41 Best Shredded Chicken Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healing Chicken Noodle Soup

Healing Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Not only can this simple homemade chicken noodle soup be made in 30 minutes or less but it is sure to help you kick the cold with illness fighting ingredients.

Ingredients

• 1 tbsp olive oil
• 4 medium carrots, peeled and sliced into 1/3rd inch rounds
• 3 stalks celery, halved and sliced
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tsp turmeric
• 1 tsp fresh thyme leaves (or sub 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, chopped (or sub 1/2 tsp dried rosemary )
• 1/2 lemon zest and juice
• 1.5 tsp salt
• 1/2 tsp black pepper
• pinch of cayenne (optional )
• 1 bay leaf
• 10 cups chicken broth or bone broth
• 2-3 cups dry egg noodles (I prefer flat noodles but you can use your preferred shape )
• 1 rotisserie chicken, meat removed and shredded
• 2-3 tbsp chopped fresh parsley
• salt & pepper to taste

Instructions

1. Heat olive oil in a large dutch oven of heavy pot with lid over medium to medium-high heat until hot and shimmering.
2. Add carrots, celery and onion and sautee on medium heat for around 10 minutes until veggies are softened.
3. Add in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper and pinch of cayenne (if using). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.
4. Stream in chicken or bone broth and add in 1 bay leaf and juice of 1/2 lemon. Stir to combine and bring to a boil over medium-high heat.
5. Once a boil is reached, add in 2-3 cups of egg noodles and shredded chicken. Bring back to a boil and then cover and turn heat down to low.
6. Simmer over low heat for 10-15 minutes until the pasta is soft. Remove from heat. Taste and add additional salt & pepper according to preference. Add in chopped parsley and serve. Enjoy!

2. Shredded Chicken with Tomatoes

Easy Shredded Chicken with Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 people’]

Easy shredded chicken is seared then braised in tomatoes and salsa to make tender and tasty chicken that can be used for so many weeknight meals.

Ingredients

• 8-10 boneless skinless chicken thighs OR 4 large chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 28 oz. can diced tomatoes (regular or fire-roasted)
• 1/2 cup salsa, any kind ((spicy, tomatillo, the options are endless))

Instructions

1. Pat chicken thighs or breasts dry with paper towel. Season with salt and pepper. Set aside.
2. Heat Dutch oven with about 3 tablespoons of olive oil over medium-high heat. When Dutch oven get very hot, add the chicken thighs or breasts (be careful of the oil splattering!).  Sear without touching chicken for 3 minutes per side.
3. Add the diced tomatoes and salsa.  Cover with lid.  Turn down to medium to medium-low heat.
4. Let the chicken cook about 20 minutes before turning chicken over to cook for another 20 if cooking breasts or another 10 minutes if cooking thighs.
5. Take chicken out of the Dutch oven and shred immediately with two forks.

3. Garlic Lime Chicken Tacos with Lime Crema

Easy Lime Garlic Chicken Tacos with Lime Crema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’, ’12 tacos’]

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Ingredients

• 1/2 cup crema or sour cream
• juice and zest of half a small lime
• pinch of sea salt and freshly ground pepper
• 2 large ripe avocados, peeled and diced or sliced
• 16 cherry tomatoes, cut in half or quartered
• 4 limes, two for juice and two for garnish
• juice of one lemon
• 1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
• 2 cloves garlic, peeled and minced finely
• 6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
• 2-3 tablespoons olive oil
• Sea salt and freshly ground pepper to taste
• 12 corn tortillas
• 6 oz Cotija cheese
• 4 tablespoons chopped cilantro for garnish

Instructions For crema:

1. In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:

1. Prep tomatoes and avocado, set aside. Crumble Cotija cheese.
2. Juice lemon and two limes, whisk with jalapeno and garlic, set aside
3. Quarter remaining limes for garnish
4. Slice chicken
5. Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through
6. While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn
7. When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper
8. Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

4. Creamy Chicken Pasta Bake

Easy Creamy Chicken Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT40M · Yield: [‘4’]

Easy Creamy Chicken Pasta Bake – leftover chicken, smoky bacon and pasta coated in a simple 2 ingredient cheese sauce

Ingredients

• 200 g leftover shredded chicken
• 250 g dried macaroni pasta ((see notes))
• pinch of fine salt
• 4 rashers smoked bacon (roughly chopped)
• 2 large garlic cloves (crushed)
• 1 tsp finely chopped fresh rosemary
• 300 ml pure cream
• 2 tsp salted butter
• 50 g fresh parmesan cheese
• 40 g shredded mozzarella

Instructions

1. Pre heat oven to 180c ff / 355 f.
2. Cook pasta according to packet directions (plus a pinch of salt to the water) minus 1 min, then drain & return to pot, adding 2 tsp of butter and stirring lightly to coat.
3. While pasta is cooking, place bacon in a small non-stick fry pan/skillet and fry for 6-8 mins, then add garlic and rosemary to pan & continue to fry for 1 min then remove pan from heat.
4. Add bacon mixture to cooked pasta & stir lightly to mix, then add cream & shredded parmesan to pasta, mixing to coat, then add chicken & mix again until incorporated.
5. Tip chicken and pasta mixture into an a baking dish, top with shredded mozzarella and bake uncovered for about 20 mins, or until peaks are lightly browned, then serve immediately.

5. Mexican Shredded Chicken Dip

Mexican Shredded Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’10’]

This Mexican Shredded Chicken Dip is always a crowd pleaser! Shredded chicken, chiles, salsa and tons of cheese all baked together to bubbly, melted perfection.

Ingredients

• 4 Cups rotisserie chicken (shredded)
• 4 Cups Mexican shredded cheese (divided)
• 1 8 Ounce brick cream cheese (softened)
• 1 Cup salsa
• 1 4 Ounce can green chiles
• 3 Scallions (green and light green parts only, thinly sliced)
• Tortilla chips (for serving)

Instructions

1. Pre heat oven to 350 degrees.
2. Mix the cream cheese, salsa, green chiles, half of the scallions and half of the cheese together in a bowl. Fold in the chicken. Pour the entire mixture into a baking dish and top with the remaining cheese. Bake for 20 minutes then broil for 5 minutes, until cheese is bubbly and browned in spots.
3. Scatter the rest of the scallions over the top and serve with tortilla chips.
4. Enjoy!

6. Chicken Avocado Wrap

Chicken Avocado Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

The chicken avocado wrap is a creamy, fresh and delicious recipe. Great for a quick cold lunch, high in protein and low in calories.

Ingredients

• 6 Wholemeal Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cups cooked shredded chicken
• 2 avocados (deseeded, diced)
• 2 tsp lemon juice (freshly squeezed)
• ¼ cup red onion (sliced)
• 1 tbsp fresh parsley (chopped)
• 1/4 cup greek yogurt
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Combine shredded chicken, avocados, lemon juice, red onion, parsley, greek yogurt, garlic powder, and sea salt.
2. Spread the tortilla wraps and place romaine lettuce to the right of the center. Cover with chicken avocado mixture.
3. Roll the wrap up carefully, cut it in half and serve immediately.

7. Chicken Muffins

Chicken (or Turkey) Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 muffins’]

Savory muffins made with leftover roasted chicken or turkey.

