Low Carb Crack Green Bean Chicken Skillet
Homemade teriyaki chicken with sweet and savory green beans is a tasty keto dinner! This low-carb chicken green bean skillet is so easy.
Servings 5 servings
Calories 355kcal
Equipment
- Ziploc Bags
- Skillet
Ingredients
Chicken
- 5 Boneless skinless chicken thighs
- 2 tbsp Soy Sauce
- 2 tsp Minced Garlic
- 2 tbsp Swerve Brown Sugar Substitute
- Black Pepper to taste
- 2 tbsp Olive Oil
Green Beans
- 1 pound Green Beans trimmed and broken into pieces
- 2 tbsp Soy Sauce
- 2 tbsp Worcestershire Sauce
- 1/3 cup Swerve brown sugar substitute
- 1/2 Onion chopped
- 2 tsp Minced Garlic
- 4 slices Bacon cooked and crumbled
Instructions
- Place the chicken into a bowl with 2 Tbsp soy sauce, 2 Tbsp Swerve, 2 tsp minced garlic and black pepper to taste. Massage the ingredients into the chicken, cover it and allow it to marinate in the fridge for at least 1 hour.
- Heat the olive oil in a skillet over medium high heat.
- Remove the chicken from the marinade, and pat dry.
- Place the chicken into the heated skillet, and sear evenly on both sides until cooked through completely.
- Remove the chicken from the skillet.
- Reduce the heat to medium, and stir in the onions and green beans.
- Whisk together the worcestershire sauce, 2 Tbsp soy sauce, 2 tsp minced garlic, ⅓ C Swerve and black pepper to taste.
- Pour the mixture into the skillet, and toss to coat well.
- Continue to simmer until the green beans are done to your liking.
- Return the chicken to the skillet, garnish with bacon and serve.
Notes
Calories: 355 Net Carbs: 8 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.