23 Quick Keto Dinners in Under 30 Minutes

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. Zucchini Noodles “Mac & Cheese”

Zucchini Noodles “Mac & Cheese” is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large zucchini, spiralized into noodles
• 1 cup raw cashews, soaked 2–4 hours (optional; can use cashew cream)
• 1 cup unsalted vegetable broth (or water)
• 1/4 cup nutritional yeast
• 1 garlic clove
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 cup shredded cheddar or mozzarella for a traditional cheese finish

Instructions

1. 1. Spiralize zucchini into noodles; pat dry with a towel to remove excess moisture.
2. 2. In a blender, blend cashews (or use cashew cream), broth, nutritional yeast, garlic, lemon juice, and olive oil until smooth.
3. 3. Warm the sauce in a skillet, then add zucchini noodles and toss to coat, cooking 1–2 minutes until warmed through.
4. 4. If using cheese, stir in shredded cheese until melted and creamy.
5. 5. Season with salt and pepper and serve immediately.

2. Keto Coconut Shrimp

Keto Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• Optional garnish: lime wedges and chopped cilantro

Instructions

1. 1. Pat the shrimp dry and set up a dredging station with beaten eggs.
2. 2. Mix coconut, almond flour, garlic powder, paprika, salt, and pepper in a shallow dish.
3. 3. Dip each shrimp into the eggs, then coat with the coconut-almond mixture.
4. 4. Heat olive oil in a skillet over medium-high heat. Fry shrimp in batches 2–3 minutes per side, until golden and cooked through.
5. 5. Transfer to a plate. Serve with lime wedges and cilantro if desired.

3. Low Carb Buffalo Sloppy Joes

Low Carb Buffalo Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped (optional)
• 1/2 cup buffalo wing sauce
• 2 tablespoons tomato paste
• 1/4 cup beef broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lettuce leaves or low-carb buns for serving
• Optional toppings: shredded cheddar, pickles, sliced jalapeños

Instructions

1. 1. Heat olive oil in a skillet over medium heat. Sauté onion (and celery, if using) until softened.
2. 2. Add ground beef and cook, breaking it up until browned and no longer pink.
3. 3. Stir in buffalo sauce, tomato paste, and beef broth; simmer 5–7 minutes until thickened.
4. 4. Season with salt and pepper to taste.
5. 5. Spoon onto lettuce leaves or low-carb buns and add toppings as desired.

4. Tuna Cakes

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

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons finely chopped green onions
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 2 tablespoons almond flour
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil (for pan)
• Optional: lemon wedges for serving

Instructions

1. 1. In a bowl, combine tuna, mayonnaise, egg, green onions, Dijon mustard, lemon zest, paprika, salt, and pepper until well mixed.
2. 2. Stir in almond flour until the mixture holds together.
3. 3. Shape into four patties.
4. 4. Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and heated through.
5. 5. Serve with lemon wedges or a green salad.

5. Easy Lemon Butter Salmon

Easy Lemon Butter Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb salmon fillets, skin removed
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Optional: lemon slices for serving

Instructions

1. 1. Preheat oven to 400F (200C). Line a baking sheet and place salmon; season lightly with salt and pepper.
2. 2. Bake salmon for 12–15 minutes, until flaky and cooked through.
3. 3. In a small saucepan, melt butter over medium heat and sauté garlic for 1 minute.
4. 4. Remove from heat and whisk in lemon juice and zest.
5. 5. Drizzle lemon butter over the salmon and sprinkle with parsley before serving.

6. Creamy Tuscan Shrimp

Creamy Tuscan Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup baby spinach
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. 1. Sauté shrimp in olive oil in a large skillet for 2–3 minutes per side; transfer to a plate.
2. 2. In the same skillet, add garlic and cook 30 seconds.
3. 3. Pour in heavy cream; simmer 3–4 minutes to thicken.
4. 4. Stir in Parmesan until melted; add sun-dried tomatoes and spinach; cook until spinach wilts.
5. 5. Return shrimp to the pan; heat through and season to taste. Garnish with parsley.

