31 Best Keto Chicken Breast Recipes

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. French Onion Chicken Skillet

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

Ingredients

• Chicken breasts, boneless and skinless, 1 lb
• Onions, large and thinly sliced, 3
• Garlic cloves, minced, 2
• Butter, 2 tablespoons
• Olive oil, 1 tablespoon
• Flour, 1 tablespoon
• Beef or chicken broth, 2 cups
• Thyme, 1 teaspoon
• Dijon mustard, 1 teaspoon
• Sour cream, 2 tablespoons (optional)
• Salt, to taste
• Black pepper, to taste
• Parsley, chopped, for garnish

Instructions

1. 1. French Onion Chicken Skillet: Season chicken with salt and pepper; sear in a skillet with olive oil until golden and cooked through; remove and set aside.
2. 2. In the same skillet, melt butter and cook onions over medium-low heat until deeply caramelized, about 15–20 minutes.
3. 3. Add garlic and cook 1 minute; sprinkle flour over onions and stir to create a light roux.
4. 4. Pour in broth, add thyme and Dijon; bring to a simmer and cook until slightly thickened.
5. 5. Return chicken to the pan, spoon sauce over, simmer 5–7 minutes; whisk in sour cream if using; garnish with parsley and serve.

2. Chicken Taco Bake

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

Looking for an easy chicken dinner with tons of flavor? Easy Chicken Taco Bake will satisfy all of your cravings!

Ingredients

• 8 small chicken breasts
• 8 oz. cream cheese
• 1 taco seasoning packet
• 8 oz. cheddar cheese (shredded)
• 1 cup sliced tomatoes
• 1/2 cup diced cilantro
• 1/2 cup diced green onions
• 1/2 cup tortilla strips
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• optional toppings of your choice

Instructions

1. Preheat oven to 375 degrees.
2. Arrange chicken breasts in a cast iron skillet or 13 x 9 inch baking dish.
3. Using a mixer, blend cream cheese and taco seasoning together.
4. Spread taco cream cheese mixture over chicken.
5. Sprinkle cheddar cheese over the top. Cover with foil.
6. Bake at 375 degrees for 30 to 40 minutes until chicken is done.
7. Let chicken rest 10 minutes, then sprinkle toppings over chicken, or put in bowls for people to help themselves.

3. Crockpot Crack Chicken

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

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT310M · Yield: [‘6’, ‘6 servings’]

Take a bite of Crockpot Crack Chicken and you will be hooked! Cream cheese, bacon and ranch is all you need to make this kid friendly, keto friendly and easy dinner!

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1 oz ranch seasoning (1 packet)
• 16 oz cream cheese
• 8 slices bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese
• Green onions (chopped)

Instructions

1. Add chicken breasts to slow cooker.
2. Pour ranch seasoning over chicken breasts.
3. Cut cream cheese into blocks and cover chicken breasts.
4. Cook on low for 5-6 hours or high for 2-3 hours.
5. Shred chicken breasts in slow cooker. Add crumbled bacon. Stir cream cheese, chicken and bacon to combine.
6. Sprinkle cheese on top and cover for 5 minutes or until cheese melts.
7. Serve over rice or cauliflower rice. Add chopped green onions if desired.

4. Chicken Enchiladas

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’10’]

If you love chicken enchiladas, but are on a keto diet, then try this easy keto chicken enchiladas recipe.

Ingredients

• 16 ounces boneless, skinless chicken breasts
• 4 ounces Green Chiles (canned, diced)
• 1 tablespoon Dried Chopped Onions
• 4 ounces Cream Cheese (diced into cubes)
• 16 ounce turkey sandwich meat (sliced)
• 8 ounces shredded cheddar cheese (divided)
• 14 ounces Enchilada Sauce (jarred)

Instructions TO MAKE THE SHREDDED CHICKEN:

1. Place the chicken breasts in a crockpot. Spread chopped green chiles over the chicken. Sprinkle dried onion over the green chiles. Add the cubes of cream cheese to the top of the mixture.
2. Cook the chicken on low for 6 to 8 hours or high for 4 to 5 or until chicken is tender enough to shred.
3. Once the chicken is cooked remove it from the crockpot and use two forks to shred the chicken. Put the meat back into the crockpot and stir into the liquid.

TO ASSEMBLE THE ENCHILADAS:

1. Preheat the oven to 400F.
2. Using four slices of the chicken/turkey sandwich meat to create the enchilada wrapper start by placing two slices down next to each other slightly over lapping. Add two more next to those making sure they also slightly over lap.
3. Spread 2 to 3 tablespoons of shredded chicken on one side of the slices of sandwich meat. Sprinkle 1-2 tablespoons of shredded cheese over the shredded chicken.
4. Roll the sandwich meat over the shredded chicken mixture. Keep in mind that the sliced sandwich meat isn’t as firm as a flour based tortilla wrapper so you need to roll them gently so they don’t tear.
5. Once completely rolled, place seem side down in a pan.
6. Spoon the enchilada sauce over the top of the rolled enchiladas.
7. Sprinkle the cheese over the top.
8. Place in the oven and bake for 12 to 15 minutes or until the cheese is melted.
9. Remove from oven and serve.

