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Low Carb Chicken Scampi Skillet W Broccoli
How to Make It
Step 1
Chop raw chicken breast into cubes and season with the salt, pepper, oregano, red pepper, and onion powder. Heat the olive oil in a pan over medium-high heat and toss in the seasoned chicken. Cook for 3-4 minutes – until the chicken is browned on all sides.
Step 2
Reduce the heat to medium and toss thin-sliced bell pepper into the pan. Cook for another approx. 4 minutes until the peppers are browned and tender.
Step 3
Reduce the heat to low and melt the butter in the center of the pan. Stir the garlic and white wine into the butter and toss all the pan’s ingredients together.
Step 4
Pour the cream into the pan and bring to a simmer. Simmer over a low heat until the sauce thickens – about 4-5 minutes. Set this pan aside to keep warm for later.
Step 5
In a clean pan, toss the broccoli florets with all their seasonings and the olive oil. Toss the broccoli over medium heat until the florets start turning golden brown.
Step 6
Squeeze the lemon juice into the pan and toss the broccoli. Reduce the heat to low and and melt the final amount of butter into the pan. Toss the broccoli in the butter and cook until the broccoli is lightly charred.
Step 7
Serve 6-7 pieces of chicken with their sauce and a fair share of broccoli per serving.
Ingredients
- Chicken Breast Boneless Skinless Raw – 6 oz
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Oregano, Dried – ¼ teaspoon
- Crushed Red Pepper by Simply Organic – ⅛ tsp
- Onion Powder – ⅛ teaspoon
- Olive Oil – 1 tablespoon
- Green Bell Pepper – 2-½ ounce
- Butter – 2 tablespoon
- Garlic – 1 teaspoon
- White Wine Vinegar by Alessi – 1 teaspoon
- Heavy Cream – ½ cup
- Broccoli, Raw – 5 ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Italian Seasoning – ¼ teaspoon
- Garlic – 1 teaspoon
- Olive Oil – 1 tablespoon
- Lemon Juice – 2 teaspoon
- Butter – 2 tablespoon