7. Breaded Baked Pork Chops

Breaded Baked Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops (bone-in or boneless, about 1 inch thick)
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 large egg, beaten
• 2 tablespoons olive oil

Instructions

1. 1. Preheat oven to 425F (220C). Line a baking sheet with parchment.
2. 2. In a shallow dish, combine almond flour, Parmesan, paprika, garlic powder, salt, and pepper.
3. 3. Dip each pork chop in the beaten egg, then coat with the almond flour mixture; place on the baking sheet.
4. 4. Drizzle or spray with olive oil.
5. 5. Bake 15–20 minutes, flip, and bake an additional 6–10 minutes until the internal temperature reaches 145F (63C).
6. 6. Let rest for 5 minutes before serving.

8. Air Fryer Pork Chops

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

Ingredients

• 4 pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme or oregano
• Optional: lemon wedges for serving

Instructions

1. 1. Preheat air fryer to 400F (200C).
2. 2. Brush pork chops with olive oil and season with salt, pepper, paprika, garlic powder, and thyme.
3. 3. Arrange in a single layer in the air fryer basket.
4. 4. Cook 8–10 minutes, flipping halfway through, until the internal temperature reaches 145F (63C).
5. 5. Rest a few minutes; serve with lemon wedges.

9. 30-Minute Hearty Keto Chili

30-Minute Hearty Keto Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes, no sugar added
• 1 cup beef broth
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro

Instructions

1. 1. Heat olive oil in a pot; sauté onion and bell pepper until softened.
2. 2. Add garlic; cook 30 seconds.
3. 3. Add ground beef; cook until browned; drain excess fat.
4. 4. Stir in chili powder, cumin, and paprika; cook 1 minute.
5. 5. Add tomato paste, diced tomatoes, and beef broth; simmer 10–12 minutes.
6. 6. Season with salt and pepper; ladle into bowls and add toppings as desired.

10. Orange Chicken

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

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons orange zest
• 1/4 cup fresh orange juice
• 1/4 cup low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon erythritol or other sugar substitute
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon xanthan gum (optional for thickening)
• Sesame seeds and sliced green onions for garnish

Instructions

1. 1. Season chicken; heat olive oil in a skillet; cook chicken until browned and cooked through; remove from pan.
2. 2. In the same pan, add garlic and ginger; cook 30 seconds.
3. 3. Add orange zest, orange juice, soy sauce, rice vinegar, and sweetener; simmer 3–4 minutes.
4. 4. Whisk in xanthan gum to thicken, then return chicken to pan; simmer 1–2 minutes more.
5. 5. Garnish with sesame seeds and green onions; serve.

11. Turkey with Cream-Cheese Sauce

Turkey with Cream-Cheese Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.4–1.6 lb turkey cutlets or thin-sliced turkey breast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan
• Chopped parsley for garnish (optional)

Instructions

1. 1. Season turkey; heat olive oil in a skillet; cook cutlets until browned and cooked through; remove from pan.
2. 2. In the same skillet, sauté onion until translucent; add garlic and cook 30 seconds.
3. 3. Reduce heat; whisk in cream cheese, heavy cream, and broth until smooth; simmer to thicken slightly.
4. 4. Stir in Parmesan; season with salt and pepper.
5. 5. Return turkey to pan; coat with sauce and warm through; garnish with parsley.

12. Keto Salad Heaven

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

Ingredients

• 6 cups mixed greens
• 1 large avocado, diced
• 6 slices bacon, cooked crisp and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup feta cheese, crumbled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Cook the bacon until crisp, drain, and crumble.
2. 2. Whisk olive oil, lemon juice, salt, and pepper to make a simple dressing.
3. 3. Toss greens with cucumber, tomatoes, and avocado.
4. 4. Pour dressing over the greens and add crumbled bacon and feta; toss to combine.
5. 5. Season to taste and portion onto four plates.
6. 6. Serve immediately while fresh.

