Low Carb Chicken Provencal & Vegetables

A super fast low carb chicken dinner that is a total weeknight winner! Using just one skillet, dinner is ready in 20 minutes!

Weeknights are crazy busy, and if you want to avoid the drive-through, or the take-out menus like I do, having a few easy to make, quick meals in the repertoire is crucial for a smooth evening.

Itís also getting hot here, so spending a lot of time in my tiny kitchen in the heat is not my idea of a good time.

This dinner is low carb, but you can feel free to carb it up with some buttered noodles, some mashed potatoes, or some rice if you must!


2 Tbs olive oil (divided)
1 lb chicken breasts
Salt and pepper
1 Tbs herbs de provence (sub Tuscan Seasoning)
8 oz green beans , trimmed
8 oz asparagus , woody ends removed
2 garlic cloves , minced
Ĺ Cup cherry tomatoes , halved


Parmesan cheese for serving

For the Chicken

Heat 1 Tbs oil in a large skillet over medium high heat.
Season the chicken with herbs de Provence, and salt and pepper.
Add the chicken to the skillet and cook, on both sides until fully cooks.
Remove chicken from skillet, and keep warm.

For the Vegetables

Heat remaining 1Tbs oil in same skillet over medium heat.
Add green vegetables (green beans, asparagus) and cook until tender.
Add garlic and cook about 30 seconds, then add the tomatoes and season with salt and pepper


Divide cooked veggies to plates, and top with chicken.
Sprinkle with parmesan, if using.