27+ Healthy Dairy Free Italian Chicken Recipes to Try Today

Italian cuisine is beloved for its bold flavors, aromatic herbs, and deliciously hearty dishes.

However, for those who are avoiding dairy, whether due to lactose intolerance, allergies, or lifestyle choices, it can sometimes feel like Italian food is off-limits.

Fear not!

We’ve rounded up over 27 mouthwatering dairy-free Italian chicken recipes that allow you to indulge in the flavors of Italy without the dairy.

From creamy, non-dairy pasta sauces to crispy chicken cutlets, each dish is packed with authentic Italian flavors and wholesome ingredients.

Whether you’re preparing a weeknight dinner or a special celebration meal, these recipes will satisfy your cravings and keep you feeling light and nourished.

So grab your apron and get ready to create dishes that are as delightful as they are dairy-free!

27+ Healthy Dairy Free Italian Chicken Recipes to Try Today

With these 27+ dairy-free Italian chicken recipes, you no longer have to compromise on flavor or authenticity.

Whether you’re making a simple chicken piccata or a hearty chicken parmesan with dairy-free cheese, there’s something for every palate and occasion.

The versatility of chicken combined with the bold flavors of Italian cuisine creates endless possibilities for delicious meals.

We hope these recipes inspire you to bring a little taste of Italy into your kitchen, while keeping your meals light, fresh, and dairy-free.

Chicken Piccata

Chicken Piccata is a flavorful, zesty dish featuring tender chicken breasts cooked in a light lemony sauce with capers. This dairy-free, low-carb version omits butter and cream while maintaining the essence of the classic Italian dish. The sauce is made with olive oil, lemon, and chicken broth, making it a delicious, healthy option for a keto-friendly lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup almond flour (for dredging)
• 2 tbsp olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth (preferably low-sodium)
• 2 tbsp capers
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge them lightly in almond flour.
2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add lemon juice, chicken broth, and capers. Stir, scraping up any browned bits from the pan.
4. Bring the sauce to a simmer and cook for 2-3 minutes, letting it reduce slightly.
5. Return the chicken to the skillet, spoon some sauce over the top, and cook for an additional 2 minutes.
6. 
   Chicken Piccata is a fresh, tangy, and satisfying meal that doesn’t require any dairy to be rich in flavor. The bright lemon and briny capers make it a perfect balance of zesty and savory, ideal for a keto lunch that feels indulgent but fits into a low-carb lifestyle. Serve it alongside sautéed vegetables or a simple green salad for a complete meal.

Italian Herb Grilled Chicken

This simple yet flavorful Italian Herb Grilled Chicken is marinated in a mixture of olive oil, lemon, garlic, and Italian herbs, then grilled to perfection. With just a few ingredients, this recipe brings the bold, aromatic flavors of Italy to your plate in a healthy, dairy-free, low-carb form, making it perfect for a summer lunch.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, for garnish

Instructions:

1. In a small bowl, combine olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s well-coated. Marinate for at least 30 minutes or up to 2 hours in the fridge.
3. Preheat the grill or grill pan to medium-high heat.
4. Grill the chicken for 5-7 minutes per side or until fully cooked, with an internal temperature of 165°F.
5. Remove the chicken from the grill and let it rest for a few minutes before serving.
6. Garnish with fresh basil leaves and serve.

This Italian Herb Grilled Chicken is a simple yet flavorful recipe that will transport your taste buds to the Mediterranean. The combination of olive oil, fresh garlic, and Italian herbs creates a savory, aromatic crust, while keeping the dish dairy-free and low in carbs. It’s a versatile dish that pairs perfectly with a side of roasted vegetables or a salad, making it an ideal keto lunch option..

Chicken Cacciatore

Chicken Cacciatore is a rustic, flavorful Italian dish made with chicken, tomatoes, and a blend of herbs. This dairy-free, low-carb version uses olive oil and chicken broth to create a rich sauce without any cream or cheese. It’s a one-pan dish that’s both hearty and satisfying, making it an excellent choice for a keto-friendly lunch.

Ingredients:

• 4 bone-in, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions:

1. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-7 minutes per side until browned. Remove and set aside.
3. In the same skillet, add onion, garlic, and bell pepper. Cook for 3-4 minutes until softened.
4. Add the diced tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using). Stir to combine.
5. Return the chicken to the skillet, spooning some sauce over the top. Simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
6. Garnish with fresh parsley and serve.

