51 Low Carb Chicken 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. Grilled Chicken Cobb Salad

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

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

Chicken BLT Salad is a hearty and satisfying main dish salad, with plenty of proteins, veggies, and good fats. Top the best grilled chicken salad with a delicious honey mustard dressing!

Ingredients

• 2 pounds chicken breasts
• 2 Tablespoons olive oil
• 2 Tablespoons lower sodium soy sauce
• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried ginger
• kosher salt and freshly ground black pepper (- to taste)
• 16 cups salad greens (- any greens)
• 1/3 cup red onions (- sliced thin)
• 1 ½ cup cherry tomatoes (- sliced in half)
• 6 large hardboiled eggs (- sliced in fourths)
• 6 slices bacon (- crumbled)
• 1 cup feta cheese (or goat cheese) (- crumbled)
• 1-2 large avocados (- sliced thin)
• 1/3 cup plain Greek yogurt (- full-fat)
• 3 Tablespoons dijon mustard
• 3 Tablespoons olive oil
• 2 Tablespoons honey
• 2 Tablespoons apple cider vinegar
• kosher salt and freshly ground black pepper (- to taste)

Instructions

1. Mix up the dressing by combining all ingredients – the yogurt, olive oil, dijon mustard, honey, apple cider vinegar, and seasonings. Store in a mason jar and keep chilled until serving.1/3 cup plain Greek yogurt, 3 Tablespoons olive oil, 3 Tablespoons dijon mustard, 2 Tablespoons honey, 2 Tablespoons apple cider vinegar, kosher salt and freshly ground black pepper
2. Place chicken breasts in a storage bag. Mix the marinade ingredients in a small bowl, and pour over top the chicken. Let marinate for at least an hour. (If chicken breasts are extra large, butterfly them.)2 pounds chicken breasts, 2 Tablespoons olive oil, 2 Tablespoons lower sodium soy sauce, 1 Tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon dried ginger, kosher salt and freshly ground black pepper
3. Light an outdoor grill to medium heat. Place the chicken on the grill and add seasoned salt (if desired). Cook until done – a digital thermometer should read 160 (allow carry-over cooking to get to 165) degrees. Remove the chicken and let rest for at least 10 minutes. Slice.
4. Clean and chop the veggies. Cook the eggs and bacon, and let cool.
5. To serve, add the ingredients to a large bowl or individual salad bowls – the lettuce, tomatoes, onions, eggs, bacon, cheese, and sliced avocado. Top with the dressing, and enjoy.16 cups salad greens, 1 ½ cup cherry tomatoes, 1/3 cup red onions, 6 large hardboiled eggs, 6 slices bacon, 1 cup feta cheese (or goat cheese), 1-2 large avocados,

2. Chicken Pan Pizza

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

Ingredients

• 1 1/2 cups warm water (350 ml), about 110°F (43°C) for activating yeast
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for greasing the bowl
• 1 cup crushed tomatoes or pizza sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 cup cooked chicken, shredded
• 1 cup shredded mozzarella cheese
• 1/2 cup assorted bell peppers, thinly sliced
• 1/4 cup red onion, thinly sliced (optional)
• 1 tablespoon olive oil (for brushing crust)
• 1 tablespoon cornmeal (for dusting the pan)
• Fresh basil leaves for garnish (optional)

Instructions

1. Step 1: In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Step 2: In a large bowl, whisk together flour and 1 teaspoon salt. Add olive oil and the yeast mixture; mix to form a shaggy dough.
3. Step 3: Turn dough onto a lightly floured surface. Knead 6–8 minutes until smooth and elastic. Oil a large bowl, place dough inside, turn to coat with oil, cover, and let rise about 1 hour until doubled.
4. Step 4: Preheat the oven to 450°F (232°C). Lightly oil a 12-inch cast-iron skillet or pizza pan and dust with cornmeal.
5. Step 5: Punch down the dough and press/stretch it to fit the skillet, pushing up the edges to form a crust rim.
6. Step 6: Bake the crust in the preheated pan for 8–10 minutes until just set and lightly colored.
7. Step 7: While the crust par-bakes, make the sauce: heat a drizzle of olive oil in a small saucepan, sauté garlic about 30 seconds, add crushed tomatoes, oregano, salt, and pepper; simmer 5–7 minutes.
8. Step 8: Remove crust from oven, spread sauce evenly, top with shredded chicken, bell peppers, and red onion (if using), then sprinkle mozzarella on top.
9. Step 9: Return the pan to the oven and bake 12–15 minutes until the cheese is melted and the crust is golden. Remove from oven, let rest 5 minutes, garnish with fresh basil, and slice to serve.

3. Chicken Bacon Ranch

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

Recipe details: Prep: PT10M · Cook: PT4H · Total: PT4H10M · Yield: 6

Our Keto Chicken Bacon Ranch Crockpot Recipe is a super easy dinner and a family favorite! The 6 ingredient, Crack Chicken slow cooker recipe is also low carb and perfect on its own or as a wrap or dip! 

Ingredients

• 3/4 cup chicken broth
• 1 Hidden Valley Ranch Seasoning Pack
• 2 pounds of defrosted chicken breasts
• 8 oz Package of Philadelphia Cream Cheese, cut into chunks
• 10 slices cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese

Instructions

1. Place the chicken in the crockpot.
2. Mix the chicken broth and Hidden Valley Ranch seasoning packet together and pour over your chicken.
3. Cover and cook for 4 hours on high or 8 hours on low.
4. After the cook time has ended, shred the chicken.
5. Add your Philadelphia Cream Cheese, bacon and shredded cheddar to the crockpot and stir until mixed.
6. Cover the crock pot again, and cook for an additional 5 minutes or until the cream cheese has melted.

4. Pesto Chicken

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

Recipe details: Prep: PT15M · Cook: PT3M · Total: PT18M · Yield: [‘6’]

Low Carb Instant Pot Pesto Chicken with Mozzarella cheese and Roma tomatoes is incredibly delicious and ready in 20 minutes.

Ingredients

• 1 medium Yellow/Brown Onion (sliced medium/thin)
• 2 pounds Chicken Breast (boneless/skinless)
• 1 teaspoon Sea Salt
• 1 teaspoon Italian Seasoning Blend
• 5 ounces Basil Pesto (jarred or fresh)
• 6 ounces Mozzarella Cheese
• 3 Roma Tomatoes (sliced)

Instructions

1. Slice onions and place into cooking pot.
2. Add chicken to the cooking pot on top of onions in a single-ish layer.
3. Sprinkle Italian seasonings and salt over chicken.
4. Spoon pesto sauce evenly over chicken.
5. Lock lid in place and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
6. Slice 3/4 of Mozzarella cheese into thin slices and grate or cut the rest into slivers.
7. Remove lid and stir onions and chicken into sauce to combine.
8. Place Mozzarella slices over chicken.
9. Slice tomatoes and place tomato slices on top of cheese.
10. Turn off pressure cooker and place Mealthy Crisplid over pot and set temperature to 325 and time to 2 minutes. Keep an eye on the cheese and remove lid once cheese is browned and bubbly, or replace pressure cooker lid loosely over pot and let sit for 2-4 minutes, or until cheese has melted.
11. Plate chicken and garnish with Mozzarella slivers.

5. Crispy Chicken and Mushroom

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

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘6’]

Ingredients

• 6 – Chicken Thighs (Bone-In)
• 1 cup – Beef Broth
• 5 – Bay Leaves
• 20 – Garlic Cloves
• 2 Tbsp – Worcestershire
• 2 Tbsp – Maille “Old Style” Mustard
• 1 Tbsp – Balsamic Vinegar
• 1 tsp – Beef Bouillon
• 1/4 cup – Heavy Cream
• 8 oz – Sliced Mushrooms
• 2 tsp – Salt
• 1 tsp – Pepper

Instructions

1. Preheat oven to 375 degrees F.
2. Add beef broth, bay leaves, garlic cloves, worcestershire, mustard, balsamic vinegar, and beef bouillon to a cast iron pan.
3. Bring cast iron ingredients to a boil. (Place skillet over medium-high heat.)
4. Turn off heat.
5. Stir in heavy cream.
6. Place chicken skin side up in the pan.
7. Add mushrooms all around the chicken (not on top of the chicken).
8. Salt and Pepper.
9. Place skillet in oven and bake until meat thermometer reads 165 degrees F (about 45 minutes).

6. Lemon Herb Grilled Chicken Thighs

Lemon Herb Grilled Chicken Thighs 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 / 900 g total)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

Instructions

1. 1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to make the marinade.
2. 2. Pat the chicken thighs dry; place them in a large bowl or zip-top bag and coat with the marinade, turning to ensure even coverage. Marinate 30 minutes to 2 hours in the refrigerator (or at least 15 minutes if short on time).
3. 3. Preheat a grill to medium-high heat (about 400–450°F / 200–230°C) and lightly oil the grates.
4. 4. Remove thighs from the marinade (discard marinade). Grill skin-side down for 6–7 minutes, then flip and grill 6–8 minutes more until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
5. 5. Transfer to a serving platter and let rest 5 minutes before serving.
6. 6. Garnish with chopped parsley and lemon wedges, if desired, and serve.

