25 Easy Keto Lunch Ideas

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. Chicken Thighs

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

Ingredients

• 8 bone-in, skin-on chicken thighs (approximately 3.5–4 lb total)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp fresh rosemary, chopped
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice
• 1 lb baby potatoes, halved
• 2 cups baby carrots
• 1 red onion, cut into wedges

Instructions

1. 1. Preheat the oven to 425F and line a large rimmed sheet pan with parchment.
2. 2. In a large bowl, whisk together olive oil, garlic, rosemary, paprika, salt, pepper, and lemon juice.
3. 3. Toss the chicken thighs with most of the marinade, reserving a small amount to coat the vegetables.
4. 4. Arrange potatoes, carrots, and onion on the sheet pan; nestle the chicken among them and drizzle with the remaining marinade.
5. 5. Roast for 35–40 minutes, turning once, until the chicken reaches 165F internal temperature and the vegetables are tender.
6. 6. Rest 5 minutes and serve warm.

2. Sausage Rolls

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

Ingredients

• 1 lb (450 g) ground pork sausage
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for wash)
• 1 tbsp milk (for wash)
• Optional: sesame seeds for topping

Instructions

1. 1. Preheat the oven to 400F and line a baking sheet with parchment.
2. 2. In a bowl, mix sausage, onion, garlic, thyme, and pepper until well combined.
3. 3. Roll out puff pastry and cut into 8 strips; portion the sausage mixture into 8 logs and place onto pastry.
4. 4. Wrap each log with pastry, sealing edges with a touch of water; place on the tray.
5. 5. Brush tops with the beaten egg wash and sprinkle with sesame seeds if using.
6. 6. Bake for 18–20 minutes, or until the pastry is golden and cooked through.
7. 7. Let cool briefly before serving with mustard or a dipping sauce.

3. Italian Sub Roll-Up

Italian Sub Roll-Up is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large sandwich rolls (6–7 inches)
• 4 oz sliced deli ham
• 4 oz sliced pepperoni
• 4 oz sliced salami
• 4 slices provolone cheese
• 1 cup romaine lettuce, shredded
• 1 medium tomato, thinly sliced
• 1/2 cup pepperoncini, sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. 1. Slice rolls lengthwise, leaving a hinge for filling.
2. 2. Layer meat and cheese evenly on each roll, then add lettuce, tomato, and pepperoncini.
3. 3. Drizzle with olive oil and vinegar, and sprinkle with Italian seasoning; season with salt and pepper.
4. 4. Close the rolls and gently press to compact; cut into 4 portions and serve.

4. Greek Turkey Meal Prep

Greek Turkey Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 1 lb ground turkey
• 1 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 4 cups baby kale or spinach
• 1/4 cup tzatziki sauce (or Greek yogurt-based sauce)

Instructions

1. 1. Rinse quinoa and cook in 2 cups water according to package directions; fluff and set aside.
2. 2. Heat olive oil in a skillet over medium heat; add ground turkey and season with oregano, garlic powder, paprika, and a pinch of salt; cook until browned and cooked through.
3. 3. In 4 meal-prep bowls, layer quinoa, greens, cucumber, tomatoes, olives, and feta.
4. 4. Top with turkey and drizzle with tzatziki sauce.
5. 5. Serve or refrigerate for up to 4 days.

5. Chicken Thighs with Mushroom Sauce

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

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 tbsp olive oil
• 8 oz cremini or button mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Mashed potatoes: 1.5 lb Yukon Gold potatoes, peeled and cubed; 3 tbsp butter; 1/4 cup milk; Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 375F. Pat chicken dry and season.
2. 2. In a skillet, heat olive oil over medium-high heat; sear chicken thighs until browned on both sides, then remove from the pan.
3. 3. In the same pan, add onion and mushrooms; cook until browned and the liquid has evaporated. Add garlic and cook 1 minute more.
4. 4. Deglaze with chicken stock, then stir in cream and thyme; return chicken to the pan and simmer until the sauce thickens and chicken is cooked through.
5. 5. Meanwhile, simmer potatoes in salted water until tender; mash with butter and milk, seasoning to taste.
6. 6. Serve chicken and mushroom sauce over mashed potatoes, garnished with parsley if desired.

