Chicken Keto Recipes: Easy, Tasty, And Healthy Ideas

Chicken is a versatile meat that can be used in a variety of keto recipes. From creamy garlic chicken to keto crack chicken, there are many delicious options to choose from. For those who enjoy spicy food, there is the Cheesy Jalapeño Keto Chicken recipe, while those who prefer milder flavours can opt for the Keto Chicken Shawarma. Chicken can be baked, pan-fried, grilled, or cooked in an instant pot, making it a convenient option for those short on time. With its versatility and adaptability to various keto recipes, chicken is an excellent choice for those following a keto diet.

Keto chicken shawarma

Ingredients:

• 2 pounds boneless chicken breast or thighs
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1.5 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 3 tablespoons olive oil

Tahini Sauce:

• 2 tablespoons tahini paste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt, more to taste if desired

Method:

Combine all the marinade ingredients in a large bowl. Add the chicken and turn to ensure it is completely coated. For the best results, marinate overnight, but 2 hours will do.

Preheat the grill to 500 degrees F. Cook the chicken over direct heat for about 4 minutes on each side, or until a thermometer inserted in the thickest part reads 160 degrees F.

Remove the chicken from the grill and let it rest for 10 minutes (it will continue to cook). Slice and serve with the tahini sauce and side dishes of your choice.

Alternative Methods:

• Pan-fry the shawarma on medium-high heat in a non-stick pan for about 4 minutes per side or until cooked through.
• Roast in an oven preheated to 400 degrees F for 18 minutes, or until the chicken is cooked through.

Keto crack chicken

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 packet ranch seasoning
• 16 oz cream cheese, cubed
• 10 slices bacon, cooked & chopped
• 1 ½ cups shredded cheddar cheese
• ⅓ cup sliced green onions
• ½ cup chicken broth (only for instant pot)

Method:

Slow Cooker Instructions:

• Add chicken to the liner of a slow cooker.
• Sprinkle ranch seasoning over chicken.
• Top with cubed cream cheese.
• Cover and let cook on low for 5-6 hours or high for 3-4 hours.
• Turn heat to warm. Shred chicken.
• Stir in bacon.
• Top with shredded cheddar cheese.
• Cover and let sit for 5-10 minutes or until cheese has melted.
• Top with green onions.

Instant Pot Instructions:

• Pour chicken broth to the liner of the Instant Pot.
• Add chicken and sprinkle ranch seasoning over chicken.
• Secure lid.
• Pressure cook on high for 15 minutes.
• Do a quick release, open lid and shred chicken.
• Switch to SAUTE mode and stir in cream cheese and bacon until cheese is melted.
• Top or stir in shredded cheese.
• Garnish with green onions.

Oven Instructions:

• Preheat oven to 400 degrees.
• Pound chicken breast or thighs until they are about ¼ inch thick to ensure even cooking.
• Place chicken in a single layer of a 9x13 baking dish.
• In a medium bowl, mix together cream cheese, ranch seasoning, ½ cup cheddar cheese and bacon.
• Spread over the chicken.
• Top with remaining shredded cheddar cheese.
• Bake chicken in the oven for 20-25 minutes or until chicken is fully cooked.
• Remove and top with green onions.

Tips:

• You can use boneless skinless chicken thighs or breasts.
• Make your own homemade ranch seasoning or buy premade ranch seasoning packets.
• Use block cream cheese cut into cubes for this recipe.
• Alternatively, you could blend together equal parts plain Greek yogurt and cottage cheese for a cream cheese replacement in this recipe.
• Shredded cheddar cheese goes well with crack chicken, but you can also use shredded Colby, Monterey jack, pimento, Swiss, gouda, or a combination of cheeses.
• Freshly slice green onions. You can use both the green and white parts if you’d like.

Keto chicken with cauliflower rice

Ingredients:

• 1 small head of cauliflower, riced
• 1 tablespoon coconut oil
• 1/4 cup onion, chopped
• 1 pound uncooked chicken breast, cubed
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon sriracha
• 2 tablespoons soy sauce or liquid aminos, divided
• 2 cups broccoli, cut into small florets
• 1 stalk green onion, sliced
• 1 teaspoon sesame seeds
• 1 egg

Method:

