A weeknight skillet dinner — one pan, minimal cleanup.
10 minPrep
18 minCook
28 minTotal
2Servings
Nutrition (per serving)
297Calories
30gProtein
16gFat
11gTotal Carb
5gFiber
6gNet Carb
Ingredients (serves 2)
- 2 chicken breasts (3 oz / 85g each, cooked weight)
- 2 cups broccoli, cut into florets
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper.
- Melt half the butter in a skillet over medium heat; cook chicken 6-7 minutes per side until cooked through. Remove and set aside.
- Add remaining butter and garlic to the skillet; cook broccoli 5-6 minutes until tender-crisp, stirring often.
- Return chicken to the pan to warm through, then serve.
Substitutions
Swap broccoli for cauliflower or zucchini in equal quantity — see Keto Foods for the exact net-carb difference.
Storage
Refrigerate up to 3 days in an airtight container. Reheat in a skillet to keep the chicken from drying out.
Recipe notes
Recipe developed from the listed ingredients and our published nutrition methodology — not personally tested and photographed yet, so no photo is shown here.
Nutrition methodology: Calculated from USDA FoodData Central values per ingredient (garlic’s contribution is nutritionally minor and not separately itemized), totaled and divided by servings, rounded to the nearest gram. Net carbs = total carbohydrate − fiber. Estimates, not laboratory-measured values.