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!
Servings 5 servings
Calories 758kcal
Equipment
- oven proof skillet
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