7. Keto Chicken Salad

Low Carb Chicken Salad, No Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

Enjoy this hearty low carb chicken salad with avocado herb dressing that is easy to prepare with a little bit of fun. Add some plump raspberries, peppery radishes and buttery macadamia nuts for a delicious recipe!

Ingredients

• 2 chicken thigh (boneless)
• 1 tbsp olive oil
• ½ tsp garlic powder
• 4 radish
• 2 tbsp flat leaf parsley (chopped)
• ¼ cup Greek yoghurt
• 80 g baby spinach
• 28 raspberries
• ¼ cup macadamia nuts
• 1 avocado
• ½ cup flat leaf parsley (chopped)
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp water
• ¼ tsp salt

Instructions Salad

1. Preheat the oven at 180°C or 350°F.
2. Coat chicken thighs with 1 tbsp olive oil, ¼ tsp garlic powder and salt and pepper to taste. Place chicken in a baking dish and put in the oven for 30 minutes. Once cooled, slice them.
3. Cut 2 radishes into 6-8 wedges each and 2 thinly slice the other 2 radishes.
4. Chop parsley leaves to yield 2 tbsp.

Salad Dressing

1. Discard the avocado skin and stone.
2. Chop parsley leaves to yield ½ cup.
3. In a food processor, add avocado, parsley, olive oil, apple cider vinegar, water and salt.
4. Blitz until well combined.

Assembly

1. Place dollops of avocado salad dressing on the perimeter of the platter. Using the back of a teaspoon, join the dollops to create a ring.
2. Place dollops of Greek yogurt on top of the avocado salad dressing. Using the teaspoon, create swirls so that the white blends into the green.
3. Place a big dollop of creamy avocado dressing and Greek yogurt in the centre of the platter and do the same with the swirls.
4. Place baby spinach leaves on top. But don’t cover the dressing on the perimeter.
5. In this order, evenly scatter the radishes, raspberries, sliced chicken thighs and macadamia nuts.
6. Sprinkle with chopped parsley leaves as garnish.
7. Season with salt and pepper to taste.
8. Serve.

8. BBQ Chicken Bowl

Low Carb BBQ Chicken Thighs 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’]

Low carb bbq chicken thighs make a delicious entree ready in about 30 minutes. Serve this diabetic friendly bbq bowl over sautéed peppers and onions for a satisfying meal the whole family will love!

Ingredients

• 1 tsp olive oil
• 1 medium onion (thinly sliced)
• 5 boneless, skinless chicken thighs
• ⅓ cup lower carb BBQ sauce
• ½ cup shredded cheese

Instructions

1. Heat oil in a medium skillet.  Add onions and cook 3-4 minutes, stirring occasionally. 
2. Salt and pepper thighs then place in skillet with onions. Cover and cook on medium/low 2-3 minutes.  Uncover and cook until chicken temp reaches 165 degrees F- about 10 minutes.
3. Using 2 forks, shred chicken then stir in BBQ sauce.  Top with cheese and cover 1-2 minutes to melt cheese

9. Baked Chicken Kabobs

Baked Chicken Kabobs 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 people’]

These oven baked chicken kabobs are easy to make without a grill or grill pan! Healthy and delicious, they’re great for an easy weeknight meal.

Ingredients

• 1½ pounds boneless, skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard
• 3-4 cloves garlic, minced
• 1 teaspoon oregano
• 1/2 teaspoon sumac
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, cut into bite sized pieces
• 1 yellow bell pepper, cut into bite sized pieces
• 3-4 large shallots, peeled

Instructions

1. Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Add in chicken breast and mix with the marinade till evenly coated. Cover and marinate for at least 30 minutes and up to 12 hours.
2. Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
3. If you’d like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!

10. Pesto Chicken Thighs

Creamy Low-Carb Pesto Chicken Thighs 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’]

These pesto chicken thighs are the juiciest and more flavorful chicken thighs you will ever make! 5 grams net carbs – perfectly low-carb.

Ingredients

• 6 Boneless Skinless Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Butter (unsalted )
• 1/2 Onion (chopped )
• 1/2 cup Chicken Broth
• 1 cup Heavy Whipping Cream
• 1/4 cup Parmesan cheese (grated )
• 1 cup Petite Diced Tomatoes (drained well)
• 1/4 cup Pesto Sauce
• Chopped fresh basil (for garnish )

Instructions

1. Heat the olive oil in a skillet over medium high heat on the stove.
2. Season the chicken thighs on both sides with salt and pepper to taste.
3. Saute the chicken thighs until crispy and browned on both sides, and cooked mostly through. Remove the chicken and set aside.
4. Drain the oil from the skillet.
5. Reduce the heat to medium, and melt the butter in the same skillet that you cooked through chicken in.
6. Add the onions to the skillet, and saute until softened.
7. Pour the chicken broth and heavy whipping cream into the skillet, and simmer until thickened.
8. Mix in the parmesan cheese, pesto sauce and tomatoes.
9. Add salt and pepper to taste.
10. Return the chicken to the skillet, and toss to coat in the sauce.
11. Simmer until the chicken is fully cooked through.
12. Serve garnished with fresh chopped basil.

11. Saffron Chicken Korma

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

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

An easy 30-minute Chicken Korma perfect for the whole family. This curry is creamy and mildly spiced. Economical chicken thigh fillets cooked in a richly spiced korma paste until tender and melts in your mouth. One of my favourite quick fuss free dinners.Serve with cauliflower rice, topped with pickled red onions for a tasty dinner.

Ingredients

• 1/2 cup Korma Paste (click link for recipe or use store-bought)
• 2 tablespoons Greek yogurt (or coconut milk)
• 800 g chicken thigh fillets (sliced into large cubes)
• 1 tablespoon olive oil
• 1/2 small onion (finely chopped)
• 1 bay leaf
• 1/2 cup Greek yogurt (or coconut milk)

Instructions CONVENTIONAL METHOD

1. In a large bowl combine 3 tablespoons korma paste and 2 tablespoons yoghurt. Add the chicken and stir to coat. Cover, and chill to marinate for 2 hours or overnight.
2. Heat oil in a large skillet over medium heat. Add onion and cook until golden and soft.
3. Add chicken and marinade; cook stirring occasionally until the chicken is slightly browned and almost cooked through.
4. Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream) and bring to a boil, then reduce to low. Cover and cook, stirring occasionally, for 10-15 minutes or until the chicken is tender. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.

THERMOMIX METHOD

1. Place 3 tablespoons korma paste and 2 tablespoons yogurt into mixer; mix 10 sec/speed 4.
2. Add the thigh fillet to mixer; mix 12 sec/reverse/speed 2. Transfer to a glass bowl. Cover, and chill to marinate for 2 hours or overnight.
3. Add olive oil and onion to clean mixer; chop 3 seconds/speed 6. Cook 4 min/110℃/speed 1.
4. Add chicken and marinade; cook 12 min/100℃/reverse stir/MC off.
5. Add the bay leaf, remaining korma paste, and yoghurt (or coconut cream); cook 10 min/100℃/reverse stir/MC off. Rest, covered, 5-10 minutes, and the sauce will thicken. Serve with steamed Basmati rice, cauliflower rice, lime wedges, extra yoghurt, freshly sliced chilli, roasted macadamias, and fresh coriander leaves.

12. Garlic Butter Chicken Thighs

Garlic Butter Chicken Thighs 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 to 2.5 lb total)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional for color and warmth)
• 1/4 cup chicken broth or dry white wine (optional for deglazing)
• 1 tablespoon fresh lemon juice (optional for brightness)
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions

1. 1) Preheat the oven to 400 F (200 C). Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika (if using).
2. 2) Heat a large oven-safe skillet over medium-high heat and add the olive oil.
3. 3) Place the chicken thighs skin-side down in the hot skillet. Sear until the skin is deep golden and crispy, about 6–8 minutes. Do not move them while they sear.
4. 4) Flip the thighs and add 2 tablespoons of the butter, the minced garlic, and thyme to the pan. Cook for 1–2 minutes, spooning the butter over the meat to baste.
5. 5) If using, pour in the chicken broth or white wine to deglaze the pan and scrape up any browned bits; let it simmer for about 1 minute to reduce slightly.
6. 6) Transfer the skillet to the preheated oven and roast until the chicken reaches 165 F (74 C) on an instant-read thermometer, about 12–15 minutes.
7. 7) Carefully remove the skillet from the oven. Transfer the chicken to a plate; place the skillet back on the stovetop over medium heat and whisk in the remaining butter, stirring until the sauce is glossy. If using lemon juice, whisk it in now.
8. 8) Spoon the sauce over the chicken and garnish with parsley. Serve with extra sauce on the side.