6. Crusted Buttery Chicken Casserole

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

Ingredients

• 4 boneless chicken breasts (about 1.5 lb)
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup melted butter
• 1 cup shredded mozzarella cheese
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 clove garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 375F and grease a casserole dish.
2. 2. In a bowl, combine breadcrumbs, parmesan, garlic, thyme, salt, and pepper.
3. 3. In another bowl, whisk sour cream with chicken broth until smooth.
4. 4. Place chicken in the casserole and pour the sour cream mixture over it; top with the breadcrumb mixture and drizzle with melted butter.
5. 5. Bake for 25–30 minutes, then sprinkle with mozzarella and bake 5–10 minutes more until bubbling and cheese is melted.
6. 6. Let rest 5 minutes before serving.

7. Stuffed Bell Pepper Pizzas

Stuffed Bell Pepper Pizzas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large bell peppers (assorted colors)
• 1 lb ground beef or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375F and lightly oil a baking sheet.
2. 2. Halve peppers lengthwise and remove seeds; pre-bake for 5 minutes to soften, if desired.
3. 3. Cook meat with onion and garlic until browned; drain excess fat.
4. 4. Stir in marinara and Italian seasoning; simmer 2–3 minutes. Season with salt and pepper.
5. 5. Stuff peppers with the meat sauce and sprinkle with mozzarella.
6. 6. Bake 10–15 minutes until cheese is melted and bubbly; rest a few minutes before serving.

8. Paleo Thai Chicken Zoodle Soup

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

Ingredients

• 1 lb chicken breast, thinly sliced
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2–3 tbsp green curry paste
• 2 medium carrots, julienned
• 2 medium zucchini, spiralized into noodles (zoodles)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp coconut oil (or olive oil)
• Salt to taste
• Fresh cilantro for garnish
• Optional: 1 cup sliced mushrooms

Instructions

1. 1. In a pot, heat coconut oil over medium heat and sauté curry paste for 1–2 minutes.
2. 2. Add chicken broth and coconut milk; bring to a gentle simmer.
3. 3. Add chicken slices; cook until just cooked through, about 6–8 minutes.
4. 4. Add carrots (and mushrooms, if using) and simmer 2–3 minutes.
5. 5. Add zucchini noodles and cook 1–2 minutes until tender-crisp.
6. 6. Stir in fish sauce and lime juice; season with salt and garnish with cilantro before serving.

9. Crispy Keto Chicken Tenders

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

Ingredients

• 1.5 lb chicken tenders or thinly sliced chicken breast
• 1 cup almond flour
• 1/2 cup grated parmesan cheese
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 2 tbsp olive oil for baking
• Optional dipping sauce: ranch or sugar-free ketchup

Instructions

1. 1. Preheat oven to 425F and line a baking sheet with parchment; lightly oil rack if desired.
2. 2. Set up a dredging station: beaten eggs in one bowl; almond flour mixture (almond flour, parmesan, paprika, garlic powder, onion powder, salt, pepper) in another.
3. 3. Dip chicken in eggs, then coat with the almond flour mixture; place on the sheet.
4. 4. Drizzle or spray with olive oil and bake for 12–15 minutes, flipping halfway, until golden and chicken reaches 165F.
5. 5. Serve with dipping sauce if desired.

10. Keto Tuna Melt on Zucchini

Keto Tuna Melt on Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchinis, cut lengthwise into boats (or 8 half-zucchini boats)
• 2 cans tuna in water, drained
• 1/3 cup mayonnaise
• 1 celery stalk, finely diced
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400F and scoop centers from zucchini to create boats.
2. 2. In a bowl, mix tuna, mayonnaise, celery, lemon juice, garlic powder, and season with salt and pepper.
3. 3. Stuff each zucchini boat with the tuna mixture and top with shredded cheese.
4. 4. Bake 12–15 minutes until zucchini is tender and cheese is melted; broil 1–2 minutes if you want extra browning.
5. 5. Serve hot.

