Keto Spiced Chicken and Vegetable Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A savory, high-protein meal with tender chicken and crisp vegetables, seasoned with aromatic spices and cooked in a single skillet for minimal cleanup. This american-inspired keto (keto, high-protein) ready in about 35 minutes pairs Chicken breast, boneless skinless, Olive oil, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Chicken breast, boneless skinless
• 2 tbsp Olive oil
• 3, minced Garlic cloves
• 1/4 cup Onion, diced
• 1/2 cup Bell pepper, diced
• 1 medium (1 cup) Zucchini, sliced
• 1/2 cup Cherry tomatoes, halved
• 1/2 tsp Dried oregano
• 1/4 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley, chopped

Instructions

1. Step 1: Pat 12 oz chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F), then remove from skillet and set aside.
3. Step 3: In the same skillet, add 1/4 cup diced onion and 1/2 cup diced bell pepper, sautéing for 3 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup sliced zucchini and 1/2 cup halved cherry tomatoes to the skillet, then sprinkle in 1/2 tsp dried oregano and 1/4 tsp dried thyme. Cook for 5 minutes, stirring occasionally, until vegetables are crisp-tender.
5. Step 5: Return the chicken to the skillet, add 1 tbsp lemon juice, and toss to coat. Cook for 1 more minute to heat through. Garnish with 2 tbsp fresh parsley.