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Pan-seared chicken breast strips with sautéed broccoli, red bell peppers, and zucchini in a skillet.

High Protein Low Carb Chicken and Vegetables

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts (approx 225g each)
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced into strips
  • 1 medium zucchini , sliced into half-moons
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice

Method
 

  1. Pat chicken breasts dry with paper towels and season evenly with salt, pepper, and dried oregano.
  2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
  3. Add chicken to the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
  4. Remove chicken from the pan and let it rest on a cutting board for 5 minutes.
  5. In the same skillet, add the remaining tablespoon of olive oil and the broccoli, bell pepper, and zucchini.
  6. Sauté the vegetables for 5 to 8 minutes, stirring occasionally, until they reach a tender-crisp texture.
  7. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  8. Slice the chicken into strips and serve alongside the sautéed vegetables, finishing with a drizzle of lemon juice.