11. Ground Chicken Thai Lettuce Wraps

Ground Chicken Thai Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken (450 g)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 carrot, grated
• 1 red bell pepper, finely diced
• 1 tablespoon vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon light soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (or sugar substitute to taste)
• 1-2 teaspoons chili garlic sauce or sriracha, to taste
• 8-12 butter lettuce leaves (for wraps)
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped (optional)
• Salt and black pepper to taste

Instructions

1. 1. Gather and measure all ingredients for four servings.
2. 2. In a large skillet, cook the ground chicken with onion, garlic, and ginger until the chicken is browned and the vegetables begin to soften.
3. 3. Add carrot, bell pepper, fish sauce, soy sauce, lime juice, brown sugar, and chili sauce; cook 2–3 minutes to blend flavors.
4. 4. Taste and adjust salt, pepper, and heat as needed. Spoon portions into lettuce leaves and top with cilantro and peanuts if using.
5. 5. Serve immediately as lettuce-wrapped bites.

12. Italian Chicken Skewers

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

Ingredients

• 1.5 pounds boneless, skinless chicken thighs or breasts (680 g), cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Wooden skewers, soaked in water for 20 minutes

Instructions

1. 1. Soak wooden skewers in water for at least 20 minutes.
2. 2. In a bowl, whisk olive oil, garlic, oregano, basil, thyme, salt, and pepper to make a marinade.
3. 3. Toss chicken cubes with the marinade until well coated.
4. 4. Thread chicken onto skewers, alternating with pepper and onion pieces.
5. 5. Grill or broil until the chicken is cooked through and lightly charred, about 8–10 minutes. Rest briefly and serve with lemon wedges.

13. BBQ Keto Chicken Casserole

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

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups broccoli florets
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar-free BBQ sauce
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled (optional)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 350°F (175°C) and lightly grease a casserole dish.
2. 2. In a small saucepan, whisk cream cheese and sour cream with BBQ sauce until smooth; keep warm.
3. 3. In a large bowl, combine shredded chicken and broccoli; season with salt and pepper.
4. 4. Pour the sauce over the chicken and broccoli, then top with cheddar cheese and crumbled bacon if using.
5. 5. Bake 20–25 minutes, until hot and bubbly. Let stand 5 minutes before serving.

14. Spinach Feta Savory Pancakes

Spinach Feta Savory Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil (for cooking)

Instructions

1. 1. In a bowl, whisk flour, milk, and eggs until smooth to form a batter.
2. 2. Stir in chopped spinach, feta, garlic powder, and a pinch of salt.
3. 3. Heat a nonstick skillet with a little oil over medium heat.
4. 4. Pour about 1/4 cup batter for each pancake; cook 2–3 minutes per side until golden.
5. 5. Repeat with remaining batter; keep pancakes warm and serve.

15. Keto Sheet Pan Pizza

Keto Sheet Pan Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups shredded mozzarella cheese
• 8 oz cream cheese, softened
• 3 large eggs
• 1 1/4 cups almond flour
• 1 teaspoon dried Italian seasoning
• 1 cup sugar-free pizza sauce
• 1 cup shredded mozzarella cheese (topping)
• Assorted toppings (e.g., pepperoni slices, sliced mushrooms, olives, bell pepper)
• Salt to taste

Instructions

1. 1. Preheat oven to 450°F (230°C) and line a sheet pan with parchment.
2. 2. For the crust, melt 1 1/2 cups mozzarella with cream cheese, then mix in almond flour, eggs, and Italian seasoning to form a dough.
3. 3. Press dough into an even layer on the sheet pan and bake 10–12 minutes until set.
4. 4. Spread pizza sauce over the crust, sprinkle with 1 cup mozzarella, and add desired toppings.
5. 5. Bake 8–12 minutes more until cheese is melted and bubbly. Slice and serve.

