30 Mouth-Watering Chicken and Veggie Keto Recipes

Author: Coach Sumo | Founder & CEO of KnowYourMealsBlog.com

Are you on a keto diet and looking for some delicious and healthy chicken and veggie keto recipes to help you lose weight? Look no further! In this article, I have compiled a list of 30 mouth-watering keto recipes that are easy to prepare, low in carbs, and high in protein to keep you full and satisfied throughout the day. Keep in mind that I post recipes for every type of diet on my TikTok page, so I encourage you to fix one of these delicious recipes and jump on TikTok to see if I have any more creations that you or your family may like. And now to the recipes!

1. Chicken and Broccoli Stir Fry

This recipe is a quick and easy low-carb meal that is perfect for busy weeknights. Simply sauté some chicken breast with broccoli florets, garlic, ginger, and soy sauce. Serve over cauliflower rice for a tasty and nutritious meal.

Here’s my recipe!

 

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1 head broccoli, cut into florets
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• Salt and pepper, to taste
• Cauliflower rice, for serving

Instructions:

1. In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the chicken breast and cook until browned and cooked through, about 6-7 minutes. Remove from the skillet and set aside.
3. Add another tablespoon of olive oil to the skillet, then add the broccoli florets. Stir fry for 2-3 minutes until the broccoli is tender-crisp.
4. Add the minced garlic and ginger to the skillet and stir fry for 30 seconds until fragrant.
5. Return the chicken breast to the skillet, and add 2 tablespoons of soy sauce. Stir fry for another 2-3 minutes until everything is well combined and heated through.
6. Serve the chicken and broccoli stir fry over a bed of cauliflower rice, and season with salt and pepper to taste.

This delicious and easy-to-make stir fry is high in protein, low in carbs, and packed with nutritious veggies. It’s perfect for a quick and healthy weeknight dinner or meal prep for the week ahead.

2. Keto Chicken Enchiladas

These cheesy and flavorful chicken enchiladas are made with low-carb tortillas, shredded chicken, cream cheese, and green chilies. Top with diced tomatoes, avocado, and sour cream for a delicious Mexican-inspired meal.

Here is my recipe!

Ingredients:

• 8 low-carb tortillas
• 2 cups shredded cooked chicken breast
• 4 ounces cream cheese, softened
• 4 ounces green chilies, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• Diced tomatoes, avocado, and sour cream, for serving

Instructions:

1. Preheat the oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
2. In a large bowl, mix together the shredded chicken breast, cream cheese, green chilies, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. Place a spoonful of the chicken mixture onto each tortilla, and roll up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
4. Sprinkle the shredded cheddar cheese over the top of the rolled tortillas.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve the keto chicken enchiladas with diced tomatoes, avocado, and sour cream.

This keto-friendly version of chicken enchiladas is low in carbs but high in flavor. The combination of shredded chicken, cream cheese, and spices makes for a delicious and satisfying filling, while the melted cheddar cheese on top adds a gooey and indulgent touch. Serve with diced tomatoes, avocado, and sour cream for a Mexican-inspired meal that’s perfect for a family dinner or party.

3. Chicken Zucchini Noodle Alfredo

Replace carb-heavy pasta with zucchini noodles in this creamy and satisfying Alfredo dish. The chicken and Parmesan cheese add a boost of protein to keep you full and satisfied.

Here is my recipe!

Ingredients:

• 2 medium zucchini, spiralized into noodles
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Spiralize the zucchini into noodles using a spiralizer or vegetable peeler.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
5. Remove the chicken from the skillet and set aside.
6. Add the zucchini noodles to the skillet and cook for 2-3 minutes until tender-crisp.
7. Return the chicken to the skillet, and add the heavy cream and grated Parmesan cheese. Stir until the sauce is thickened and everything is well combined.
8. Season with salt and pepper to taste.
9. Serve the chicken and zucchini noodle Alfredo immediately, garnished with additional Parmesan cheese and chopped parsley, if desired.

This low-carb and keto-friendly version of Alfredo pasta replaces carb-heavy noodles with zucchini noodles for a nutritious and delicious twist. The creamy and indulgent sauce is made with heavy cream and grated Parmesan cheese, and the tender chicken breast adds a boost of protein to keep you full and satisfied. This dish is perfect for a quick and easy weeknight dinner or meal prep for the week ahead. 

4. Chicken and Vegetable Skewers

This recipe is perfect for summer barbecues or as a quick and easy dinner. Thread chicken breast and your favorite veggies onto skewers, brush with olive oil, and grill until tender and juicy.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 bell peppers, cut into chunks
• 1 red onion, cut into chunks
• 8-10 cherry tomatoes
• 1 zucchini, cut into rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Skewers

Instructions:

1. Soak the skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. Preheat the grill to medium-high heat.
3. Thread the chicken breast and veggies onto the skewers, alternating between the chicken, bell peppers, red onion, cherry tomatoes, and zucchini rounds.
4. Brush the skewers with olive oil, and season with salt and pepper to taste.
5. Grill the chicken and vegetable skewers for 10-15 minutes, flipping occasionally, until the chicken is cooked through and the veggies are tender-crisp.
6. Serve the chicken and vegetable skewers hot off the grill, garnished with chopped parsley or cilantro, if desired.