5. Lemon Garlic Baked Chicken Breasts

Lemon Garlic Baked Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 Servings’]

Zesty, garlicky delicious tender chicken breasts are perfect for weeknight healthy eating! These Lemon Garlic Chicken Breasts are a win for a nutritious dinner.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• Zest of 2 lemons
• 3 Tbsp avocado oil
• 3 Tbsp lemon juice
• 1/2 tsp garlic powder (optional)
• 1 tsp paprika
• 5 cloves garlic (minced)
• ½ tsp sea salt (to taste)

Instructions

1. Transfer all of the ingredients to a ziplock bag. Seal the bag and shake everything around until the chicken is well coated in the ingredients.
2. Refrigerate for at least 15 minutes, ideally several hours (up to 12 hours).
3. When you’re ready to bake, take the marinated chicken out of the refrigerator and preheat the oven to 350 degrees Fahrenheit. Transfer the chicken breasts to a roasting pan, baking dish, rimmed baking sheet or casserole dish, including the marinade.
4. Bake chicken breasts for 15 to 20 minutes, or until the internal temperature reaches just below 165 degrees F. Insert a meat thermometer into the thickest part of the chicken to get an accurate read. Switch the oven to the high broil setting and broil on the second-to-top shelf for 5 to 10 minutes, or until there’s a nice crisp on the outside of the chicken.
5. Remove the chicken breasts from the oven and let the chicken rest for 10 to 15 minutes before serving with your favorite side dishes.

6. Chicken Cordon Bleu Skillet

Keto Chicken Cordon Bleu Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 people’]

With all the familiar flavors of your favorite chicken recipe, this keto chicken cordon bleu skillet is a complete family dinner.

Ingredients

• 4 Chicken Breasts (pounded thin )
• 2 tbsp Butter
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning
• 1/2 cup Almond Flour
• 1/3 cup Chicken Broth
• 1 cup Heavy Whipping Cream
• 2 tsp Dijon Mustard
• 8 slices Deli Ham
• 4 slices Swiss Cheese
• 1/2 cup Pork Rind Crumbs
• 1/4 cup Parmesan Cheese (grated )

Instructions

1. Place the chicken, almond flour, garlic powder, Italian seasoning and salt and pepper to taste into a mixing bowl, and toss to coat well.
2. Melt 2 Tbsp of butter in a skillet over medium high heat on the stove.
3. Add the breaded chicken to the skillet, and saute until the chicken is nearly cooked through and browned on both sides. Remove the chicken and set aside.
4. Wipe out the skillet if needed.
5. Pour the chicken broth and heavy whipping cream into the skillet.
6. Stir in the dijon mustard, and salt and pepper to taste. Simmer until the mixture thickens.
7. Return the chicken to the skillet, and top with the sliced ham and swiss cheese slices.
8. Continue to simmer the chicken until it is cooked through and the cheese has melted.
9. Combine the pork rind crumbs and parmesan cheese, and sprinkle the mixture over the chicken.
10. Place the chicken under the broiler to toast the top if desired.

7. Greek Chicken Breasts

Greek Chicken Breasts 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’]

Easy Greek Chicken Breasts are a flavorful main dish for healthy eating! Whip them up any night of the week or use this as a meal prep recipe!

Ingredients

• 1 ½ lbs boneless skinless chicken breasts (cut into 4 thin filets)
• 1/4 cup avocado oil
• 3 Tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 Tbsp red onion (finely chopped)
• 4 cloves garlic (minced)
• 2 Tbsp fresh parsley (finely chopped)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp sea salt (to taste)

Instructions

1. Stir the ingredients for the marinade together in a small bowl (avocado oil, lemon juice, lemon zest, garlic, parsley, oregano, thyme, sea salt, and pepper) until well-combined.
2. Transfer the boneless chicken breasts to a large zip lock bag and pour the Greek dressing marinade into the bag with the chicken. Seal the bag and move everything around until the breasts are well-coated in the marinade. Refrigerate for at least 15 minutes, ideally several hours (up to 12 hours).
3. When you’re ready to bake the chicken, preheat the oven to 350 degrees Fahrenheit. Transfer the marinated chicken to a casserole dish, roasting pan, or rimmed baking sheet including the Greek marinade.
4. Bake on the center rack of the preheated oven for 12 minutes, then change your oven setting to High Broil and broil for 5 minutes.
5. Remove the chicken from the oven, and use a meat thermometer to check the internal temperature of the chicken. Chicken breasts are fully cooked once they reach an internal temperature of 165 degrees F. The exact cooking time will depend on the thickness of the chicken breasts and the temperature of them before they go into the oven.
6. Allow the chicken to rest for 10 minutes before serving with your favorite healthy side dishes. Serve the chicken with tzatziki sauce if you like it!

8. Healthy Stuffed Chicken Roll Ups

Healthy Stuffed Chicken Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘3’, ‘3 stuffed chicken breasts’]

Stuffed chicken roll ups – a delicious healthy stuffed chicken breast recipe that can be customized with your favorite filling. These rolled up chicken breasts are stuffed with veggies and cheese, then rolled up, baked in the oven and finished with a creamy sauce. Follow the step by step instructions for perfectly stuffed chicken roll ups every time, or get creative with your favorite ingredients.