13. Lemon Chicken Piccata with Capers

Lemon Chicken Piccata 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 chicken breasts’]

This creamy coated lemon chicken piccata is tangy, refreshing and flavorful. Made in just one pan in 30 minutes, it makes for a perfect keto, high protein and gluten-free dinner.

Ingredients

• 2 chicken breasts (boneless and skinless)
• 1/4 cup almond flour
• 2 tbsp olive oil
• 4 tbsp salted butter (divided)
• 1/2 cup heavy cream
• 1/4 cup capers (drained)
• 2 lemons
• Fresh parsley (chopped)
• Salt and black pepper (to taste)

Instructions

1. Wash your chicken breasts, cut them in half horizontally lengthwise to make sure the breasts are extra thin, and pat dry with paper towels. Season your chicken with salt and black pepper.
2. Prepare a shallow plate and cover with almond flour. Place the chicken breasts on the almond flour to coat them on both sides and shake off the excess.
3. Heat up a non-stick pan over medium-high heat. Add olive oil and 2 tbsp butter. Once the pan is hot, add in the chicken breasts and cook for 5 minutes on each side until golden brown. When the chicken has fully cooked, set aside.
4. Reduce the heat to low. Add the heavy cream and capers to the pan. Squeeze the juice out of the lemons. Stir everything together. Increase the heat to bring to a simmer, and add in the rest of the butter, salt, and pepper to the taste.
5. Bring the chicken breasts back into the pan and simmer for 5 minutes. Remove from heat, top up with chopped parsley, and grate the zest of the squeezed-out lemons onto the pan.

14. Keto Fried Chicken Tenders

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

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT81M · Yield: [‘8’, ‘8 chicken tenders’]

These chicken tenders are tender on the inside and crispy on the outside. The perfect crunchy texture without the carbs. Keto-approved, high in protein and gluten-free.

Ingredients

• 8 chicken tenderloins
• 24 oz jar dill pickles (we’ll use only the juice)
• 3/4 cup almond flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggs
• 1 1/2 cups pork panko
• Avocado oil

Instructions

1. Add chicken tenderloins into a food container, pour over the pickle juice, close the lid, give it a good shake, and marinate in the fridge for at least 1 hour or overnight.
2. In a small bowl, combine almond flour, paprika, garlic powder, salt and black pepper.
3. In another small bowl, whisk the eggs.
4. In a third bowl, pour in your pork panko.
5. Line up all of the bowls. Cover the chicken tenderloins with the almond flour mixture, then drench in the egg, and finally, coat it with pork panko. Do that with all of the chicken tenderloins.
6. Cover your pan with 2 inches of avocado oil and put it over medium-high heat. Let the oil heat up to a point where if you drop in a little bit of the leftover flour mixture, you can see it frying up.
7. Once the oil is hot, place chicken tenderloins in the oil and cook for 3 minutes on each side until golden brown.
8. Serve with your favorite low-carb sauce.

15. Creamy Pork Chops with Parmesan

Creamy Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘4’, ‘4 pork chops’]

Creamy pork chops are cheesy, garlicky and herby. A one pan dinner you can make in just 22 minutes. It’s keto, high protein and gluten-free.

Ingredients

• 4 pork chops (boneless, thick-cut)
• Salt and black pepper (to taste)
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• ½ cup chicken broth
• 1 cup heavy cream
• 1 tsp dried basil
• 1 tsp garlic powder
• ¾ cup parmesan cheese (grated)
• Parsley (chopped)

Instructions

1. Salt and pepper pork chops on both sides.
2. Heat up a large skillet to medium-high heat. Add butter and olive oil.
3. Place pork chops on the skillet and cook evenly on both sides until fully cooked. That will take about 8-10 minutes in total, based on the size of the chops. Set them aside to rest.
4. Add chopped onion to the skillet with the fats in it. And cook until it starts browning up for around 2-3 minutes.
5. Add minced garlic and cook for another 30 seconds. Then, pour in chicken broth and heavy cream.
6. Reduce the heat to medium-low and stir in dried basil, garlic powder, and parmesan cheese. Simmer on medium-low until the sauce thickens.
7. Return the pork chops back into the skillet, cook for 2 minutes for the pork to heat back up. Remove from the heat
8. Sprinkle with chopped parsley before serving the chops with all the sauce.

