This recipe is so chock-full of colorful vegetables and chicken, you can't help but be nourished while enjoying every morsel! It's ready in about 15 minutes, too!
Low-carb Italian chicken skillet by Mama Steph (Serves 4)
4-5 boneless, skinless chicken thighs (can also use breast tenderloins) salt and pepper 1 tablespoon basil pesto (still great if you don't have this handy) 1 teaspoon Italian seasoning 1 medium yellow or red bell pepper, sliced into strips 1 medium white onion, sliced into rings small can sliced black olives, drained 1/2 teaspoon red pepper flakes 28 ounce can fire roasted diced tomatoes several handfuls of arugula or baby spinach
Place olive oil on skillet, heat
Add chicken to skillet, season with salt and pepper Spread pesto on chicken. Brown on one side, flip, spread pesto on second side, as well as salt and pepper.
Add can of drained olives, Italian seasoning, red pepper flakes, yellow bell pepper, and onion to skillet.
Pour roasted tomatoes over chicken, then.top with 3 large handfuls arugula or baby spinach leaves.
Simmer for 12-15 minutes, then serve topped with grated Parmesan