Keto Italian Chicken Zucchini Bowls
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein
332 cal
30g protein
8g carbs
20g fat
per serving · estimated
Ingredients
- 2 pieces Chicken breasts
- 2 large Zucchini
- 1 1/2 tbsp Olive oil
- 2 Garlic cloves
- 1/2 cup Cherry tomatoes
- 1/4 cup Fresh basil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Slice the chicken breasts into thin strips, season with salt and pepper.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 7-8 minutes. Remove and set aside.
- In the same skillet, add another 1 tbsp of olive oil. Sauté minced garlic until fragrant, about 30 seconds.
- Add sliced zucchini to the skillet and cook until tender, about 5 minutes.
- Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
- Return cooked chicken to the skillet, toss to combine and heat through.
- Chop fresh basil and sprinkle over the bowl before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.