Cookwith

Name: Mediterranean Chicken & Peppers Skillet (Keto, Whole30, Low-Carb)
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 medium chicken breasts (about 400g), cut into strips; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup cooked black soybeans (for a true low-carb, keto, and Whole30 option); 2 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp black pepper; 1 lemon, zested and juiced; Fresh parsley, chopped (for garnish)

Mediterranean Chicken & Peppers Skillet (Keto, Whole30, Low-Carb)

GingerCherry5442

This Mediterranean-inspired chicken and pepper skillet is a vibrant, low-carb, and Whole30-friendly dish that bursts with color and flavor. Swapping traditional black beans for black soybeans keeps the meal keto, paleo, and vegetarian-friendly, while the combination of sweet peppers and zesty lemon lifts the savory chicken and spices. Quick to prepare and visually stunning, it’s a perfect weeknight dinner that fits a variety of healthy lifestyles. The fresh parsley finish and lemon zest add brightness, making each bite as refreshing as it is satisfying.

Ingredients

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips, season with black pepper, and cook for 4-5 minutes until golden and cooked through. Remove chicken and set aside.
Add the remaining olive oil to the skillet. Sauté the garlic for 30 seconds, then add the sliced red and yellow peppers.
Cook peppers for 4-5 minutes until just tender but still vibrant.
Stir in the black soybeans, smoked paprika, cumin, and oregano. Toss to combine and warm through.
Return the chicken to the skillet, add lemon zest and juice, and toss everything together. Cook for 1-2 more minutes until heated through.
Taste and adjust seasoning if needed (avoid adding salt for low-sodium).
Serve hot, garnished with fresh parsley.