Chicken Cacciatore is a vibrant and comforting dish that’s both rich in flavor and light on carbs. The combination of tomatoes, peppers, and herbs creates a delicious sauce, while the chicken remains juicy and tender. This dish is perfect for a satisfying keto lunch when paired with a side of roasted veggies or zucchini noodles.

Lemon Garlic Chicken

Lemon Garlic Chicken is a zesty, easy-to-make dish that’s bursting with flavor. Marinated in a mixture of lemon juice, garlic, and olive oil, the chicken is grilled to perfection, resulting in a tender and juicy meal. This low-carb, dairy-free recipe is perfect for a refreshing and healthy Italian-inspired lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh lemon slices, for garnish

Instructions:

1. In a small bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-7 minutes per side until fully cooked.
5. Lemon Garlic Chicken is a bright and flavorful dish that’s perfect for a keto lunch. The garlic and lemon create a wonderful balance of savory and tangy flavors, while the chicken remains juicy and tender. It’s a quick and simple dish that pairs well with a variety of low-carb sides, such as sautéed spinach or cauliflower rice.

Chicken Alfredo Zucchini Noodles (Dairy-Free)

This Chicken Alfredo with zucchini noodles offers a dairy-free twist on the traditional Italian comfort dish. The creamy Alfredo sauce is made from coconut milk and nutritional yeast, creating a rich, cheesy flavor without any dairy. Paired with tender chicken and fresh zucchini noodles, this low-carb, keto-friendly meal is both satisfying and nutritious.

Ingredients:

• 2 chicken breasts, sliced into strips
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 zucchinis, spiralized into noodles
• 1 can (13.5 oz) coconut milk
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions:

1. Season the chicken strips with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk, nutritional yeast, and lemon juice. Stir to combine and bring to a simmer.
5. Add the zucchini noodles to the skillet and cook for 2-3 minutes until just tender.
6. Return the chicken to the skillet and toss everything together. Garnish with fresh parsley and serve.

This Chicken Alfredo with zucchini noodles is a deliciously creamy, dairy-free take on the classic Italian dish. The coconut milk and nutritional yeast create a rich, velvety sauce that perfectly coats the zucchini noodles, while the tender chicken adds protein. This low-carb, keto-friendly recipe is perfect for lunch and offers a healthy twist on a comfort food favorite.

Chicken Saltimbocca

Chicken Saltimbocca is a traditional Italian dish known for its combination of chicken, prosciutto, and sage. In this dairy-free version, olive oil is used for sautéing instead of butter, and the result is a rich, flavorful dish that’s both light and savory. It’s a great low-carb option for lunch that delivers a satisfying taste of Italy.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 4 slices prosciutto
• 8 fresh sage leaves
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1 tbsp lemon juice

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Lay two sage leaves on top of each chicken breast, followed by a slice of prosciutto. Use toothpicks to secure everything in place.
3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until golden and cooked through. Remove the chicken and set aside.
4. Pour the wine and chicken broth into the skillet, scraping up any browned bits. Bring the sauce to a simmer.
5. Stir in the lemon juice and return the chicken to the skillet. Cook for another 2-3 minutes, spooning the sauce over the chicken.
6. Serve immediately.

Chicken Saltimbocca is an elegant, savory dish that combines the flavors of prosciutto, sage, and a light, zesty sauce. This dairy-free version is rich in flavor yet light on carbs, making it an excellent keto-friendly lunch. Serve with a side of roasted vegetables or a simple salad for a satisfying meal.

Chicken and Eggplant Parmesan (Dairy-Free)

This dairy-free version of Chicken Parmesan uses crispy baked chicken and a rich, homemade marinara sauce to create a low-carb, keto-friendly alternative. The eggplant takes the place of traditional breadcrumbs, and there’s no cheese involved. It’s a flavorful, hearty lunch option that gives you all the Italian flavors without the dairy.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 eggs, beaten
• 1 cup almond flour
• 2 cups marinara sauce (sugar-free)
• 1 medium eggplant, sliced
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Dip each breast into the beaten eggs, then coat with almond flour.
3. Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 3-4 minutes per side, until golden brown.
4. While the chicken cooks, slice the eggplant and brush with olive oil. Bake in the oven for 10-12 minutes until tender.
5. Once the chicken is fried, place it in a baking dish. Spoon marinara sauce over each breast and top with baked eggplant slices.
   Chicken and Eggplant Parmesan is a perfect dairy-free alternative to the traditional dish. The combination of crispy chicken, savory marinara sauce, and tender eggplant offers a satisfying and flavorful meal that is keto-friendly and low in carbs. It’s a great choice for a lunch that feels indulgent but keeps you on track with your diet.