These colorful and flavorful chicken and vegetable skewers are perfect for summer barbecues or as a quick and easy dinner. The combination of tender chicken breast and a variety of colorful veggies, all threaded onto a skewer, makes for a nutritious and delicious meal that’s high in protein and low in carbs. Brushed with olive oil and seasoned with salt and pepper, these skewers are grilled to perfection for a smoky and flavorful finish.

5. Creamy Garlic Chicken

This creamy and indulgent chicken dish is low in carbs but high in flavor. Simply sauté chicken breast with garlic and spinach, then add heavy cream and Parmesan cheese for a rich and satisfying sauce.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
3. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the chicken broth and stir to deglaze the pan.
6. Add the heavy cream and grated Parmesan cheese to the skillet, and stir until the sauce is smooth and well combined.
7. Add the cooked chicken back to the skillet, and stir until the chicken is coated in the creamy garlic sauce.
8. Season with salt and pepper to taste.
9. Garnish the creamy garlic chicken with chopped parsley and serve immediately, over a bed of cauliflower rice, crushed tomatoes, or zucchini noodles if desired.

This creamy and indulgent garlic chicken recipe is perfect for a cozy and comforting dinner that’s low in carbs and high in flavor. The tender chicken breast is cooked in a garlic-infused olive oil, then coated in a rich and creamy sauce made with chicken broth, heavy cream, and grated Parmesan cheese. Garnished with chopped parsley, this dish is both elegant and delicious, and perfect for a special occasion or date night.

6. Broccoli and Cheddar Stuffed Chicken Breasts

Stuffed chicken breasts are a tasty and impressive meal that are surprisingly easy to make. In this recipe, we stuff chicken breast with broccoli florets and cheddar cheese for a low-carb and protein-packed meal.

Here is my recipe!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chopped broccoli florets
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F.
2. Cut a pocket into each chicken breast, being careful not to cut all the way through.
3. In a medium bowl, mix together the chopped broccoli florets, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
4. Stuff the broccoli and cheddar mixture into each chicken breast pocket.
5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
6. Add the stuffed chicken breasts to the skillet, and cook for 2-3 minutes on each side until browned.
7. Transfer the chicken breasts to a baking dish, and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Serve the broccoli and cheddar stuffed chicken breasts hot out of the oven, garnished with chopped parsley or green onions, if desired.

This keto-friendly stuffed chicken recipe is both delicious and nutritious, with tender chicken breast stuffed with a flavorful mixture of chopped broccoli and shredded cheddar cheese. Seasoned with garlic powder, onion powder, salt, and pepper, and cooked to perfection in a skillet and then in the oven, these stuffed chicken breasts are sure to impress. Serve with a side salad or roasted veggies for a complete and satisfying meal.

7. Keto Chicken Parmesan

This classic Italian dish gets a keto makeover with almond flour and Parmesan cheese replacing the traditional breadcrumbs. Serve with zucchini noodles for a delicious and satisfying meal.

Here is my recipe!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F.
2. In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat in the almond flour mixture, shaking off any excess.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the coated chicken breasts to the skillet, and cook for 2-3 minutes on each side until browned.
6. Transfer the chicken breasts to a baking dish, and top each one with a spoonful of marinara sauce and a handful of shredded mozzarella cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Garnish the keto chicken Parmesan with chopped fresh basil before serving.

This keto-friendly version of classic chicken Parmesan is low in carbs but high in flavor, with tender chicken breasts coated in a savory mixture of almond flour, grated Parmesan cheese, and spices, then topped with marinara sauce and melted mozzarella cheese. Baked to perfection in the oven, this dish is both delicious and satisfying, and perfect for a family dinner or special occasion. Serve with a side salad or roasted veggies for a complete and nutritious meal.

8. Buffalo Chicken Lettuce Wraps

These spicy and flavorful lettuce wraps are a healthy and low-carb alternative to traditional Buffalo wings. Simply mix shredded chicken with Buffalo sauce, top with blue cheese crumbles, and wrap in lettuce leaves.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup hot sauce
• 2 tablespoons butter
• 8-10 large lettuce leaves, such as Bibb or Boston lettuce
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped celery

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In a small saucepan, melt 2 tablespoons of butter over medium heat.
5. Stir in the hot sauce until well combined.
6. Add the cooked chicken to the saucepan and toss to coat in the buffalo sauce.
7. To assemble the lettuce wraps, place a spoonful of the buffalo chicken mixture onto each lettuce leaf.
8. Sprinkle with crumbled blue cheese and chopped celery.
9. Serve the buffalo chicken lettuce wraps immediately, garnished with additional hot sauce or chopped parsley, if desired.