16. Keto Sesame Pork and Green Beans

Keto Sesame Pork and Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 bowls’]

This keto pork with green beans is a umami, sweet and crunchy dinner you can make in just 25 minutes. Made in just one pan. Keto, gluten-free, dairy-free and high-protein.

Ingredients

• 1 tbsp olive oil
• 1 1/2 lbs boneless pork chops
• 3 cups fresh green beans
• 1 tbsp sesame seeds
• 1/4 cup soy sauce (*)
• 1 tbsp sweetener (**)
• 1 tbsp rice vinegar
• 3 tbsp sesame oil
• 1 tbsp grated ginger
• 2 tsp garlic (minced)
• 1 tsp sriracha
• Sesame seeds
• Green onion (chopped)

Instructions

1. Heat a large skillet to medium-high heat and add olive oil to it.
2. In a small bowl, combine all of the sauce ingredients.
3. Cut pork chops into thin slices. Add the pork in and cook for 6-8 minutes until the pork browns up and is cooked through.
4. Next, add in the fresh green beans, pour over the sauce, and sprinkle with sesame seeds. Toss to coat all of the ingredients.
5. Now, reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 5-7 minutes until the beans are tender.
6. Sprinkle with sesame seeds and green onion before serving.

17. Chicken Broccoli Bake

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

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

This chicken broccoli bake is cheesy, filling and so yummy. A flavorful meal that’s low carb, high protein and gluten-free.

Ingredients

• 1 1/2 cups diced chicken breast
• 4 cups broccoli florets
• 1/2 cup cream cheese
• 2 tbsp mayonnaise
• ¾ cup cheddar (grated)
• 1/2 tsp garlic powder
• ½ tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375F. Spray a baking dish with oil.
2. Boil up a large pot of water. When the water is boiling, add in the diced chicken and broccoli florets. Boil them for around 5 minutes until the broccoli is tender and the chicken has cooked.
3. Drain the water and set the broccoli with chicken aside.
4. In a large bowl, combine cream cheese with mayonnaise, ½ cup grated cheddar, garlic powder, onion powder, salt, and black pepper.
5. Mix cooked chicken and steamed broccoli with the cheese mixture inside the baking dish. Level it out.
6. Sprinkle with the remaining ¼ cup of cheddar cheese.
7. Bake for 15 minutes and then broil for 2-3 minutes until the cheese goldens up.

18. Baked Crack Chicken Breasts

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

Recipe details: Prep: PT20M · Cook: PT31M · Total: PT51M · Yield: [‘4’, ‘4 chicken breasts’]

This crack chicken is cheesy, buttery and flavorful. A filling and satisfying dinner. The recipe is keto-friendly, with just 3.4g of net carbs , high protein and gluten-free.

Ingredients

• 4 slices thick-cut bacon (diced)
• 2 tbsp butter
• 4 chicken breasts (boneless and skinless)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Salt and black pepper (to taste)
• ½ cup cream cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried dill
• ½ tsp dried chives
• ½ cup cheddar cheese (shredded)
• Fresh dill (chopped)
• Green onion (chopped)

Instructions Chicken

1. Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
2. Pound your chicken breasts to around ¼-1/2 inch thickness. You can wrap it in a cling film to avoid splashing.
3. Add garlic powder, onion powder, paprika, salt, and black pepper to the chicken. Rub it in and set aside.
4. Heat up a large frying pan to medium-high heat, and cook diced bacon until it’s crispy. Remove bacon from the pan, but leave the fat in it. Set the bacon aside.
5. Add 1 tbsp of butter to the frying pan with the bacon fat in it. Add in your chicken breasts. Cook on one side for 2-3 minutes until chicken breasts have browned.
6. Flip the chicken breasts and add another 1 tbsp of butter to the frying pan. Cook until browned – about 2-3 minutes.
7. Remove the chicken breasts from the frying pan, place them in the baking dish, and set aside.