16. Big Mac Salad

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

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups chopped romaine and iceberg lettuce
• 1 cup shredded cheddar cheese
• 1/2 cup dill pickle slices
• 1/4 cup finely chopped onion
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• Optional sesame seeds for garnish

Instructions

1. 1. Prepare a Big Mac-style sauce by whisking mayonnaise, ketchup, relish, mustard, and vinegar; set aside.
2. 2. In a skillet, brown the ground beef in olive oil; season with salt and pepper and break up into small bits.
3. 3. In a large bowl, combine the chopped lettuce, shredded cheddar, pickles, and onion.
4. 4. Add the cooked beef and enough sauce to lightly coat; toss to combine.
5. 5. Optional: sprinkle sesame seeds on top. Divide into four servings and serve.

17. Grilled Chicken Thighs with Maple Dijon Marinade

Grilled Chicken Thighs with Maple Dijon Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds chicken thighs (bone-in or boneless), trimmed
• 2 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce or tamari
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish (optional)

Instructions

1. 1. In a bowl, whisk maple syrup, Dijon mustard, soy sauce, garlic, and olive oil to create a marinade.
2. 2. Pat the chicken dry and season lightly with salt and pepper; coat with marinade.
3. 3. Let the chicken marinate for at least 30 minutes (or up to 4 hours) for deeper flavor.
4. 4. Preheat grill or grill pan to medium-high heat and cook the chicken 6–8 minutes per side, until fully cooked (165°F/74°C).
5. 5. Rest briefly, slice if desired, and garnish with herbs before serving.

18. Chicken Bacon Loaded Salad

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

Ingredients

• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked until crisp and crumbled
• 1 avocado, diced
• 2 cups cherry tomatoes, halved
• 6 cups mixed greens (romaine, arugula, spinach)
• 2 hard-boiled eggs, quartered
• 1/2 cup blue cheese crumbles
• 1/2 cup ranch dressing or lemon-herb vinaigrette

Instructions

1. 1. Arrange greens on four plates or in a large bowl.
2. 2. Top with shredded chicken, crumbled bacon, diced avocado, cherry tomatoes, eggs, and blue cheese.
3. 3. Drizzle with your dressing of choice and toss lightly if desired.
4. 4. Season with salt and pepper to taste.
5. 5. Serve immediately.

19. Kentucky Hot Brown Casserole

Kentucky Hot Brown Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked turkey, diced
• 4 cups white bread cubes, toasted
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups grated Gruyère or Swiss cheese
• 6 slices bacon, cooked and crumbled
• 2 tomatoes, thinly sliced
• Salt and white pepper to taste
• Paprika for garnish (optional)
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a saucepan, melt butter and whisk in flour to make a light roux; gradually whisk in milk until smooth and thickened. Season with salt and pepper.
3. 3. In a casserole, layer bread cubes and turkey; pour the sauce over to coat. Sprinkle with half of the cheese.
4. 4. Top with tomato slices, remaining cheese, and crumbled bacon.
5. 5. Bake 20–25 minutes until hot and bubbling; garnish with parsley and a light dusting of paprika before serving.

20. Italian Lunch Wraps

Italian Lunch Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large flour tortillas
• 8 oz sliced Italian deli meats (such as salami, ham, pepperoni)
• 4 oz provolone cheese, sliced or shredded
• 2 cups romaine lettuce leaves
• 1 tomato, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons Italian vinaigrette
• Optional pepperoncini or additional toppings

Instructions

1. 1. Lay out four large tortillas.
2. 2. Layer each with deli meats, provolone, lettuce, tomato, and red onion.
3. 3. Drizzle with Italian vinaigrette and season lightly with salt and pepper if desired.
4. 4. Roll up tightly, slice in half, and serve.
5. 5. Optional: add pepperoncini on the side for a tangy kick.

21. Bang Bang Shrimp

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

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups neutral oil for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1-2 teaspoons sriracha, optional
• 2 green onions, sliced for garnish
• Lemon wedges, optional for serving

Instructions

1. 1. Pat the shrimp dry with paper towels and season with salt and pepper.
2. 2. Toss the shrimp in cornstarch until evenly coated.
3. 3. Heat oil in a deep skillet or fryer to 350°F (175°C).
4. 4. Fry shrimp in batches 2–3 minutes until golden and cooked through; drain on paper towels.
5. 5. Whisk together mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce.
6. 6. Toss warm shrimp in the sauce until evenly coated; transfer to a serving dish and garnish with green onions. Serve with lemon wedges if desired.

