Low Carb Chicken Breast Recipe

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Our low-carb chicken breast recipe is a healthy, low-carb meal that’s easy to prepare and absolutely full of flavor. Made with juicy boneless chicken breasts and fresh zucchini, this recipe is packed with protein and has relatively few carbs and calories. All you need to do is chop the veggies and chicken, season them, and bake! Plus, you can use this recipe to meal prep for lunches or easy dinners for weeks to come.

Eating well doesn’t have to be boring, and it definitely doesn’t have to be complicated! This pan-seared salmon comes together in a snap! For a family night in, give these sweet potato nachos a try. And if you really want to turn up the dial on flavor, try these buffalo chicken zucchini boats.

a white bowl with chicken and zucchini in a red sauce

What You’ll Love About this Recipe:

  • Really yummy flavor – The combination of perfectly seasoned chicken, freshly chopped vegetables, and zesty arrabbiata sauce is full of flavor.
  • Low-carb option – This recipe is perfect for those following a low-carb lifestyle or looking to reduce their carb intake.
  • Quick and easy – With simple preparation steps and common ingredients, you’ll have this tasty meal ready to enjoy in no time.

Ingredients

  • Boneless skinless chicken breasts: Succulent chicken breasts form the heart of this dish. For a change of pace, you can substitute chicken thighs or lean turkey breast.
  • Zucchini: If zucchini is not available, try yellow squash or eggplant as substitutes.
  • Yellow bell pepper: Add a pop of color and a subtly tangy taste with yellow bell pepper. Swap it with orange bell pepper for a similar flavor profile.
  • Green bell pepper: If you’d like, extra yellow, red or orange bell peppers can be used instead for some extra sweetness.
  • Onion: Use a white onion to add depth and aroma to the dish. Red onion or shallots can be used instead for a slightly different taste.
  • Garlic: Elevate the flavors with minced garlic. For a milder option, you can use garlic powder or roasted garlic.
  • Italian seasoning: If you don’t have Italian seasoning, you can make your own mix by blending oregano, basil, and thyme.
  • Spicy arrabbiata sauce or marinara: Opt for the fiery heat of arrabbiata sauce or the classic flavors of marinara. Both work beautifully in this recipe. If you prefer a milder taste, choose a mild marinara sauce.
CrockPot Chicken Cacciatore recipe

How to Make

STEP ONE: Preheat the oven and season the chicken. Preheat the oven to 375°F. Season the chicken breasts with salt and pepper.

STEP TWO: Season the veggies. In a mixing bowl, combine the zucchini, peppers, onion, garlic, and Italian seasoning.

STEP THREE: Assemble the veggies and chicken. Place the chicken into the casserole dish. Add the vegetables on top. Cover with the arrabbiata sauce. Cover the pan with tin foil.

STEP FOUR: Bake. Bake for 45-50 minutes or until chicken reaches an internal temp of 165 degrees.

STEP FIVE: Serve. Serve over your favorite veggie noodles or cauliflower rice.

What to Serve With Low-Carb Chicken

If you’re sticking to a low-carb diet, these sides will complement this chicken dish very well:

Veggie noodles: Serve the chicken and veggies over zucchini noodles, carrot noodles, or spaghetti squash for a healthy and low-carb alternative to traditional pasta.

Cauliflower rice: Transform cauliflower florets into rice-like grains using a food processor or grater. Light and fluffy, it complements the chicken perfectly and the sauce tastes great on top.

Mixed green salad: For a light lunch or dinner, serve the chicken with a side salad of mixed greens, cherry tomatoes, and a drizzle of balsamic vinaigrette, or your favorite low-carb dressing.

If you aren’t concerned about keeping your meal low-carb, this chicken is delicious served over fettuccini or mashed potatoes. It can also be served with traditional white or brown rice.

How to make this for Meal Prep

This recipe is perfect for meal prep and freezer meals. There are 2 ways you can meal prep with this recipe.

  1. Cook First. If you prefer, you can cook this meal, then portion it into freezer-safe containers for freezing, or air-tight, microwaveable containers for sending to school or work. Store in the fridge until ready to reheat.
  2. Prep and Cook Later. You can also prep this meal in an uncooked state and cook individual portions later. Divide the veggies up between multiple individual serving containers. Top with chopped chicken and sauce. Cover and freeze until ready to bake. When you’re ready to eat, pull the desired amount out of the freezer and bake as directed.

Pro Tip: Write the bake time and temperature on the top of each container for easy cooking later.

This recipe can be doubled or even tripled if you want to make plenty of servings for later.