Ingredients

• 250 grams orange sweet potato purée
• 200 grams leftover roasted chicken (or turkey)
• 150 grams tigernut flour
• 50 grams arrowroot
• 1 Tablespoon apple cider vinegar
• 4 Tablespoons extra virgin olive oil
• 4 Tablespoons tarragon (fresh or frozen)
• 1 teaspoon baking soda
• 1 pinch of sea salt

Instructions

1. Preheat oven to 360° F (180° C)
2. In a small blender combine the sweet potato (or pumpkin) puree, apple cider vinegar and olive oil. Blend until well combined.
3. Cut the chicken (or turkey) into small pieces and chop the tarragon.
4. In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
5. Add the sweet potato purée to the dry ingredients and mix until well combined. Then add the chicken/turkey and tarragon to the bowl and mix all the ingredients together.
6. Line or lightly oil a muffin pan (or a rectangular 4×8 inches baking tin if you are making a loaf). Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
7. Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup.Bon appétit !

8. Crack Chicken

Crockpot Crack Chicken (TikTok Viral) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Yield: [‘4’, ‘4 people’]

A super easy slow cooker meal, TikTok Crack chicken is a one-pot and done shredded chicken with only a few tasty ingredients. Filling, this combination of cream cheese, shredded cheese, and dry ranch dressing mix is just as good as a dip as it is for a weeknight dinner.

Ingredients

• 1 lb chicken breast (defrosted)
• ½ cup water (*fine to use chicken stock instead)
• 8 oz. cream cheese (cubed)
• 2 cups cheddar cheese (shredded)
• 1 envelope dry ranch dressing mix
• cooked bacon (topping)
• fresh green onions (topping)
• egg noodles (optional serve with)

Instructions

1. Grease a slow cooker with nonstick cooking spray.
2. Add chicken breasts to the bottom of the crockpot and pour in half a cup of chicken stock (or water).
3. Top boneless skinless chicken with cubed cream cheese and shredded cheddar cheese over the top. Please note that any cheese that touches side of the crock pot will brown so try to keep on the chicken itself.
4. Sprinkle ranch seasoning on chicken.
5. Cover crockpot and cook on low for 6 hours.
6. When cooking is complete, use two forks to shred the chicken and mix up the cheese.
7. Serve “crack chicken” on top of cooked noodles or rice topped with bacon and green onions

9. BBQ Chicken Casserole

BBQ Chicken Casserole {keto, paleo, Whole 30 options} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

If you are looking for a simple, crowd-pleasing dinner to make that has the flavor of BBQ chicken pizza minus the crust, try this BBQ chicken casserole!

Ingredients

• 2 small or 1 large Japanese sweet potato (or 1 head of cauliflower for keto, see the How to Make Keto BBQ Chicken Casserole section above)
• 1/2 cup butter (use ghee for paleo or 1/4 cup avocado oil for Whole30)
• 1 to 1-1/2 pounds chicken
• 1 jar Classic Unsweetened BBQ Sauce (or 1 cup of your family’s favorite BBQ sauce)
• 1/2 red onion
• 1 green bell pepper
• Optional: 8 ounces of shredded cheddar or gouda cheese (omit for paleo/Whole 30)

Instructions

1. Preheat the oven to 350 degrees. Wash the sweet potatoes and pierce the skin a few times with a fork. Place the potatoes on a baking sheet. Bake for 1 hour (or 1-1/2 hours if using a large sweet potato). Alternatively, you can also boil the sweet potatoes (see above for directions).
2. While the sweet potatoes are baking, make Instant Pot shredded chicken (or see abbreviated directions above as well as directions on other methods for making the chicken). Once the chicken is shredded, add the BBQ sauce.
3. While the chicken is in the Instant Pot or boiling on the stove, chop the onion and the green bell pepper.
4. Once the sweet potatoes are done (leave the oven on!), let them cool for 5-10 minutes so that they are easier to handle. Use a knife to cube the potatoes and add the butter (or avocado oil). Let the warm potatoes melt the butter and then toss to coat. Add them to an 8×8″ baking dish.
5. Layer the BBQ chicken on top of the sweet potatoes. Spread out the onion and green pepper over the chicken. Sprinkle the cheese on top if using.
6. Bake in the oven at 350 degrees for 15-20 minutes, or until everything is hot again and the cheese has melted.
7. Serve hot!

10. Chicken Enchilada Pasta

Chicken Enchilada Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

One-pot Chicken Enchilada Pasta brings together the richness of classic enchiladas and the heartiness of pasta, tossed with creamy sauce and cheese – in 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 0.5 cup diced yellow onion
• 1 large clove garlic (minced)
• 0.5 teaspoon cumin
• 0.5 teaspoon chili powder
• 2 cups enchilada sauce (homemade or store bought)
• 0.25 cup Greek yogurt (I used Fage 5%)
• 2 cups shredded, cooked chicken (rotisserie is perfect)
• 8 ounces rigattoni pasta (or penne)
• 2 cups water (can substitute chicken broth for more flavor)
• 1 cup shredded sharp cheddar cheese
• sour cream/yogurt, sliced olives, diced green onions (to garnish)

Instructions

1. Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onion, letting it sizzle until it softens and turns golden at the edges.
2. Add the garlic and stir gently for just a minute – garlic cooks fast and you don’t want it to burn. Now, sprinkle in your spices. Let them toast in the oil for 30 seconds to awaken their flavor.
3. Pour in the enchilada sauce, stir to combine. Fold in shredded chicken, making sure every piece is coated. Stir in the sour cream/yogurt and toss to coat.
4. Now add your dry pasta – yes, right into the sauce. Pour in just enough water or low-sodium chicken broth to help the pasta cook.
5. Cover the skillet and let everything bubble gently. Stir now and then to keep the pasta from sticking. In about 10-12 minutes, the noodles will be tender and coated with velvety, spiced sauce.
6. Sprinkle a handful of shredded cheddar on top of the mixture. Let it rest under a lid for a minute or two – the heat melts the cheese into gooey pools that tie everything together.
7. Sprinkle green onion, chopped cilantro, or a few diced tomatoes make the dish pop. You could even add sliced black olives, jalapeños, or thin rounds of red onion if you’re feeling fancy.

11. Chicken Pesto Caprese Pizza

Chicken Pesto Caprese Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Chicken Pesto Caprese Pizza is a fast and easy dinner idea ready in just 30 minutes with a homemade crust! Instant yeast makes this weeknight meal possible, topped with chicken, tomatoes, and basil pesto. A great Italian homemade pizza recipe.

