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If you’re following a keto diet, finding delicious, low-carb meals that keep you satisfied throughout the day can sometimes feel like a challenge.
Fortunately, chicken breast is a keto-friendly protein that is versatile and easy to cook, making it the perfect base for countless tasty lunches.
Whether you’re in the mood for a fresh salad, a comforting casserole, or a savory stir-fry, there’s a keto chicken breast lunch recipe for everyone.
In this blog post, we’ve compiled 31+ keto chicken breast lunch recipes that are not only packed with flavor but are also quick and simple to prepare.
These recipes will help you stay on track with your low-carb goals while indulging in delicious, nutritious meals.
31+ Easy and Healthy Keto Chicken Breast Lunch Recipes to Keep You Full and Satisfied
Whether you’re new to the keto lifestyle or a seasoned pro, having a variety of tasty and satisfying lunch options is key to maintaining your diet and enjoying every meal.
These 31+ keto chicken breast lunch recipes offer an exciting mix of flavors and cooking methods to keep your meals interesting and flavorful.
From creamy casseroles to fresh salads, these recipes are designed to help you stay full, fueled, and on track with your low-carb journey.
So, grab your chicken breast, fire up the stove, and get ready to try some new favorites that will make your lunch break something to look forward to every day!
Garlic Butter Chicken Breast with Zucchini Noodles
This delicious keto recipe features juicy chicken breasts smothered in a rich garlic butter sauce, paired with refreshing zucchini noodles for a light and flavorful lunch.
It’s the perfect balance of protein and healthy fats, all while keeping the carbs low.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 medium zucchinis, spiralized into noodles
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and dried thyme.
- Once the pan is hot, cook the chicken breasts for 6-7 minutes per side, until golden and cooked through. Remove from the pan and set aside.
- In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant, then add lemon juice and stir.
- Add zucchini noodles to the skillet and toss to coat with the garlic butter sauce. Cook for 2-3 minutes, just until tender but still firm.
- Slice the chicken breasts and serve on top of the zucchini noodles, garnished with fresh parsley.
This garlic butter chicken is a fantastic combination of savory, creamy, and fresh elements.
The zucchini noodles perfectly complement the rich sauce, making this dish satisfying and light. It’s ideal for anyone on a keto diet looking for something tasty yet low in carbs.
Keto Chicken Salad Lettuce Wraps
A light, crunchy, and satisfying meal, these chicken salad lettuce wraps are packed with creamy avocado, crispy bacon, and tender chicken, all wrapped in fresh lettuce leaves for a perfect low-carb lunch.
The combination of flavors and textures will keep your taste buds engaged throughout.
Ingredients:
- 2 cooked chicken breasts, shredded
- 1 ripe avocado, mashed
- 3 slices bacon, cooked and crumbled
- 1 tablespoon mayonnaise (preferably homemade)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 4 large lettuce leaves (romaine or butter lettuce works well)
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions:
- In a mixing bowl, combine the shredded chicken, mashed avocado, crumbled bacon, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix well until everything is evenly coated.
- Spoon the chicken salad mixture into the center of each lettuce leaf.
- Garnish with chopped cilantro, if desired, and serve immediately.
This chicken salad is not only easy to make but also super satisfying.
The creamy avocado brings a richness that pairs beautifully with the savory bacon and tender chicken, while the lettuce wraps add a refreshing crunch. The entire dish is low in carbs and perfect for anyone following a keto lifestyle.
Keto Chicken Parmesan with Spinach Salad
This low-carb chicken parmesan brings all the familiar flavors of the classic dish but without the breadcrumbs and heavy carbs.
It features a crispy, baked chicken breast topped with marinara sauce and melted cheese, served alongside a refreshing spinach salad to balance the meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup marinara sauce (sugar-free)
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 4 cups fresh spinach
- 1 tablespoon olive oil (for salad)
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). In a shallow dish, combine almond flour, Parmesan cheese, salt, and pepper.