Ingredients

• 3 medium chicken breasts (aprox. 1.6 pounds)
• 2 tsp onion powder
• 2 tsp garlic powder
• 1.5 tsp sea salt
• 1 tsp black pepper
• 3 tbsp creamy peach vinaigrette (or your favorite sauce)
• 10-12 green beans (or asparagus or broccoli, see notes)
• 1/2 bell pepper (sliced strips (optional))
• 4-6 tbsp shredded cheese (feta, mozzarella or parmesan) (see notes for dairy free )
• 1 tbsp ghee (or)
• 1 tbsp avocado oil

Instructions Step 1. Prepare the chicken breasts

1. Preheat oven to 400 degrees F.
2. Mix all those seasoning in a small bowl prior to cutting the chicken.
3. Prepare chicken breasts by cutting them horizontally and slice through the breast almost to the end, being careful not to cut all the way through.
4. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about 1/4 inch thick. It’s easier to roll up a thin chicken cutlet, so pounding makes a huge difference.
5. Season the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt and pepper.

Step 2. Assemble chicken roll ups:

1. Place the seasoned chicken flat, add 1 tablespoon of sauce, your favorite shredded cheese and veggies on each chicken slice. You can spread the stuffing all over the top or just place it on one side/middle.
2. Roll them up starting from the side where the filling is the closest. Proceed with the rest of the chicken pieces.

Step 3. Sear:

1. Heat a large skillet over medium high heat and add ghee or oil. Avocado or grape seed oil have a high smoking point and mild flavored, so they are my favorite oil for searing.
2. Add stuffed chicken roll-ups to the hot pan, seam side down and sear chicken for 2-3 minutes on each side, until evenly browned. You can cook chicken roll ups in batches if needed.

Steps 4. Bake the rolled-up chicken breasts:

1. Once chicken is seared, place chicken rolls seam side down on a lightly greased baking dish and bake the stuffed chicken breast in oven for 20-22 minutes. Best if you use the same skillet you used for searing. Just make sure the handle is not plastic and it’s an oven safe skillet.
2. At the end broil for 2-3 minutes to make the tops golden brown.

9. Cast Iron Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

10. Spinach and Cheese Stuffed Chicken

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

You’ll love Cheese Stuffed Chicken Breasts that are ready in just 35 minutes! They’re stuffed with spinach, sautéed mushrooms and three cheeses for busy weeknight meals!

Ingredients

• 1 medium sweet onion (diced)
• 1 pint mushrooms (diced)
• 2 Tbsp. butter
• 2 Tbsp. soy sauce (omit for gluten free)
• 1 tsp. minced garlic
• 8 oz. chopped frozen spinach
• 4 oz. cream cheese
• 8 oz. mozzarella
• 4 chicken breasts (split)
• salt and pepper
• 4 oz. parmesan (shredded)

Instructions

1. Sauté onions and mushrooms with butter in a skillet on low heat for 3 minutes.
2. Add soy sauce and minced garlic. Stir well.
3. Mix in spinach, cream cheese, and mozzarella. Stir until cheese is melted.
4. Split chicken breasts down the middle with a sharp knife to create a pocket.
5. Open up chicken breasts and stuff with spoonfuls of spinach mixture. Make sure to leave at least half of filling for the topping.
6. Close chicken breasts and place in a greased baking dish.
7. Sprinkle chicken with salt and pepper.
8. Spread leftover filling over chicken. Top chicken with parmesan cheese.
9. Bake at 350 degrees for 25 minutes, or until chicken is cooked throughout.

11. Pan Seared Chicken Breast

Pan Seared Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika (optional for color)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. 1. Pat the chicken dry and season on both sides with salt, pepper, and paprika.
2. 2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 3. Add the chicken and sear 5-7 minutes per side until browned and cooked through (internal temp 165°F).
4. 4. Reduce heat to medium, add garlic and butter; cook 1-2 minutes, spooning the butter over the chicken.
5. 5. Stir in lemon juice and cook 30 seconds more.
6. 6. Remove from heat, rest 5 minutes, garnish with parsley, and serve.

12. Creamy Sun Dried Tomato Pesto Chicken

Sun Dried Tomato Pesto Chicken 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’]

Creamy Sun Dried Tomato Pesto Chicken is rich, creamy, comforting, and done in only 30 minutes! This one-pan chicken dinner recipe is easy enough for a weeknight, and special enough for date night at home.