These spicy and flavorful buffalo chicken lettuce wraps are perfect for a quick and easy lunch or dinner that’s both low in carbs and high in protein. The tender chicken breast is coated in a tangy and spicy buffalo sauce, then wrapped in a crisp and refreshing lettuce leaf. Topped with crumbled blue cheese and chopped celery for a burst of flavor and crunch, these lettuce wraps are both delicious and nutritious. 

9. Chicken and Cauliflower Fried Rice

This keto-friendly version of fried rice replaces carb-heavy rice with cauliflower rice. Sauté chicken breast with onions, carrots, and peas, then add the cauliflower rice and eggs for a tasty and nutritious meal.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 4 cups riced cauliflower
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• 2 tablespoons soy sauce or coconut aminos
• Salt and pepper, to taste
• 2 large eggs, beaten

Instructions:

1. In a large skillet or wok, heat 2 tablespoons of coconut oil over medium-high heat.
2. Add the diced onion and minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
3. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
4. Push the chicken to one side of the skillet, and add the beaten eggs to the other side.
5. Scramble the eggs until cooked, then mix in with the chicken.
6. Add the riced cauliflower and frozen peas and carrots to the skillet, and stir-fry for 2-3 minutes until the veggies are tender-crisp.
7. Drizzle the soy sauce or coconut aminos over the fried rice, and season with salt and pepper to taste.
8. Serve the chicken and cauliflower fried rice hot, garnished with chopped green onions or cilantro, if desired.

This low-carb and keto-friendly version of fried rice swaps out carb-heavy rice for riced cauliflower, making for a nutritious and delicious meal that’s perfect for a quick and easy dinner. The tender chicken breast, scrambled eggs, and colorful veggies, all stir-fried together in a fragrant blend of garlic, onion, and soy sauce or coconut aminos, make for a satisfying and flavorful dish that’s sure to please.

10. Garlic Butter Chicken Bites

These crispy and savory chicken bites are coated in almond flour and Parmesan cheese for a keto-friendly version of popcorn chicken. Dip in garlic butter sauce for an indulgent treat.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F.
2. In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, salt, and pepper.
3. Dip each chicken bite into the melted butter, then coat in the almond flour mixture, shaking off any excess.
4. Place the coated chicken bites on a baking sheet lined with parchment paper.
5. In a small bowl, mix together the minced garlic and remaining melted butter.
6. Drizzle the garlic butter mixture over the chicken bites.
7. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
8. Garnish the garlic butter chicken bites with chopped fresh parsley before serving.

These savory and delicious garlic butter chicken bites are both keto-friendly and easy to make. The tender chicken breast is coated in a blend of almond flour, grated Parmesan cheese, and spices, then baked in the oven until crispy and golden brown. Drizzled with a fragrant and flavorful garlic butter mixture, these chicken bites are sure to be a hit with garlic lovers. Serve as an appetizer or as part of a meal with a side salad or roasted veggies.

11. Lemon Garlic Chicken Skillet

This easy one-pan meal is perfect for busy weeknights. Simply sauté chicken breast with garlic, lemon juice, and chicken broth for a zesty and flavorful dish.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5. Add the chicken broth and fresh lemon juice to the skillet, and stir to deglaze the pan.
6. Bring the mixture to a simmer, and cook for 3-4 minutes until the liquid is reduced by half.
7. Stir in the butter until melted and well combined.
8. Add the cooked chicken back to the skillet, and stir until the chicken is coated in the lemon garlic sauce.
9. Season with salt and pepper to taste.
10. Garnish the lemon garlic chicken skillet with chopped fresh parsley before serving.

This zesty and flavorful lemon garlic chicken skillet is perfect for a quick and easy dinner that’s both keto-friendly and delicious. The tender chicken breast is cooked to perfection in a skillet and then coated in a tangy and savory sauce made with chicken broth, fresh lemon juice, minced garlic, and butter. Garnished with chopped fresh parsley for a pop of color and flavor, this dish is both elegant and satisfying, and perfect for a special occasion or date night. Serve with a side salad or roasted veggies for a complete and nutritious meal.

12. Bacon Wrapped Chicken Breasts

These juicy and flavorful chicken breasts are wrapped in crispy bacon for a delicious and indulgent meal. Serve with roasted veggies for a complete and satisfying meal.

Here is my recipe!

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the garlic powder, onion powder, salt, and pepper.
3. Season each chicken breast with the spice mixture.
4. Wrap each chicken breast with 2 slices of bacon, tucking the ends under the chicken to secure.
5. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
6. Add the bacon-wrapped chicken breasts to the skillet, and cook for 2-3 minutes on each side until the bacon is crispy and browned.
7. Transfer the skillet to the preheated oven, and bake for 20-25 minutes or until the chicken is cooked through.
8. Remove the skillet from the oven, and let the chicken rest for a few minutes before serving.
9. Serve the bacon wrapped chicken breasts hot out of the oven, garnished with chopped parsley or green onions, if desired.