13. Crockpot Salsa Chicken

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

Recipe details: Prep: PT5M · Cook: PT240M · Yield: [’10’, ’10 -12 servings’]

Healthy+ low-fat recipe for Crockpot Salsa Chicken. This 2-ingredient shredded chicken is perfect for using in enchiladas, tacos, burrito bowls, soups, casseroles and more. A meal-prep favorite for batch-cooking a lot of protein at once!

Ingredients

• 1 16- oz jar of mild salsa
• 4-6 chicken breasts (boneless and skinless)

Instructions

1. SLOW COOK: Place the chicken breasts in the bottom of the slow cooker. Cover in salsa. Set slow cooker on high. Cover and cook for 4 hours (see notes for cooking on low).
2. SHRED CHICKEN: Using two forks, pull the cooked chicken into shredded pieces. You can either do this right in the pot, or you can remove to a flat surface (like a cutting board) and shred on that if that is easier. Stir until it has soaked up the salsa + cooking juices.

14. Chicken and Peppers

Gluten Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘6’]

Chicken fajitas made with tender chicken infused with homemade fajita seasonings, colorful bell peppers and caramelized onions. gluten free, dairy free, low carb

Ingredients

• 2 pounds of chicken breasts (skinless and boneless)
• 3 bell peppers (green, yellow, & red) (sliced into strips)
• 1 onion (sliced into strips)
• 1/4 cup of oil (for griddle)
• 1/4 cup of lemon juice
• 1/4 cup of oil
• 1/2 cup of water
• a handful of parsley
• 1 tablespoon of salt
• 1/4 teaspoon of pepper
• 1 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of paprika
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper

Instructions For brine

1. In a shallow dish, stir ingredients together until the salt is dissolved. Add chicken and cover and refrigerate for an hour.Once your chicken is finished brining, take it out of the refrigerator and let it come to room temperature. This will take about thirty minutes.Then rinse off the brine and pat the chicken dry with paper towels. You can discard the brine.

For fajita chicken seasoning

1. Stir spices together in a small bowl. Rub the chicken breasts with your homemade seasoning mixture.

Cook chicken and vegetables

1. Heat oil in your griddle or skillet. I use 1/4 cup. When the oil is hot, but not smoking add the chicken breasts and cook for 8 minutes on each side.The chicken is done at 160℉ as measured with a food thermometer in the thickest part before removing meat from the griddle.
2. Let the chicken rest for 5 minutes before slicing against the grain into strips.
3. Meanwhile, cook you veggies in the same pan until tender and caramelized. Season with salt and pepper.Toss you chicken with the juices back in and stir or put out a spread serving each separately with toppings and sides.

15. Air Fryer Stuffed Chicken Breast

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

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: 3

This easy air fryer stuffed chicken breasts recipe is so great for a yummy weeknight meal!

Ingredients

• 1 8oz package of cream cheese, softened
• 6 pieces of bacon, cooked well
• 2 bell peppers, any color
• 1 cup of shredded cheese
• 1 teaspoon of salt, divided
• 1 teaspoon of pepper, divided
• 1 teaspoon of garlic powder, divided
• 3 large chicken breasts
• 1/2 cup of cornstarch
• 1 cup of panko crumbs, seasoned or not
• 2 eggs

Instructions

1. Add cream cheese, shredded cheese, half of the spices, diced peppers, and chopped bacon to a mixing bowl and fully incorporate. Set aside.
2. Cut along the side of the breast to form a pocket in the middle. Don’t cut from end to end and don’t cut through as to butterfly the breast.
3. Fill the pocket of chicken with the cream cheese filling, evenly distributed between the three breasts.
4. Set aside.
5. In one bowl, mix the remaining spices with the cornstarch.
6. In another bowl, beat the eggs into a wash.
7. In a final bowl, add the panko.
8. Dredge the breast to fully coat through the cornstarch, then egg washes, and finally the panko. Keep in the filling as you coat each breast.
9. Place the breast in an oil-sprayed air fryer basket. Then spray the top of the breast with oil. Filling pocket facing up. Press down slightly to form a flat bottom.
10. Cook at 350° for 18 minutes or until fully cooked.
11. Once cooked, remove and let rest for 5 minutes.
12. Enjoy.

16. Chicken Tikka Bites

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

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘2’]

Classic chicken tikka made in an air fryer, marinated with yogurt, garam masala, garlic and ginger.

Ingredients

• 1 pound chicken thighs ( boneless and skinless)
• 1/4 cup yogurt
• 1 Tbsp besan (chickpea flour)
• 1 tsp ginger (grated)
• 1 tsp garlic (grated)
• 1/4 tsp cayenne pepper (or to taste)
• 1 Tbsp grated beets
• 2 tsp garam masala (or tikka masala, tandoori masala)
• 1 tsp salt (or to taste)
• Spray oil

Instructions

1. Cut chicken into 1 1/2 inch cubes
2. In a medium sized bowl, whisk together yogurt and besan. Remove any lumps.
3. Add ginger, garlic, beet, cayenne, garam masala and salt. Mix well.
4. Mix in chicken, stir to coat completely with marinade. Allow chicken to marinade in the refrigerator for at least 15 minutes (can be overnight).
5. Preheat air fryer to 380°F (190°C).
6. Spray the air fryer tray with cooking spray. Add chicken pieces, leaving space between each piece. Cook for 9-12 minutes, turn after first 5 minutes.

17. Grilled Caprese Chicken

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

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Grilled Caprese Chicken combines delicious marinated grilled chicken with sliced tomatoes, fresh mozzarella, balsamic glaze, and fresh basil. This simple Caprese chicken is big on flavor and makes great leftovers too!

Ingredients

• 4 medium chicken breasts
• ¼ cup olive oil
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• kosher salt and freshly ground black pepper (- to taste)
• 8 oz. fresh mozzarella cheese (- sliced)
• 1 large tomato (or two medium) (- sliced)
• 4 Tablespoons balsamic glaze (- more or less, depending on preference)
• kosher salt and freshly ground black pepper (- to taste)
• fresh basil (- to serve)

Instructions

1. Make the marinade. In a mixing bowl, combine the olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well, and pour over the chicken breasts. I usually use a freezer bag, but you could combine everything in a container as well.¼ cup olive oil, ¼ cup reduced-sodium soy sauce, 2 Tablespoons apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, kosher salt and freshly ground black pepper, 4 medium chicken breasts
2. Grill chicken. Light a grill to medium heat, or about 350 degrees. When hot, place the chicken breasts on the grill. Get some nice grill marks on one side, flipping once. Add cheese when chicken reaches about 155 degrees or so. Cook until done, approximately 20-25 minutes, or until a digital thermometer reaches 160 degrees. (The chicken will continue to cook while resting, and should be 165 degrees for safe consumption.)8 oz. fresh mozzarella cheese, kosher salt and freshly ground black pepper
3. Add tomato, balsamic, and basil. Remove chicken and let rest. Then add sliced tomato, some balsamic glaze, and fresh basil.1 large tomato (or two medium), 4 Tablespoons balsamic glaze, fresh basil
4. Serve. Serve balsamic grilled chicken with a variety of sides. See below for some excellent ideas!

18. Rosemary Ranch Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT5M · Yield: [‘4’, ‘4 chicken thighs’]

Tender chicken thighs in a sweet and savory marinade. Gluten free, soy free, quick, and easy! Use a grill or a cast iron pan.

Ingredients

• 4 boneless (skinless chicken thighs)
• 3 T oil (avocado or olive oil are my fav)
• 2 T gluten free ranch dressing (not a lite version)
• 2 T plain Greek yogurt
• 2 T gluten free coconut aminos or gluten free soy sauce
• 1/2 T dried rosemary OR 1 T fresh (chopped)
• 1 tsp lemon juice
• 1/4 tsp pepper
• 1/2 T sugar

Instructions

1. Preheat a medium skillet over medium-low heat (I turn mine to almost medium) and lightly grease.
2. Whisk together all ingredients except chicken.
3. Add chicken to preheated pan and pour prepared sauce over the top.
4. Cover and cook 10-15 minutes until chicken is almost done.
5. Remove lid so the sauce will thicken. Every minute or two, stir the sauce in the pan and spoon over the chicken thighs. If the bottoms are browning too quickly, flip the chicken or turn the heat down a little.
6. Remove chicken once it reaches 165-170 degrees F. Garnish with additional rosemary if desired and serve.

19. Chicken Cordon Bleu Casserole

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

Recipe details: Prep: PT10M · Cook: PT32M · Total: PT42M · Yield: [‘8’]

This easy Keto Chicken Cordon Bleu Casserole is a tasty twist on your traditional Cordon Bleu. It is a creamy dish that is perfect for any family get together and is sure to be a family favorite!