Ingredients

• 2 cups all-purpose flour ((more or less, from 1 3/4 – 2 1/4 cups, it depends on how dry your flour is))
• 1 envelope instant yeast
• 1 1/2 teaspoon sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water ((120° to 130°F))
• 3 Tablespoons vegetable or canola oil
• 1/2 Tablespoon dried basil
• 2 Tablespoons freshly grated Parmesan cheese ((or 1 Tablespoon dried/canned))
• 1 cup fresh basil
• 1/2 lemon
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 pinch red pepper flakes
• 1/4 cup pine nuts ((or walnuts))
• 1/4 cup olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup cherry tomatoes (halved (approximately 3 ounces))
• 1 1/2 cups shredded mozzarella cheese ((or fresh, sliced))
• 1 cup cooked, shredded chicken
• fresh basil (for garnish, optional)
• freshly grated Parmesan cheese

Instructions

1. Preheat oven to 425°F.
2. Combine 1 cup flour, yeast​, sugar, salt, dried basil, and Parmesan in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
3. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let the dough rest for 10 minutes.
4. While the dough is resting, make the pesto sauce if you are not using pre-made pesto. Do this by combining all of the pesto ingredients in a food processor or blender and blending until you reach your desired consistency.
5. Pat or roll the dough out on a lightly floured surface until it is approximately 12 inches wide.
6. Transfer the dough to a greased baking sheet. Form a rim by pinching the edge of the dough.
7. Spread the pesto along the dough, avoiding the crust edges.
8. Sprinkle the mozzarella cheese across the pesto. Top with the halved tomatoes and chicken. Sprinkle a little more Parmesan across the pizza if desired.
9. Brush the edge of the crust with a little more oil and sprinkle with Parmesan or garlic powder, if desired.
10. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
11. Thinly slice the remaining fresh basil, if using, and sprinkle across the top of the pizza. Cut and serve immediately alongside extra pesto, if desired.

12. Instant Pot Gochujang Chicken Lettuce Wraps

Instant Pot Gochujang Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT30M · Yield: [’10’, ’10 wraps’]

Made quickly and easily in the Instant Pot, this shredded chicken is packed full of flavor and perfect to be wrapped up in a lettuce wrap!

Ingredients

• 2 lbs boneless chicken breasts
• 1 cup chicken stock (or vegetable stock)
• 1/2 white onion (thinly sliced )
• 3 cloves garlic
• 2 tablespoons gochujang
• 3 tablespoons seasoned rice vinegar
• 1 teaspoon garlic chili sauce
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1 tablespoon sesame oil
• 1 head butter lettuce (washed and dried )
• 1-2 large carrots (in thin sticks)
• 1 cup cabbage (shredded thin)
• sesame seeds (optional garnish )

Instructions

1. Add chicken to Instant Pot cooking pot and season with salt.
2. Add onions, garlic, chicken stock, gochujang, ginger, seasoned rice vinegar, garlic chili sauce, and sesame oil to pot.
3. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook for 10 minutes then allow a 5 minute natural release, then carefully flip the valve to “venting” to release the pressure that remains.
4. Remove the lid and shred chicken with two forks in the pot and all toss in the liquid.
5. Wash and dry the butter lettuce leaves and then add shredded chicken (use tong or fork to shake off excess liquid) to lettuce leaves. Top with sesame seeds, carrots, and cabbage.
6. Enjoy!

13. Chicken Avocado Salad

Chicken Avocado Salad Recipes: Ready in Minutes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lb / 680 g)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 4 cups mixed greens (romaine, spinach, or arugula)
• 1/4 cup fresh cilantro leaves, chopped (optional)
• 2 tablespoons extra-virgin olive oil (for dressing)
• 1 tablespoon extra-virgin olive oil (for cooking the chicken)
• 3 tablespoons fresh lime juice
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions

1. 1. Season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken 6–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from heat and let rest 5 minutes before slicing.
2. 2. While the chicken cooks, prepare the salad ingredients: dice the avocados, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Rinse and dry the greens; chop cilantro if using.
3. 3. In a small bowl, whisk together lime juice, honey (if using), and 2 tablespoons olive oil. Season with salt and pepper to taste.
4. 4. Slice the rested chicken into thin strips.
5. 5. In a large bowl, arrange the greens. Drizzle with the dressing and toss to coat lightly. Top with chicken slices, avocado, tomatoes, cucumber, red onion, and cilantro. Serve immediately.

14. Crock Pot Mexican Shredded Chicken

5-Ingredient Crock Pot Mexican Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’, ‘6 to 10 Servings’]

Easy Mexican shredded chicken for tacos, burritos, enchiladas, and more! This simple recipe turns out so perfectly tender and flavorful.

Ingredients

• 3 lbs boneless skinless chicken thighs (or breasts*)
• 1 (7-oz) can diced green chilis
• ½ large yellow onion (diced)
• 1 (14-oz.) can enchilada sauce
• 1 cup red salsa**
• Sea salt

Instructions

1. Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker.
2. Stir everything well until the chicken is coated in the ingredients.
3. Secure the lid on the crock pot and slow cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours.
4. Use tongs to transfer the chicken to a cutting board. Use two forks to shred chicken to your desired texture.
5. Transfer the shredded chicken back to the crock pot to soak up the juices until you’re ready to serve.
6. Serve as shredded chicken tacos, chicken enchiladas, burritos, or more!

15. Spinach Artichoke Chicken Casserole

Spinach Artichoke Chicken Casserole (Keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’]

This Spinach Artichoke Chicken Casserole has all the same amazing flavors of the popular dip with tender juicy chicken added for a hearty and delicious easy Keto dinner.

Ingredients

• 4 cups cooked chicken (shredded/chopped)
• 9 ounce package frozen spinach (thawed and well drained)
• 14 ounces artichoke hearts (plain) (chopped)
• 8 ounces cream cheese (at room temperature)
• 1 cup parmesan cheese (grated)
• 1 1/2 cups shredded mozzarella cheese
• 2/3 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup mayonnaise (see my recipe)
• 3 cloves garlic (minced)
• salt and pepper to taste

Instructions

1. Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
2. Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes.  Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
3. Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.

16. Keto Buffalo Chicken Dip

Keto Buffalo Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’10’]

This is the best easy Keto Buffalo Chicken Dip! It’s cheesy, tangy, spicy, packed with chicken, and ready in under 30 minutes!

Ingredients

• 8 oz shredded cheddar (divided)
• 8 oz cream cheese
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• dash Worcestershire
• 12.5 oz canned chicken ((one large can) or shredded cooked chicken)
• blue cheese dressing (or ranch dressing)
• bacon crumbles

Instructions

1. Preheat oven to 400.
2. Mix half of the cheddar cheese and all the other ingredients together. Add to a deep-dish pie plate. Top with the remaining cheddar cheese.
3. Bake for 20-25 minutes until hot and bubbly.
4. Optional: Drizzle or spread a little blue cheese or ranch dressing on top of the dip and sprinkle with bacon crumbles.

17. Chicken Broccoli Ring

Chicken Broccoli Ring Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 8

This simple chicken dinner recipes comes together in about thirty minutes and is a great way to use cooked chicken.