This keto-friendly recipe for bacon wrapped chicken breasts is both easy to make and packed with flavor. The chicken breast is seasoned with a blend of garlic powder, onion powder, salt, and pepper, then wrapped in crispy and savory bacon. Cooked to perfection in a skillet and then in the oven, these chicken breasts are both juicy and tender, with a delicious smoky flavor from the bacon. Serve with a side salad or roasted veggies for a complete and satisfying meal.

13. Creamy Tuscan Chicken

This rich and flavorful chicken dish is made with sun-dried tomatoes, spinach, and heavy cream. Serve over zucchini noodles or cauliflower rice for a low-carb and satisfying meal.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup sun-dried tomatoes, drained and chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5. Add the chicken broth to the skillet, and stir to deglaze the pan.
6. Bring the mixture to a simmer, and cook for 3-4 minutes until the liquid is reduced by half.
7. Add the heavy cream and sun-dried tomatoes to the skillet, and stir to combine.
8. Stir in the grated Parmesan cheese until melted and well combined.
9. Add the cooked chicken back to the skillet, and stir until the chicken is coated in the creamy Tuscan sauce.
10. Season with salt and pepper to taste.
11. Garnish the creamy Tuscan chicken with chopped fresh parsley before serving.

This creamy and flavorful Tuscan chicken dish is perfect for a comforting and satisfying dinner that’s both keto-friendly and delicious. The tender chicken breast is cooked to perfection in a skillet and then coated in a luscious and creamy sauce made with garlic, chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Garnished with fresh parsley for a pop of color and flavor, this dish is both elegant and comforting, and perfect for a special occasion or family dinner. Serve with a side of roasted veggies or zucchini noodles for a complete and nutritious meal.

14. Chicken and Broccoli Casserole

This comforting casserole is a keto-friendly version of the classic chicken and broccoli bake.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 4 cups chopped broccoli florets
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Add the diced onion and minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
4. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
5. Add the chopped broccoli florets to the skillet, and sauté for 2-3 minutes until the broccoli is tender-crisp.
6. In a small bowl, whisk together the chicken broth, heavy cream, grated Parmesan cheese, almond flour, salt, and pepper.
7. Pour the mixture over the chicken and broccoli in the skillet, and stir to combine.
8. Transfer the chicken and broccoli mixture to a 9×13 inch baking dish.
9. Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly and the top is golden brown.
10. Remove the casserole from the oven and let it cool for a few minutes before serving.

This delicious and comforting chicken and broccoli casserole is both keto-friendly and easy to make. The tender chicken breast is combined with fresh broccoli florets and a creamy sauce made with chicken broth, heavy cream, Parmesan cheese, and almond flour. Baked to perfection in the oven, this casserole is both hearty and nutritious, and perfect for a family dinner or meal prep. Serve with a side salad or roasted veggies for a complete and balanced meal.

15. Keto Chicken Fajita Bowl

This colorful and flavorful bowl is loaded with tender chicken breast, bell peppers, onions, and avocado for a satisfying and nutritious meal. Serve over cauliflower rice for a low-carb twist on classic fajitas.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into strips
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 4 cups riced cauliflower
• 1/4 cup chopped fresh cilantro, for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chicken strips to the skillet and cook until browned and cooked through, about 6-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced red and green bell peppers, sliced onion, and minced garlic, and sauté for 3-4 minutes until the veggies are tender-crisp.
5. Add the chili powder, cumin, salt, and pepper to the skillet, and stir to combine.
6. Add the riced cauliflower to the skillet, and stir-fry for 2-3 minutes until the cauliflower is tender and heated through.
7. Add the cooked chicken back to the skillet, and stir until everything is well combined.
8. Garnish the keto chicken fajita bowl with chopped fresh cilantro before serving.

This keto-friendly chicken fajita bowl is packed with flavor and nutrition. The tender chicken breast is cooked to perfection in a skillet and then combined with fresh bell peppers, onion, garlic, and a blend of chili powder and cumin. Served over a bed of riced cauliflower, this fajita bowl is both low-carb and packed with fiber, making for a satisfying and nutritious meal that’s perfect for lunch or dinner. Garnish with fresh cilantro for a pop of color and flavor.

16. Spicy Chicken and Cauliflower Soup

This warming and comforting soup is perfect for chilly days. Simply simmer chicken breast, cauliflower, and spicy seasonings for a tasty and filling meal.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1 head cauliflower, chopped into small florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
2. Add the chopped onion and minced garlic to the pot, and sauté for 1-2 minutes until fragrant.
3. Add the chopped cauliflower florets to the pot, and sauté for 2-3 minutes until tender-crisp.
4. Add the chicken breast to the pot, and sauté for 6-7 minutes until browned and cooked through.
5. Add the chicken broth to the pot, and stir to combine.
6. Stir in the paprika, cumin, cayenne pepper, salt, and pepper, and bring the soup to a simmer.
7. Cook the soup for 10-15 minutes until the cauliflower is tender and the flavors have melded together.
8. Stir in the heavy cream and let the soup simmer for an additional 5-10 minutes until the soup is hot and bubbly.
9. Serve the spicy chicken and cauliflower soup hot, garnished with chopped fresh parsley.