Ingredients

• 2.5 – 3 pounds chicken breast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 3/4 cup heavy cream
• 1/2 cup sun dried tomato pesto
• 1/2 cup grated parmesan cheese

Instructions

1. Use a meat mallet to pound and tenderize your chicken breasts. Pound the chicken breast out until all pieces are about 1/2 inch thick.
2. Mix the garlic powder, oregano, salt, and pepper together in a small bowl. Season both sides of the chicken breast with the seasoning blend.  You might have some seasoning blend left over.
3. Heat the olive oil in a large skillet over low to medium heat. When the pan is hot, add the chicken breast. Place the chicken breast in a single layer, without overlapping the pieces.
4. Cook each side for about 8-10 minutes, cooking the chicken for a total of 16-20 minutes. Adjust your burner up or down as needed. You do not want the chicken or the oil to burn.  It’s okay if crusty, brown bits form on the bottom of your pan.  These will deglaze when you add the heavy cream, and they’ll add a lot of delicious flavor to the sauce!  Make sure the chicken has reached an internal temperature of at least 165°F.
5. Remove the cooked chicken from the pan. Add the butter and minced garlic. Cook the garlic for about 30 seconds. Just until the garlic is fragrant.
6. Pour in the heavy cream and the sun dried tomato pesto. Use a wooden spoon to stir the tomato pesto sauce together. Gently scrape the bottom of the pan to pull up any brown bits. Bring the cream sauce to a gentle simmer.
7. Add in the grated parmesan cheese. Stir until the cheese has melted. Turn off your burner. Add the cooked chicken back into the skillet.
8. Spoon some of the cream sauce over top of the chicken.  Serve immediately and enjoy!

13. Baked Spinach-Artichoke Chicken Breasts

Baked Spinach-Artichoke Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup thawed spinach, squeezed dry
• 1 cup artichoke hearts, chopped
• 4 oz cream cheese, softened
• 1/4 cup sour cream or Greek yogurt
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup shredded mozzarella for topping (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a bowl, combine spinach, artichokes, cream cheese, sour cream, Parmesan, garlic, lemon juice, Italian seasoning, and a pinch of salt and pepper.
3. 3. Season chicken with salt and pepper; place in a baking dish and spread the filling over each breast.
4. 4. Bake for 25-30 minutes, or until the chicken reaches 165°F (74°C).
5. 5. If using mozzarella, sprinkle on top and broil 2-3 minutes until melted and lightly browned.
6. 6. Rest 5 minutes before serving.

14. Air Fryer Chicken Schnitzel

Keto Chicken Schnitzel (Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘3’]

My keto chicken schnitzel puts a low carb spin on a classic Austrian favorite.

Ingredients

• 3 thin chicken breast cutlets ((¼-inch/0.64 cm thick, about 3 ounces/85 grams each))
• 1 large egg
• ½ tablespoon Dijon mustard
• ½ cup pork panko
• 2 tablespoons grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon dried parsley
• salt and black pepper, to taste
• lemon wedges ((for serving))

Instructions

1. If your chicken cutlets aren’t ¼-inch thick (0.64cm) and about 3 ounces (85g) each, start by pounding and trimming them to size.
2. Whisk the eggs and mustard together in one bowl. In a second bowl, mix the pork panko, Parmesan, garlic powder, parsley, salt, and pepper.
3. Coat each chicken cutlet in the egg mixture, then press it into the panko mixture until well covered.
4. Arrange the breaded cutlets in a single layer in your air fryer basket. Use the top tray position if you have an air fryer oven. If needed, cook them in batches to avoid overcrowding.
5. Air fry at 375°F (190°C) for 6-8 minutes without flipping. Use a meat thermometer to ensure the chicken has reached a safe minimum internal temperature of 165°F (74°C).Serve with lemon wedges and enjoy.

15. Brown Butter and Sage Chicken

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’, ‘2 people’]

This brown butter and sage chicken is a flavorful dish with the nutty taste of browned butter and aromatic herbs. Very easy, and can be paired with vegetables of your choice.

Ingredients

• 2 chicken breasts
• 1 tbsp olive oil
• 3 tbsp butter
• 8 sage leaves (half the leaves diced)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Slice the chicken into smaller fillets (depending upon the size of the chicken breasts). You may wish to slice into thinner pieces if the chicken breasts are thicker in size. Season with salt and pepper (if using).
2. Heat the olive oil in a pan on a medium-high heat. Fry the chicken until it is browned and cooked through, about 6-7 minutes each side (depending on the thickness of the fillets). Remove from the skillet and set aside on a plate.
3. Spoon the butter into the pan and cook until it bubbles and has a nutty aroma. Add the chopped sage and cook for a further minute or so. Place the chicken back in the pan and add a whole sage leaf to each fillet. Spoon the brown butter and sage sauce over each fillet. Serve and enjoy!

16. Fajita Chicken Kebabs

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT85M · Yield: [‘4’, ‘4 People’]

This fajita chicken skewers recipe has tons of flavor & color, incredibly juicy chicken, is easy to make, AND keto! A great kebab recipe for the whole family.

