June 16 2022 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Skillet chicken breast with no-tato salad
Skillet chicken to the rescue for dinner, again! We certainly can't get enough of its versatility. This time, pair up a perfectly succulent skillet-cooked chicken breast with one of our go-to sides — no-tato salad. It has all the elements of a potato salad that we know and love, with low carb zucchini standing in for the spuds.
USMetric
servingservings
Ingredients
Chicken
- 2 (1 lb) 2 (450 g) chicken breast 8 oz (230 g) eachchicken breasts 8 oz (230 g) each
- salt and ground black pepper
- 2 tsp 2 tsp Italian seasoning (optional)
- 1 tbsp 1 tbsp butter or olive oil
No-tato salad
- ¼ cup 60 ml sour cream
- 2 tbsp 2 tbsp mayonnaise
- 2 tsp 2 tsp Dijon mustard
- 1 tbsp 1 tbsp fresh chives or dried chives (save some for garnish)
- 10 oz. 280 g zucchini, diced
- 3 oz. (¾ cup) 85 g (200 ml) celery stalk, dicedcelery stalks, diced
- salt and ground black pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Chicken
- To speed up the cooking process, cut the chicken breasts lengthwise into thin cutlets.
- Season both sides of the chicken with salt and ground black pepper. Feel free to add another seasoning of choice here.
- Heat a large skillet over medium-high heat. Add the butter or oil to the skillet when hot. Carefully place the chicken breasts in the skillet and cook for about 4 minutes on each side. The chicken is ready to serve when it's no longer pink.
- Combine all the ingredients for the no-tato salad in a bowl. Season with salt and pepper to taste.
- Sprinkle with chives to garnish.
