Using Mayo

It’s no secret that I use mayo….A LOT. So, making this Chicken Primavera Skillet (with mayo) made sense.

Growing up in diet culture from the 70s-early 2000 I had sworn off high fat mayo to try to lose weight and “be healthy”.

Interestingly enough as I was eating the fat free mayo I would be struggling with my health and incidentally at my heaviest.

In 2017 I needed to reassess my thought process on health and weight loss. What I had been doing was not working and I needed to make a switch in my thinking and lifestyle. Read about my health journey here.

Sir Kensington’s Mayo

You hear me talk about the choices we make in products we buy pre-made or that we make on our own. Often I refer to these store bought items as GOOD, BETTER, or BEST options.

Mayo is one of those food options that has many levels of quality when looking at the store shelves.

Sir Kensington’s Mayo happens to be at the highest level of BEST. Not only is it delicious, but it’s made with avocado oil and all of the best ingredients.

So when I was asked by Sir Kensington’s to try their Chicken Broccoli Alfredo recipe I was intrigued. I had been looking for a creamy alfredo type meal and their method really made sense.

I took their recipe and made some tweaks to create this Chicken Primavera Skillet.

Keto Family Dinner

Cooking for a Keto Lifestyle often involves cooking not only for yourself. Being able to create meals that your whole family will love makes sticking to this way of eating so much easier.

Chicken Primavera Skillet is one of those easy family dinners you can add to your meal plan rotation of monthly dinners.

How To

  1. To start your Chicken Primavera Skillet you will Preheat the oven to 400°F.
  2. Steam your broccoli and carrots to soften slightly using your own preferred method. I like to steam my broccoli and carrots for 5-6 minutes covered in the microwave with a little water. You can also steam or boil the broccoli and carrots on the stovetop in a large stockpot with water for about 3 minutes.
  3. Once the broccoli and carrots are al dente (slightly fork soft) drain them and set them aside, uncovered, on your cool counter.
  4. Next…In a large ovenproof skillet over medium heat 1 tbsp avocado oil. Add chicken to the skillet and season with salt and pepper to taste. Cook chicken for 5-6 minutes and then push the chicken to one side in the skillet.
  5. Add another 1 tbsp avocado oil to the empty side of the skillet. Then add the sliced red bell pepper to that side of the skillet. Keeping bell peppers and chicken separate in the same skillet, but gently stirring each side to soften the bell peppers and continue to brown the chicken. Cook both until the bell peppers are soft and the chicken is golden brown on all sides, about 5-7 minutes.
  6. While the chicken and bell peppers cook, prepare Alfredo sauce: In a saucepan, melt the butter over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Whisk in Sir Kensington’s Avocado Oil Mayonnaise, heavy cream and cream cheese and bring to simmer.
  7. Once simmering, stir in parmesan cheese and half of the mozzarella cheeses. Cook until fully melted. Remove from heat and set aside.
  8. Once the chicken is golden brown and the red bell pepper has softened, stir in the broccoli, carrots and ¼ tsp red pepper flakes, and combine all the ingredients in the pan. Pour Alfredo sauce over all the ingredients and stir to fully coat in the skillet.
  9. Top the mixture with remaining mozzarella. Place your skillet into your 400* oven and bake until the chicken is cooked through and the cheese is bubbling on top, about 10-15 minutes. At the last 1-3 minutes of cook time turn the oven to broil to brown and crisp the cheese on top.
  10. Garnish with fresh chopped parsley and additional ¼ tsp red pepper flakes to taste.

Serve With

Honestly this is a one bowl dinner for us. Already included in this Chicken Primavera Skillet are your protein, vegetable and fat, so its a solid one item dinner.

However, you could add a simple green salad to this dish. If you’re looking to really go all out on this meal I would consider making my Keto Focaccia Bread.

Storage

It’s highly likely that there will not be any leftovers. However, if you happen to have some of this dish left after dinner it stores beautifully in the fridge for up to 3 days. Just place leftovers in an airtight container before you store away. I do not recommend freezing this dish.

With meal planning in mind, consider preparing this recipe as a meal prep option to pack for lunch every day of the week.

Chicken Primavera Skillet

Chicken Primavera Skillet

A creamy and hearty weeknight Low Carb dinner. Chicken Primavera Skillet is an alfredo sauce meal using mayo…it's truly scrumptious!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: dinner
Cuisine: American
Keyword: alfredo, chicken, easy dinner, Easy Family Dinner, easy keto, low carb, sir kensingtons, skillet
Servings: 5 servings
Calories: 758kcal
Author: The Kellie Kitchen

Ingredients

  • 2 tbsp avocado oil
  • 1 lb chicken breasts cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup red bell pepper sliced
  • 2 cups broccoli small florets
  • 1 cup carrots sliced
  • 1/2 teaspoon crushed red pepper flakes divided
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup parmesan shredded

For Alfredo Sauce

  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1 cup Sir Kensington’s Avocado Oil Mayonnaise
  • 3/4 cup heavy cream
  • 1 tbsp cream cheese
  • 1/2 cup parmesan cheese shredded

Instructions

  • Preheat the oven to 400°F.
  • Steam your broccoli and carrots to soften slightly using your own preferred method. I like to steam my broccoli and carrots for 5-6 minutes covered in the microwave with a little water, but you can also steam or boil the broccoli and carrots on the stovetop in a large stockpot with water for about 3 minutes.
  • Once your broccoli and carrots are al dente (slightly fork soft) drain them and set them aside, uncovered, on your cool counter.
  • Next…In a large ovenproof skillet over medium heat 1 tbsp avocado oil. Add chicken to the skillet and season with salt and pepper to taste. Cook chicken for 5-6 minutes and then push the chicken to one side in the skillet.
  • Add another 1 tbsp avocado oil to the empty side of the skillet and add the sliced red bell pepper to that side of the skillet. Keeping bell peppers and chicken separate in the same skillet, but gently stirring each side to soften the bell peppers and continue to brown the chicken. Cook both until the bell peppers are soft and the chicken is golden brown on all sides, about 5-7 minutes.
  • While the chicken and bell peppers cook, prepare Alfredo sauce: In a saucepan, melt the butter over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Whisk in Sir Kensington’s Avocado Oil Mayonnaise, heavy cream and cream cheese and bring to simmer.
  • Once simmering, stir in parmesan cheese and half of the mozzarella cheeses. Cook until fully melted. Remove from heat and set aside.
  • Once the chicken is golden brown and the red bell pepper has softened, stir in the broccoli, carrots and ¼ tsp red pepper flakes, and combine all the ingredients in the pan. Pour Alfredo sauce over all the ingredients and stir to fully coat in the skillet.
  • Top the mixture with remaining mozzarella. Place your skillet into your 400* oven and bake until the chicken is cooked through and the cheese is bubbling on top, about 10-15 minutes. At the last 1-3 minutes of cook time turn the oven to broil to brown and crisp the cheese on top.
  • Garnish with fresh chopped parsley and additional ¼ tsp red pepper flakes to taste.

Nutrition

Calories: 758kcal | Carbohydrates: 9g | Protein: 30g | Fat: 67g | Saturated Fat: 22g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 797mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6449IU | Vitamin C: 74mg | Calcium: 300mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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1 Comment

  1. Lisa January 30, 2022 at 12:34 am

    5 stars
    This is delicious. Added cauliflower.