Ingredients

• 1 Red bell pepper
• 1 Orange bell pepper
• 1 Green bell pepper
• 1 Red onion
• 2 lbs Boneless skinless chicken breast
• 1/4 cup Olive oil
• 1/4 cup Lime juice
• 1/2-1 Jalapeno (seeded and finely chopped)
• 3 Tbsp Cilantro
• 3 Garlic cloves
• 1 tsp Salt
• 1 tsp Smoked Paprika
• ½ tsp Cumin
• ½ tsp Ground black pepper
• 1 Ripe avocado
• 1 Tbsp Lime juice
• 1/4 cup Finely chopped Cilantro
• ½ cup Sour Cream
• Unsweetened almond milk (optional)
• Salt and Pepper
• Fresh Cilantro
• Lime slices

Instructions Prep Work & Marinade:

1. Wash and seed the peppers, cut peppers and onion into bit sized pieces – I usually aim for ~ 1″ pieces. Set aside.
2. At this point, I like to chop the jalapeno and peel / crush the garlic, before I use the cutting board for the chicken.
3. Trim the chicken breast – if needed – and cut into bite sized pieces. Again, I aim for about 1″ on these.
4. Place the chicken pieces in a large ziplock baggie, set aside.
5. Combine marinade ingredients in a mini food processor or blender, blitz until well combined.
6. Pour marinade over the chicken. Seal bag – squeezing out most of the air – and gently massage the marinade into the chicken, ensuring every piece is fully coated.
7. Transfer to the fridge, chill for at least 1 hour, ideally 3+ hours. (You can do this overnight if you need!).

Avocado Crema Dip:

1. Peel and pit the avocado, chop into small pieces.
2. Place avocado pieces, lime juice, and cilantro into the mini food processor, blitz until smooth and well combined.
3. Add sour cream, blitz again to combine. Thin with a little almond milk, if desired, before seasoning with salt and pepper to taste.
4. Store in an airtight container in the fridge until ready to serve.

Assemble & Cook

1. When you’re ready to cook the skewers, preheat your grill. We aim for a medium-high heat.
2. Thread the peppers, onions, and chicken onto skewers, alternating ingredients as you go.
3. Brush or spray the grill grates with a little oil. Place the prepared skewers on the grill.
4. Grill skewers until chicken is fully cooked – the cook time will vary depending on your grill, and how you cut the chicken pieces. It usually works out to 4-5 minutes per side for us – flipped once.
5. Note: If using wooden/bamboo skewers, soak them in warm water for at least 30 minutes before threading the ingredients and cooking.
6. Serve hot, garnished with additional cilantro, limes slices, and avocado dip.

17. Coconut Lime Chicken

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

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

Chicken cooked in a fast and easy coconut lime sauce. Gluten free and keto low carb.

Ingredients

• 4 chicken breasts
• 2 Tablespoons coconut oil (or vegetable oil)
• 4 cloves garlic (minced)
• 1 can coconut milk ((approximately 16.3 ounces, not the box kind))
• 4 limes (juice and zest)
• 1/2 teaspoon salt
• 1/4 cup cilantro (optional)
• toasted coconut (optional)
• black pepper

Instructions

1. Melt 1 Tablespoon of the coconut oil in a large skillet over medium heat. Season the chicken on both sides with salt and pepper.
2. Cook the chicken in the coconut oil until browned and cooked through, approximately 7 minutes per side. Remove chicken from skillet and set aside.
3. Add the remaining coconut oil to the pan and melt. Add the garlic and cook until softened and fragrant, approximately 2 minutes (if browning faster, proceed to next step).
4. Zest 2 of the limes and set the zest aside for later. Add the coconut milk, juice of the limes, and salt to the skillet. Stir to combine and simmer until the sauce thickens slightly, approximately 5-7 minutes.
5. Remove from heat. Stir in the cilantro if using and add the chicken back to the sauce (or serve sauce on side). Garnish with the lime zest and toasted coconut.

18. Mediterranean Lemon Herb Chicken

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This easy to make recipe tastes great with any type of chicken and even turkey too!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup Lemon Juice
• 2 tablespoons red wine vinegar
• 2 teaspoons Garlic, minced
• 3 ounces pesto

Instructions

1. In a large freezer bag or a container mix together the olive oil, lemon juice, red wine vinegar, minced garlic and pesto.
2. Add chicken and toss to coat.
3. Place in refrigerator and marinate for 6 to 8 hours.
4. Place chicken on the grill and cook until a thermometer reads an internal temperature of 165 F.
5. Or place in a 400 degree oven and cook until the chicken is no longer pink and a thermometer reads an internal temperature of 165 F.

19. Air Fryer Stuffed Chicken Breast

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Delectable cheese and bacon stuffed chicken cooked in the air fryer.

Ingredients

• 4 ounces (113g) cream cheese (room temperature)
• 1 cup (113g) mozzarella cheese (freshly shredded)
• ½ cup (115g) bacon (cooked and chopped)
• 2 cloves garlic (finely minced)
• ½ cup (50g) green onions (sliced)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried Italian herbs
• 24 ounces (696g) boneless skinless chicken breasts (approximately 6 ounces (174g) each in size)
• 6 slices bacon (2 of them cut in half)

Instructions

1. Preheat air fryer to 375 degrees F / 190 degrees C.
2. In a large bowl, combine cream cheese, mozzarella, chopped bacon, garlic, and green onions.
3. In a small bowl, combine salt, pepper, and Italian herbs. Set aside.
4. Using a sharp knife, cut slits into each chicken breast to create a pocket. Be careful not to cut all the way through.
5. Season the inside and outside of each chicken breast with the dry seasoning mixture.
6. Scoop a quarter of the cream cheese mixture and “stuff” into the pocket of each chicken breast. Use toothpicks to keep them closed.
7. Wrap each chicken breast with 1 ½ strips of bacon. Secure the bacon with a toothpick.
8. Lightly spray the air fryer basket with oil, then place the wrapped chicken into the basket.  Make sure there is space between them (you may need to cook in batches).
9. Cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165 degrees F / 94 degrees C.
10. Remove from air fryer and allow the chicken to rest for 5 minutes before serving.

