Keto Mediterranean Chicken Skillet
Lauren Lester- Ready in 25m
- 8.7 g net carbs
- 474 kcal
- Serves 4
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This Keto Mediterranean Chicken Skillet is a quick flavor filled recipe you’ll keep coming back to over and over again! Packed with vegetables, tender chicken, and plenty of garlic and basil, this is one the whole family will love low-carb or not!
Aren’t one pan dinners the best? Low on the mess but high on the flavor you can’t go wrong. I like to serve this dish with a large side salad or some cauliflower rice with an extra squeeze of lemon juice.
Step-by-step
Prep all of your vegetables by juicing and slicing the lemon, slicing the mushrooms, mincing the garlic, dice the onion, etc.
Heat the oil in a large deep skillet over medium high heat. Add in the chicken, sprinkle with salt and Greek seasoning. Cook 5 - 7 minutes until golden and cooked through, transfer to a plate and set aside.
Add the onion and garlic to the pan and cook 1 minute until fragrant.
Add in the artichokes, mushrooms, olives, lemons (or leave them for garnish), lemon juice, and tomatoes cook 4-5 minutes until mushrooms start to soften. Chop the basil.
Add the chicken back to pan and toss to combine. Add in the spinach cooking one minute longer to slightly wilt.
Garnish with lemon slices, top with basil and drizzle with olive oil just before serving.
Serve immediately or let it cool down and store in the fridge for up to 4 days.
Recipe
Keto Mediterranean Chicken Skillet
★★★★★4.5Quick and easy low-carb dish made in under 30 minutes. Packed with vegetables, tender chicken, extra virgin ...
- Hands on
- 20m
- Overall
- 25m
- Servings
- 4
- 8.7 g
- Net carbs
- 43.1 g
- Protein
- 27.5 g
- Fat
- 474
- kcal
Ingredients makes 4 servings
Note
Instead of 1 1/2 tbsp of Greek seasoning, you can make your own. Simply combine 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried mint, 1/2 tsp dried basil, 1/4 tsp dried marjoram, 1/2 tsp onion powder and 1/4 tsp garlic powder.
Instructions
Prep all of your vegetables by juicing and slicing the lemon, slicing the mushrooms, mincing the garlic, dice the onion, etc.
Heat the oil in a large deep skillet over medium high heat. Add in the chicken, sprinkle with salt and Greek seasoning. Cook 5 - 7 minutes until golden and cooked through, transfer to a plate and set aside.
Add the onion and garlic to the pan and cook 1 minute until fragrant.
Add in the artichokes, mushrooms, olives, lemons (or leave them for garnish), lemon juice, and tomatoes cook 4-5 minutes until mushrooms start to soften. Chop the basil.
Add the chicken back to pan and toss to combine. Add in the spinach cooking one minute longer to slightly wilt.
Garnish with lemon slices, top with basil and drizzle with olive oil just before serving.
Serve immediately or let it cool down and store in the fridge for up to 4 days.
Nutrition per serving
Carbs 8%Protein 38%Fat 54% of calories
- Net carbs
- 8.7 g
- Total carbs
- 14.5 g
- Fiber
- 5.9 g
- Sugars
- 4 g
- Protein
- 43.1 g
- Fat
- 27.5 g
- Saturated fat
- 4.3 g
- Calories
- 474 kcal
- Sodium
- 906 mg · 39.4% RDA
- Magnesium
- 97 mg · 24.3% RDA
- Potassium
- 1,192 mg · 59.6% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Olive oil, extra virgin | 0 g | 0 g | 6.8 g | 60 |
| Chicken, breast (without skin, raw) | 0 g | 38.3 g | 4.5 g | 204 |
| Oregano, dried | 0.1 g | 0 g | 0 g | 1 |
| Thyme, dried | 0 g | 0 g | 0 g | 0 |
| Mint, dried | 0 g | 0 g | 0 g | 0 |
| Basil, dried | 0 g | 0 g | 0 g | 0 |
| Marjoram, dried | 0 g | 0 g | 0 g | 0 |
| Onion powder, spices | 0.2 g | 0 g | 0 g | 1 |
| Garlic powder, spices | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Garlic, fresh | 0.9 g | 0.2 g | 0 g | 4 |
| Onion, brown (yellow), raw | 1.3 g | 0.2 g | 0 g | 7 |
| Tomatoes, cherry, fresh, all varieties | 0.7 g | 0.3 g | 0.1 g | 6 |
| Artichoke, canned (globe or French) | 3.4 g | 1.7 g | 0.2 g | 31 |
| Lemon juice, fresh | 0.4 g | 0 g | 0 g | 1 |
| Kalamata olives | 0 g | 0.2 g | 2.2 g | 21 |
| Mushrooms (white), fresh | 1.3 g | 1.8 g | 0.2 g | 12 |
| Spinach, fresh | 0.1 g | 0.3 g | 0 g | 2 |
| Basil, fresh | 0 g | 0.1 g | 0 g | 1 |
| Olive oil, extra virgin | 0 g | 0 g | 13.5 g | 119 |
| Total | 8.7 g | 43.1 g | 27.5 g | 474 |
- Gluten free
- Dairy free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
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Comments & ratings (7)
Absolutely delicious. I didn't put in the olives and used chicken thighs and it was amazing.
Thank you so much Caitlin, I'm glad you enjoyed!
i wanna try this recipe but i'm facing a dilemma, it doesn't state how big the serving size is. so i'm messaging to ask how many ounces is a portion size?
Hi Crystal, I don't usually weigh finished meals like these so I'm not sure about the ounces. What I did is I divided this in quarters. Each quarter is a serving.
If you want to know the precise ounces for macros... In meals like these where you have many different ingredients in a pan you won't necessarily get 100% correct macros even if you do know the grams/ounces per serving as there will be a different amount of chicken and vegetables in each part.
We made this today and added a sprinkle of feta at the end too.
I loved this recipe. I do have a question on the instructions, though. You say to juice a half lemon and slice the other half. Then when you remove the chicken from the pan, throw in all the Vege’s and you name off all of the including the lemon juice AND the lemons. At the end of the recipe you say to throw in a handful of spinach, let it cook for a minute, and garnish with lemon slices. It already said to throw the lemons and the lemon juice in. Am I misreading this? All my slices were in with the veggies when I started cooking them, so I had no slices left to garnish with.
Hi Robin! I apologize for the typo, the lemons should be added at the end for garnish but it certainly doesn't hurt to add them in while cooking. I love soft cooked lemons so it's really up to you! Glad you enjoyed this dish!