- Dip each chicken breast into the beaten egg, then coat with the almond flour mixture, pressing gently to ensure the chicken is evenly coated.
- Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes on each side, then transfer them to a baking sheet.
- Top each chicken breast with a tablespoon of marinara sauce and a generous sprinkle of mozzarella cheese.
- Bake the chicken for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- While the chicken bakes, toss fresh spinach with olive oil, balsamic vinegar, salt, and pepper.
- Serve the chicken parmesan with the spinach salad on the side.
This keto chicken parmesan is a comforting and flavorful dish that satisfies your cravings for Italian food while keeping the carbs low.
The crispy almond flour coating is a fantastic substitute for traditional breadcrumbs, and the spinach salad adds a refreshing, nutrient-packed contrast to the rich chicken. A perfectly balanced keto lunch that’s easy to prepare and delightful to eat.
Keto Chicken Alfredo with Broccoli
This creamy keto chicken alfredo is a comforting dish with a rich, buttery sauce, tender chicken breast, and nutritious broccoli.
It’s a low-carb version of a classic pasta dish, making it perfect for anyone on the keto diet while still delivering the creamy goodness you crave.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup broccoli florets, steamed
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder.
- Cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt butter over medium heat. Add heavy cream and bring to a simmer, stirring constantly. Once the cream has heated through, add the Parmesan cheese and stir until the sauce thickens.
- Slice the chicken and add it back to the skillet, tossing it in the creamy Alfredo sauce.
- Serve the chicken alfredo over steamed broccoli, garnished with fresh parsley.
This keto chicken alfredo is rich and creamy, making it the perfect indulgent lunch.
The broccoli provides fiber and nutrients while soaking up the decadent Alfredo sauce. If you’re craving comfort food without the carbs, this dish is a great choice.
Spicy Chicken Stir-Fry with Bell Peppers and Cauliflower Rice
For those who enjoy a little heat, this spicy chicken stir-fry is a fantastic keto-friendly option.
Packed with colorful bell peppers and served on a bed of cauliflower rice, it’s a quick and satisfying lunch that’s both flavorful and low in carbs.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup sliced onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon sriracha sauce (adjust to spice preference)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 cup cauliflower rice (fresh or frozen)
- 1 tablespoon sesame seeds (optional)
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set it aside.
- In the same skillet, add bell peppers, onions, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, sriracha sauce, rice vinegar, and sesame oil.
- Add the chicken back into the skillet along with the sauce mixture. Stir everything together and cook for another 2-3 minutes to allow the flavors to combine.
- Meanwhile, heat cauliflower rice in a separate pan until warm. Serve the spicy chicken stir-fry over the cauliflower rice, and garnish with sesame seeds.
This spicy chicken stir-fry is bursting with flavor and spice, making it a perfect choice for those who enjoy bold flavors in their meals.
The cauliflower rice provides a light, low-carb base while the chicken and vegetables are packed with nutrients. This dish is quick to prepare and ideal for a satisfying keto lunch.
Keto Chicken and Avocado Cucumber Boats
If you’re looking for a fresh and refreshing keto lunch option, these chicken and avocado cucumber boats are both light and filling.
The combination of chicken, creamy avocado, and crunchy cucumber makes for a delicious, easy-to-eat dish that’s perfect for a low-carb diet.
Ingredients:
- 2 cooked chicken breasts, shredded
- 1 ripe avocado, diced
- 1 tablespoon mayonnaise (preferably homemade)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 2 large cucumbers, halved lengthwise and scooped out to create boats
- Fresh cilantro, chopped, for garnish
Instructions:
- In a mixing bowl, combine the shredded chicken, diced avocado, mayonnaise, lime juice, salt, and pepper. Mix gently to combine, making sure the avocado stays chunky.
- Scoop out the center of the cucumber halves to create boats.
- Spoon the chicken and avocado mixture into each cucumber boat, packing it lightly.
- Garnish with chopped cilantro and serve immediately.