This spicy and satisfying chicken and cauliflower soup is perfect for a chilly day or when you’re looking for a cozy and comforting meal. The tender chicken breast and fresh cauliflower florets are combined with a spicy and aromatic blend of paprika, cumin, and cayenne pepper, then simmered in a creamy and flavorful broth made with chicken broth and heavy cream. Garnished with fresh parsley for a pop of color and flavor, this soup is both nutritious and satisfying, and perfect for a quick and easy dinner or lunch.

17. Chicken Alfredo Stuffed Peppers

These stuffed peppers are filled with creamy Alfredo sauce and shredded chicken for a low-carb and protein-packed meal. Top with mozzarella cheese and bake until bubbly and delicious.

Here is my recipe!

Ingredients:

• 4 large bell peppers, any color
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
4. Add the chicken breast to the skillet and cook until browned and cooked through, about 6-7 minutes.
5. Add the minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
6. Pour in the heavy cream, and stir to combine.
7. Add the grated Parmesan cheese to the skillet, and stir until the cheese is melted and the sauce is smooth.
8. Stir in the chopped fresh parsley and season with salt and pepper to taste.
9. Spoon the chicken Alfredo mixture into the prepared bell peppers.
10. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is hot and bubbly.
11. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

This delicious and indulgent chicken Alfredo stuffed pepper dish is both keto-friendly and easy to make. The tender chicken breast is cooked to perfection in a skillet, then combined with a creamy and flavorful Alfredo sauce made with heavy cream and Parmesan cheese. Stuffed into bell peppers and baked to perfection in the oven, this dish is both elegant and comforting, and perfect for a special occasion or family dinner. Serve with a side salad or roasted veggies for a complete and nutritious meal. 

18. Keto Chicken Salad

This easy and refreshing salad is made with tender chicken breast, crispy bacon, avocado, and a creamy ranch dressing. Serve over a bed of greens for a light and satisfying meal.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cooked and shredded
• 1/2 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Lettuce leaves, for serving

Instructions:

1. In a large bowl, combine the cooked and shredded chicken breast, mayonnaise, diced celery, diced red onion, chopped fresh parsley, Dijon mustard, and lemon juice.
2. Stir the ingredients together until everything is well combined and the chicken is coated in the dressing.
3. Season the chicken salad with salt and pepper to taste.
4. Serve the keto chicken salad on a bed of lettuce leaves.

This keto-friendly chicken salad is both simple and flavorful, and perfect for a quick and easy lunch or dinner. The tender chicken breast is shredded and combined with a creamy and tangy dressing made with mayonnaise, Dijon mustard, and lemon juice, then mixed with crunchy celery and red onion for texture and flavor. Served on a bed of fresh lettuce leaves, this chicken salad is both low-carb and packed with protein, making for a satisfying and nutritious meal that’s perfect for meal prep or a busy weeknight.

19. Chicken and Mushroom Skillet

This savory and flavorful skillet dish is made with tender chicken breast and earthy mushrooms for a satisfying and nutritious meal. Serve over cauliflower rice or zucchini noodles for a low-carb twist.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 8 ounces sliced mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms to the skillet, and sauté for 3-4 minutes until the mushrooms are tender and browned.
4. Add the chicken breast to the skillet, and sauté for 6-7 minutes until browned and cooked through.
5. In a small bowl, whisk together the chicken broth, heavy cream, grated Parmesan cheese, salt, and pepper.
6. Pour the mixture over the chicken and mushroom mixture in the skillet, and stir to combine.
7. Simmer the chicken and mushroom mixture for 5-10 minutes until the sauce has thickened and the flavors have melded together.
8. Stir in the chopped fresh parsley, and serve the chicken and mushroom skillet hot.

This delicious and easy chicken and mushroom skillet is both keto-friendly and packed with flavor. The tender chicken breast is cooked to perfection in a skillet with fresh mushrooms and onion, then simmered in a creamy and flavorful sauce made with chicken broth, heavy cream, and Parmesan cheese. Garnished with fresh parsley for a pop of color and flavor, this skillet meal is both comforting and nutritious, and perfect for a quick and easy dinner or lunch. Serve with a side salad or roasted veggies for a complete and balanced meal.

20. Chicken and Broccoli Cheese Soup

This hearty and comforting soup is loaded with tender chicken breast, broccoli, and cheddar cheese for a delicious and filling meal. Perfect for cold winter nights.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cooked and shredded
• 2 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the chopped onion and minced garlic to the pot, and sauté for 1-2 minutes until fragrant.
3. Add the fresh broccoli florets to the pot, and sauté for 2-3 minutes until tender-crisp.
4. Pour in the chicken broth, and stir to combine.
5. Add the cooked and shredded chicken breast to the pot, and stir to combine.
6. Bring the soup to a simmer, and cook for 10-15 minutes until the broccoli is tender and the flavors have melded together.
7. Stir in the heavy cream and shredded cheddar cheese, and continue to cook until the cheese is melted and the soup is hot and bubbly.
8. Season the chicken and broccoli cheese soup with salt and pepper to taste.
9. Serve the soup hot, garnished with additional shredded cheese and chopped fresh parsley if desired.

