Keto Mediterranean Chicken Zucchini Skillet
This Keto Mediterranean Chicken Zucchini Skillet is a one-pan delight filled with juicy chicken, sautéed zucchini, olives, and sun-dried tomatoes—perfect for a healthy low-carb dinner.
Equipment
- Skillet
- Knife
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken breast cut into bite-sized pieces
- 2 medium zucchini sliced
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup kalamata olives halved
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6–7 minutes. Remove and set aside.
- Add remaining olive oil, garlic, and zucchini to the skillet. Sauté for 5–6 minutes until zucchini is tender-crisp.
- Return chicken to the skillet. Add sun-dried tomatoes, olives, and oregano. Stir to combine.
- Simmer for 2–3 minutes to blend flavors. Taste and adjust seasoning if needed.
- Garnish with chopped parsley and serve hot.
Notes
This dish keeps well for meal prep—store in the fridge for up to 4 days. Great served with cauliflower rice.