Ingredients

• 3 cups chicken (cooked and shredded)
• 8 oz ham (chopped)
• 4 oz cream cheese (softened)
• 3 oz butter (melted)
• 1 Tbsp white wine (optional)
• 1/2 Tbsp dijon mustard
• 1 Tsp lemon juice
• 1/4 Tsp salt
• 1/4 Tsp black pepper
• 3 oz Swiss cheese (shredded)
• Fresh Parsley

Instructions

1. Preheat the oven to 350 degrees F. Put the chicken in the bottom of a 9 x 13 baking dish.
2. Layer the pieces of ham on top.
3. In a large bowl with an electric mixer combine the cream cheese, butter, white wine, mustard, lemon juice, salt, and pepper.
4. Blend until a thick sauce forms.
5. Spread this sauce over the chicken and ham in the baking dish.
6. Sprinkle swiss cheese on top of the sauce. Bake for 25-30 minutes until hot and cheese is melted.
7. Broil for 1-2 minutes if desired for bubbly cheese.
8. Garnish with parsley if desired.

20. Chicken Limone

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 people’]

Deliciously simple Easy Chicken Limone. Pan-seared chicken to perfection served with a thick and glossy lemon butter sauce. A meal that is everything and more! Simple Italian Lemon Chicken that is gluten free, low in carbs, and ready on the table in under 30 minutes. I know you and the family are going to love it!

Ingredients

• 2 chicken breast fillets (about 250g / 1/2 pound each)
• Salt flakes and black pepper
• 1 tbsp olive oil
• 1 tbsp salted butter
• 1 golden shallot (finely chopped)
• 2 cloves garlic (finely chopped)
• 3/4 cup chicken stock (or broth)
• 3 tsp gelatin (or 1/2 teaspoon glucomannan powder)
• 1 tsp fresh thyme leaves
• 1 tsp finely grated lemon zest
• 3 tbsp lemon juice
• Lemon slices and freshly chopped parsley to serve

Instructions CONVENTIONAL METHOD

1. Slice chicken breast fillets into half lengthwise. Season both sides well with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Work in batches, fry each breast until lightly golden brown and cooked through, reaching an internal temperature of 74°C / 165°F. Remove from the pan and set aside on a plate.
3. Add butter to the pan. Add garlic and shallot, sauté until the onion is translucent; about 2-3 minutes.
4. Add chicken broth or stock, gelatin, and thyme. Bring to a simmer, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, until sauce has reduced and thickened slightly, about 3-4 minutes.
5. Stir in lemon zest and juice. Once combined return the chicken to the pan and cook until heated through.

21. Grilled Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT100M · Yield: [‘8’, ‘8 servings’]

Grilled Chicken Thighs are tender, juicy and marinated in an easy, flavorful chicken thigh marinade. They’re easily customized with your favorite seasonings and they cook up in about 20 minutes!

Ingredients

• 8 chicken thighs (3-4 lbs. depending on size)
• salt and pepper (to taste)
• 1/3 cup olive oil
• 1 lemon (juiced (about 2-3 tablespoons))
• 6 garlic cloves (smashed and peeled)
• 1 tablespoon za’atar seasoning (sub with your favorite seasoning)

Instructions

1. Pat the chicken thighs dry with a paper towel and trim off any excess skin with kitchen shears. Season both sides with salt and pepper to taste and place in a large glass baking dish.
2. Place the olive oil, lemon juice, garlic cloves and seasoning in a small bowl and whisk to combine. Pour the chicken thigh marinade over the chicken, toss until the chicken is well coated and massage it into the chicken. Cover with plastic wrap and marinate for a minimum of 1 hour at room temperature or in the refrigerator up to 2 hours or overnight.
3. If the chicken thighs were refrigerated, let stand at room temperature for 1 hour prior to grilling. Preheat the grill to medium high heat (400 degrees). Place the chicken thighs on the grill and cook 2-3 minutes per side, skin side down first, or until golden brown and the chicken releases easily. From there, turn off one burner and move the chicken thighs to the unlit side and continue cooking over indirect heat for 15-20 minutes longer or until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 170 degrees. Remove from heat, cover loosely with foil, and allow to rest for about 10 minutes. Serve and enjoy!

22. Jalapeno Popper Chicken

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

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘8’, ‘8 -10’]

Slow Cooker Jalapeno Popper Chicken, everything you love about jalapeno poppers, tangy cream cheese, melted shredded cheese, and fresh jalapenos, and transforms it into a chicken filling that’s perfect for sandwiches & flautas!

Ingredients

• 2 1/2 pounds boneless, skinless chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/2 teaspoon smoked paprika
• salt & pepper to taste
• 1/3-1/2 cup diced fresh jalapeno (about 3-4 jalapenos (if desired, save some jalapeno rings for the top))
• 8 ounces cream cheese (full-fat melts better)
• 2 cups shredded cheddar cheese (divided) (Colby Jack or Pepper Jack are also great)
• 1/3 cup ranch dressing (not the seasoning packet)

Instructions

1. Place chicken in slow cooker. Sprinkle the spices (garlic powder, onion powder, white pepper, smoked paprika, salt & pepper) over the chicken. Top the seasoned chicken with the jalapeno and cream cheese. (Save the ranch and shredded cheese for later) Cook on low for 3 1/2 – 4 hours or until the chicken has reached 165℉.
2. When the chicken is fully cooked, shred it, then add the ranch dressing and 1 1/2 cups of the shredded cheese. Stir to fully combine, then sprinkle the last 1/2 cup of shredded cheese on the top and place any jalapeno rings you may want on top of the cheese.
3. Put the lid back on the slow cooker and keep on the warm setting or “low” until the cheese has melted, about 10 minutes. This chicken is wonderful in sandwiches and perfect for flautas or as a dip with crackers! Enjoy!

23. Mozzarella Chicken

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

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

Mozzarella chicken is easy to make one-pan low-carb dinner recipe that is ready in less than 30 minutes. Pan seared chicken smothered in rich homemade tomato based sauce and molten melted mozzarella cheese. A meal that entire family would love!

Ingredients

• 4 boneless chicken breasts
• 1 tablespoon Italian seasoning
• 1 ½ teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt & pepper to taste
• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 15 oz can crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon red chili flakes
• ¾ cup mozzarella cheese
• Fresh parsley for garnish

Instructions

1. Season chicken breast with salt and pepper, Italian seasoning, onion powder, smoked paprika. Rub the spices to spread evenly. Season on both sides.
2. Heat olive oil in a skillet. Cook chicken breasts on medium heat until browned and cooked through on both sides (about 3-5 minutes each side). Transfer seared chicken to a plate, set aside.
3. To the same skillet add about 2 teaspoon more olive oil if it’s too dry. Cook diced onion in the same pan until translucent scrapping the brown bits from the bottom of the pan while cooking.
4. Add minced garlic and cook till garlic is fragrant. Pour the juices oozed by browned chicken in the plate.
5. Add crushed tomatoes, tomato paste and red chilies flakes, stir to combine. Simmer and cook until tomato sauce is thickened (about 5 minutes).
6. Season sauce with salt and pepper to taste.
7. Nestle seared chicken breast into the thickened tomato sauce.
8. You can cover chicken breasts with a spoonful of tomato sauce.
9. Top each chicken breast with 2 to 3 tablespoon of mozzarella cheese (you can use mozzarella cheese slices instead of grated cheese).
10. Transfer skillet to pre heat oven set to broiler settings. Broil for 2-3 minutes until cheese is molten, browned, hot and bubbly.
11. Garnish with fresh parsley.
12. Serve immediately with spaghetti or with crusty bread and a salad.

24. White Chicken Chili

White Chicken Chili (crock pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT480M · Yield: [‘8’]

Ingredients

• 2 cups – chicken broth
• 1 pound – chicken breast (shredded)
• ¼ cup – heavy whipping cream
• 8 oz – cream cheese
• ½ cup sour cream
• ½ cup mild salsa verde
• 4 oz – canned diced green chilis
• 1 Tbsp – diced jalapenos (canned) (reduce for a less spicy option)
• 1 Tbsp – minced garlic
• ¼ tsp – chochula chili lime hot sauce (omit if you don’t like spicy)
• ½ cup – white cheddar
• ½ cup – pepper jack (if you want it milder, do all cheddar instead)
• 3 – fresh oregano leaves (diced (about tsp))
• ⠓ – sweet white onion or yellow onion (diced)
• 1 – sweet bell pepper (diced)
• garnish with avocado, tomatoes, cheese

Instructions

1. Turn the crock on low – add all of the ingredients. Salt and pepper the chicken.
2. Cook for 8 hours.
3. Remove chicken and shred.
4. Stir the shredded chicken back in. Serve and top with avocado, tomatoes, and/or cheese.

25. Thai Green Curry Chicken

Low Carb Thai Green Curry with Chicken 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’]

Thai Green Curry with chicken gets a low carb makeover with zucchini noodles and bamboo.