This comforting and hearty chicken and broccoli cheese soup is both keto-friendly and easy to make. The tender chicken breast and fresh broccoli florets are simmered in a flavorful and creamy broth made with chicken broth, heavy cream, and shredded cheddar cheese. Perfect for a chilly day or when you’re craving a warm and satisfying meal, this soup is both nutritious and delicious, and perfect for a quick and easy lunch or dinner. 

21. Keto Chicken Tikka Masala

This Indian-inspired dish is made with tender chicken breast and a creamy tomato-based sauce. Serve over cauliflower rice for a low-carb and flavorful meal.

Here is my recipe!

Ingredients:

For the chicken marinade:

• 1 pound boneless, skinless chicken breast, cut into small cubes
• 1/2 cup full-fat Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon paprika
• Salt and pepper, to taste

For the masala sauce:

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon ghee or butter
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 cup canned tomato puree
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the chicken breast cubes, Greek yogurt, minced garlic, grated ginger, garam masala, paprika, salt, and pepper.
2. Stir the ingredients together until the chicken is coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat the oven to 425°F.
5. Arrange the marinated chicken cubes on a baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and slightly charred.
6. In a large skillet, heat 1 tablespoon of ghee or butter over medium heat.
7. Add the chopped onion, minced garlic, and grated ginger to the skillet, and sauté for 1-2 minutes until fragrant.
8. Add the garam masala, turmeric, ground cumin, ground coriander, and cayenne pepper to the skillet, and stir to combine.
9. Add the canned tomato puree to the skillet, and stir to combine.
10. Simmer the masala sauce for 5-10 minutes until the sauce has thickened and the flavors have melded together.
11. Stir in the heavy cream and let the sauce simmer for an additional 5-10 minutes until the sauce is hot and bubbly.
12. Season the masala sauce with salt and pepper to taste.
13. Serve the chicken tikka masala hot, garnished with chopped fresh cilantro.

This keto-friendly chicken tikka masala recipe is both fragrant and flavorful, with tender chicken breast cubes marinated in a Greek yogurt and spice mixture and baked until slightly charred, then simmered in a rich and creamy masala sauce made with canned tomato puree and heavy cream. Perfect for a special occasion or family dinner, this dish is both satisfying and nutritious, and perfect for a low-carb, high-protein diet. Serve with cauliflower rice or a side salad for a complete and balanced meal.

22. Baked Chicken Thighs with Brussels Sprouts

This easy one-pan meal is perfect for busy weeknights. Simply bake chicken thighs with garlic and rosemary, and add Brussels sprouts for a nutritious and delicious meal.

Here is my recipe!

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 pound fresh Brussels sprouts, trimmed and halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (optional for non-keto)
• 1 tablespoon chopped fresh rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the olive oil, Dijon mustard, honey (if using), minced garlic, chopped fresh rosemary, salt, and pepper.
3. Add the trimmed and halved Brussels sprouts and chopped onion to the bowl, and toss to coat in the marinade.
4. Arrange the marinated Brussels sprouts in a single layer on a baking sheet.
5. Place the chicken thighs on top of the Brussels sprouts, skin-side up.
6. Brush the top of each chicken thigh with the remaining marinade.
7. Bake the chicken thighs and Brussels sprouts for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden-brown.
8. Serve the baked chicken thighs and Brussels sprouts hot, garnished with additional chopped fresh rosemary if desired.

This easy and delicious baked chicken thigh and Brussels sprouts recipe is both keto-friendly and packed with flavor. The tender chicken thighs are seasoned with a fragrant and herbaceous marinade made with olive oil, Dijon mustard, honey (optional for non-keto), minced garlic, and fresh rosemary, then baked to perfection on top of fresh and flavorful Brussels sprouts. Perfect for a family dinner or a special occasion, this dish is both nutritious and satisfying, and perfect for a low-carb, high-protein diet. 

23. Chicken and Bacon Caesar Salad

This classic salad gets a keto twist with the addition of tender chicken breast and crispy bacon. Top with a creamy Caesar dressing for a flavorful and satisfying meal.

Here is my recipe!

Ingredients:

For the salad:

• 1 pound boneless, skinless chicken breast, cooked and sliced
• 8 ounces bacon, cooked and crumbled
• 2 heads romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced garlic
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, cooked and sliced chicken breast, and crumbled bacon.
2. Add the grated Parmesan cheese to the bowl, and toss to combine.
3. Season the salad with salt and pepper to taste.
4. In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
5. Pour the dressing over the salad, and toss to coat everything evenly.
6. Serve the chicken and bacon Caesar salad cold.