These chicken and avocado cucumber boats are light yet satisfying, making them the perfect keto-friendly lunch.
The creamy, tangy filling contrasts beautifully with the crisp cucumber, creating a refreshing bite. It’s an easy, no-cook meal that’s perfect for meal prepping or a quick lunch on a busy day.
Keto Chicken Fajita Bowls
These keto chicken fajita bowls are packed with smoky, spicy flavors from seasoned chicken, sautéed peppers and onions, and topped with a creamy avocado.
This low-carb meal is filling and perfect for meal prep, bringing all the bold flavors of fajitas without the carbs.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 ripe avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
- In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mix onto the sliced chicken.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the bell peppers and onion. Sauté for about 3-4 minutes, until the vegetables are tender and slightly charred.
- Serve the chicken and sautéed peppers and onions in a bowl, topped with fresh avocado slices and cilantro.
- Squeeze a lime wedge over the top for a burst of freshness.
These keto chicken fajita bowls bring all the bold, smoky flavors of traditional fajitas without any of the carbs from tortillas.
The combination of seasoned chicken, sautéed veggies, and creamy avocado makes this dish a deliciously satisfying and refreshing keto-friendly lunch.
Baked Lemon Herb Chicken with Asparagus
This baked lemon herb chicken with asparagus is a simple yet flavorful keto lunch that’s both healthy and filling.
The chicken is marinated with fresh herbs and lemon juice, and paired with roasted asparagus for a low-carb, nutrient-rich meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- Fresh lemon wedges for serving
Instructions:
- Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
- Rub the marinade mixture all over the chicken breasts and let them marinate for at least 15 minutes (or longer if you have time).
- Place the marinated chicken breasts on a baking sheet and arrange the asparagus around the chicken.
- Drizzle the asparagus with a little olive oil and season with salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender.
- Serve the chicken with the roasted asparagus, and garnish with lemon wedges for added flavor.
This baked lemon herb chicken with asparagus is a wonderfully light yet satisfying meal.
The lemon and herb marinade infuses the chicken with fresh, aromatic flavors, while the roasted asparagus adds a perfect crunch. This meal is perfect for those following a keto diet and looking for a low-carb, nutrient-packed option.
Keto Chicken Cauliflower Casserole
This keto chicken cauliflower casserole is a creamy, cheesy dish that’s comforting and filling.
It combines shredded chicken, cauliflower, and a rich cheese sauce for a hearty lunch that will satisfy your cravings while keeping you on track with your low-carb lifestyle.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 medium head cauliflower, cut into florets
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C). Steam or boil the cauliflower florets until tender, about 8-10 minutes.
- In a skillet, melt butter over medium heat and sauté garlic for 1-2 minutes, until fragrant.
- Add heavy cream to the skillet and bring to a simmer. Stir in the cheddar and mozzarella cheeses until melted and smooth.
- In a large bowl, combine the shredded chicken, steamed cauliflower, cheese sauce, thyme, salt, and pepper. Mix well until everything is evenly coated.
- Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
This keto chicken cauliflower casserole is a rich and satisfying dish that brings comfort without the carbs.
The cauliflower acts as a perfect low-carb substitute for potatoes, while the creamy cheese sauce ties everything together. It’s an excellent option for meal prep, providing a filling and delicious keto-friendly lunch option.
Keto Chicken Pesto Zucchini Noodles
This keto chicken pesto zucchini noodle dish is an easy, flavorful lunch option that combines tender chicken with fresh zucchini noodles and a rich basil pesto sauce.
It’s the perfect way to enjoy a light, low-carb meal without sacrificing flavor.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 medium zucchinis, spiralized into noodles
- 1/2 cup basil pesto (store-bought or homemade)
- 1 tablespoon grated Parmesan cheese
- Cherry tomatoes, halved, for garnish (optional)
Instructions:
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the zucchini noodles and cook for 2-3 minutes, just until they begin to soften. Do not overcook to keep the noodles crisp.