Ingredients

• 1 Can Full Fat Coconut Milk
• Green Curry Paste ((1 Tbsp- Mild, 2 Tbsp-Medium, 3+ Tbsp, Thai Hot))
• 1 pound Chicken (Breast or Thighs)
• 8 oz Sliced Bamboo
• 2 Zucchinis
• Coconut Sugar (Taste curry first to see if needed)
• Fish Sauce (Taste curry first to see if needed)

Instructions

1. Wash zucchini and use a spiralizer to make zoodles.
2. Add a tablespoon of coconut milk to a nonstick skillet with a lid over medium-high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
3. Add sliced chicken and stir into curry paste until fully cooked.
4. Add rinsed bamboo shoots and any other vegetables if you like. Pour in the remaining coconut milk and bring to a simmer. At this point, I added a few makrut lime leaves for more flavor. Simmer curry with the lid on for 5 minutes.
5. Taste curry and add any sugar or fish sauce if needed. If it needs to be spicer, you can also add more curry paste. Garnish with Thai basil leaves.
6. Plate raw zoodles in a bowl and top with warm curry and serve immediately.

26. Lebanese Chicken Kebabs

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [’10’, ’10 -12 skewers’]

These Lebanese Chicken Kebabs not only taste amazing, but they are the perfect 30 minutes meal!

Ingredients

• 2 to 2 1/2 pounds boneless and skinless chicken breast (diced)
• 2 tablespoons extra virgin olive oil
• 5-6 garlic cloves (minced)
• 1 tablespoon smoked paprika {or sweet paprika works}
• 1/2 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes {optional}
• Juice from 1 lemon
• Zest from half of the lemon
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Fresh parsley for garnish
• Lemon wedges for serving
• Yogurt sauce and pita for serving

Instructions

1. In a large bowl combine the chicken with the olive oil, minced garlic, paprika, cumin, cinnamon, thyme, oregano, crushed red pepper flakes, lemon juice, lemon zest, tomato paste, and salt and pepper. Toss the chicken to evenly coat it in the marinade.
2. Cover the bowl with plastic wrap and set it aside in the refrigerator to marinate for at least 1 hour, longer if you have time to create juicy chicken.
3. If using wooden skewers soak them otherwise you can use metal skewers. Remove the marinated chicken pieces from the refrigerator.
4. Then take one skewer and thread between 6 and 8 chicken pieces onto it. Set the kebabs aside until you are ready to grill.
5. Brush the grill grates with non-stick oil. Heat a grill or cast iron skillet on the stove top over medium-high heat. Place all the chicken kabobs onto the hot grill. Cook for 4 minutes, flip and cook for 4 more minutes.
6. Repeat the process 1 or 2 more times or until cooked completely and charred bits have formed around the outside.
7. Once cooked through, remove the kebabs from the grill and serve immediately. Serve with a warm pita bread, a big fattoush salad and lebanese garlic sauce, tahini sauce or a creamy dill sauce.

27. Buffalo Chicken Bowl

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

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘6’, ‘6 servings’]

Whip up a buffalo chicken rice bowl for an easy weeknight dinner or hearty lunch. The flavor combinations in this buffalo chicken and rice with veggies make a healthy and satisfying meal.

Ingredients

• 4 boneless skinless chicken breasts (about 2 ½ lbs.)
• 12 ounces buffalo sauce (I use Frank’s Red Hot brand)
• 1 packet Ranch seasoning mix
• 2 teaspoons garlic (minced)
• 14 ounce black beans (drained and rinsed)
• 14 ounce corn (drained and rinsed)
• 2 cups jasmine rice (cooked)
• Optional bowl toppings: avocado, cherry tomatoes, carrots, celery, green onions, blue cheese, and ranch dressing

Instructions

1. In a crockpot, add buffalo sauce, ranch seasoning, and minced garlic. Stir to mix well.
2. Place chicken breasts in the crock pot and season with salt and pepper. Flip the chicken over to season the other side. Stir to fully coat chicken in the sauce. Cook on low for 5 hours or on high for 3 hours.
3. Remove cooked chicken and place on a cutting board. Shred chicken using two forks. Add the shredded chicken back to the crockpot and stir to cover in sauce. (optional: turn crockpot setting to ‘keep warm’ and let shredded chicken marinate for 30 minutes in sauce)
4. Heat black beans and corn the the microwave until warm.
5. Assemble: Add ⅓ cup rice to a bowl and cover with shredded buffalo chicken. Top with sliced avocado, tomatoes, green onions, blue cheese crumbles, and a drizzle of ranch dressing.

28. Chicken Fajitas

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’, ‘6 1 cup servings’]

Learn how to make Crock Pot Chicken Fajitas! The best easy slow cooker chicken fajita recipe that everyone will love. Healthy and delicious!

Ingredients

• 1 10 oz can of Rotel
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 3 cups sliced bell pepper (cut in strips)
• ½ cup diced onion
• 2 lbs boneless skinless chicken breasts
• ¼ cup low sodium taco seasoning
• limes for serving

Instructions

1. In a 6-8 quart crockpot, mix Rotel, honey, and garlic.
2. Layer the bell peppers and onion in the crockpot over the Rotel mixture.
3. Layer the chicken breasts over the vegetables and coat with taco seasoning.
4. Cook on low for 6-8 hours or on high for 4 hours. The chicken’s internal temperature should be at least 165 degrees and easy to break apart.
5. Using forks or a shredding tool, shred the chicken and mix with peppers and Rotel mixture.
6. Serve warm on soft tortillas or by itself with limes for fresh lime juice.

29. Buffalo Chicken Thighs

Buffalo 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 (about 3–4 oz each)
• 1/2 cup buffalo hot sauce
• 4 tablespoons unsalted butter, melted
• 1 tablespoon honey (optional, for a touch of sweetness)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 celery stalks, cut into sticks (for serving, optional)
• 1/2 cup blue cheese dressing or ranch dressing (for serving, optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and set out a large oven-safe skillet. Line a baking sheet with foil or parchment for easy cleanup.
2. Step 2: Pat the chicken thighs dry with paper towels. In a bowl, toss with olive oil, salt, pepper, garlic powder, onion powder, and paprika to evenly coat.
3. Step 3: Heat the oven-safe skillet over medium-high heat with a thin layer of oil. Place the thighs skin-side down and cook until the skin is crisp and browned, about 6–8 minutes.
4. Step 4: Flip the thighs and transfer the skillet to the oven. Bake until the internal temperature reaches 165°F (74°C), about 12–15 minutes.
5. Step 5: While the chicken cooks, whisk together the buffalo hot sauce, melted butter, and honey (if using) to make the glaze.
6. Step 6: Remove the skillet from the oven, brush or toss the cooked thighs with the buffalo glaze until evenly coated, and return to the oven for 2–4 minutes to set the sauce.
7. Step 7: Let the chicken rest for 5 minutes, then serve with celery sticks and blue cheese or ranch dressing if desired.

30. Chicken Cauliflower Casserole

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

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’]

A dinner recipe thatis packed with delish punch of flavors… Rich sauce compliments chicken sausage and vegetables in a bestway.

Ingredients

• Non-Stick Cooking Spray
• 1 lb chicken sausage
• 1/2 lb fresh mushrooms (sliced)
• 1 stalk celery (chopped finely)
• 1 tbsp onion (chopped)
• 4 cups cooked chicken (chopped)
• 8 ounces cream cheese (softened)
• 8 ounces cheddar cheese (shredded)
• 1 lb frozen cauliflower (boiled,drained and chopped roughly)
• to taste salt and ground black pepper

Instructions

1. Preheat your oven to 350 °F.
2. Grease a 13×9-inch casserole dish with cooking spray.
3. Heat a large non-stick skillet over medium heat andcook sausage, mushroom, celery and onion for about 8-10 minutes, stirringfrequently.
4. Add cream cheese and stir to combine well.
5. Stir in chicken, cheddar cheese, cauliflower, salt andblack pepper and transfer the mixture into the prepared baking dish.
6. Cover the baking dish and bake for about 30 minutes.
7. Uncover and bake for about 10-15 minutes or until topbecomes golden brown.
8. Remove from oven and set aside for about 5 minutes before serving.

31. Keto Baked Chicken Breast

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘5’, ‘5 servings’]

This is the easiest and the tastiest keto baked chicken recipe – EVER! Add this dish to your low carb menu planning asap.

Ingredients

• 5 chicken breasts
• 3 Tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper (to taste)

Instructions

1. Preheat oven to 450 degrees F.
2. Place chicken breasts in a 9″ x 13″ baking dish or sheet pan and drizzle the olive oil over top. Flip the chicken around and rub the olive oil all over.
3. In a small bowl, mix together the spices.
4. Season the chicken with the paprika, Italian seasoning, onion powder, garlic powder, salt and pepper.
5. Bake for 20 minutes or until the internal temperature of an inserted meat thermometer reads 165 F.

32. Grilled Chicken

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT140M · Yield: [‘6’, ‘6 people’]

This grilled boneless skinless chicken thighs recipe is perfect for those following a low carb or keto lifestyle. Low in sugar, but high in flavor, no one will guess this delectable chicken is actually low carb!