Grilled Chicken with Pesto

Grilled Chicken with Pesto is a simple yet flavorful dish featuring perfectly grilled chicken topped with a fresh, dairy-free pesto sauce. This recipe uses basil, garlic, and olive oil to create a vibrant pesto that complements the smoky grilled chicken. It’s a low-carb, keto-friendly lunch that’s both easy and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• 1 tbsp lemon juice

Instructions:

1. Season the chicken breasts with salt and pepper and drizzle with olive oil.
2. Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side until fully cooked.
3. While the chicken grills, prepare the pesto by blending the basil, pine nuts, garlic, olive oil, and lemon juice in a food processor until smooth.
4. Once the chicken is cooked, top each breast with a generous amount of pesto and serve.

Grilled Chicken with Pesto is a bright and flavorful dish that brings the fresh, aromatic taste of basil to your meal. The pesto adds a punch of flavor, while the grilled chicken remains juicy and tender. This dairy-free, low-carb meal is perfect for a keto lunch that’s both satisfying and healthy.

Chicken Bruschetta

Chicken Bruschetta is a fresh, vibrant dish with the classic flavors of Italy. Grilled chicken breasts are topped with a zesty, tangy tomato and basil mixture, creating a refreshing yet filling meal. This dairy-free, low-carb recipe is quick and easy, making it an ideal choice for a keto lunch that still feels indulgent.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 cups cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 clove garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp olive oil (for topping)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt, pepper, and olive oil. Grill the chicken for 5-7 minutes per side until fully cooked.
3. While the chicken cooks, combine diced tomatoes, chopped basil, garlic, balsamic vinegar, and a teaspoon of olive oil in a bowl. Stir gently to combine.
4. Once the chicken is cooked, remove it from the grill and top with the fresh tomato mixture.
5. Chicken Bruschetta is a bright, fresh dish that offers the vibrant flavors of Italy without the dairy. The tangy tomato-basil topping pairs wonderfully with the juicy grilled chicken, making it a light and satisfying low-carb lunch option. Perfect when served with a simple salad or some sautéed greens.

Tuscan Chicken Skillet

Tuscan Chicken Skillet is a one-pan dish full of savory, aromatic flavors. With a base of sun-dried tomatoes, olives, and herbs, this dairy-free recipe offers a rich and flavorful sauce that perfectly complements the tender chicken. It’s a low-carb, keto-friendly lunch
Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove the chicken and set aside.
3. In the same skillet, add garlic, sun-dried tomatoes, olives, and herbs. Cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the skillet.
5. Return the chicken to the skillet and cook for another 3-4 minutes, spooning the sauce over the chicken.
   Tuscan Chicken Skillet is a savory and satisfying dish that’s bursting with Mediterranean flavors. The combination of sun-dried tomatoes, olives, and fresh herbs creates a delicious sauce that enhances the chicken, making it an ideal low-carb, dairy-free lunch. This dish pairs well with a side of sautéed spinach or roasted vegetables.

Balsamic Glazed Chicken

Balsamic Glazed Chicken is a simple yet elegant dish with a tangy-sweet balsamic vinegar reduction that beautifully coats the chicken. This dairy-free, low-carb recipe is perfect for lunch, offering a savory-sweet balance that is both light and satisfying. The chicken turns out tender and juicy, making it an irresistible keto-friendly option.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey (or keto-friendly sweetener)
• 1 tsp Dijon mustard
• Fresh thyme, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, until fully cooked.
3. In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer and cook for 5-6 minutes until the sauce thickens slightly.
4. Drizzle the balsamic glaze over the chicken breasts and cook for another 2-3 minutes, spooning more sauce over the chicken.
5. Garnish with fresh thyme and serve.

Balsamic Glazed Chicken is a tangy, flavorful dish that’s perfect for a quick, low-carb lunch. The balsamic reduction adds depth and richness, elevating the chicken without the need for dairy. It pairs beautifully with a side of roasted Brussels sprouts or a simple green salad for a complete keto meal.

Chicken Pesto Stuffed Peppers

Chicken Pesto Stuffed Peppers is a creative, low-carb lunch that combines the richness of pesto with the savory flavors of chicken. The bell peppers are stuffed with a mixture of grilled chicken and pesto, creating a filling, yet light meal. This dairy-free, keto-friendly recipe is perfect for those seeking something unique and flavorful.

