Keto Chicken Breast: Delicious, Healthy Leftover Recipes

Chicken is a versatile protein that pairs well with almost any flavour profile, making it a great option for family meals. It is also one of the more affordable meats, with bone-in, skin-on breasts usually being cheaper than skinless and boneless.

If you're looking for keto-friendly chicken breast recipes, there are plenty of options to choose from, including baking, pan-frying, grilling, or air frying. Here are some ideas to get you started:

- Garlic Butter Chicken Bites with Lemon Asparagus

- Salsa Fresca Chicken Bake

- Creamy Pesto Chicken with Roasted Tomatoes

- French Onion Chicken Casserole

- Pan-Seared Chicken Breasts in Pepper Parmesan Sauce

- One-Pot Chicken and Vegetables Skillet

- Parmesan Chicken Casserole and Cauliflower Steaks

- Asado Chicken Breast with Sauteed Lemon Zucchini

- Cream Cheese Spinach Stuffed Chicken Breast

- Grilled Chicken with Avocado Salsa

- Creamy Garlic Parmesan Chicken Breast

- Keto Chicken and Avocado Taco Lettuce Wraps

- Keto Crispy Parmesan Crusted Chicken

- Grilled Chicken and Avocado Salad with Creamy Dressing

- Baked Chicken Breasts

Keto chicken salad

Ingredients:

• 2 cups cooked shredded chicken
• 2 large boiled eggs, chopped
• 1/4 cup chopped dill pickles
• 1/4 cup chopped pecans or sunflower seeds or sliced almonds
• 1/4 cup minced yellow onion
• 1/2 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white distilled vinegar
• 1 teaspoon fresh dill
• Salt and pepper to taste

Method:

• Combine all the ingredients except chicken in a mixing bowl and stir well.
• Add the chicken and stir well to coat.
• Add salt and pepper as needed.
• Refrigerate for at least an hour before serving.

Tips:

• You can use a rotisserie chicken from the store or cook chicken in an Instant Pot or slow cooker.
• Chill the chicken salad for at least an hour for the best flavour.
• You can add avocado chunks for extra richness and healthy fats.
• This chicken salad can be served in a lettuce wrap or with keto crackers or keto tortilla chips.

Keto chicken soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 5 cloves garlic, minced
• 1 teaspoon pepper
• 6-8 cups chicken broth
• 3 pounds chicken thighs or one whole chicken
• 2 cups cauliflower rice
• Fresh parsley
• Lemon juice

Optional:

• Bay leaves
• Spinach
• Sun-dried tomatoes
• Heavy whipping cream
• Grated parmesan cheese

Method:

First, heat the olive oil in a saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until the vegetables are tender, for around 5 minutes.

Next, add the pepper, chicken broth, and bay leaves. Bring to a boil, then reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes, until the chicken is tender.

Finally, remove from the heat and serve with fresh parsley and a squeeze of lemon juice. If using a whole chicken, use two forks to pull it apart before serving.

Tips:

• You can use bone-in chicken thighs or a whole chicken for a juicier, more flavourful soup.
• If you want to add extra vegetables, try onions, carrots, celery, garlic, leek, kale, cauliflower rice or spinach.
• For extra flavour, add bay leaves, lemon juice and parsley.
• For a creamier soup, stir in some heavy whipping cream and grated parmesan cheese before serving.

Keto chicken with peanut coleslaw

Ingredients:

• 2 lbs chicken thighs (bone-in with skin)
• 1 tbsp ginger garlic paste (or fresh minced ginger and garlic)
• 2 tbsp tamari soy sauce
• 1 tbsp coconut oil, melted
• 1/4 tsp ground black pepper
• 8 oz red cabbage, finely sliced
• 6 oz bean sprouts
• 1/2 red chilli pepper, finely sliced
• 2 oz carrot, julienned
• 1 oz fresh cilantro, roughly chopped
• 2 tbsp peanut butter
• 3/4 cup mayonnaise or vegan mayonnaise
• 1/2 tbsp sriracha sauce
• 1/4 tsp toasted sesame oil
• 1 tbsp tamari soy sauce
• 1 tsp ginger garlic paste
• 1 avocado, diced
• 1 lime, quartered (optional)
• 2 tbsp fresh cilantro (optional)
• 1 tbsp red chilli pepper, finely sliced (optional)

Method:

• Preheat the oven to 400°F.
• In a small bowl, whisk together the marinade: ginger garlic paste, tamari soy sauce, coconut oil, and ground black pepper.
• Place the chicken in a ziplock bag and add the marinade. Leave to sit for 10 minutes at room temperature.
• Place the chicken thighs, skin-side up, on a broiler or baking pan. Bake for 30-40 minutes, depending on the size of the thighs, until the skin is crispy and golden brown, and the internal temperature is 165°F. Set aside to cool.
• Prepare the coleslaw by adding the red cabbage, bean sprouts, red chilli pepper, carrot, and cilantro to a large bowl.
• In a separate bowl, whisk together the dressing: peanut butter, mayonnaise, sriracha sauce, toasted sesame oil, tamari soy sauce, and ginger garlic paste.
• Pour the dressing over the coleslaw and mix well.
• Divide the coleslaw into individual serving bowls, or leave it in the current bowl. Garnish with the chicken, diced avocado, chilli, and a lime wedge. Alternatively, serve the chicken thighs with the coleslaw on the side.