20. Greek Chicken Salad

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

Ingredients

• 4 cups mixed greens
• 4 cups cooked chicken, diced (about 1 1/2 to 2 cups cooked)
• 1 cup cucumber slices
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine greens, cucumber, tomatoes, red onion, olives, and feta.
2. 2. Add the chicken and toss to combine.
3. 3. Whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic powder, and salt and pepper to make the dressing.
4. 4. Drizzle dressing over the salad and toss to coat evenly.
5. 5. Serve immediately or refrigerate for later.

21. Chicken Piccata

Easy Keto Chicken Piccata 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’]

This easy keto chicken piccata recipe is very much like the classic version only low carb and gluten-free!

Ingredients

• 4 Thinly sliced chicken breast cutlets
• 1/4 cup Almond flour
• Salt and pepper to taste
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 Large shallot thinly sliced
• 2 tsp Minced garlic
• 1/4 cup White cooking wine
• 1 tbsp Lemon juice
• 1/2 cup Bone broth
• 1/2 cup Heavy whipping cream
• 1/4 cup Capers
• 1 can Palmini linguini noodles drained and rinsed well

Instructions

1. First, start by Seasoning the chicken cutlets well on both sides with salt and pepper.
2. Dredge each chicken cutlet in the almond flour, and set aside.
3. Now, Heat the butter and olive oil in a skillet over medium-high heat on the stove.
4. Add the dredged chicken to the heated skillet, and cook for 3-5 minutes on each side until browned well and completely cooked through. Remove the chicken from the skillet and keep warm.
5. Add the chopped shallots to the skillet, and cook for a few minutes until they begin to soften.
6. Place the garlic into the skillet, and saute another 15-30 seconds.
7. Reduce the heat to medium, and add the white cooking wine. Cook down until the liquid is reduced by half.
8. Mix in the lemon juice and the bone broth.
9. Add the heavy whipping cream to the skillet, and whisk well to combine.
10. Stir in the capers. Continue to cook the sauce down until it thickens.
11. Add the chicken back to the skillet, and spoon the sauce mixture over the top.
12. Heat the rinsed and drained palmini noodles in a skillet for a few minutes until they are warm, and then toss with some of the sauce from the skillet and a serving of chicken before serving.

22. Chicken Shawarma Salad

Chicken Shawarma Salad [Lemon Garlic Tahini Dressing] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT205M · Yield: [‘4’, ‘4 Servings’]

When it comes to main dish salads, this Chicken Shawarma Salad is a fun – and flavourful – departure from the norm. Gluten free and keto, too!

Ingredients

• 3 Boneless skinless chicken breasts
• 1 Tbsp Garlic Powder
• 1 ½ tsp Onion Powder
• 1 ½ tsp Turmeric
• ½ teaspoon Oregano
• ½ teaspoon Salt
• 1/4 teaspoon Cinnamon
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Cardamom
• Pinch Ground Cloves
• Smoked Paprika (optional)
• Crushed Chilies (optional)
• 1 tablespoon Olive Oil
• 2 tsp Lemon Juice
• ¼ cup Tahini
• 1 Lemon (zest and juice of)
• 2 Garlic cloves (pressed or finely minced)
• 3 tablespoon Water
• 3 tablespoon Olive oil
• Salt and pepper (to taste)
• 1 Tbsp Olive oil
• 4 Base Salads (Or 8 cups Salad Greens)
• English Cucumbers
• Sliced Red Onion
• Pickled Turnips (See post for recipe)
• Pickles
• Kalamata Olives
• Parsley

Instructions Shawarma Marinated Chicken

1. Trim chicken breasts, slice into thin strips. Place into large bowl.
2. Mix together spices, add to bowl. Using clean or gloved hands, mix well, rubbing spices into the chicken.
3. Drizzle with lemon juice and olive oil, continue to mix until well distributed.
4. Cover and chill for at least 3 hours

Tahini Garlic Dressing:

1. Measure the ingredients into a mini food processor, blitz until thick, smooth, and well combined.

Salad Assembly

1. Heat olive oil in a nonstick pan.
2. Add chicken – marinade and all – and cook over medium heat until chicken is fully cooked. Remove from heat.
3. Fluff your base salads, or divide salad greens between 4 bowls.Arrange remaining salad ingredients on top, top with cooked Shawarma Chicken.
4. Serve immediately, with Tahini Garlic Dressing.

23. Grilled Greek Chicken Kabobs

Grilled Greek Chicken Kabobs (Whole30-Keto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT145M · Yield: [‘4’, ‘4 serviings’]

An easy recipe you will make over and over!