Ingredients:

• 4 bell peppers, halved and seeds removed
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/4 cup pesto (dairy-free)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with the pesto, salt, and pepper.
3. Stuff the halved bell peppers with the chicken mixture and place them in a baking dish.
4. Drizzle the peppers with olive oil and bake for 20-25 minutes, until the peppers are tender.
5. Garnish with fresh basil and serve.

Chicken Pesto Stuffed Peppers are a flavorful, satisfying lunch option. The pesto adds a rich, aromatic flavor to the tender chicken, while the bell peppers provide a light, crunchy base. This dairy-free, keto-friendly recipe is perfect for a healthy, low-carb lunch that’s both creative and delicious.

Chicken Parmesan Meatballs (Dairy-Free)

Chicken Parmesan Meatballs are a fun, low-carb take on the classic Chicken Parmesan. These dairy-free meatballs re made with ground chicken, almond flour, and Italian seasonings, then baked and served with marinara sauce. The result is a savory, comforting meal that is keto-friendly and perfect for lunch.

Ingredients:

• 1 lb ground chicken
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 cup marinara sauce (sugar-free)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine ground chicken, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet.
4. Bake for 20-25 minutes, until the meatballs are cooked through.
5. Heat the marinara sauce in a saucepan and spoon over the meatballs once they are cooked.
6. arnish with fresh parsley and serve.

Chicken Parmesan Meatballs are a fun, satisfying alternative to traditional chicken Parmesan. They’re packed with flavor from the Italian seasonings and marinara sauce, and they’re perfectly low-carb and dairy-free. This recipe is a great choice for a keto lunch, especially when paired with roasted vegetables or a simple side salad.

Lemon Rosemary Chicken Thighs

emon Rosemary Chicken Thighs is a flavorful, simple dish that brings together the fresh, aromatic flavors of lemon and rosemary. This dairy-free, low-carb recipe is a breeze to make and perfect for a hearty, satisfying lunch. The chicken thighs remain juicy and
Ingredients:

• 4 bone-in, skinless chicken thighs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 lemon, sliced
• 2 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with salt, pepper, and olive oil.
3. Place the chicken thighs in a baking dish and scatter the lemon slices and rosemary around them.
4. Pour chicken broth into the dish, then bake for 35-40 minutes, or until the chicken is fully cooked.
5. Serve hot, garnished with extra rosemary.

Lemon Rosemary Chicken Thighs are a flavorful, low-carb option for a keto lunch. The tangy lemon and fragrant rosemary create a wonderful combination that pairs perfectly with the juicy chicken thighs. This dish is simple to make, yet full of bold flavors, making it a perfect choice for a satisfying, dairy-free lunch.

Chicken Marsala (Dairy-Free)

Chicken Marsala is a classic Italian dish known for its rich, savory sauce made from Marsala wine and mushrooms. This dairy-free version uses olive oil and chicken broth to create a flavorful sauce without cream or butter. Paired with tender chicken, it’s a perfect low-carb, keto-friendly meal that feels indulgent yet light.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/2 cup mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until golden and cooked through. Remove the chicken and set aside.
3. In the same skillet, add mushrooms and cook for 3-4 minutes until softened.
4. Pour in Marsala wine and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook for 5-6 minutes until the sauce reduces slightly.
5. Return the chicken to the skillet and cook for another 3-4 minutes, spooning the sauce over the chicken.
6. Garnish with fresh parsley and serve.

Chicken Marsala is a savory, satisfying dish that offers rich flavors without the use of dairy. The Marsala wine and mushrooms create a deep, earthy sauce, while the chicken remains tender and juicy. This low-carb, dairy-free meal is perfect for a keto lunch, and it pairs beautifully with a simple side like roasted asparagus or zucchini noodles.

Chicken Piccata

Chicken Piccata is a tangy, flavorful dish with lemon, capers, and a white wine sauce. This dairy-free version eliminates butter but still provides a rich, bright sauce that complements the chicken perfectly. It’s a low-carb, keto-friendly recipe that’s light yet bursting with Italian flavors, making it an excellent choice for lunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 2 tbsp capers
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add garlic and cook for 1-2 minutes until fragrant.
4. Pour in white wine, lemon juice, and capers. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to reduce slightly.
5. Return the chicken to the skillet and cook for an additional 2-3 minutes, spooning the sauce over the chicken.
6. Chicken Piccata is a light and refreshing dish, bursting with the zesty flavors of lemon and capers. This dairy-free, low-carb version retains all the classic flavors without compromising on taste. It’s a quick and easy keto-friendly lunch that pairs well with steamed broccoli or sautéed spinach.