Ingredients

• 3 lbs. boneless, skinless chicken thighs
• 2 Tbsp olive oil
• 2 Tbsp sesame seed oil
• 2 Tbsp balsamic vinegar
• 1 medium lime ((juiced))
• 1 Tbsp sea salt
• 1 tsp black pepper
• 1 tsp crushed red pepper
• 1 tsp ginger powder
• 2 cloves garlic ((crushed))
• 1 single packet Truvia
• ½ tsp cayenne pepper ((optional))

Instructions

1. Defrost boneless skinless thighs if necessary. Place the chicken into a large bowl. Whisk the marinade ingredients in a small bowl or measuring cup.
2. Pour chicken marinade over the chicken thighs, making sure all the pieces are covered. Marinade in the fridge for at least two hours, or overnight.
3. Grill chicken over medium flames for approximately 5 minutes. Brush with excess marinade before flipping to the other side and grilling for an additional 5 minutes or the chicken’s internal temperature reaches 165°F at the thickest part.

33. Chicken Broccoli Casserole

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’10’]

Whether you’re looking for a comforting fall recipe or an easy weeknight meal with plenty of leftovers, this Keto Chicken Broccoli Casserole might become a new family favorite. It’s loaded with juicy chicken breast, broccoli, cauliflower rice, cheese, and a creamy sauce.

Ingredients

• 3 pounds chicken breast
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon black ground pepper
• ½ teaspoon salt (divided)
• 2- pounds cauliflower rice (fresh or frozen)
• 3 cups fresh broccoli florets
• 10.5 ounce can condensed cream of chicken soup
• ½ cup whole milk
• ⅓ cup sour cream
• 2 ½ cups shredded cheddar cheese (divided)

Instructions

1. Cut the chicken into bite-size pieces. Heat olive oil in a large non-stick pan over medium-high heat. Add the chicken breast pieces, and season with Italian seasoning, pepper, and half of the salt.
2. Sear, stirring occasionally until both sides of the chicken are browned, about 5-7 minutes. Remove chicken from the pan and set aside.
3. Preheat the oven to 350 degrees.
4. Add the cauliflower rice to the pan that the chicken was cooked in. Cook according to package directions, or for 7-10 minutes. Halfway through the cooking time, stir in the broccoli florets, and cook just until the broccoli is slightly tender. Turn off the heat.
5. Stir in the cooked chicken, condensed chicken soup, milk, sour cream, and half of the shredded cheese.
6. Add the mixture to a lightly greased 9×13 casserole dish and sprinkle the top with the remaining cheese. Bake for 15 minutes, or until the cheese is lightly browned and the internal temp reaches 165 degrees. Remove from the oven and let sit for 5 minutes before serving.

34. Garlic Mushroom Chicken Thighs

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

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

Garlic Mushroom Chicken Thighs are a fast, easy dinner recipe that comes together in only 30 minutes. Delicious, juicy, golden brown chicken with soft, tender, sliced mushrooms dripping with garlic butter.

Ingredients

• 1-1/2 pounds boneless skinless chicken thighs (about 6 large thighs)
• 1 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil or coconut oil
• 8 ounces sliced mushrooms (I use cremini)
• 3 tablespoons butter
• 4 cloves garlic minced

Instructions

1. In a small bowl combine the onion powder, garlic powder, paprika, salt, pepper, and red pepper flakes.
2. Pat chicken thighs dry with a paper towel. Sprinkle seasoning over the chicken evenly.
3. Heat oil in a skillet on medium-high heat. Place the chicken in a hot skillet (I use cast iron) and sear for about 7-8 minutes. Flip and cook another 7-8 minutes or until chicken is 165 degrees and juices run clear. Remove chicken to a plate and keep warm.
4. Add the butter to the skillet and mushrooms. season with salt and pepper and saute for about 3 minutes. Add in the garlic and cook until fragrant for about another minute.
5. Return the chicken to the pan and garnish with fresh chopped parsley.

35. Spinach Artichoke Chicken Bake

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

Recipe details: Yield: 1

Ingredients

• 6-8 Organic thighs
• 2 T avocado oil or Olive Oil
• 1 tsp sea salt
• 1 1/2 tsp garlic granules
• 1 med. chopped onion (or can use frozen)
• 1 pkg. of frozen spinach
• 1 pkg. of frozen artichoke hearts
• 1/4 cup of nutritional yeast

Instructions

1. Preheat oven to 400*.
2. Add Oil to a Casserole dish
3. Add Spinach, Artichokes, Onion, Garlic, Nutritional Yeast & Sea Salt
4. Stir to mix
5. Season chicken thighs with sea salt & garlic powder
6. Add to top of Spinach mixture
7. Cook, until Chicken is starting to brown & turn & cook until chicken is brown on both sides & juices, are running clear. About 40-45 min.

36. Mediterranean Sheet Pan Chicken

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 to 6 Servings’]

A delicious one-pan meal with Mediterranean flavors for an enticing dinner recipe that can be made any night of the week! This simple Mediterranean Sheet Pan Chicken recipe is so flavorful, you’d never guess it’s actually so easy to make!

Ingredients

• 3.5 lbs bone-in skin on chicken thighs
• 3 Tbsp avocado oil
• 1/2 tsp paprika
• 2 tsp lemon zest
• 2 Tbsp lemon juice
• 5 cloves garlic (minced)
• 1 tsp sea salt
• 1 zucchini (chopped)
• ½ red onion (sliced)
• 10 ounces cherry tomatoes
• 1 (8-oz) block feta cheese (chopped into cubes)
• 5 ounces pitted green olives (¾ cup*)
• 1 tsp dried parsley
• 1 tsp dried oregano
• Sea salt to taste
• ¼ tsp black pepper
• 3 Tbsp avocado oil

Instructions

1. Mix all of the ingredients for the chicken marinade in a small bowl or measuring cup.
2. Transfer the raw chicken thighs to a large zip lock bag and pour in the marinade. Seal the bag and shift everything around until the chicken pieces are well-coated with marinade. Marinate for at least 15 minutes, ideally several hours.
3. When you’re ready to bake, preheat the oven to 425 degrees Fahrenheit.
4. Chop the zucchini, red onion, and block of feta cheese and transfer to a large bowl along with the cherry tomatoes, olives, avocado oil, dried parsley, dried oregano (and any other dried herbs you like), salt, and pepper. Toss everything together until the ingredients are coated with oil and seasonings.
5. Transfer the marinated chicken thighs to a large baking sheet (without the vegetable mixture)
6. Bake chicken for 15 to 18 minutes or until the skin is looking golden brown and crispy, then remove the sheet pan from the oven.
7. Spread the sliced onion, chopped zucchini, tomatoes, olives and cubes of feta cheese (the remaining ingredients) around the sheet pan in a single layer. It’s okay if there’s a little overlapping. Bake for another 10 to 15 minutes or until the chicken is cooked through. Chicken thighs are fully cooked once they reach 170 degrees Fahrenheit. I find they have the best taste and texture between 180-200 degrees F, so I give them a little extra time. To verify the temperature, insert a meat thermometer into the thickest part of the largest thigh.
8. Serve Mediterranean chicken and veggies and enjoy! If you’d like to serve the meal with extra side dishes, such as crusty bread, a side salad, or steamed rice, feel free to go wild!

37. Chicken Berries Salad

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

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT31M · Yield: [’10’]

Looking for a dinner salad that will be theperfect choice for summer? Look no further, and enjoy this salad with a comboof tender and juicy grilled chicken and colorful fresh berries.

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp sugar
• 1 clove garlic (minced)
• as required salt and ground black pepper
• Non-Stick Cooking Spray
• 2 cups fresh strawberries (hulled and sliced)
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup fresh raspberries
• 1/2 cup fresh cranberries
• 10 cups lettuce (torn)

Instructions

1. For marinade: in a large bowl, add the oil, lemon juice, Erythritol, garlic, saltand black pepper and beat until well combined.
2. In a large, reseal able plastic bag, place chicken and ¾ cup marinade.
3. Seal the bag and shake to coat well.
4. Refrigerate overnight.
5. Cover the bowl of remaining marinade and refrigerate before serving.
6. Preheat the grill to medium heat.
7. Grease the grill grate with cooking spray.
8. Remove the chicken from bag and discard the marinade.
9. Place the chicken onto grill grate and grill, covered for about 5-8 minutes per side.
10. In a large salad bowl, place the berries and lettuce.
11. Add the reserved marinade and toss to coat.
12. Top with the chicken slices and serve.

38. Creamy Jalapeno Stuffed Chicken

Jalapeno Popper Stuffed Chicken 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 servings’]

Experience a flavor explosion with our Jalapeño Popper Stuffed Chicken. Tender chicken breast is generously filled with a mouthwatering blend of creamy, tangy cream cheese, sharp cheddar cheese, crispy bacon, and fiery jalapeños. This dish takes the classic jalapeño popper to the next level, leaving your taste buds wanting more.