Cream Cheese

1. In a small bowl, combine all of the cream cheese ingredients.
2. Top up each chicken breast with around 2 tbsp of cream cheese and spread it out evenly.

Topping and Garnish

1. Add half of the diced bacon on top of each chicken breast.
2. Sprinkle with cheddar cheese and bake in the oven for 15-17 minutes until the chicken is fully cooked through and the cheese has slightly browned on top.
3. Garnish with the other half of the diced bacon, fresh dill, and green onion. This is where you can sprinkle additional black pepper and salt over the top.

19. Buttered Cod Skillet

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

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 plates’]

All you need is a pan to make this wonderful buttery cod. It’s garlicky and lemony, and ready in just 16 minutes! Gluten-free, keto, low-carb and high-protein.

Ingredients

• 1 1/2 lbs cod fillets (cut into smaller pieces)
• 6 tbsp unsalted butter
• ¼ tsp garlic powder
• 1/4 tsp onion powder
• ¾ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1/2 lemon (juiced)
• Fresh parsley (chopped)
• Lemon slices

Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper
2. Season the cod pieces with the mixture of seasoning.
3. Heat up a large skillet over medium-high heat with 2 tbsp of butter. Add in the cod and cook for 2 minutes.
4. Lower the head and gently flip the cod. Add the remaining butter and cook for another 3-4 minutes.
5. Let the butter completely melt and fish cook. Don’t overcook so the cod doesn’t completely fall apart.
6. Drizzle the skillet with freshly squeezed lemon juice garnish with parsley and lemon slices.

20. Creamy Chicken with Sun-Dried Tomatoes

Creamy Chicken with Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT26M · Total: PT31M · Yield: [‘4’, ‘4 chicken thighs’]

This creamy chicken is made in just one pan. Delicious, creamy, tomatoey and full of flavors. Keto, high-protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 4 chicken thighs (boneless, skinless (or chicken breasts))
• Salt and black pepper (to taste)
• 2 cloves garlic (minced)
• 1 tbsp Italian seasoning
• 1 tsp oregano
• ¼ tsp red pepper flakes
• ½ cup sun-dried tomatoes (drained and thinly sliced)
• 1 cup chicken stock
• ½ cup heavy cream
• ¼ cup Parmesan (grated)
• 1 tbsp cornstarch
• ¼ fresh basil leaves (chopped)

Instructions

1. Heat up the skillet to medium-high heat and add olive oil. Brown up the chicken thighs for 2-3 minutes on each side. Salt and pepper them. Remove them from the skillet and set aside.
2. Now, add minced garlic, Italian seasoning, oregano, red pepper flakes and sun-dried tomatoes into the skillet. Sauté for 2-3 minutes.
3. Pour in the chicken stock and heavy cream, and add in the parmesan. Add the cornstarch and start whisking immediately to disperse it throughout the cream.
4. Add the chicken thighs back into the skillet, cover them with the sauce, lower the heat, and cover with a lid. Cook for 15-20 minutes until the chicken thighs are fully cooked; it will depend on their size. The bigger the chicken thigh, the longer it will take for it to cook. Stir every few minutes to make sure the sauce doesn’t burn to the skillet.
5. Once fully cooked, stir in fresh basil leaves and remove from the heat. Serve warm, and make sure to spoon the sauce over each chicken thigh. Sprinkle some parmesan, sun-dried tomatoes, and basil on top before eating for the extra flavor.