22. Buffalo Chicken Cauliflower Casserole

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

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 4 cups cauliflower florets
• 1/2 cup buffalo sauce
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar cheese, divided
• 1/4 cup chicken broth
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Optional toppings: blue cheese crumbles or sliced green onions

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. 2. Steam or microwave the cauliflower florets until just tender; drain well.
3. 3. In a large bowl, mix shredded chicken, cauliflower, buffalo sauce, sour cream, cream cheese, broth, garlic powder, and onion powder; season with salt and pepper.
4. 4. Spread the mixture into the prepared dish.
5. 5. Sprinkle 1/2 cup cheddar cheese over the top.
6. 6. Bake 20–25 minutes until bubbling and heated through.
7. 7. If desired, broil for 1–2 minutes to lightly brown the top.
8. 8. Garnish with blue cheese crumbles or green onions before serving.

23. Chili Verde Keto Chicken Casserole

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

Ingredients

• 1.5 lb chicken thighs or breasts, cooked and shredded
• 2 cups green chili verde sauce
• 8 oz cream cheese, softened
• 3/4 cup sour cream
• 2 cups shredded mozzarella or pepper jack cheese, divided
• 3 cups riced cauliflower
• 1/2 cup chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. 2. If using cauliflower rice, cook until tender and set aside.
3. 3. In a bowl whisk verde sauce, cream cheese, sour cream, broth, cumin, and garlic powder until smooth.
4. 4. Stir shredded chicken and cauliflower rice into the sauce; season with salt.
5. 5. Spread the mixture in the dish and top with 1 cup of mozzarella cheese.
6. 6. Bake 20–25 minutes until hot and bubbling; sprinkle remaining cheese on top and bake 2–3 minutes more to melt.
7. 7. Let stand a few minutes and garnish with cilantro.

24. 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.

25. Garlic Butter Chicken Meatballs

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

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT42M · Yield: [‘4’, ‘4 meal prep bowls’]

These chicken meatball bowls are flavorful, slightly spiced and garlicky. Filling, yummy, low carb, high protein, gluten-free and low in calories with just 400 kcal per bowl.

Ingredients

• 1 lb ground chicken
• 1/2 cup cheddar cheese (shredded)
• 4 cloves garlic (minced)
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1/2 cup fresh parsley (chopped)
• Salt and black pepper (to taste)
• 3 tbsp butter (divided)
• 1/2 fresh lemon (juiced)
• 1/2 cup chicken stock
• 1 tbsp Sriracha sauce
• 2 medium cauliflower heads (grated into rice)
• Chopped parsley
• Lemon slices

Instructions Cauliflower Rice

1. Make cauliflower rice by grating the cauliflower heads or pulsing cauliflower florets in a food processor.
2. Cover a large plate with the cauliflower rice, add 1 cup of water, and cook on the highest setting in the microwave for about 5-7 minutes. It’ll steam the cauliflower rice.
3. Alternatively, you can steam cauliflower florets and then pulse in a food processor to make the rice.

Chicken Meatballs

1. In a large bowl, combine ground chicken with cheddar cheese, minced garlic, Italian seasoning, paprika, onion powder, crushed red pepper flakes, salt and black pepper. Combine well with your hands.
2. Roll up 12 meatballs out of the mince and set aside.
3. Heat up a large skillet to medium-low heat. Add 2 tbsp of butter and cook the chicken meatballs for 8-10 minutes on all sides until they have browned and cooked through. While cooking, baste the meatballs with the butter juices so they thoroughly cook through.
4. Add the remaining 1 tbsp of butter to the skillet, squeeze in the lemon juice, and pour in the chicken stock and sriracha sauce. Cook for another 4-5 minutes, stirring regularly until some of the water evaporates.

Meal Prep Assembly

1. Divide cauliflower rice into 4 food containers. Top each container with 3 chicken meatballs, and pour the sauce over the meatballs and cauliflower rice. Garnish with chopped parsley and lemon slices.
2. Store in the fridge for up to 3-4 days and reheat in the microwave before eating.

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.