Ingredients

• 2 rolls of refrigerated crescent rolls
• 2 cups cooked chicken
• 1 cup fresh chopped broccoli
• 1 cup shredded cheddar cheese
• 1 diced bell pepper
• 1/2 cup to 1 cup mayonnaise or Miracle Whip
• 2 tsps dill
• 2 cloves garlic
• 1/2 tso salt
• egg white, lightly beaten

Instructions

1. First you want to preheat your oven to 375 degrees.
2. Next, either use shredded rotisserie chicken or just dice/chop the cooked chicken up.
3. Now you need to chop up the fresh broccoli. The smaller the pieces the faster it will cook. Just ensure you have consistently chopped broccoli so you don’t have some pieces that are not done.
4. Also, dice up your bell pepper. I usually use a red, yellow or orange pepper.
5. Grab a large bowl. Toss in the diced or shredded chicken, broccoli, cheese, bell pepper, garlic, dill and mayo.
6. Stir well to combine.
7. On a baking sheet, pizza pan or baking stone, take two cans of crescent roll dough and lay them out so that the pointed ends face outwards from the pan and the straight line of the ends are slightly overlapping each other to form a circle in the center of your pan.
8. I use two cans of crescent rolls because I want one ring to feed as many people as possible.
9. Begin to scoop the chicken and broccoli filling on top of the crescent rolls making a circle just as you see in the image. You are placing the filling closer to the flat edge of the dough.
10. Now, take the pointed end of the crescent rolls and fold it over the top of the filling and tuck it into the inside of the ring.
11. It does not have to be perfect. This is a super forgiving recipe.
12. Brush the top with egg white and pop it in the oven for 25 to 30 minutes or until the dough is a deep golden brown.
13. Serve it up.

18. Chicken Salad

Whole 30 Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Ready in less than 15 minutes, this Whole30 Chicken Salad is creamy, sweet and a little smoky! This effortless Whole30 recipe is simple, addictive and can be served as a side dish or a main. It’s also paleo, keto-friendly, gluten and dairy-free!

Ingredients

• 4 cooked chicken breasts (1kg/2.5lbs, shredded or diced (click for my easy instant pot shredded chicken recipe))
• 2 cups whole30 compliant mayonnaise (store-bought or homemade, plus more to taste (click for my recipe, see notes))
• 130 g grapes quartered (24 grapes, any colour)
• 4 spring onions (finely sliced)
• 1/2 lemon (juiced)
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• plenty of ground black pepper to taste
• salt to taste (I like pink Himalayan or sea salt)
• chopped fresh parsley to garnish (optional)

Instructions

1. Add the chicken, mayonnaise, grapes, spring onions, lemon juice, oregano, garlic powder, smoked paprika and ground black pepper to a mixing bowl and mix well.
2. Add extra mayonnaise, salt and pepper to taste. Garnish with freshly chopped parsley if desired.

19. Shredded Leftover Chicken Sandwich

Shredded Leftover Chicken Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Turn leftover roasted chicken or turkey into a delicious shredded chicken sandwich. This recipe is also perfect for finishing up Thanksgiving leftover turkey.

Ingredients

• 2 cup shredded chicken
• foot long ciabatta bread (cut into 4 equal parts)
• 1/4 cup basil pesto
• 1 roma tomato sliced
• 1/4 cup olives sliced
• 1/3 cup grated fresh mozzarella cheese

Instructions

1. Cut open the ciabatta bread and spread basil pesto on both sides.
2. Place shredded chicken on the bread evenly.
3. Then top it with some tomato slices and olives. Finish with spreading some fresh mozzarella cheese and cover with the other bread slice.
4. Toast the prepared sandwich in a preheated panini maker or sandwich maker until golden brown and the cheese melts.
5. Serve warm

20. Chicken Burrito Bowls

Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they’re a perfect high protein lunch or meal prep to bring to work. Can be made in just 30 minutes!

Ingredients

• 2 cups arugula
• 1 cup grape tomatoes (halved)
• 7 ounce can corns (drained)
• 14 ounce can black beans (rinsed and drained)
• 1 lb chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1.5 cups water
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne (check notes)
• 1/4 tsp black pepper
• 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions Chicken

1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse your rice using a mesh strainer.
2. Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
3. Remove from the stove and rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.

21. Chile Relleno Burrito

Chicken Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large poblano peppers
• 1 tablespoon olive oil, divided
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup cooked white rice
• 1 cup canned black beans, drained and rinsed
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large burrito-size flour tortillas
• 1 cup salsa or pico de gallo
• 1/2 cup sour cream or Mexican crema (optional)
• Fresh cilantro for serving (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Place the poblano peppers on a baking sheet, rub with a little of the olive oil, and roast until the skins are blistered and blackened, turning occasionally (about 15–20 minutes).
2. 2. Transfer the peppers to a bowl and cover to steam for 10 minutes. Peel off the skins, remove seeds and membranes, and slit each pepper along one side to create a pocket.
3. 3. In a skillet, heat remaining 1/2 tablespoon olive oil over medium heat. Add the onion and cook until translucent, 3–4 minutes. Add the garlic and cook 30 seconds more. Stir in the shredded chicken, cumin, chili powder, and paprika; cook until warmed through. Fold in the cooked rice and black beans; season with salt and pepper and keep warm.
4. 4. Stuff each pepper with a portion of the cheese and a generous amount of the chicken–rice–bean filling. Close the openings and, if needed, secure with a toothpick.
5. 5. Place the stuffed peppers on a baking sheet. Bake at 375°F (190°C) for 8–10 minutes, or just until the cheese melts and the peppers are heated through.
6. 6. To assemble, warm the tortillas. Arrange a line of the filling down the center of each tortilla, lay a pepper strip or whole pepper on top, sprinkle with additional cheese if desired, and add salsa.
7. 7. Roll up the burritos, then (optional) toast seam-side down in a lightly oiled skillet until golden on all sides, 2–3 minutes per side.
8. 8. Serve with salsa, sour cream or crema, and cilantro as desired.

22. Air Fryer Chicken Taquitos

Air Fryer Chicken Flautas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 flautas’]

These air fryer chicken flautas are crispy, healthy and taste amazing too! Ready in 25 minutes, they’re the perfect lunch, dinner or snack!

Ingredients

• 1 1/2 cups cooked chicken, shredded (leftover chicken works perfectly here )
• 1 1/2 cups shredded cheese (white and yellow cheddar work well as well as Monterey Jack )
• 4 Tsp. taco seasoning
• 3/4 cup sour cream
• 12 snack tortillas (6 – 7 inches in diameter) (corn or flour tortillas )
• 2 Tbsp. olive oil
• sour cream
• fresh cilantro (chopped)
• fresh guacamole
• fresh pico de Gallo salsa

Instructions

1. Preheat your air fryer to 380 F for 5 minutes.
2. In a medium bowl, mix together the shredded chicken, cheese and taco seasoning until the cheese and chicken are coated with the seasoning.
3. Add the sour cream and mix well. Taste and adjust the seasonings. Add more taco seasoning for extra spice or more sour cream to soothe the spiciness.
4. Add 2-3 tablespoons of the chicken and cheese filling to the lower third of a snack tortilla. Roll up the tortilla tightly, pushing in any filling that may fall out.
5. Brush some olive oil on the seam of the tortilla and close the taquito. Place the filled taquito seam side down in the air fryer and repeat until the tortillas and filling are finished.
6. Once you have enough taquitos in your air fryer without crowding the basket (make the taquitos in two batches if needed), brush the taquitos with olive oil. Then air fry at 380 F (180 C) for 8 minutes and then flip the taquitos. Cook for another 8 – 10 minutes until the edges of the taquitos are crisp.
7. Serve the taquitos with fresh guacamole, sour cream, fresh chopped cilantro and fresh pico de Gallo salsa if desired.

23. Mexican Chicken Salad in a Jar

Mexican Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

A creamy salsa dressing combines with chicken, black beans, corn, cheese, tomatoes and lettuce for a delicious Mexican Chicken Salad in a jar. An easy make ahead salad that’s perfect for a grab and go lunch!

