EASY KETO CHICKEN RECIPES

There’s something so efficient about buying and cooking a whole chicken, eating bits of it the first day, making bone broth with the carcass, and then continuing to repurpose it into various dishes.

EASY KETO CHICKEN RECIPES

I give you some choices with the Chicken Cordon Bleu Casserole and the Buffalo Chicken Casserole but this chart has additional ideas on things that can be put together quickly with leftover cooked chicken. If you like canned chicken, you can use that. I usually just use chicken I’ve made in the Instant Pot or the air fryer for leftovers.

CHICKEN TACOS WITH SALSA AND GUACAMOLE

Eggs/Other Proteins: ¾ cup chopped rotisserie chicken

Fat: 2 Tbsp shredded Mexican-blend or cheddar cheese, guacamole

Seasonings/Condiments: 2 Tbsp salsa, pinch each salt and pepper

Vegetables/Herbs: 2 butter lettuce leaves

Microwave chicken, salsa, salt, and pepper in a glass bowl for 30 to 40 seconds. Divide between lettuce leaves. Top with cheese and guacamole.

CURRIED CHICKEN SALAD

Eggs/Other Proteins: 1 cup chopped rotisserie chicken, 1 Tbsp chopped roasted pistachios

Fat: 2 Tbsp mayonnaise

Seasonings/Condiments: 2 tsp fresh lemon juice, ¼ tsp curry powder, pinch each salt and pepper

Vegetables/Herbs: 1 Tbsp minced celery, 1 Tbsp minced red onion, 2 tsp chopped fresh cilantro

Stir everything together.

CHEESY CHICKEN-BACON “RICE”

Eggs/Other Proteins: ¾ cup chopped rotisserie chicken, ¼ cup chicken broth, 1 slice cooked and crumbled bacon

Fat: 2 Tbsp cream cheese, ¼ cup shredded cheddar cheese

Seasonings/Condiments: Pinch each salt and pepper

Vegetables/Herbs: 1 cup frozen riced cauliflower

Microwave cauliflower, covered, in a glass dish for 2 minutes. Stir in chicken, broth, cream cheese, cheddar cheese, and salt and pepper. Cover and microwave for 2 minutes; stir. Top with bacon.

STUFFED BELL PEPPERS

Eggs/Other Proteins: 1 cup chopped rotisserie chicken

Fat: 2 Tbsp cream cheese, ¼ cup shredded mozzarella cheese, 1 Tbsp grated

Parmesan, 1 Tbsp sour cream, 1 Tbsp mayonnaise

Seasonings/Condiments: ¼ tsp garlic powder, pinch each salt and pepper

Vegetables/Herbs: 1 bell pepper (halved and seeded), ¼ cup chopped baby spinach

Place pepper halves cut sides down in a glass dish. Cover and microwave for 3 minutes. Stir together the remaining ingredients. Divide between pepper halves. Cover and microwave until peppers are tender, 10 to 12 minutes.

CHICKEN QUESADILLA

Eggs/Other Proteins: ½ cup chopped rotisserie chicken

Fat: ½ cup shredded Colby Jack or cheddar cheese, 1 coconut-flour wrap, guacamole, sour cream

Seasonings/Condiments: Salsa

Sprinkle half of the cheese on one half of the wrap. Top with chicken. Top with remaining half of cheese. Fold over. Cook in a skillet over medium heat until wrap is browned and cheese is melted, turning once. Serve with guacamole, sour cream, and salsa.

CHICKEN NIÇOISE SALAD

Eggs/Other Proteins: ¾ cup chopped rotisserie chicken, 1 hard-cooked egg (halved)

Seasonings/Condiments: Vinaigrette, pinch each salt and pepper

Vegetables/Herbs: 2 Tbsp whole Kalamata or black olives (pitted), ½ cup whole cooked green beans (room temperature), 3 cherry tomatoes (halved)

Arrange chicken, egg, olives, green beans, and tomatoes in separate piles on a plate. Drizzle with vinaigrette. Sprinkle with salt and pepper.

CHICKEN “TORTILLA” SOUP

Eggs/Other Proteins: ¾ cup shredded rotisserie chicken, 2 cups chicken broth

Fat: 2 Tbsp cream cheese, ¼ cup shredded Colby or Colby Jack cheese, Cheese Crisps

Seasonings/Condiments: 2 Tbsp salsa, ¼ tsp chili powder, pinch each salt and pepper

Vegetables/Herbs: 1 green onion (sliced)

Heat chicken, broth, cream cheese, salsa, chili powder, salt, and pepper in a small saucepan over medium heat. Once hot, gradually add the shredded cheese, stirring to combine. Top with green onion and cheese crisps.

CHICKEN CAPRESE SALAD

Eggs/Other Proteins: ¾ cup chopped rotisserie chicken

Fat: 4 oz fresh mozzarella (sliced ¼-inch thick)

Seasonings/Condiments: 1 Tbsp extra-virgin olive oil, pinch each salt and pepper

Vegetables/Herbs: 1 small tomato (sliced), handful of fresh basil leaves

Arrange the chicken, tomato slices, mozzarella slices, and basil on a plate. Drizzle with olive oil and sprinkle with salt and pepper.

CHICKEN COUSCOUS

Eggs/Other Proteins: ¾ cup chopped rotisserie chicken

Fat: 1 Tbsp butter, 3 Tbsp full-fat Greek yogurt (plain and unsweetened), 1 Tbsp sliced almonds

Seasonings/Condiments: ¼ tsp Ras al Hanout, Harissa, Pinch of salt

Vegetables/Herbs: 1 cup frozen riced cauliflower, ¼ cup frozen peas, 1 green onion (sliced)

Microwave cauliflower, covered, in a glass dish for 2 minutes. Stir in chicken and peas. Cover and microwave for an additional 2 minutes. Stir in the butter, ras al hanout, and salt. Top with harissa, yogurt, green onion, and almonds.

QUICK CHICKEN-FRIED RICE

Eggs/Other Proteins: 1 egg (lightly beaten), ¾ cup chopped rotisserie chicken

Seasonings/Condiments: 2 tsp vegetable oil, 1 tsp soy sauce, dash each garlic powder and onion powder, 2 tsp toasted sesame oil, sesame seeds, pinch each salt and pepper

Vegetables/Herbs: 1 cup cooked riced cauliflower, ¼ cup frozen peas (thawed), 1 green onion (sliced)

Heat vegetable oil in a small skillet over medium-high heat. When hot, cook egg until scrambled. Add the cauliflower, peas, chicken, soy sauce, salt, pepper, garlic powder, and onion powder. Cook, stirring, until heated through. Stir in sesame oil. Sprinkle with green onion and sesame seeds.

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