Saucy, flavorful salsa chicken and lemon garlic veggies cooked up in the same pan for a complete low carb meal
Add two tablespoons olive oil to a large skillet over medium-high flame and heat for a minute or so. Meanwhile, cut chicken breast into two-inch pieces.
Add chicken to heated skillet and season with sea salt, black pepper, and crushed red pepper. Cook for about four minutes or until bottom and sides of chicken become opaque then flip.
Meanwhile, prep vegetables: trim ends of green beans and cut them into halves, slice mushrooms, and mince garlic. Set aside.
Add salsa to pan and continue cooking for another five minutes or until chicken is cooked through and salsa is bubbling and slightly thickened. Remove from pan.
Add remaining two tablespoons of olive oil to pan, followed by garlic and green beans. Season with sea salt and black pepper then cook and toss until green beans start to become tender (about five minutes). Squeeze lemon juice over top then add in mushrooms. Cook for another five minutes or until mushrooms are brown and green beans are tender. Add chicken back to skillet and serve warm.