follow a low carb lifestyle and I needed recipes that not only tasted good but were quick to make.  I belonged to an immensely supportive group on Facebook for people following the South Beach Diet as described in Dr. Agaston’s original books.  Pamela Bongers had a brilliant recipe that I loved.  The adaption of her one skillet dinner, Lemon Chicken Zucchini Skillet, follows all these principles.  It takes less than 30 minutes to make.  The ingredients are simple and easy to throw together.  And it tastes amazing!

lemon chicken zucchini

The secret ingredients to this dish’s amazingness are the lemon and the butter.  You sauté the zucchini, onions and garlic in the butter and it gives that sweet savory flavor you crave at dinnertime.  Then you throw in a little fresh lemon juice and lemon zest and it gives it a zippy fresh flavor that rounds out the meal.  Your family will wonder why you don’t make it more often.

zucchini and onions

Depending on the type of low carb lifestyle you follow, like paleo, keto or some of the others, some really good sides for this could be cooked brown rice or a simple garden salad.  I’ll tell you I thought I was in heaven when I added some Italian dressing to the salad.  It complimented this lemon dish so well!

low carb paleo keto lemon chicken zucchini skilletIn the mood for something a little more hands off?  Try my recipe for Chicken Vegetable Soup!  You chop everything up, throw it in the pot and let it simmer and you’re good to go.

 

Lemon Chicken Zucchini Skillet
Serves 4
A zesty savory chicken dish that is fast and easy!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 lbs raw boneless skinless chicken breast, cubed
  2. 2 small zucchini, cubed
  3. 1 medium onion, chopped
  4. 1/4 cup (half a stick) butter
  5. Juice of 1/2 small lemon
  6. Zest of 1/2 small lemon
  7. 1 tsp minced garlic
Instructions
  1. Over medium heat, spray a skillet with cooking spray and cook cubed chicken until done through. Drain and set aside.
  2. Melt butter in same skillet and then add zucchini, onion and garlic. Season with salt and pepper to taste. Saute until zucchini and onions have softened.
  3. Add chicken back into skillet. Squeeze lemon juice over the mix and then zest the lemon over and mix until warmed through and well coated. Serve!
Notes
  1. Feel free to use the entire lemon if you want a stronger lemon flavor.
Adapted from Pamela Bongers
Adapted from Pamela Bongers
Simply Tasty Foods https://simplytastyfoods.com/

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