21. Creamy Crack Chicken Soup

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

Recipe details: Prep: PT5M · Cook: PT22M · Total: PT27M · Yield: [’10’, ’10 bowls’]

This creamy crack chicken soup is an easy dinner. Flavorful, filling and savory. Low carb, gluten-free and high protein

Ingredients

• 4 slices bacon (diced)
• 1 tbsp butter
• 1 white onion (diced)
• 3 cloves garlic (minced)
• 5 cups chicken broth (preferably low-sodium)
• 3 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried chives
• Salt and black pepper (to taste)
• 4 cups cooked chicken (shredded)
• 8 oz cream cheese
• 1 cup cheddar cheese (grated)
• 4 cups baby spinach
• 1/4 cup heavy cream
• Fresh dill (chopped for garnish)
• Green scallions (sliced for garnish)

Instructions

1. In a large pot, cook up diced bacon slices. It will take around 5 minutes
2. Remove the bacon, but leave the fat inside the bot.
3. Add in the butter and diced onion, and sauté until translucent. That will take around 3 minutes.
4. Add in the garlic and cook for 20 seconds. Then, pour in the chicken broth and scrape up all the browned bits on the bottom of the pot.
5. Add bay leaves, garlic, onion, dill, chives, salt, and black pepper. Lower the heat and let it simmer for 5 minutes.
6. Stir in the shredded chicken and let it simmer for another 5 minutes.
7. Now add cream cheese and cheddar cheese. Whisk until the cheese has melted and combined with the chicken broth.
8. Add the baby spinach and heavy cream and simmer for 3 minutes. Stir throughout.
9. Remove from the heat, then remove the bay leaves, add salt and pepper to taste.
10. Top up with diced bacon, chopped dill, and green scallions before serving.

22. Sausage and Cabbage Skillet

Sausage and Cabbage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT21M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

An easy one-pan dinner you can make in just 30 minutes. Smoky, flavorful, filling. Low in calories, keto-friendly and gluten-free.

Ingredients

• 13 oz smoked sausage (sliced)
• 1 tsp olive oil
• 1 tbsp butter
• 1/2 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups white cabbage (chopped into small pieces)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat up a large skillet over medium-high heat and add 1 tsp olive oil.
2. Brown up smoked sausage until it’s lightly crispy. It will take about 5-7 minutes. Remove the sausage from the skillet and put aside.
3. Add butter and chopped onion. Sauté for 4 minutes until the onion is translucent.
4. Then, add in garlic, cabbage, onion powder, garlic powder and paprika into the skillet. Stir well and cook the cabbage. It will take 4-10 minutes depending on how crispy or soft you like the cabbage, so keep on testing while cooking.
5. Once the cabbage has cooked through, add the sausage back into the skillet. Add salt and black pepper. Stir to combine well and cook until it heats up.

23. One Pan Keto Cheesy Jalapeño Chicken

One Pan Cheesy Jalapeno Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘4’, ‘4 chicken breasts’]

One-pan cheesy jalapeño chicken – a hassle free dinner anyone can make. It’s a quick, flavorful, and satisfying meal that requires minimal effort. Keto, high protein and gluten-free.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 white onion (finely chopped)
• 2 jalapenos (seeded and diced)
• 3 garlic cloves (minced)
• 1/4 cup heavy cream
• 1/3 cup chicken broth
• 2 oz cream cheese
• 1 cup cheddar cheese (shredded)
• Sliced jalapenos (for garnish)

Instructions

1. Combine cumin, paprika, chili, garlic, salt and black pepper in a small bowl.
2. Rub all sides of the chicken breasts with the mixture of spices.
3. Heat up a large skillet to medium-high heat. Add olive oil. Brown the chicken breasts in the skillet for 2-3 minutes on each side and set them aside.
4. Add butter to the skillet. Then, onion, jalapenos and garlic. Sauté for about 3-4 minutes.
5. Pour in the heavy cream, chicken broth, cream cheese and reduce the heat to low. Stir the mixture until the cream cheese melts. Around 2-3 minutes.
6. Add 1/2 cup of cheddar cheese and stir it in.
7. Now, add in the chicken breasts and cover with the remaining 1/2 cup of cheddar cheese.
8. Place a lid on the skillet and simmer over low heat for 6-8 minutes. Remove from heat and garnish with slices of jalapenos on top.

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