Ingredients

• 1/3 cup sour cream
• 1/3 cup salsa
• 1 cup shredded cooked chicken
• 1 cup canned black beans (, drained and rinsed)
• 1 cup corn kernels
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes (, halved)
• 4 cups shredded lettuce

Instructions

1. Combine the sour cream and salsa.
2. Place half of the creamy salsa dressing, about 1/3 cup, in a large mason jar.
3. Top with ½ cup chicken, ½ cup black beans, ½ cup corn, ½ cup shredded cheese, ½ cup cherry tomatoes and 2 cups shredded lettuce. Repeat with remaining ingredients in a 2nd mason jar.
4. Place the top on and seal the mason jar.
5. Refrigerate until ready to eat.
6. To eat your salad, empty ingredients into a large bowl and toss until the ingredients are evenly coated.

24. Keto Chicken Enchiladas

Best Keto Chicken Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 each’]

The best chicken enchilada recipe is a low-carb and keto dream thanks to the Crepini egg thins. Stuffed with chicken, cheese, and sour cream to satisfy everyone.

Ingredients

• 1.5 C cooked chicken (shredded)
• 3/4 C jack & cheddar cheese (shredded)
• 1/2 C sour cream (full fat)
• 6 each Crepini Egg Thins
• 3/4 C enchilada sauce (Trader Joes red)
• 1/2 C jack & cheddar cheese (shredded, for topping )

Instructions

1. In a medium-sized mixing bowl add the shredded chicken, 3/4 C cheese, and sour cream. Mix to combine.
2. Preheat oven to 375°. Spray a large baking dish with non-stick cooking spray.  Then add a thin layer evenly over the bottom of the baking dish as shown above.
3. Place a Crepini on a plate and along the center of the egg thin place about 3 Tb of filling. Spread it evenly in a line across the entire distance of the center of the Crepini egg wrap, as shown above.  It is ok to take it to the edge but remember to leave the top and bottom parts of the circle clear so this will wrap easily and not burst open from being overfilled. Fold the top and bottom of the Crepini over the enchilada filling.  It should look like this.  Once each is filled, lift carefully and line them up in the baking dish one by one as they are completed.
4. Once all 6 are rolled and in the baking dish, they are ready for the toppings. Top with more enchilada sauce so that the entire top surface is covered but not soggy.  Then sprinkle with the remaining 1/2 cup of shredded cheese.
5. Bake for 20 minutes in a preheated 375° oven. Once done baking, let the dish rest about 2-3 minutes so the filling can set a bit.
6. Once a bit cool, using a spatula transfer to your plate.  You can add more toppings like avocado, fresh lime juice, cilantro, hot sauce, or more sour cream!

25. Crockpot Hawaiian Chicken Sandwiches

Crockpot Hawaiian Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT360M · Total: PT365M · Yield: [‘6’, ‘6 people’]

These crockpot Hawaiian chicken sandwiches are loaded with flavor. They’re super easy to make, let your crockpot do all the work with this recipe!

Ingredients

• 1 1/2 pounds chicken thighs (boneless, skinless) (may also substitute chicken breast)
• 1/2 teaspoon chili powder
• 2 tablespoons minced garlic
• 1/2 cup pineapple preserves
• 1/4 cup soy sauce (I recommend using the low sodium version since soy sauce can be quite salty)
• 2 tablespoons brown sugar
• 1/3 cup water (see note)
• 1 bag coleslaw mix (about 10 ounces)
• 1/2 cup mayonnaise
• 1/3 cup sweetened coconut flakes
• 1 teaspoon white wine vinegar

Instructions For the chicken

1. Spray your crockpot with non-stick spray.
2. Add the chicken to the crockpot.
3. Add the remaining ingredients.
4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
5. Shred with two forks once done and then serve on toasted buns with slaw.

For the slaw (optional)

1. Combine all ingredients in a bowl and mix well.

26. Mexican Chicken Stew

Mexican Chicken Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘2’, ‘2 Servings’]

Based on the tinga de pollo, this spicy Mexican shredded chicken stew is easy to cook and just as good served with rice as it is with tortillas.

Ingredients

• 4 Small-Medium Chicken Thighs (700g Total)
• ¼-½ Tsp Salt
• 2 Tbsp Cooking Oil
• 1 Medium Onion (150g)
• 4 Garlic Cloves
• 2 Medium Tomatoes (250g Total)
• 1 Tbsp Tomato Puree
• 1 Tbsp Chipotle Chilli Paste
• 125 ml Chicken Stock
• 1 Tsp Oregano
• ½ Tsp Dried Thyme
• ½ Tsp Ground Cumin

Instructions

1. Peel the onion and cut it in half, and then cut it into 1cm (½”) thick slices.
2. Cut the tomatoes into a 1cm (½”) dice.
3. Peel the garlic and dice it as finely as you can.
4. Heat a medium (24cm) saucepan over a medium heat, and when it is hot, add the oil.
5. Brown the chicken thighs on all sides and set aside.
6. Reduce the heat to medium and add the sliced onions, and cook for 5 minutes.
7. Add the garlic, tomato puree and chipotle pasta and cook for a minute, stirring constantly.
8. Pour in the stock, add the tomatoes, oregano, thyme and cumin and stir to combine.Now is a good time to taste the sauce and add more salt if required.
9. Return the chicken thighs, add a lid and cook on very low for 30 minutes.
10. Remove the lid and cook for 10-15 minutes.
11. Remove the chicken thighs and shred the meat, then return it to the pan and stir it through the sauce.
12. Serve with jalapeno peppers, coriander and a squeeze of lime juice.

Slow Cooker Instructions:

1. Follow the instructions above through to step 9.If I am making this in a slow cooker, I use a larger frying pan and don’t batch cook the chicken thighs.
2. Add the sauce to the slow cooker, followed by the chicken, pushing it down into the sauce.
3. Remove the chicken and shred it before returning it to the slow cooker and stirring through the sauce. *SEE NOTE

27. Pesto Chicken Risotto

Pesto Chicken Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This pesto chicken risotto is a cosy comfort food dinner, with so many healthy ingredients! Easy to make in your skillet, it’s a flavourful dairy-free and gluten free meal to enjoy with the family.

Ingredients

• 2 tbsp olive oil
• 1/2 white onion (diced)
• 1/2 leek (diced)
• 2 garlic cloves (minced or finely diced)
• 1 chicken breast ((about 1.5 cups shredded chicken))
• 1.5 cups arborio rice
• 6 cups chicken stock
• 1 cup broccoli florets (diced into small florets)
• 3/4 cup pesto
• 1 tsp apple cider vinegar
• pinch salt
• pinch black pepper (optional)

Instructions

1. If you are making your own pesto, choose from one of the recipes linked above, or follow your own recipe.
2. In a large skillet, heat olive oil. Season the chicken with salt and black pepper each side, then use tongs to place in the skillet. Cook both sides for 6-8 minutes, depending upon the size of your chicken breast or fillets, or until cooked through to 165F at their deepest point. Set aside on a plate.
3. Once cool enough to handle, use two forks to shred the chicken.
4. Pour your chicken stock into a pot, heat to a low simmer and then keep warm in the pot.
5. Fry the onion, leek and garlic in the skillet (no need to clean first) for 4-5 minutes or until the onion has softened.
6. Tip in the rice, and toast for 1-2 minutes, stirring to ensure it doesn’t burn. Ladle in the stock about 1/4 cup at a time, adding more once it has been absorbed by the rice. Stir the risotto frequently, moving the rice around in the skillet.
7. After 10 minutes, add in the broccoli florets. Continue to ladle the stock into the skillet a ladle at a time, for another 10 minutes or until the rice has cooked through.
8. Add the chicken, pesto and apple cider vinegar and stir to combine into the rice. Warm through for a few minutes. Season with salt and black pepper, if using, then ladle into your serving bowls. Serve immediately.

28. Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT3H · Total: PT3H15M · Yield: 6

This delicious, healthy slow cooker shredded Mexican Chicken is as easy as it is versatile!

Ingredients

• 2 lbs. boneless, skinless chicken thighs
• 2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
• 2 15-oz. cans black beans, rinsed and drained
• 3-4 cloves garlic, minced
• 1 small jalapeño pepper, finely diced
• 1½ T. hickory-flavored liquid smoke
• 2 t. ground cumin
• 1 T. chili powder
• 1 t. smoked paprika
• 2 t. dried oregano
• 1 t. cayenne pepper
• Salt and black pepper, to taste
• 2 limes, quartered
• ¼ c. fresh cilantro, chopped

Instructions

1. Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeño pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
2. Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
3. Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
4. To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges.

29. Chicken Berry and Brown Rice Bowls

Summer Chicken and Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’]

A light, easy, and coloful summer meal in a bowl

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or to taste)
• 3 tablespoons plain Greek yogurt (nonfat, lowfat, or whole milk)
• 1 teaspoon poppy seeds
• 1/8 teaspoon salt (or to taste)
• 1 tablespoon roasted sunflower seeds
• 1 tablespoon sliced almonds
• 2/3 cup cooked brown rice (chilled)
• 6 ounces rotisserie chicken (or leftover grilled chicken)
• 4 cups baby lettuce
• 3/4 cup blackberries
• 1/2 cup sliced strawberries
• 1/4 cup thin sliced sweet onion

Instructions

1. Prepare the dressing: Combine the olive oil, vinegar, honey, Greek yogurt, poppy seeds, and salt in a small bowl or jar. Whisk or shake well until everything is smooth and combined. Set the dressing aside.
2. Place the sunflower seeds and almonds in a small frying pan and heat them over medium-high heat. Toast the seeds and nuts for 30-45 seconds or until fragrant. Stir and watch them carefully so they don’t burn. Set them aside.
3. Shred or slice the chicken into bite-sized pieces. Chop the lettuce. Slice the strawberries. Cut the onion into very thin slices.
4. Combine the cooked brown rice, chicken, blackberries, strawberries, and onion in a large mixing bowl. Toss gently to combine. Sprinkle the sunflower seeds and almonds over the mixture.
5. Pour all (or the desired amount) of dressing over the ingredients and toss again.Serve immediately.

30. Salsa Shredded Chicken Meal Prep

Salsa Shredded Chicken Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘2’, ‘2 meal prep bowls’]

Try these high protein salsa shredded chicken meal prep bowls and have your high protein meals ready for the week to come. Bring those Spanish flavors into your kitchen!

Ingredients

• 3 boneless (skinless chicken breasts (1lb, 450g))
• 16 oz mild salsa sauce (450g)
• 1/2 cup chicken broth
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 lb cauliflower floret (450g)
• ½ tsp salt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tbsp olive oil
• Pinch of salt

Instructions

1. Take out your chicken breasts and add them to a pot. Pour in the chicken broth and salsa sauce. Add paprika and chili powder. Give it a stir.
2. Cover the pot with a lid and bring it to boil. Once that’s done, lower the heat and let it simmer for 30 minutes.
3. Preheat the oven to 425F (220 C). Cut all the bell peppers into ½ inch (1.3 cm) thick strips. Afterward, place them on a baking sheet and spray them with olive oil. Make sure it covers the peppers well and sprinkle a little bit of salt. Then, roast in the oven for 20-25 minutes until slightly browned.
4. While chicken is boiling and peppers are baking, take out your cauliflower floret. Wash it and break it apart. Shred-it in the food processor and let it steam for around 10 minutes. Add some salt to your taste once finished.
5. Once the chicken has simmered for 30 minutes, shred it with forks inside the pot and give it a stir afterward. Turn off the heat.
6. Once all the cooking is finished, salt the cauliflower and add it into the food storage containers. Divide all the portions in half and add chicken followed roasted pepper into the container.
7. You can store this meal prep in a fridge for up to 4 days. Glass containers tend to keep the food fresh for longer.

31. Chipotle Chicken Quesadillas

Chipotle Chicken Quesadillas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, cut into thin strips
• 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 lime, juiced
• 2 tablespoons olive oil, divided
• 1 1/2 cups shredded Monterey Jack or cheddar cheese
• 4 large flour tortillas (10-inch)
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)
• Salsa, sour cream, or avocado for serving (optional)

Instructions

1. 1. In a bowl, combine the chicken strips with minced chipotle peppers, 1 tablespoon of adobo sauce, lime juice, cumin, chili powder, and a pinch of salt and pepper. Let stand 10 minutes to flavor (optional).
2. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 3–4 minutes. Add the garlic and cook 30 seconds more.
3. 3. Add the marinated chicken to the skillet and cook until fully cooked through, about 5–6 minutes, stirring occasionally.
4. 4. If using cilantro, stir it into the chicken mixture and taste; adjust salt and pepper as needed. Keep the filling warm.
5. 5. Assemble each quesadilla: on a tortilla, sprinkle about 1/3 cup shredded cheese on half, top with about 1/4 of the chicken filling, and fold the tortilla over.
6. 6. Cook each quesadilla: in a clean skillet over medium heat, cook 2–3 minutes per side until the tortilla is golden brown and the cheese is melted. Cook in batches as needed.
7. 7. Slice into wedges and serve warm with salsa, sour cream, or avocado if desired.

32. Chicken Stir Fry

Healthy Chicken Stir-fry {keto, paleo, AIP} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

This healthy chicken stir-fry is a great one-pot dish that is easy to make and is loaded with protein and vegetables!