Tips and Recipe Notes

  • Halve the chicken breasts horizontally to make thinner pieces. This might help them cook more evenly.
  • Don’t overcrowd the casserole dish/ Arrange the chicken and vegetables in a single layer and your dish will cook more evenly.
  • Check the internal temperature of the chicken breasts before you remove this from the oven. It should reach 165 for safe consumption. Use a thermometer if you have one. If not, try to cut a small incision in the thickest part of the chicken. The meat should appear white throughout and the juices should be clear.
  • Allow the dish to rest for a few minutes after baking to let the flavors meld together and the juices redistribute. This will give you more tender and flavorful chicken.

FAQs

Can I use bone-in chicken for this recipe?

While boneless skinless chicken breasts are recommended, bone-in chicken can be used, but the cooking time may need to be adjusted, and you’ll need to bake this a bit longer.

Can I grill the chicken instead of baking it?

Yes, grilling the chicken is a great alternative. Preheat the grill to medium heat and cook the chicken until it reaches an internal temperature of 165°F. Bake the veggies as sauce as directed and top the grilled chicken with the mixture when it’s all cooked.

Can I use frozen vegetables instead of fresh ones?

Fresh veggies will work best. If you decide to use frozen ones, thaw them first and do your best to dry up as much of the excess moisture as possible.

Can I add cheese to this dish?

Yes, you can sprinkle shredded mozzarella or Parmesan cheese on top during the last few minutes of baking.

Is chicken low-carb?

Yes, chicken is generally considered a low-carb food. Boneless, skinless chicken breasts, which are commonly used in low-carb recipes, are particularly low in carbohydrates. They are primarily a source of protein, making them a popular choice if you’re following a low-carb or keto diet, because they’re very filling. However, it’s essential to be mindful of any added ingredients or sauces that may contain carbohydrates when incorporating chicken into your low-carb meal plan.

a white bowl with chicken and zucchini in a red sauce

How to Store Leftovers

In the fridge – Transfer the leftovers to an airtight container and store them in the refrigerator for up to 3 days.

In the freezer – If you want to extend the shelf life, you can freeze the leftovers. Place them in a freezer-safe container or freezer bags and freeze for up to 2 months. Thaw in the fridge before reheating in a saucepan or skillet. You might need to add a touch more sauce or even a bit of broth when you reheat.

Can this recipe be made gluten-free? Dairy-free?

This recipe is naturally gluten-free! However, it’s essential to check the specific ingredients you use, especially the arrabbiata or marinara sauce. Look for gluten-free versions or homemade sauces that are certified gluten-free. Always read the labels to verify that all ingredients are gluten-free. This recipe is also naturally dairy-free.

More Favorite Recipes

An overhead shot of a white bowl with chicken and zucchini in a red sauce.

Low Carb Chicken Breast Recipe

5 from 1 vote
Course Dinner
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Our low-carb chicken breast recipe is a delicious and healthy low carb meal that's easy to prepare. Made with juicy chicken breasts and fresh zucchini, this recipe is packed with protein and flavor, while being low in carbs and calories. 

Ingredients
  

  • 2 boneless skinless chicken breasts halved
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large zucchini chopped
  • 1 green bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 jar spicy arrabbiata sauce or marinara

Instructions

  • Preheat the oven and season the chicken. Preheat the oven to 375°F. Season the chicken breasts with salt and pepper.
  • Season the veggies. In a mixing bowl combine the zucchini, peppers, onion, garlic, and Italian seasoning.
  • Assemble the veggies and chicken. Place the chicken into the casserole dish. Add the vegetables on top. Cover with the arrabbiata sauce. Cover the pan with tin foil.
  • Bake. Bake for 45-50 minutes or until chicken reaches an internal temp of 165 degrees.
  • Serve. Serve over your favorite veggie noodles or cauliflower rice.

Notes

  • Halve the chicken breasts horizontally to make thinner pieces. This might help them cook more evenly.
  • Don’t overcrowd the casserole dish/ Arrange the chicken and vegetables in a single layer and your dish will cook more evenly.
  • Check the internal temperature of the chicken breasts before you remove this from the oven. It should reach 165 for safe consumption. Use a thermometer if you have one. If not, try to cut a small incision in the thickest part of the chicken. The meat should appear white throughout and the juices should be clear.
  • Allow the dish to rest for a few minutes after baking to let the flavors meld together and the juices redistribute. This will give you more tender and flavorful chicken.

Nutrition

Calories: 149kcal | Carbohydrates: 19g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1462mg | Potassium: 1102mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1103IU | Vitamin C: 108mg | Calcium: 72mg | Iron: 3mg
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