Ingredients

• zest of one lemon
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 2 cloves fresh garlic, peeled and minced
• 1 teaspoon smoked or sweet paprika
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breasts or thighs cut into 1″ chunks (I prefer thighs, dark meat is more moist!)
• feel free to add sliced red bell pepper, sliced onions or whole cherry tomatoes to skewers if desired

Instructions

1. Use a microplane to zest lemon, place in a large bowl. Add lemon juice, olive oil and all herbs and spices, whisk well.
2. Cut chicken into 1″ chunks and toss in marinade. Place in fridge for at least two hours or as long as overnight. The longer it marinates the more flavor it will have.
3. When you are ready to grill, heat grill to 400 degrees. Slide chicken (and veggies, if using) onto skewers. Cook chicken on grill for five minutes, turn and cook for five more minutes. Make sure chicken is cooked through, remove from grill.

24. Creamy Tomato Chicken Skillet

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

25. Chicken Fajita Casserole

Chicken Fajita Casserole 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’]

This fast and easy Chicken Fajita Casserole uses the same great flavors of Mexican chicken fajitas in a one dish creamy meal!

Ingredients

• 8 ounces cream cheese (softened)
• 1/2 cup mayonnaise
• 1/2 cup sour cream ((or plain Greek yogurt))
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 pounds chicken breast
• 2 bell peppers ((any color))
• 1 small red onion
• 1 1/2 cups shredded cheddar cheese ((or colby, or monterey jack, or pepperjack))

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. (If the sour cream is not softened, microwave in the bowl in 30 second increments until it is mainly mixable).
3. Add the chili powder, cumin, paprika, garlic powder, and salt into the cheese mixture. Season to taste as desired, including more heat from either chili powder, cayenne powder, or hot sauce.
4. Cut the chicken into 1 to 1.5 inch pieces and add to the bowl.
5. Cut the bell peppers and onions into strips (like you would for fajitas) and then bite sized pieces and add to the bowl.
6. Add 1 cup of your shredded cheese to the bowl.
7. Mix all of the ingredients together.
8. Spray an 8×8 (or larger) baking dish with nonstick spray.
9. Pour the chicken mixture into the dish and level out.
10. Top with the remaining 1/2 cup cheese (or more!).
11. Bake until the chicken is cooked through, approximately 20 minutes.
12. Serve with your favorite toppings like salsa, pico de gallo, avocado, etc.

26. Chicken Tenders

Keto-Paleo-Whole30 Easy Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘3’, ‘3 servings’]

Quick and easy chicken tenders that are Paleo, Low Carb, Gluten Free and Whole30 Friendly! “Tenders” are a small piece of meat attached to the under side of the chicken breast. Most supermarket meat departments carry them already packaged and labeled as ‘tenders’, usually by the pound. But if you can’t find tenders you can always thinly slice a chicken breast, they will still be delicious and very tender.

Ingredients

• 1 pound chicken tenders or thinly sliced chicken breast
• 2 eggs (whisked)
• 1 cup almond meal
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1/8-1/4 teaspoon cayenne pepper (depending on how much of a kick you like)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2-3 tablespoons extra virgin olive oil

Instructions

1. Pat chicken tenders with a paper towel, set aside
2. Whisk eggs in a shallow bowl, set aside
3. Using a fork toss almond meal and spices together until well blended
4. Dip each chicken tender in egg, then dredge in almond meal being sure to coat evenly. Set on a plate
5. Heat a large frying pan on medium high heat for one minute. Add olive oil and wait until hot but not smoking, then carefully add chicken breasts (you may have to work in batches)
6. Turn heat down to medium. Cook each side until golden (usually 3-4 minutes a side), check to make sure the chicken is cooked through before removing from pan. If you need to work in batches, wipe pan clean with a paper towel, add more olive oil and repeat with remaining breasts
7. Serve with my homemade ranch or your favorite dipping sauce!

27. Salsa Verde Chicken

Low-Carb Salsa Verde Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

The creamy low-carb salsa verde chicken is a dinner for your entire family. It is a classic Mexican recipe everyone will enjoy!

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 2 tbsp Olive Oil
• 1/2 Jalapeno (deseeded and finely chopped )
• 1 cup Salsa Verde
• 1/2 cup Heavy Whipping Cream
• 1/2 cup Shredded Mexican Blend Cheese

Instructions

1. Heat the olive oil in a skillet over medium high heat on the stove.
2. Add the chicken breasts to the heated skillet, and season on both sides with salt, pepper and garlic powder to taste.
3. Saute until the chicken is browned on both sides and cooked through.
4. Remove the chicken from the skillet, and reduce the heat to medium.
5. Stir in the jalapeno, and saute until beginning to soften.
6. Whisk in the salsa verde and heavy whipping cream. Stir to combine, and saute until the sauce begins to thicken.
7. Return the chicken to the skillet, and toss to coat in the sauce.
8. Sprinkle the cheese on top of the chicken, and cover with a lid until the cheese is melted.
9. Garnish with sliced jalapenos before serving.

28. Air Fryer Chicken Breast

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

Air Fryer Chicken Breast, no breading needed is perfect year-round. Seasoned on the outside and tender and juicy on the inside. All you’ll need is a quick Greek Yogurt marinade and a few pantry staple seasonings! Ready in 20 minutes, this air fryer fried chicken breast recipe is also oil free, low carb and keto friendly.