Ingredients

• 1 head of cauliflower (or use frozen cauli-rice for faster prep!)
• 1 large head of broccoli (or use a bag of broccoli florets – fresh or frozen – for faster prep!)
• ¼ cup avocado oil, divided
• 4 garlic cloves (or 1 teaspoon garlic powder)
• 1 medium onion (or 1 teaspoon onion powder)
• 1 teaspoon salt
• ¼ cup coconut aminos
• 3 stalks of celery
• ½ pound of carrots (optional for strict keto)
• 1 yellow bell pepper, chopped (omit for AIP)
• ½ cup frozen peas (optional for keto and omit for AIP elimination phase)
• 1 pound Instant Pot shredded chicken (omit for vegan or replace with a different protein – options above!)
• TOPPING: Coconut aminos

Instructions

1. Add the chicken to the Instant Pot and set it to pressure cook.
2. Smash and finely chop the garlic, set aside.
3. Take the head of cauliflower, wash and cut apart the cauliflower to fit in a food processor. Process the cauliflower into cauli-rice and set aside.
4. Take the head of broccoli, wash and cut into bite-sized florets. Set aside.
5. Dice the onion and add it to a skillet along with the garlic and 2 Tablespoons of avocado oil. Sauté over low heat for 15 minutes, or until very fragrant. Skip this step if you are using the seasoning and just add the seasoning and the 2 tablespoons of avocado oil to the skillet with the carrots and celery in the next step.
6. Peel the carrots and cut into 3-inch strips. Dice the celery. Add the prepared carrots and celery to the pan and cook for 5 minutes. Add the broccoli and cover the pan with a lid. Cook for 5 minutes.
7. Meanwhile, in a separate pot, add the remaining 2 Tablespoons of avocado oil and riced cauliflower. Sauté the cauli-rice over medium heat, stirring occasionally. Cook for 10 minutes while the stir-fry mixture finishes cooking.
8. If the chicken is done in the Instant Pot, release the pressure (if it hasn’t naturally released) and shred the chicken. If you are cooking the chicken on the stove top, start cooking the chicken now (or other type of meat as listed above).
9. Back to the stir-fry mixture, after the 5 minutes has passed for the broccoli, add the yellow bell pepper and peas. Heat until the mixture returns to a simmer and the vegetables are cooked to your desired level of “crunch”.
10. Remove the stir-fry mixture and the cauli-rice from the stove. Serve in bowls with the cauli-rice on the bottom and then add the stir-fry vegetables and the shredded chicken on top. Add extra coconut aminos if desired.

33. Chicken and Cabbage Soup

Chicken and Cabbage Soup with Ginger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Chicken and Cabbage soup is a savory combination of chicken thighs, potatoes, vegetables, ginger, garlic, and spices. With just a dash of champagne vinegar, this recipe is lively, filling, and extremely delicious!

Ingredients

• 1 tablespoon olive oil (extra virgin)
• 6 cloves garlic (finely chopped)
• 1 inch ginger (peeled and finely chopped, see note 1)
• 2 carrots (medium, chopped)
• 2 stalks celery (chopped)
• 1 pound baby yellow potatoes (quartered)
• ½ head green cabbage (medium, cut into bite-sized pieces)
• 1 pound chicken thighs (boneless, skinless)
• 2 quarts chicken stock
• ¼ teaspoon cumin
• ¾ teaspoon rosemary (dried )
• kosher salt (to taste)
• black pepper (to taste)
• 2 tablespoons champagne vinegar (see note 2)
• fresh herbs (like parsley, dill, or basil, optional)

Instructions

1. Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.
2. Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.
3. Add the chicken and cook for 8 to 10 minutes, until cooked through.
4. Shred the chicken using two forks, then return to the pot.
5. Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.

34. Chicken and Broccoli Pasta Bake

Chicken and Broccoli Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT55M · Yield: [‘4’, ‘4 people’]

My Chicken and Broccoli Pasta Bake is the ideal meal when you’re short on time but want to enjoy a warm and comforting meal. It is easy and tasty, packed with flavour, and a meal that the whole family will enjoy. Cooked chicken, pasta and broccoli are combined in a creamy, cheesy sauce, turned into a casserole dish and finished with a sprinkling of breadcrumbs which become deliciously crispy when baked.

Ingredients

• 200 g (7 oz) dried fusilli pasta (See Note 1)
• 300 g (10.5 oz) broccoli florets – cut into bite-size pieces
• 300 g (10.5 oz) shredded cooked chicken (See Note 2)
• 3 large cloves garlic – minced
• 3 spring onions/scallions – finely sliced (white and some of the green)
• 1/4 cup (60 g) butter
• 1/4 cup (40 g) plain/all-purpose flour (See Note 3)
• 3 1/2 cups (875 ml) milk
• 3/4 cup (70 g) freshly grated Parmesan cheese (See Note 4)
• 1 tsp fresh thyme – finely chopped (See Note 5)
• sea salt and freshly ground black pepper – to taste (See Note )
• 1 cup (90 g) panko breadcrumbs
• 1/4 cup (60 g) butter – melted

Instructions

1. Preheat your oven to 180 degrees C (355 F).
2. In a large saucepan of boiling water, add a generous quantitiy of sea salt to season well.Add your pasta and cook it until it is very al dente. One minute before you remove the pasta, add the broccoli florets.Drain the broccoli and pasta in a colander and set aside.
3. In the same saucepan that you cooked the pasta, on medium heat, melt the butter.Add the garlic and spring onions and cook for 2 minutes, being careful to not let the garlic burn.
4. Add in the flour and stir well with a whisk and cook for 1 minute.
5. Add half the milk, whisking constantly to avoid lumps forming. Add the remaining milk and increase the heat to medium high.
6. As the sauce starts to thicken, add in the parmesan cheese and thyme and whisk to combine.Season with sea salt and freshly ground black pepper.Stir until the sauce resembles pouring cream consistency (takes about 5-7 minutes after increasing the heat).
7. Add the pasta, broccoli and chicken to the sauce. Check that the dish is well seasoned.
8. Grease a 30 x 20 cm (12 x 8 inches) baking/casserole dish and add the pasta mixture to the dish.
9. In a small frying pan, melt the remaining butter and once melted, mix through the panko breadcrumbs. Top the pasta with the breadcrumbs.
10. Bake for 20 minutes or until golden and crispy on top.Remove from the oven and set the Pasta Bake aside for about 10 minutes. This will give it time to firm up a little and help it to hold its shape when serving.Serve with additional Parmesan cheese if you wish.

35. Chicken Bacon Ranch Zucchini Boats

Chicken Bacon Ranch Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 boats’]

Chicken bacon ranch zucchini boats turn your favorite flavor combination into an easy, low-carb dinner. Made with just five ingredients, including a rotisserie chicken for easy prep!

Ingredients

• 3 medium zucchini (about 9-10″ long)
• 12 ounces cooked and shredded chicken
• 6 slices bacon (cooked and crumbled)
• 1/2 cup ranch dressing
• 1 cup sharp cheddar cheese

Instructions

1. Preheat oven to 400℉. Lightly grease a 9×13 baking dish and set aside.
2. Cut the stems off your zucchini, then slice in half lengthwise. Using a spoon, carefully scape out some of the flesh from each zucchini half and discard (or save for another recipe).
3. Place into prepared 9×13 pan, cut side up. Lightly season with salt and pepper and bake for 10 minutes.
4. Meanwhile, in a bowl add shredded chicken, bacon, and ranch dressing. Toss until evenly coated. Once boats have par-baked, remove from oven and top with chicken filling. Sprinkle tops with cheddar cheese.
5. Bake for 10 to 15 minutes, or until zucchini can easily be pierced through with a fork and cheese looks hot and melted.

36. Keto Chicken Salad

Keto Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 salad leaves’]

With just 1g net carbs, this chicken salad is super delicious, nutritious, and most important keto-friendly. It’s a lovely lunch or dinner meal that could be easily meal prepped. While it’s ketogenic, the salad is refreshing and filling.