Tips:

• For a vegetarian option, simply omit the chicken and double up on the coleslaw ingredients.
• If you prefer your food on the spicier side, feel free to add more sriracha to the dressing, or serve with extra chilli on the side.
• This dish can be made ahead of time and stored in the fridge for up to 3 days. Simply assemble the coleslaw and dressing, and store the cooked chicken separately. When ready to serve, garnish the coleslaw with the chicken, avocado, chilli, and lime.
• For a lower-calorie option, reduce the amount of mayonnaise in the dressing, or replace it with Greek yoghurt.

Enjoy!

Keto chicken with avocado

Ingredients:

• 2 large ripe avocados, cubed
• 2 cups shredded lettuce
• 1 cup diced cucumber
• 6 oz chopped, fried bacon
• 14 oz cooked chicken breast
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground smoked paprika
• 1/4 teaspoon salt
• 1/2 cup chicken broth
• 3 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• 1 crushed garlic clove
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh parsley
• Freshly ground black pepper, to taste

Cooking Instructions:

• Heat olive oil in a large skillet on medium heat.
• Place the chicken in the skillet, season with salt and paprika. Cook for 5 minutes, then flip the chicken breast and cook for another 5 minutes.
• Pour the chicken broth into the skillet, cover, reduce to low heat, and simmer for 10 minutes until the chicken is fully cooked.
• Cool the chicken and place it in the fridge until cold before using it in the salad.
• Fry the bacon in a frying pan on medium heat. Store in the fridge.
• In a small mixing bowl, add the olive oil, lemon juice, garlic, salt, and parsley. Whisk and set aside in the fridge.
• In a large salad bowl, add the cold shredded chicken, cubed avocado, shredded lettuce, cooked bacon, and diced cucumber.
• Pour the dressing over the salad and toss to blend the flavors.
• Serve immediately as a main dish or in a keto flatbread/wrap to make a keto chicken salad sandwich.

Tips:

• For a vegetarian option, replace the chicken with a plant-based alternative.
• For a vegan option, omit the bacon and replace it with a plant-based alternative or extra vegetables.
• If you are short on time, you can use a store-bought rotisserie chicken and shred the meat.
• If you want to reduce the amount of fat in the dish, use chicken breast without the skin.
• To add some crunch to the dish, you can toast some nuts or seeds (e.g. pumpkin seeds, almonds, or walnuts) and sprinkle them on top of the salad.

Keto chicken with pesto

This is a quick and easy recipe that can be made with chicken breasts or thighs and is packed with flavor. It's a great last-minute keto chicken recipe and can be made dairy-free, paleo, and Whole30-friendly.

Ingredients:

• Chicken breasts or thighs
• Salt & Pepper
• Basil Pesto (store-bought or homemade)
• Fresh Mozzarella
• Tomatoes
• Fresh Basil

Method:

Preheat the oven to 425 degrees Fahrenheit. Line a broiler pan or baking sheet with aluminum foil or parchment paper and grease with oil. Place the chicken on the pan and season with salt and pepper. Cover the chicken with pesto.

Bake for 20 minutes for boneless, skinless chicken breasts or thighs, or 40 minutes for bone-in, skin-on chicken thighs. Then, top with fresh mozzarella and sliced tomatoes and bake for an additional 5 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest for 5 minutes before serving with fresh basil.

Tips:

• To make this recipe dairy-free, paleo, and Whole30-compliant, omit the mozzarella cheese and use a dairy-free pesto.
• For extra crispy skin, use a broiler pan or place a cooling rack on top of a baking sheet.
• If your chicken breasts are thick, pound them to a thickness of around 1 inch to ensure even cooking.
• This recipe is very versatile and can be served with zucchini noodles, spaghetti squash, or a variety of low-carb vegetables.

Variations:

• For a creamier pesto, mix in heavy cream and a pinch of xanthan gum.
• Add fresh sliced tomatoes on top of the pesto before adding the cheese.
• Mix pesto into softened cream cheese before spreading on the chicken.
• Add steamed or sauteed vegetables under the cheese, such as broccoli florets, cauliflower, or sliced zucchini.
• For extra garlic, mix chopped garlic into the pesto.
• Sprinkle parmesan cheese on top of the pesto before baking.
• Use any flavor of pesto you like, such as sundried tomato, kale, spinach, or almond pesto.

Enjoy this delicious and versatile keto chicken with pesto!

Frequently asked questions