Low Carb Pepper Chicken
Dive into a delectable, guilt-free dinner with this flavorful Low Carb Pepper Chicken recipe, perfect for those seeking a healthy yet satisfying meal. Tender chicken breast is seasoned with fragrant black pepper and sautéed to perfection, combined with vibrant red and green bell peppers, onions, and a savory garlic-infused sauce featuring soy sauce and chicken broth. This simple, one-pan dish is packed with protein, low in carbs, and brimming with bold, peppery flavor. With just 35 minutes from prep to plate, it’s the ideal choice for busy weeknights or meal prep. Garnished with fresh parsley for a pop of color and freshness, this versatile dish pairs beautifully with cauliflower rice or a crisp green salad for an ultra-healthy meal. Perfect for keto enthusiasts and pepper chicken lovers alike!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 tablespoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion
- 1 tablespoon soy sauce
- 0.25 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
Begin by dicing the chicken breast into bite-sized cubes and season it with salt and half of the black pepper.
Mince the garlic cloves. Slice the red and green bell peppers into thin strips, and cut the onion into thin slices.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Add the seasoned chicken pieces to the skillet and cook for about 7-8 minutes, stirring occasionally, until they are golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil, followed by the minced garlic. Sauté for 1 minute until fragrant.
Add the sliced onion and bell peppers to the skillet and sauté for about 5 minutes, or until the vegetables are tender.
Return the cooked chicken to the skillet, along with the remaining black pepper, soy sauce, and chicken broth.
Stir all ingredients well, ensuring the chicken and vegetables are well coated with the sauce. Cook for another 2-3 minutes, letting the flavors meld together.
Turn off the heat and sprinkle chopped fresh parsley over the chicken.
Serve hot, and enjoy your flavorful, low-carb pepper chicken!
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 16.2 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2632 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