- Add the pesto sauce to the skillet with the zucchini noodles and toss to coat evenly.
- Slice the cooked chicken breasts and place them on top of the pesto zucchini noodles.
- Garnish with grated Parmesan cheese and halved cherry tomatoes, if desired.
This dish is a great way to enjoy a keto-friendly lunch that’s light but full of flavor.
The zucchini noodles provide a satisfying texture, while the pesto adds a fresh, herbaceous flavor. With the tender chicken and the creamy Parmesan, this meal is perfect for anyone on a low-carb diet.
Keto Chicken and Mushroom Skillet
This keto chicken and mushroom skillet is a hearty and savory meal that’s easy to make in one pan.
The creamy mushroom sauce adds richness to the chicken, making it a filling, low-carb lunch option with plenty of flavor.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, until golden and cooked through. Remove the chicken and set it aside.
- In the same skillet, add the sliced mushrooms and garlic. Sauté for 3-4 minutes, until the mushrooms soften and release their juices.
- Pour in the chicken broth and let it simmer for 2-3 minutes to reduce slightly. Then add the heavy cream and thyme, stirring to combine.
- Return the cooked chicken breasts to the skillet and simmer for another 3-4 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
- Garnish with fresh parsley and serve.
This keto chicken and mushroom skillet is rich, creamy, and full of savory flavor.
The mushrooms and thyme enhance the taste of the dish, while the heavy cream makes the sauce indulgently smooth. It’s a perfect low-carb option that feels decadent yet is easy to prepare.
Keto Chicken Taco Salad
This keto chicken taco salad is a fun and flavorful way to enjoy taco-inspired flavors without the carbs.
With seasoned chicken, fresh greens, and a creamy avocado dressing, this dish is a complete meal that’s both satisfying and refreshing.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed lettuce (romaine, spinach, or arugula)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 ripe avocado, diced
- 1/4 cup sour cream (optional for dressing)
Instructions:
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Cook the chicken for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and slice into thin strips.
- In a large bowl, combine the lettuce, tomatoes, cucumber, red onion, and avocado.
- Add the sliced chicken on top of the salad and toss gently to combine.
- If desired, top with sour cream or a keto-friendly dressing of your choice.
This keto chicken taco salad is a deliciously fresh and satisfying meal.
The seasoned chicken provides the bold flavors you’d expect from tacos, while the creamy avocado and crisp veggies make the salad light yet filling. It’s a perfect keto lunch that’s easy to make and packed with flavor.
Keto Chicken Bacon Ranch Casserole
This creamy and flavorful keto chicken bacon ranch casserole is a hearty, comforting dish that combines juicy chicken, crispy bacon, and a rich ranch dressing.
With a cheesy, creamy texture, it’s the perfect keto-friendly meal to satisfy your cravings for something indulgent yet low in carbs.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 6 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup ranch dressing (sugar-free, if preferred)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a casserole dish.
- In a large mixing bowl, combine the shredded chicken, crumbled bacon, mayonnaise, sour cream, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
- Transfer the chicken mixture to the prepared casserole dish and spread it out evenly.
- Top with shredded cheddar cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired, and serve hot.
This keto chicken bacon ranch casserole is a rich, comforting dish that’s perfect for lunch or dinner.
The creamy ranch dressing and crispy bacon elevate the flavor of the tender chicken, while the melted cheese adds a satisfying texture. It’s a great meal to prep ahead and enjoy throughout the week.
Keto Chicken Caesar Salad
This keto chicken Caesar salad is a deliciously creamy and crunchy option for a low-carb lunch.
Packed with tender chicken, crispy bacon, and a rich Caesar dressing, it’s a quick and satisfying meal that will keep you full and satisfied.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups romaine lettuce, chopped
- 2 slices bacon, cooked and crumbled
- 1/4 cup shredded Parmesan cheese
- 1/4 cup homemade or sugar-free Caesar dressing
Instructions:
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden and cooked through. Remove from the skillet and set aside to cool slightly.
