If you’re looking to maintain a low-carb lifestyle without sacrificing flavor or nutrition, chicken paired with fresh vegetables is a perfect combination. These dishes are not only satisfying but also packed with protein, vitamins, and minerals to keep you energized throughout the day.
Low carb chicken and vegetable recipes provide a versatile foundation for meals that can be quickly prepared, making them ideal for busy weeknights or meal prepping. Best of all, they cater to a wide range of tastes and dietary preferences, ensuring that everyone at the table can enjoy a wholesome, delicious meal.
In this post, we’ll explore a flavorful and easy-to-make low carb chicken and vegetable recipe that highlights fresh ingredients and simple cooking techniques. Whether you’re new to low carb eating or a seasoned pro, this recipe will inspire your next healthy dinner.
Plus, if you want to branch out, be sure to check out some of our other tasty options like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the vibrant Pasta with Shrimp and Vegetables Recipe for Easy Dinner.
Why You’ll Love This Recipe
This low carb chicken and vegetable recipe is a fantastic way to enjoy a hearty meal without the excess carbs. Chicken, being a lean protein, helps you stay full longer while supporting muscle health.
Paired with a colorful mix of vegetables, it provides a range of textures and nutrients that make every bite interesting and satisfying.
Quick to prepare, this dish is perfect for weeknights when time is limited but you still want something homemade. It’s also highly adaptable, so you can swap veggies or seasonings based on what you have on hand or your flavor preferences.
The balanced nutrition supports weight management and overall wellness.
And if you love exploring more wholesome recipes, don’t miss our Vegan Slow Cooker Recipe for Easy, Delicious Meals for convenient and healthy plant-based options.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1 lb) |
| Zucchini | 1 medium, sliced into half-moons |
| Bell peppers | 2 medium (red and yellow), sliced |
| Broccoli florets | 1 cup |
| Cherry tomatoes | 1 cup, halved |
| Garlic cloves | 3, minced |
| Olive oil | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley | 2 tablespoons, chopped (optional garnish) |
Equipment
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring spoons
- Mixing bowl
- Tongs or spatula
- Serving plate
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, cut each breast into bite-sized pieces to ensure quick and even cooking.
- Season the chicken: In a mixing bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, black pepper, and dried oregano. Let it sit for 5 minutes while you prepare the vegetables.
- Prep the vegetables: Wash and slice the zucchini, bell peppers, and cherry tomatoes. Cut the broccoli into small florets. Mince the garlic cloves.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the broccoli florets and bell peppers first, cooking for about 3-4 minutes or until slightly tender but still crisp.
- Add remaining vegetables: Stir in zucchini and cherry tomatoes. Cook for another 3 minutes, stirring occasionally to combine flavors and soften the vegetables.
- Combine chicken and veggies: Return the cooked chicken to the skillet. Drizzle with fresh lemon juice and toss everything together to heat through and blend flavors.
- Final seasoning: Taste the dish and adjust salt and pepper as needed. Remove from heat.
- Garnish and serve: Sprinkle with chopped fresh parsley for a burst of color and freshness. Serve immediately on your favorite plate.
Tips & Variations
“For an extra flavor boost, marinate the chicken pieces in lemon juice, garlic, and herbs for 30 minutes before cooking. This not only tenderizes the meat but infuses it with bright, zesty notes.”
Feel free to swap the vegetables based on what’s in season or your preferences. Some great low carb alternatives include asparagus, spinach, mushrooms, or cauliflower rice if you want a heartier base.
For a creamier texture, add a splash of heavy cream or coconut milk towards the end of cooking. If you like a bit of heat, sprinkle in some crushed red pepper flakes or chopped fresh chili.
Make this recipe even more convenient by prepping your veggies ahead of time. Store them in airtight containers so you can quickly toss everything together after work.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 350 mg |
Serving Suggestions
This dish pairs wonderfully with a simple green salad dressed with olive oil and vinegar or a light cucumber yogurt sauce. You can also serve it alongside cauliflower rice or mashed cauliflower for a complete low carb meal.
If you enjoy exploring different cuisines, try pairing your chicken and vegetable plate with our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a vibrant fusion experience, or add a side of warm, soft tortillas from our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to soak up the delicious juices.
Conclusion
Low carb chicken and vegetable recipes offer a delicious and nutritious way to enjoy meals that support your health goals without compromising on taste. This recipe highlights the natural flavors of fresh ingredients while keeping the preparation simple and quick.
Whether you’re cooking for yourself or your family, it provides a balanced plate full of protein, fiber, and essential nutrients.
The beauty of this recipe lies in its flexibility—feel free to incorporate your favorite veggies or spices to make it your own. By incorporating dishes like this into your weekly meal plan, you’re making a positive step towards a sustainable and enjoyable healthy lifestyle.
Don’t forget to explore other flavorful options on our site to keep your menu exciting and vibrant!
📖 Recipe Card: Low Carb Chicken and Vegetable Stir-Fry
Description: A quick and healthy low carb chicken and vegetable stir-fry packed with flavor. Perfect for a nutritious weeknight dinner.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 tablespoon chopped green onions (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside.
- Add garlic and ginger to the skillet and sauté for 1 minute.
- Add zucchini, bell pepper, broccoli, and snap peas; stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Return chicken to the skillet and add soy sauce and sesame oil.
- Stir well to combine and heat through for 2 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped green onions if desired and serve hot.
Nutrition: Calories: 280 kcal | Protein: 35 g | Fat: 12 g | Carbs: 8 g
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