Ingredients

• 3 chicken breasts
• 1 tbsp olive oil
• salt and black pepper (to taste)
• 2 boiled eggs (peeled and chopped)
• 1/2 cup greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1 stalk celery (diced)
• 1 tbsp fresh dill (chopped)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch salt and black pepper
• Sweet gem lettuce (for serving)

Instructions

1. Chicken
2. Preheat the oven to 350F (180C). Place your chicken on a baking tray and season it with salt and pepper. Then, cover it in olive oil.
3. Bake the breasts in the oven for 30 minutes until the chicken is fully cooked.
4. Once the chicken cools down, shred it with a fork.
5. Salad
6. Add the rest of the ingredients except for sweet gem lettuce leaves into a bowl. Mix in the chicken and combine all the ingredients.
7. Fill the lettuce leaves with the chicken salad and enjoy it!

37. Chicken Tortilla Soup

Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

If you are looking for an easy and hearty soup recipe, you will want to make this Chicken Tortilla Soup. It’s loaded with shredded chicken, tomatoes, corn, black beans, onions, and green chilies, all in a tasty broth. We then serve with crushed corn tortillas. Add in some additional toppings or enjoy as is.

Ingredients

• 2 lb Chicken Breasts (cooked and shredded)
• 1/2 medium Onion (diced)
• 4 cup Chicken Broth
• 30 oz Diced Tomatoes (do not drain)
• 15 oz Black Beans (drained)
• 7 oz DIced Green Chiles
• 10 oz Enchilada Sauce
• 1 tbsp minced Garlic
• 3/4 tbsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Lime Juice
• 12 oz Frozen Corn
• Tortilla Chips for garnish

Instructions

1. Note: you can also use the meat of a rotisserie chicken instead of the breasts.
2. Combine all ingredients in a large pot and stir to combine.
3. Cover and simmer over medium low heat for 45 minutes stirring occasionally.
4. Serve topped with crumbled tortilla chips and fresh cilantro.

38. Cream Cheese Chicken Chili

Cream Cheese Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 14.5 oz can diced tomatoes, undrained
• 1 cup chicken broth
• 8 oz cream cheese, cut into cubes
• 1/2 cup frozen corn kernels (optional)
• Fresh cilantro leaves, for garnish (optional)

Instructions

1. 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 3–4 minutes.
2. 2. Add the diced chicken; cook until lightly browned on the outside, about 5–6 minutes.
3. 3. Stir in the jalapeño (if using), chili powder, cumin, smoked paprika, and oregano; cook 1 minute to bloom the spices.
4. 4. Add the diced tomatoes with their juices and the chicken broth; bring to a simmer.
5. 5. Stir in the corn (if using) and the cream cheese; reduce heat to low and simmer, whisking occasionally, until the cream cheese is melted and the chili is creamy and the chicken is cooked through, about 5–7 minutes.
6. 6. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired, and with tortilla chips, over rice, or with crusty bread.

39. Keto Chicken Enchilada Casserole

Keto Chicken Enchilada Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 people’]

Keto Chicken Enchilada Casserole is the Tex-Mex Cheese dream you’ve been craving! This easy low carb meal comes together in just 25 minutes.

Ingredients

• 2 cups red enchilada sauce (divided)
• 1.7 pounds shredded chicken (or diced chicken, rotisserie chicken, leftover turkey)
• 12.5 ounces cream cheese
• 7 ounces cheddar cheese (grated, or Pepper Jack, or Mexican blend)
• 7 ounces mozzarella (grated from a firm block or pre-shredded bag (not soft buffalo mozzarella))
• 2 green chilies (diced)
• squeeze of fresh lime juice (to garnish, optional)
• fresh cilantro (to garnish, optional)
• 1 avocado (sliced, to garnish, optional)

Instructions

1. Heat the oven to 200°C/390°F.
2. In a medium-sized bowl, grate and mix the two cheeses together.
3. In a large mixing bowl, mix 1 cup of the enchilada sauce with the cream cheese, half of the mixed shredded cheese, and the shredded chicken together well.
4. Pour the chicken mixture into a 9×13″ casserole dish.
5. Sprinkle the remaining cheese on top, pour the remaining enchilada sauce over the cheese, and then sprinkle with fresh diced chilies.
6. Bake for 15-20 minutes, until the cheese melts and is a little bubbly on the edges.
7. Serve your chicken enchilada casserole with fresh cilantro, a squeeze of fresh lime, and a dollop of sour cream, in low-carb tortillas if desired.

40. Salsa Verde Chicken

Salsa Verde Chicken (instant Pot or Slow Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 6

Salsa Verde Chicken made in the Instant Pot or Slow Cooker is an easy chicken recipe great for tacos, quesadillas, taquitos, sopes, and more. It’s packed full of flavor, easy to make, zesty and mild, and uses just a couple simple ingredients.

Ingredients

• 4 large boneless skinless chicken breast
• 1/2 cup chicken stock
• 1 16 oz jar Herdez salsa verde mild
• 1 .85 oz pack Chicken taco seasoning (McCormick brand) or any taco seasoning

Instructions

1. Add the chicken breast to the Instant Pot pan. Add the chicken stock, taco seasoning, and salsa verde sauce on top of the chicken. Stir the salsa verde chicken to combine and cover the chicken breast. Set the Instant Pot to Pressure Cook for 15 minutes (20 if using frozen chicken breasts). I use the chicken button and then adjust the time to 15 minutes Allow the salsa verde chicken to natural release. Natural release can take between 15-30 minutes. You can do a quick release if you’re in a hurry. Once the salsa verde chicken has finished, remove it from the sauce. Set the Instant Pot to Saute to reduce the sauce. The sauce will reduce in 5-7 minutes. Keep it stirred. While the sauce is sauteing, shred the chicken. You can shred the chicken with forks or by placing the still hot chicken in a stand mixer with a paddle attachment on medium speed. Once the sauce has reduced and the chicken has been shredded, turn the Instant Pot off or set it to Keep Warm. Add in extra salsa verde or stock as needed or desired. Add the chicken back to the sauce and combine. Serve over rice, in tortillas, or however you like. Enjoy!

41. Keto Chicken Parmesan Casserole

Keto Chicken Parmesan Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’]

When it comes to hearty meals, you’re going to love this Keto Chicken Parmesan Casserole recipe! Ready in just 10 minutes!

Ingredients

• 3 chicken breasts (cooked and cut into cubes (about 2 pounds))
• 1 cup marinara sauce
• 1/2 cup parmesan
• 1/2 cup pork rinds
• 1 tsp italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt (*)
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups shredded mozzarella (8 oz)

Instructions

1. If you are using cold cooked chicken warm it in the microwave before proceeding.
2. Preheat the broiler of the oven to high.
3. In a 9×13 casserole dish mix the warmed chicken with the marinara sauce.
4. In a small bowl mix the parmesan cheese, pork rind crumbs, and seasonings. Sprinkle over the chicken.
5. Drizzle the olive oil on the crumb topping. Place the casserole under the broiler for 2 minutes. SET A TIMER. Any longer and the topping will burn. Check it at the 2-minute point. If it is not golden brown and crispy yet broil for 1 additional minute.
6. Remove the casserole from the oven and top with the shredded cheese. Return to the broiler and cook for 3 more minutes. At this point, the cheese should be melted and golden. If it is not broil for an additional minute watching closely.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.