Ingredients

• 8 oz. light cream cheese
• 1/3 cup bacon pieces (- can use pre-cooked)
• 1/3 cup shredded cheddar cheese
• 2 large jalapenos (- use as many seeds as you like)
• 2 Tablespoon olive oil
• 2 ½ pounds boneless chicken breasts (or four large breasts)
• kosher salt and freshly ground black pepper (- to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

1. Prep. Preheat oven to 375 degrees. Spray a casserole dish with cooking spray.
2. Combine stuffing. In a mixing bowl, combine the ingredients for the stuffed chicken – cream cheese, shredded cheddar cheese, crumbled bacon, and chopped jalapenos. Use a hand mixer to combine well.8 oz. light cream cheese, 1/3 cup shredded cheddar cheese, 1/3 cup bacon pieces, 2 large jalapenos
3. Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.2 ½ pounds boneless chicken breasts (or four large breasts)
4. Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.
5. Secure the stuffing. Use toothpicks to secure the edges of the chicken – attempting to keep the filling inside.
6. Sear the chicken. Add the seasonings to the chicken breasts. I usually use extra salt but use as much as you like. Heat a cast iron skillet over medium-high heat and add olive oil to coat the pan.Add two chicken breasts to the skillet and sear for a few minutes. Then flip and sear on the other side until browned. You may need to tip the breasts on the sides as well.Remove the breasts to the prepared dish and repeat with the remaining two breasts.kosher salt and freshly ground black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 2 Tablespoon olive oil
7. Bake. Drizzle a little more olive oil over the breasts and around them. Bake in the preheated oven until done, approximately 20-25 minutes.
8. Rest. Let the chicken rest for 10-15 minutes before serving. ** Remember to remove toothpicks before serving/eating!!

39. Honey Garlic Chicken

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

Recipe details: Prep: PT3M · Cook: PT12M · Yield: [‘4’, ‘4 servings’]

Honey garlic chicken is an outrageously delicious, effortless recipe. Put together a quick dinner in just 15 minutes that’s perfect for busy weeknights made with pantry staples.

Ingredients

• 1 lb chicken thighs (boneless with or without skin)
• 2 tablespoon oil (any neutral cooking oil like sunflower oil or canola oil)
• 3-5 cloves garlic (adjust as per taste)
• Salt and ground pepper (to taste)
• 1 ½ teaspoon garlic powder
• ¼ cup corn starch
• ¼ cup chicken stock (low sodium)
• 1 tablespoon light soy sauce (low sodium)
• 1 tablespoon rice wine vinegar (or plain vinegar or apple cider vinegar)
• 1/3 cup honey
• Green onions
• Sesame seeds
• Red pepper flakes

Instructions

1. Start off by making the sauce. Mix low sodium chicken stock, low sodium light soy sauce, rice wine vinegar, and honey in a bow. Set aside until use.
2. I prefer to use chicken thighs over breasts for more flavor and juicier chicken.
3. Season boneless chicken thighs with salt-pepper to taste add 1.5 teaspoon garlic powder. Rub on both sides.
4. Dredge seasoned chicken thighs in corn starch. Shake off excess flour.
5. Heat oil in a wide pan.
6. Sear chicken in hot oil for 4-5 minutes or until crispy and golden on one side.
7. Flip and cook on another side for 2-3 minutes.
8. Add more oil (or butter for a richer taste). Stir minced garlic along with the chicken. Turn heat to medium so the garlic doesn’t burn.
9. Pour prepared sauce. Stir well. Turn up the heat until the sauce begins to boil.
10. Reduce heat to low, simmer for 4-5 minutes or until sauce is thickened and chicken is cooked through.
11. Remove pan from heat.
12. Sprinkle red pepper flakes, black and white sesame seeds, and green onions.
13. Serve hot with jasmine rice or fried rice.

40. Crispy Skillet Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’, ‘5 -6’]

Crispy Skillet Chicken Thighs are a super simple recipe with just six ingredients. The skin gets super crispy with tender juicy meat and comes together in 30 minutes for a quick and easy weeknight meal without all the guilt.

Ingredients

• 5-6 bone in skin on chicken thighs
• 2-3 tablespoons coconut oil
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 2 teaspoons paprika
• 2 teaspoons granulated garlic

Instructions

1. Preheat oven to 425 degrees
2. In a small bowl mix together salt, pepper, paprika, and granulated garlic.
3. With paper towels, pat the chicken dry, and sprinkle seasoning on both sides of the chicken thighs.
4. Heat a large cast iron or oven-safe skillet to medium-high heat, add coconut oil, and let melt.
5. Once the oil is hot, place chicken thighs skin side down in the hot skillet and add cook, until skin is crispy about 8-10 minutes, flip chicken thighs and place skillet in the oven and cook another 15-18 minutes or until internal temp is 165 degrees.
6. Remove chicken and let the chicken rest for 5 minutes before serving.

41. Chicken and Spinach Breakfast Casserole

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 Servings’]

A delicious high-protein breakfast that is perfect for sharing for breakfast. Also a great meal prep recipe for a grab and go meal!

Ingredients

• 1 Tbsp avocado oil
• 1 yellow onion (chopped)
• 4 cloves garlic (minced)
• 5 ounces baby spinach
• 6 ounces sun-dried tomatoes (drained)
• 4 cups cooked chicken (chopped)
• 6 large eggs
• 1 16-oz carton egg whites
• 6 ounces feta cheese
• 1 tsp sea salt (to taste)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and spray a large 13” x 9” casserole dish with cooking spray.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 5 to 8 minutes. Add in the garlic and baby spinach and cover the skillet until the spinach has wilted, about 2 minutes. Stir in the sun-dried tomatoes and sprinkle everything with sea salt. Remove from the heat.
3. Transfer the chicken and veggie mixture to the prepared casserole dish and spread everything into an even layer.
4. In a large bowl, whisk together the eggs and egg whites until well-combined. You can season the eggs with salt (which is what I do), depending on your personal taste.
5. Pour the egg mixture evenly over the chicken and veggies.
6. Stir in the feta cheese, moving everything around to ensure the ingredients are well-distributed throughout the casserole. If you’d like, you can sprinkle any type of grated cheese on top of the casserole.
7. Bake on the center rack of the preheated oven for 35 to 45 minutes or until the casserole is golden brown on top and tests clean.
8. If you’d like, you can insert a meat thermometer into the center of the egg casserole to be sure it is fully cooked. It is considered fully cooked once it reaches an internal temperature of at least 190 degrees Fahrenheit. For me, this takes 35 minutes of baking time.
9. Allow the casserole to cool for at least 10 minutes before slicing and serving.
10. If you’d like, you can serve the individual slices with toppings such as sour cream, plain Greek yogurt, guacamole, or serve with fresh fruit and toasted bread or a green salad for a complete meal.

42. Lemon Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT160M · Yield: [‘6’, ‘6 thighs’]

These lemon chicken thighs are made with a simple homemade marinade. Pair it with simple sides or slice it up as protein for a salad.

Ingredients

• ½ cup olive oil
• ¼ cup lemon juice
• zest from 1 lemon
• 2 tablespoons honey
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ bunch of parsley leaves (roughly one cup)
• ¼ teaspoon red pepper flakes
• 2 lbs boneless chicken thighs (about 6)

Instructions

1. Add marinade ingredients to jar. Cover and shake until combined! You can also whisk together the ingredients in a bowl.
2. Place chicken in bowl or zip-top bag or bowl. Pour marinade over chicken and toss using tongs to coat chicken. Let chicken marinate for at least 1 hour.
3. Grill over medium high heat on each side until chicken reaches an internal temperature of 165ºF with a meat thermometer.
4. Allow chicken to rest for 5-10 minutes and then serve.

43. Honey Cashew Chicken with Broccoli

Low-Carb Honey Cashew Chicken With Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’, ‘6 people’]

This low-carb honey cashew chicken is a complete meal in one dish. It’s high-protein, gluten-free, and kids love it!

Ingredients

• 1 1/2 cups Boneless skinless chicken thighs (cut into bite-sized pieces )
• 1 head Broccoli (cut into florets )
• 1 Red Bell Pepper (cut into large chunks)
• 2 tbsp Minced Garlic
• 1/4 cup Cashews (roasted and unsalted )
• 1/4 cup Green Onions (chopped )
• 3 tbsp Soy Sauce or coconut aminos
• 2 tsp Rice Vinegar
• 2 tsp Ginger Paste
• 2 tbsp Sugar-Free Honey
• 1 tbsp Chili Garlic Sauce

Instructions

1. Add the sesame oil to a skillet over medium high heat on the stove.
2. Season the chicken with salt and pepper to taste, and saute in the skillet until seared well on the outside, and cooked about halfway through.
3. Mix the broccoli florets and red bell pepper into the skillet with the chicken, and continue to saute until the chicken is cooked through, and the vegetables are a crispy tender.
4. While the chicken and vegetables are cooking, stir together the ingredients for the sauce.
5. Stir the garlic into the skillet, and saute another 30 seconds.
6. Pour the sauce over the chicken and vegetables, and toss to coat well.
7. Sprinkle in the cashews, and saute another 3-4 minutes.
8. Serve immediately.