Ingredients

• 4 boneless skinless chicken breasts- about 1 1/2 lbs
• 1/3 cup Greek yogurt
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• optional: brussels sprouts

Instructions

1. Preheat the air fryer at 380°F.
2. In the meantime, rub the meat with yogurt, salt and spices.
3. Place chicken in a single layer in the air fryer basket. You might need to work in batches.
4. Air fry on the first side for 7 minutes.
5. Flip (add brussels sprouts, if using) and cook for another 5-7 minutes until chicken is cooked through. The best is to check with a meat thermometer, the internal temperature should be 165°F.
6. Remove immediately and let the chicken rest for 5 minutes before enjoying! When ready to serve, slice against the grain.

29. Parmesan Crusted Chicken

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

Recipe details: Prep: PT15M · Cook: PT7M · Yield: [‘4’]

This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your dinner this week.

Ingredients

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 tbsp Water
• 1 tsp minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 cup Shredded Parmesan Cheese
• 4 tbsp Butter
• 2 tbsp Olive Oil

Instructions

1. Cut each breast in half and pound to about 1/2″ thick.
2. Beat egg and water in a shallow bowl until blended.
3. Add garlic, salt and pepper and whisk to blend.
4. Place parmesan in another shallow bowl.
5. Dip each piece of chicken in egg mixture making sure to coat.
6. Allow excess egg to drip off.
7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
8. Place butter and oil in a large skillet over medium high heat.
9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
10. Lightly press with spatula then turn over and again do not move until browned.
11. Lightly press with spatula and remove to serving plate.

30. Chicken Parmesan

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

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘2’, ‘2 People’]

Chicken Parm is such a satisfying, nostalgic meal… but not low carb. This Keto Chicken Parmesan is crispy, full of flavour, and fabulous!

Ingredients

• 2 Large eggs
• 1/4 tsp Garlic powder
• 1 Tbsp Finely chopped fresh parsley
• Salt and pepper
• 1 Large chicken breast (split in half, crosswise.)
• Oil for frying – vegetable or canola.
• 1/4 cup Almond flour
• 1/4 cup Parmesan finely grated
• 2 Tbsp Unflavored whey protein isolate
• ½ tsp Garlic powder
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2/3 cup Keto Marinara sauce
• ½ cup Shredded mozzarella cheese
• 2 Tbsp Shredded Parmesan cheese
• 1 Tbsp Finely chopped fresh basil

Instructions

1. Preheat oven to 400 F. Line a baking sheet with parchment paper, lightly spray with cooking spray, set Aside.
2. In a small mixing bowl, whisk together eggs, garlic powder, and parsley, and just a bit of salt and pepper – a pinch each.
3. Add chicken pieces to the egg mixture, stirring to coat. Set aside for a few minutes to marinate a little. (You can cover and chill for a few hours, if you’d like)
4. Heat a bit of oil in a large, nonstick pan – about ½ – 1 cm deep.
5. As oil heats, mix together almond flour, whey protein isolate, parmesan cheese, garlic powder, salt, and pepper in a medium bowl.
6. Dredge each chicken half in this coating mix, pressing to evenly coat the whole surface of each.
7. Fry chicken for a few minutes on each side, until golden brown and crispy. Remove from oil, transfer to the prepared baking sheet.
8. Top each piece with half of the sauce, then half the mozzarella cheese, and half the parmesan cheese.
9. Bake for 15 minutes, or until chicken is cooked through.
10. Top with fresh basil, serve immediately.

31. Fried Cauliflower Rice with Chicken

Keto Cauliflower Chicken Fried Rice 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’]

This Keto Cauliflower chicken fried rice really hits the spot when you’re watching your carbs and craving Chinese takeout. With great flavour and texture, you can serve it as a main dish, or a side dish – only 9 grams of net carbs as a main!

Ingredients

• 2 Chicken breasts (chopped)
• Salt and Pepper
• 2 Tbsp Sesame oil (divided)
• 2 Large eggs
• Pan spray
• 1 head Fresh cauliflower
• 1/2 cup Diced carrot
• 1-2 Celery ribs (diced)
• 1 Small Onion (diced)
• 3 Garlic cloves (pressed or finely minced)
• 2 tsp Ginger paste
• 2 Green onions (sliced)
• 1/4 cup Soy sauce (coconut aminos, or Tamari.)

Instructions

1. Season chicken with a little salt and pepper, to taste.
2. Cook in 1 Tbsp sesame oil, until browned and fully cooked. Remove from heat, set aside.
3. Whisk the eggs, adding a sprinkle of salt and pepper.
4. Spray the pan you cooked the chicken in, the scramble the eggs in it.
5. Once cooked, remove from heat and set aside.
6. Cook riced cauliflower in 1 Tbsp of sesame oil. Spread it out and give it a lot of room – you want it to brown up and get crispy, not steam itself!
7. Add carrot, celery, onion, garlic, and ginger, stirring well to combine. Cook for another 5 minutes, stirring frequently. Add chicken back to the pan, cook for another minute or two to heat through.
8. Add soy sauce, green onions, and scrambled eggs to the pan, stirring gently to combine.
9. Season with salt and pepper, to taste.

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.