Low-Carb Cajun Chicken Skillet is an excellent low-carb meal made entirely in one pan. Serve over cauliflower rice or steamed rice.
Ingredients
454 gm
Chicken breast, boneless, skinless
(sliced thin, cut into strips)
2 tbsp
Cajun seasoning
2 tbsp
Butter, grass-fed, salted
1 medium pepper(s)
Red bell pepper
(diced)
1 medium pepper(s)
Yellow bell pepper
(diced)
2 clove(s)
Garlic
(minced)
1 tsp
Paprika
(smoked)
1 pinch
Salt and pepper
(to taste)
3/4 cup
Chicken broth (stock), low sodium
1/3 cup
Heavy cream, 38% M.F.
2 tbsp
Tomato paste, organic
227 gm
Pepper jack cheese
(monterrey; shredded)
1 bunch
Parsley, fresh
(for garnish)
341 gm
Cauliflower crumbles/rice
(frozen; cooked to package directions)
Instructions
Cut thinly sliced chicken breasts into strips and toss with cajun seasoning.
Heat butter over medium-high heat in a large skillet.
Add chicken and saute’ until chicken is cooked through and juices run clear – about 8 minutes.
Remove the chicken from the pan, cover and set aside.
To the pan add peppers. Saute’ for about 4-5 minutes until peppers are crisp-tender.
Stir in garlic and cook for another minute, until fragrant.
Add in smoked paprika and salt and pepper to taste.
Add in chicken broth, heavy cream and tomato paste.
Bring to a boil, then reduce heat and simmer uncovered for 8-10 minutes until the sauce has thickened.
Return chicken to pan. Stir in cheese.
When the cheese has melted, sprinkle with parsley and serve over cooked riced cauliflower or steamed rice. Alternatively, you can stir the riced cauliflower right into the skillet.