• Remove the core and leaves from the cauliflower and cut into florets. Place into a food processor and pulse until a rice-like texture is achieved. Set aside in a large bowl.
• In a skillet over medium heat, add coconut oil. Once melted, add the onion and saute until fragrant.
• Add the chicken to the skillet and sprinkle with garlic powder, salt, and pepper. Saute the chicken until cooked through and golden.
• Pour in the sriracha and half of the soy sauce to coat the chicken.
• Add the broccoli and a splash of water to the pan, cover, and allow to steam for about 5-7 minutes until the broccoli begins to soften.
• Place the cauliflower rice in the pan, sprinkle with a little salt, and add the remaining soy sauce. Gently stir to coat the cauliflower rice. Continue cooking for about 15-20 minutes until the broccoli is fork-tender and the cauliflower rice is soft.
• Push the cauliflower rice and veggies to the edges of the pan, leaving a hole in the center. Crack an egg into the center of the pan and let it fry, breaking the yolk with a fork.
• Once the egg is completely cooked, gently mix it in with the cauliflower rice. Garnish with sliced green onions and sesame seeds, if desired.

Tips:

• For an even quicker preparation, use pre-riced cauliflower, either fresh or frozen.
• If you're short on time, you can also use pre-cooked chicken, such as rotisserie chicken, and simply shred or cube it.
• Feel free to adjust the spices and seasonings according to your taste preferences. You can also experiment with different types of cheese and vegetables to add extra flavour and variety.

Keto chicken with salad

Ingredients:

• Chicken breasts
• Spices (cumin, chilli powder, garlic powder, salt, and pepper)
• Butter
• Veggies (onion, jalapenos, garlic, and cucumber)
• Heavy cream
• Chicken broth
• Cream cheese
• Cheddar cheese
• Mayonnaise
• Mustard
• Hard-boiled eggs
• Dill pickles
• Minced onion
• Chopped pecans/sunflower seeds/sliced almonds
• Fresh dill
• Vinegar
• Salt and pepper
• Red grapes
• Celery
• Green onions
• Flaked almonds
• Bacon
• Avocado

Method:

First, prepare the chicken breasts by sprinkling them with the spice mixture. Sear the chicken in a skillet for 2-3 minutes on each side until nicely browned. Remove from the skillet and set aside.

Next, melt butter in the skillet and add onion, jalapenos, and garlic. Sauté for 3-4 minutes. Add in the cream, broth, and cream cheese, stirring until the cream cheese melts completely. Add in the cheddar cheese, stirring until the sauce is smooth.

Return the chicken to the skillet and cover with the remaining cheese. Place a lid on the skillet and let the meal simmer for 6-8 minutes.

While the chicken is cooking, prepare the salad. In a large mixing bowl, combine mayonnaise, mustard, pickles, pecans, onion, dill, and vinegar. Stir well, then add in the shredded chicken. Taste and adjust seasoning with salt and pepper as needed.

Chill the chicken salad in the fridge for at least an hour before serving.

Serve the keto chicken with the salad on the side, or spooned on top of sliced cucumber.

Keto chicken with zucchini noodles

Ingredients:

• 2-3 medium chicken breasts, cut into strips or bite-sized pieces
• 2-4 medium zucchini
• 2-4 tablespoons of butter or oil (avocado, olive, or other)
• 3-4 cloves of garlic, minced
• Lemon juice and zest (optional)
• Fresh herbs (parsley, chives, thyme, basil)
• Spices (paprika, cayenne pepper, red pepper flakes)
• Salt and pepper, to taste
• Chicken broth (optional)
• Parmesan cheese (optional)

Method:

• Season the chicken strips with salt and pepper, and set aside.
• Wash and trim the zucchini, and use a spiralizer or julienne peeler to create zucchini noodles. Set aside.
• Heat butter or oil in a large skillet over medium-high heat. Add the chicken and cook until golden and almost cooked through, about 5-6 minutes.
• Add the garlic and spices, stirring to combine.
• For a sauce: melt butter in a saucepan and add lemon juice, zest, and spices. Alternatively, add chicken broth and bring to a simmer.
• Add the zucchini noodles to the skillet and toss until cooked through, about 2-3 minutes. Be careful not to overcook the zucchini, as it can become soggy.
• Return the chicken to the pan and cook for another minute.
• Serve immediately, garnished with fresh herbs and Parmesan cheese, if desired.

Tips:

• Zucchini releases a lot of water when cooking, so it can be helpful to sprinkle it with salt after spiralizing and let it sit to remove excess moisture. Rinse and drain before cooking.
• You can buy pre-spiralized zucchini and sliced chicken to save time.
• Bring the chicken to room temperature before cooking to avoid steaming in the skillet.
• Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat over medium heat with a few drops of water.

Frequently asked questions