44. Bacon Wrapped Chicken Thighs

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

Recipe details: Yield: 1

Ingredients

• 5-6 boneless, skinless chicken thighs
• 5-12 pieces of Nitrate free Uncured AIP compliant bacon
• sea salt
• garlic powder
• onion powder
• 1 Tbs. Fat of choice (I used avocado oil)
• herbs of choice (I like this one) (optional)

Instructions

1. Heat oven to 400 degrees. If using a cast-iron skillet heat over med-hi heat 1st. This makes the chicken/bacon browner/crispier & cook faster.
2. Pat chicken dry & generously salt chicken on both sides
3. Sprinkle both sides with onion, garlic powder & herbs (optional) of choice (I like this one)
4. Wrap each thigh with bacon (it may take 2 slices to cover ea. thigh)
5. Add each piece of chicken to skillet if using skillet seam side up. Allow to brown for 2-3 min. If using Pyrex, place in pyrex seam side up.
6. Turn over each piece of chicken careful to not let the bacon move.
7. Transfer the skillet to the preheated oven & bake until the chicken is no longer pink & bacon is crisp. About 20-30 min. or until done.
8. If using a pyrex casserole, cook until bacon is brown & crispy (about 1/2 way) then remove from oven &  turn over. Put back in oven & brown on the other side until the chicken/bacon is brown & crispy & no longer pink. (About 30-40 min. total)

45. Chicken Zucchini Casserole

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

Tender bites of chicken with perfectly cooked zucchini and bell pepper in a creamy, cheesy sauce. Make use of abundant summer zucchini and get this low carb Chicken Zucchini Casserole on your menu soon!

Ingredients

• 1 tablespoon plus 2 teaspoons olive oil (divided)
• 2 pounds boneless skinless chicken breast (cut into 1-inch pieces)
• 1 teaspoon kosher salt (divided)
• 1 teaspoon garlic pepper
• 2 large zucchini (cut into ½ -inch pieces)
• 1 heaping cup chopped red and yellow bell pepper (2 small bell peppers)
• 1 teaspoon minced garlic
• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 1 cup low sodium chicken broth
• 1 cup whole milk
• 3 ounces reduced fat cream cheese ((⅓ less fat Neufchatel), cut into cubes)
• 1 ¼ cups shredded part-skim mozzarella cheese (divided)
• ¼ cup shredded Parmesan (divided)
• ½ teaspoon freshly ground black pepper
• 3 tablespoons seasoned panko bread crumbs (I use Italian style)

Instructions

1. Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
2. Heat the olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken to the pan. Season with ½ teaspoon salt and the garlic pepper. Cook, stirring occasionally, until well browned, about 6 to 8 minutes. Transfer the chicken to a medium bowl. Add the remaining 2 teaspoons of oil to the pan and return it to the heat. Add the zucchini, bell pepper and garlic and cook, stirring occasionally, until the vegetables are just barely fork tender, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken and set aside.
3. Add the butter to the pan. Stir in the flour and cook, stirring constantly, until the flour starts to brown, about 1 minute. Whisk in the broth and milk. Bring to a low boil, whisking often to smooth out the sauce as much as possible (a few small lumps are okay). Remove from the heat and add the cream cheese, ¾ cup mozzarella and 2 tablespoons Parmesan and stir until melted. Stir in the remaining ½ teaspoon salt and the black pepper.
4. Drain all of the liquid from the chicken and vegetable mixture and stir the mixture into the cheese sauce in the pan. Transfer the mixture to the prepared baking dish. Sprinkle the casserole with the remaining ½ cup mozzarella, remaining 2 tablespoons Parmesan, and the breadcrumbs.
5. Bake until the top is browned and the edges are bubbly, 20 to 25 minutes.If desired, set the oven to BROIL for the last minute of the cooking time to brown the top a little more. Remove from the oven and let it rest for 10 minutes before serving.

46. Chicken Fajita Casserole

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

Recipe details: Prep: PT2M · Cook: PT25M · Yield: [‘4’]

This easy prep-ahead dish is ready in under 30 minutes

Ingredients

• 4 chicken breasts (pounded flat and even)
• 2 tablespoons fajita seasoning
• 1 teaspoon oil
• 3 bell peppers (deseeded and thinly sliced)
• 1 onion (sliced)
• 2 cups (166g) shredded cheese

Instructions

1. Preheat oven to 350F / 176C / gas 4.
2. Mix chicken breasts with oil and fajitas seasoning then place in the bottom of the casserole dish.
3. Add in the sliced onion and peppers and then top with the cheese.
4. Bake for about 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165F / 74C.
5. Serve with your favorite fajita toppings.

47. Mediterranean Style Marinated Chicken

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

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken thighs
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. 1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, salt, pepper, and red pepper flakes (if using) to make a marinade.
2. 2. Add the chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
3. 3. Preheat oven to 425°F (220°C) or preheat a grill to medium-high.
4. 4. Remove chicken from marinade, allowing excess to drip off. If baking, place on a parchment-lined baking sheet; if grilling, place on the grill grates.
5. 5. Bake for 18–22 minutes (grilling times may vary); cook until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Rest 5 minutes before serving. Garnish with chopped parsley.

48. Chicken Wings

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

Recipe details: Prep: PT5M · Cook: PT210M · Total: PT215M · Yield: [‘4’, ‘4 people’]

The best Crock Pot Chicken Wings Recipe that is SO easy to make! Learn how to make the best slow cooker chicken wings for snacking on!

Ingredients

• 3 lbs chicken wings
• ½ cup buffalo sauce
• ¼ cup orange juice
• 1 teaspoon garlic powder
• ⅛ teaspoon black pepper

Instructions

1. In a crock pot, toss chicken wings, buffalo sauce, orange juice and spices until evenly coated
2. Cover and cook on low for 3-4 hours.
3. A half hour before serving, preheat the oven to 425.
4. Prepare a nonstick foil or parchment lined baking sheet. Add chicken wings to the baking sheet and bake for 30 minutes or until golden brown.
5. Optional: before serving, toss with 2 tablespoons of additional buffalo sauce.

49. Roast Bone in Chicken Breast with Fennel

Roast Bone in Chicken Breast with Fennel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil, divided
• 1 medium fennel bulb, trimmed and thinly sliced
• 3 garlic cloves, minced
• 1 large lemon, zest and juice
• 1/4 cup dry white wine or chicken stock
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh fennel fronds, chopped (optional garnish)

Instructions

1. 1. Preheat the oven to 425°F (220°C) and prepare a large ovenproof skillet or roasting pan.
2. 2. Pat the chicken dry with paper towels. In a small bowl mix the salt, pepper, and dried thyme; rub 1 tablespoon of the olive oil over the chicken and season both sides with the spice mixture.
3. 3. In the skillet over medium-high heat, add the remaining 1 tablespoon olive oil. Add the sliced fennel and minced garlic; cook 4–5 minutes until the fennel is tender and starting to caramelize.
4. 4. Push the fennel to the sides of the pan and place the seasoned chicken breasts skin-side down in the center. Sear 4–5 minutes, until the skin is golden and releases easily from the pan.
5. 5. Flip the chicken pieces and pour in the white wine or stock to deglaze, scraping up any browned bits.
6. 6. Transfer the skillet to the oven and roast for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the fennel is tender.
7. 7. Remove from oven and squeeze the lemon juice over the chicken; sprinkle lemon zest over the dish and let rest 5 minutes.
8. 8. Garnish with chopped fennel fronds if using, then spoon pan juices over the chicken and serve with the fennel.

50. Ranch Chicken Thighs

Ranch Chicken Thighs 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’]

Ranch Chicken Thighs are a family favorite recipe in my house. The chicken thighs are drizzled with olive oil before being seasoned with dry ranch dressing and a crack of black pepper.

Ingredients

• 4 chicken thighs (bone-in skin on {you can also use boneless, skinless – adjust cook time})
• 1/4 cup extra virgin olive oil
• 2 tablespoons dry Ranch seasoning ({Hidden Valley Ranch packet works})
• 1/4 teaspoon salt
• dash of cracked black pepper

Instructions

1. Preheat the oven to 420 degrees F. In a bowl, toss the chicken thighs with olive oil.
2. Place the chicken on a large baking sheet. Top with ranch seasoning, salt and cracked black pepper.
3. Bake for 20 minutes. Flip and cook for another 10 minutes or until the internal temp is 165 F.
4. Once “baking” time is complete, I like to flip one more time and broil the top for another 2 minutes. This will make the skin extra crispy.
5. Remove from the oven and let cool slightly. Garnish with fresh parsley. Serve warm.

51. 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.

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.