- While the chicken rests, chop the romaine lettuce and place it in a large bowl. Add crumbled bacon, shredded Parmesan cheese, and Caesar dressing. Toss to combine.
- Slice the cooked chicken and add it on top of the salad.
- Serve immediately, garnished with additional Parmesan cheese if desired.
This keto chicken Caesar salad is a low-carb take on a classic dish.
The creamy Caesar dressing and crispy bacon bring the rich flavors you love, while the chicken adds protein to keep you satisfied. It’s an easy, refreshing lunch option that’s perfect for those on a keto diet.
Keto Chicken and Avocado Egg Salad
This keto chicken and avocado egg salad is a delicious, creamy, and satisfying lunch option that’s packed with protein and healthy fats.
The combination of shredded chicken, hard-boiled eggs, creamy avocado, and a tangy dressing makes for a flavorful and low-carb meal.
Ingredients:
- 2 cooked chicken breasts, shredded
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
- 1/4 cup mayonnaise (preferably homemade)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large bowl, combine the shredded chicken, chopped hard-boiled eggs, and diced avocado.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken and egg mixture, and gently toss to combine, making sure everything is coated.
- Garnish with fresh parsley, and serve immediately.
This keto chicken and avocado egg salad is an incredibly satisfying dish, perfect for a quick lunch or light dinner.
The creamy avocado and tangy dressing enhance the flavors of the chicken and eggs, while the meal stays low in carbs. It’s an ideal dish for anyone following a keto diet, and it’s easy to prepare ahead for meal prep.
Keto Chicken Caprese Salad
This keto chicken Caprese salad combines juicy, grilled chicken with fresh tomatoes, creamy mozzarella, and basil, all drizzled with a balsamic glaze.
It’s a light, refreshing, and flavorful dish that’s perfect for a quick, low-carb lunch that feels fancy without much effort.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze
- 1 tablespoon olive oil (for drizzling)
Instructions:
- Preheat a grill or grill pan over medium heat. Season the chicken breasts with olive oil, salt, and pepper.
- Grill the chicken for 6-7 minutes per side, until cooked through. Let it rest for a few minutes before slicing.
- In a large bowl, combine the cherry tomatoes, mozzarella balls, and basil.
- Slice the grilled chicken and add it to the salad.
- Drizzle with balsamic glaze and olive oil before serving.
This keto chicken Caprese salad is a wonderful combination of flavors and textures.
The savory chicken pairs beautifully with the creamy mozzarella, fresh basil, and sweet balsamic glaze. It’s a quick and easy meal that’s perfect for a low-carb lunch or dinner.
Keto Chicken and Spinach Stuffed Mushrooms
These keto chicken and spinach stuffed mushrooms are the perfect bite-sized lunch or appetizer.
Filled with seasoned chicken, spinach, and cream cheese, then baked until golden, these stuffed mushrooms are savory, creamy, and a great low-carb option.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 8 large mushroom caps, stems removed
- 1/2 cup fresh spinach, chopped
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and set aside.
- In a mixing bowl, combine the shredded chicken, sautéed spinach, cream cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Spoon the mixture into each mushroom cap, pressing it in gently to fill the cavity.
- Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden.
- Garnish with fresh parsley and serve.
These keto chicken and spinach stuffed mushrooms are a delicious, bite-sized meal that’s perfect for those following a low-carb diet.
The creamy filling made with chicken, spinach, and cream cheese is both satisfying and flavorful. These mushrooms are ideal for lunch, a light dinner, or even as an appetizer for a party.
Keto Chicken Zucchini Fritters
These keto chicken zucchini fritters are an easy and delicious way to enjoy chicken and veggies in one bite.
They’re crispy on the outside, tender on the inside, and served with a creamy dipping sauce. These fritters are low-carb and make for a great lunch or snack option.
