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Keto Creamy Tomato Protein Skillet Recipe

Breakfast
Lunch
Main Dishes
Quick Easy
★★★★☆
4.4/5
(1469 reviews)
By Zylo Nutritionist Team
Keto Creamy Tomato Protein Skillet
Zylo Recipes

Description

Imagine a skillet brimming with a luscious, creamy tomato sauce, its richness born from whole, roasted tomatoes. Nestled within this vibrant base are tender chunks of chicken and savory, smoky bacon, creating a symphony of flavors and textures that dance on your palate. Slices of hard-boiled egg crown the dish, adding a delightful contrast in texture and a boost of protein.

This versatile skillet meal is satisfying any time of day. For a delightful breakfast, imagine dipping slices of toasted bread into the warm, creamy sauce, each bite a harmonious blend of flavors. The addition of the egg completes the experience, offering a wholesome and satisfying start to your day.

At lunch or dinner, savor a generous serving alongside a crisp side salad, its refreshing crunch providing a counterpoint to the richness of the skillet. Alternatively, spoon the skillet over cauliflower rice or shirataki noodles for a more substantial and comforting meal. This hearty dish is particularly satisfying if you are seeking a protein-rich meal.

This recipe is easily stored in airtight containers in your refrigerator for up to five days, making it ideal for meal prepping. Simply scoop the desired amount into containers and microwave to reheat. For longer storage, portion and freeze the skillet meal, omitting the eggs.

When ready to enjoy, prepare fresh eggs and add them to the reheated skillet. Given the abundance of protein and fat in this skillet, complement it with a light, low-carbohydrate side dish. A simple side salad or a cup of soup would be ideal choices.

To fully enjoy the creamy tomato sauce, consider serving it with toasted bread for dipping.

Preparation Time

Prep Time
10 min
Cook Time
40 min
Total Time
50 min

Nutrition Information

Per 1 serving serving
C
Calories
400 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g
P
Protein
35 g
C
Fats
30 g
Saturated Fats 18 g
Unsaturated Fats 10 g
Cholestrol 120 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Raw egg
    Raw egg
    2 large
    2.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    1 lb
    3.
    Salt
    Salt
    0.25 tsp
    4.
    Black pepper
    Black pepper
    0.25 tsp
    5.
    Onion powder
    Onion powder
    0.25 tsp
    6.
    Garlic powder
    Garlic powder
    0.25 tsp
    7.
    Paprika
    Paprika
    0.25 tsp
    8.
    Mustard powder
    Mustard powder
    0.5 tsp
    9.
    Olive Oil
    Olive Oil
    1.5 tbsp
    10.
    Lemon juice
    Lemon juice
    2 tsp
    11.
    Bacon
    Bacon
    2 oz
    12.
    Tomato
    Tomato
    10 oz
    13.
    Butter, unsalted
    Butter, unsalted
    1.5 tbsp
    14.
    Cream Heavy Whipping
    Cream Heavy Whipping
    4 fl oz
    15.
    Chicken broth
    Chicken broth
    1 cup
    16.
    Garlic powder
    Garlic powder
    0.25 tsp

Instructions

    1.
    You’ll need to hard-boil eggs for the recipe. You can do this at the beginning or while the rest of the recipe is cooking later on. Once the eggs are cool enough to peel, slice them. You may want to make an even amount of slices since each serving gets about ½ an egg.
    2.
    Cut the raw chicken breast into cubes and add it to a mixing bowl. Season the chicken with salt, pepper, onion powder, garlic powder, paprika, and mustard powder. Begin heating olive oil in a large saute pan over high heat.
    3.
    Once the oil is hot, cook the chicken cubes in the pan. Once the chicken cubes are cooked through and golden on all sides, squeeze the lemon juice into the pan to steam the chicken. Adjust the heat as necessary so you don’t burn your pan.
    4.
    Transfer the chicken aside for now, but return the pan with any leftover juices to your stove. Heat the pan again on high heat while you chop your bacon. Cook the bacon in the pan until it’s almost crispy and slightly underdone still.
    5.
    Add whole grape tomatoes straight to the hot pan. Cover the pan with a lid and let the tomatoes roast for about 5 minutes or until the skins peel and the tomatoes begin to burst. Stir the pot occasionally to help break down the tomatoes and to keep the bacon from burning.
    6.
    Reduce the heat to a low setting and add butter to the pan. Deglaze the pan, then add heavy cream and chicken broth. Season the pan with more garlic powder, and salt and pepper to taste.
    7.
    Bring the ingredients to a boil, then reduce the heat to a simmer. Add your chicken cubes back to the pan. Continue simmering the pan while the broth reduces a little and the chicken tenderizes as it heats through.
    8.
    Once the broth has reduced to a creamy consistency, add your sliced hard-boiled eggs to the pan. You can layer them on top or nestle them in the sauce. Serve hot with parsley flakes as a garnish.