This chicken and bacon Caesar salad is both keto-friendly and delicious, with tender and juicy chicken breast slices, crispy and savory bacon crumbles, and fresh and crunchy romaine lettuce leaves. The creamy and tangy Caesar dressing made with mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, and minced garlic, adds a flavorful kick and brings everything together for a satisfying and nutritious meal. Perfect for lunch or dinner, this salad is both easy to make and perfect for a low-carb, high-protein diet.

24. Keto Chicken Kebabs

These colorful and flavorful kebabs are made with tender chicken breast, bell peppers, onions, and zucchini for a tasty and nutritious meal. Serve with a side of tzatziki sauce for a refreshing twist.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into small cubes
• 1 large red bell pepper, seeded and chopped
• 1 large green bell pepper, seeded and chopped
• 1 large red onion, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, whisk together the olive oil, red wine vinegar, smoked paprika, dried oregano, garlic powder, salt, and pepper.
2. Add the chicken breast cubes, chopped red bell pepper, chopped green bell pepper, and chopped red onion to the bowl, and toss to coat everything evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat a grill or grill pan to medium-high heat.
5. Thread the marinated chicken breast cubes and chopped vegetables onto skewers, alternating between the chicken and vegetables.
6. Grill the chicken kebabs for 8-10 minutes on each side, or until the chicken is cooked through and slightly charred on the outside.
7. Serve the chicken kebabs hot, garnished with chopped fresh parsley or cilantro if desired.

This keto-friendly chicken kebab recipe is both flavorful and easy to make, with tender and juicy chicken breast cubes marinated in a fragrant and savory spice mixture made with smoked paprika, dried oregano, and garlic powder, and skewered with fresh and colorful chopped bell peppers and onions. Perfect for a summer barbecue or a quick and easy dinner, this dish is both nutritious and satisfying, and perfect for a low-carb, high-protein diet.

25. Chicken and Spinach Stuffed Portobello Mushrooms

These hearty and flavorful stuffed mushrooms are filled with tender chicken breast and spinach for a low-carb and protein-packed meal. Top with mozzarella cheese and bake until bubbly and delicious.

Here is my recipe!

Ingredients:

• 4 large Portobello mushroom caps
• 1 pound ground chicken
• 1 cup chopped fresh spinach
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F.
2. Remove the stems from the Portobello mushroom caps and gently scrape out the gills with a spoon.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
4. Add the chopped onion and minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
5. Add the ground chicken to the skillet, and cook for 5-7 minutes until browned and cooked through.
6. Add the chopped fresh spinach to the skillet, and cook for 1-2 minutes until wilted.
7. Remove the skillet from the heat, and stir in the grated Parmesan cheese, almond flour, dried oregano, salt, and pepper.
8. Divide the chicken and spinach mixture evenly among the Portobello mushroom caps, pressing it into the caps to fill them completely.
9. Drizzle the remaining tablespoon of olive oil over the stuffed mushroom caps.
10. Bake the stuffed Portobello mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is golden-brown and crispy.
11. Serve the chicken and spinach stuffed Portobello mushrooms hot.

This keto-friendly stuffed Portobello mushroom recipe is both savory and satisfying, with tender and meaty mushroom caps filled with a flavorful and nutritious mixture of ground chicken, fresh spinach, grated Parmesan cheese, and almond flour. Perfect for a low-carb, high-protein diet, this dish is both easy to make and perfect for a quick and delicious dinner. 

26. Keto Chicken and Broccoli Casserole

This creamy and comforting casserole is loaded with tender chicken breast, broccoli, and cheddar cheese for a delicious and filling meal. Perfect for busy weeknights.

Here is my recipe!

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cooked and shredded
• 4 cups broccoli florets, blanched
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon dried thyme
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the mayonnaise, sour cream, chicken broth, Dijon mustard, dried thyme, grated Parmesan cheese, salt, and pepper to make the sauce.
3. Add the cooked and shredded chicken breasts, blanched broccoli florets, chopped onion, and minced garlic to the bowl, and toss to coat everything evenly in the sauce.
4. Transfer the chicken and broccoli mixture to a 9×13 inch baking dish, spreading it out into an even layer.
5. Bake the casserole for 25-30 minutes, or until the top is golden-brown and the filling is hot and bubbly.
6. Serve the chicken and broccoli casserole hot.

This keto-friendly chicken and broccoli casserole recipe is both creamy and comforting, with tender and juicy shredded chicken breasts, fresh and nutritious blanched broccoli florets, and a rich and flavorful sauce made with mayonnaise, sour cream, chicken broth, Dijon mustard, dried thyme, and grated Parmesan cheese. Perfect for a family dinner or a special occasion, this dish is both easy to make and perfect for a low-carb, high-protein diet.