Chicken and Spinach Stuffed Portobello Mushrooms

These Chicken and Spinach Stuffed Portobello Mushrooms are a delicious and creative take on an Italian-inspired dish. The combination of ground chicken, spinach, and garlic fills the mushrooms, creating a hearty and satisfying meal. This low-carb, dairy-free recipe is perfect for those looking for a nutritious and keto-friendly lunch option.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add the spinach to the skillet and sauté for 2-3 minutes until wilted. Season with salt and pepper.
4. In a bowl, combine the cooked shredded chicken with the spinach mixture.
5. Stuff each Portobello mushroom with the chicken and spinach mixture, pressing down gently to pack the filling.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is heated through.
7. Garnish with fresh basil and serve.

Chicken and Spinach Stuffed Portobello Mushrooms offer a hearty, low-carb lunch that’s both filling and flavorful. The combination of savory chicken, spinach, and garlic inside the tender mushroom caps makes for a satisfying meal. This dairy-free, keto-friendly recipe is perfect for those looking for a creative way to enjoy Italian-inspired flavors.

Italian Chicken Sausage and Peppers

Italian Chicken Sausage and Peppers is a simple yet flavorful dish that brings together the delicious taste of chicken sausage with the sweetness of bell peppers. This dairy-free, low-carb recipe is perfect for a quick, keto-friendly lunch. The savory sausage pairs beautifully with the tender peppers and onions, creating a well-rounded, satisfying meal.

Ingredients:

• 4 chicken sausages (dairy-free)
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken sausages and cook for 5-7 minutes, turning occasionally until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the sliced bell peppers, onion, and garlic. Sauté for 5-6 minutes until the vegetables are tender.
3. Slice the cooked sausages and return them to the skillet. Add oregano, salt, and pepper, and stir to combine.
4. Cook for another 2-3 minutes to allow the flavors to meld together.
5. Italian Chicken Sausage and Peppers is a simple, satisfying dish that’s perfect for a quick keto lunch. The savory chicken sausage and sweet bell peppers create a delicious contrast in flavor, while the garlic and oregano add depth to the dish. This low-carb, dairy-free recipe is a perfect meal for anyone looking for a hearty yet healthy option.

Chicken and Zucchini Fritters (Dairy-Free)

Chicken and Zucchini Fritters are a flavorful, low-carb alternative to traditional fritters. The combination of ground chicken and zucchini, seasoned with Italian herbs and spices, creates a delicious and healthy meal. These dairy-free, keto-friendly fritters are perfect for a quick and easy lunch option that’s packed with protein and veggies.

Ingredients:

• boneless, skinless chicken breasts, ground
• 2 medium zucchinis, grated
• 1 egg
• 1/4 cup almond flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a bowl, combine the ground chicken, zucchini, egg, almond flour, oregano, garlic powder, salt, and pepper. Mix well until the ingredients are fully combined.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the chicken and zucchini mixture into the skillet, pressing down gently to form fritters.
4. Cook for 4-5 minutes per side, until golden brown and fully cooked through.
5. Serve hot with a side of marinara sauce for dipping.

Chicken and Zucchini Fritters are a fun and delicious way to enjoy Italian flavors in a low-carb, keto-friendly format. The zucchini keeps the fritters light and moist, while the ground chicken provides protein and richness. This dairy-free recipe is perfect for a quick lunch or a light dinner that’s both satisfying and healthy.

Grilled Chicken with Italian Herb Marinade

Grilled Chicken with Italian Herb Marinade is a simple, flavorful dish that’s perfect for a keto-friendly lunch. The chicken is marinated in a mixture of olive oil, garlic, and Italian herbs, creating a tender and juicy result. It’s dairy-free, low-carb, and bursting with Mediterranean flavors, making it ideal for anyone looking for a quick, healthy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh lemon, for garnish

Instructions:

1. In a small bowl, whisk together olive oil, garlic, oregano, basil, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-7 minutes per side until fully cooked.
5. Serve with fresh lemon wedges for squeezing over the chicken.

Grilled Chicken with Italian Herb Marinade is a light, flavorful meal that’s perfect for a keto lunch. The Italian herb marinade infuses the chicken with bold, aromatic flavors, while the grilling process ensures the meat remains juicy and tender. This dairy-free, low-carb recipe is simple to prepare, making it an excellent option for a healthy lunch.

Note: More recipes are coming soon