27. Lemon Garlic Chicken Skewers

These zesty and flavorful skewers are made with tender chicken breast, lemon, and garlic for a delicious and refreshing meal. Serve with a side of tzatziki sauce for a tasty twist.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 1 large lemon, juiced and zested
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper to make the marinade.
2. Add the chicken breast cubes to the bowl, and toss to coat everything evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat a grill or grill pan to medium-high heat.
5. Thread the marinated chicken breast cubes onto the wooden skewers.
6. Grill the chicken skewers for 8-10 minutes on each side, or until the chicken is cooked through and slightly charred on the outside.
7. Serve the lemon garlic chicken skewers hot.

This keto-friendly chicken skewer recipe is both tangy and flavorful, with tender and juicy chicken breast cubes marinated in a fragrant and zesty mixture of lemon juice, lemon zest, minced garlic, olive oil, dried oregano, salt, and pepper, and grilled to perfection on wooden skewers. Perfect for a summer barbecue or a quick and easy dinner, this dish is both nutritious and satisfying, and perfect for a low-carb, high-protein diet.

28. Chicken and Avocado Salad

This easy and refreshing salad is made with tender chicken breast, creamy avocado, and a tangy lime dressing. Serve over a bed of greens for a light and satisfying meal.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 2 ripe avocados, peeled, pitted, and diced
• 2 cups chopped romaine lettuce
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked and shredded chicken breasts, diced avocados, chopped romaine lettuce, chopped red onion, and chopped fresh cilantro.
2. In a small bowl, whisk together the fresh lime juice, olive oil, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the chicken and avocado mixture, and toss to coat everything evenly.
4. Serve the chicken and avocado salad cold.

This keto-friendly chicken and avocado salad recipe is both fresh and delicious, with tender and flavorful shredded chicken breasts, creamy and nutritious diced avocados, and crisp and refreshing chopped romaine lettuce, red onion, and cilantro. The tangy and sweet dressing made with fresh lime juice, olive oil, honey, salt, and pepper, adds a zesty and aromatic touch and brings everything together for a satisfying and healthy meal. Perfect for lunch or dinner, this salad is both easy to make and perfect for a low-carb, high-protein diet.

29. Keto Chicken Chili

This hearty and flavorful chili is made with tender chicken breast, tomatoes, and spicy seasonings for a delicious and filling meal. Perfect for chilly winter nights.

Here is my recipe!

Ingredients:

• 1 pound ground chicken
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced tomatoes, drained
• 1 can tomato sauce
• 1 can green chilies, drained and chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro
• Sour cream and shredded cheese, for serving

Instructions:

1. In a large pot or Dutch oven, brown the ground chicken over medium-high heat until cooked through and no longer pink.
2. Add the chopped onion and minced garlic to the pot, and sauté for 1-2 minutes until fragrant.
3. Add the chicken broth, diced tomatoes, tomato sauce, chopped green chilies, chili powder, ground cumin, paprika, salt, and pepper to the pot, and stir everything together.
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30-45 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened.
5. Stir in the chopped fresh cilantro just before serving.
6. Serve the chicken chili hot, garnished with sour cream and shredded cheese if desired.

This keto-friendly chicken chili recipe is both hearty and flavorful, with tender and juicy ground chicken, aromatic onions and garlic, and a fragrant and savory blend of diced tomatoes, tomato sauce, green chilies, chili powder, ground cumin, and paprika. Perfect for a chilly evening or a satisfying lunch, this dish is both easy to make and perfect for a low-carb, high-protein diet.

30. Chicken and Vegetable Curry

This warming and comforting curry is loaded with tender chicken breast and a variety of colorful veggies for a flavorful and satisfying meal. Serve over cauliflower rice for a low-carb twist.

Here is my recipe!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, chopped
• 2 zucchinis, chopped
• 1 cup chopped cauliflower florets
• 1 can coconut milk
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a large bowl, mix together the curry powder, ground cumin, ground coriander, salt, and pepper to make the spice blend.
2. Add the chicken breast cubes to the bowl, and toss to coat everything evenly in the spices.
3. In a large skillet or wok, heat the olive oil over medium-high heat.
4. Add the chopped onion and minced garlic to the skillet, and sauté for 1-2 minutes until fragrant.
5. Add the seasoned chicken breast cubes to the skillet, and cook for 5-7 minutes until browned and cooked through.
6. Add the chopped bell peppers, zucchinis, and cauliflower florets to the skillet, and stir everything together.
7. Pour the can of coconut milk over the chicken and vegetable mixture, and stir to combine.
8. Reduce the heat to low, cover the skillet, and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
9. Stir in the chopped fresh cilantro just before serving.
10. Serve the chicken and vegetable curry hot.

This keto-friendly chicken and vegetable curry recipe is both aromatic and flavorful, with tender and juicy chicken breast cubes, a colorful and nutritious assortment of chopped bell peppers, zucchinis, and cauliflower florets, and a rich and creamy coconut milk sauce infused with a fragrant and aromatic blend of curry powder, ground cumin, and ground coriander. Perfect for a cozy dinner or a special occasion, this dish is both easy to make and perfect for a low-carb, high-protein diet.