Ingredients:
- 2 boneless, skinless chicken breasts, finely chopped or shredded
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 egg
- 1/4 cup almond flour
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 1/4 cup sour cream (optional for dipping)
Instructions:
- In a large bowl, combine the chopped chicken, grated zucchini, egg, almond flour, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
- Heat olive oil in a skillet over medium heat. Spoon the chicken mixture into the skillet, flattening each fritter slightly as you go. Cook in batches, frying for 3-4 minutes per side until golden brown and cooked through.
- Remove from the skillet and drain on paper towels to remove any excess oil.
- Serve with a dollop of sour cream for dipping if desired.
These keto chicken zucchini fritters are a savory, crispy lunch option that’s perfect for anyone on a low-carb diet.
The combination of chicken and zucchini gives you a nutritious, filling meal, while the almond flour helps keep the fritters light and crisp. Serve with sour cream or a keto-friendly sauce for extra flavor.
Keto Chicken Alfredo Zoodles
This keto chicken Alfredo zoodles dish is a creamy, decadent meal that’s a low-carb twist on a classic pasta dish.
Zucchini noodles replace traditional pasta, while the chicken and a rich, buttery Alfredo sauce bring it all together for a satisfying and flavorful lunch.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis, spiralized into noodles
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes per side, until golden and cooked through. Remove from the skillet, slice thinly, and set aside.
- In the same skillet, melt butter over medium heat and sauté garlic for 1-2 minutes, until fragrant.
- Add the heavy cream and bring to a simmer, stirring to combine. Lower the heat and add Parmesan cheese, stirring until the sauce is smooth and thickened.
- Add the zucchini noodles to the skillet and toss gently, cooking for 2-3 minutes, just until the noodles are tender but not mushy.
- Serve the chicken over the zoodles, pouring the Alfredo sauce on top. Garnish with fresh parsley.
This keto chicken Alfredo zoodles dish is a creamy, comforting meal that keeps you on track with your low-carb diet.
The zucchini noodles are a fantastic substitute for pasta, and the rich Alfredo sauce complements the chicken perfectly. This is a perfect lunch for anyone craving a rich, hearty meal without the carbs.
Keto Chicken Salad Lettuce Wraps
These keto chicken salad lettuce wraps are a fresh, light, and satisfying lunch option that’s packed with protein and healthy fats.
The creamy chicken salad filling, made with mayo, celery, and a touch of mustard, is wrapped in crisp lettuce for a delicious low-carb bite.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/4 cup mayonnaise (preferably homemade)
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 6-8 large lettuce leaves (e.g., Romaine or Butter lettuce)
Instructions:
- In a bowl, combine the shredded chicken, mayonnaise, Dijon mustard, chopped celery, parsley, lemon juice, salt, and pepper. Mix well to combine.
- Lay out the lettuce leaves on a flat surface.
- Spoon the chicken salad mixture into each lettuce leaf and wrap tightly, folding in the sides as you go.
- Serve immediately or refrigerate for later.
These keto chicken salad lettuce wraps are a simple yet flavorful meal that’s light, crunchy, and perfect for a low-carb lunch. T
he creamy chicken salad is packed with fresh ingredients, and the lettuce wraps add a nice crunch without any carbs. They’re ideal for meal prep and can be enjoyed on the go.
Keto Chicken Stir Fry with Broccoli and Bell Peppers
This keto chicken stir fry with broccoli and bell peppers is a quick and healthy lunch option that’s full of flavor and nutrients.
The tender chicken is cooked with crisp-tender vegetables and tossed in a savory sauce, making this a satisfying low-carb meal that’s ready in just 20 minutes.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 tablespoons soy sauce (or coconut aminos for a paleo option)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish (optional)
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the broccoli and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the garlic and ginger to the pan, cooking for another 1-2 minutes until fragrant.
- Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes. Return the cooked chicken to the skillet and toss everything to combine, cooking for another 2-3 minutes to allow the flavors to meld together.
- Garnish with sesame seeds and serve.
This keto chicken stir fry with broccoli and bell peppers is a colorful, quick meal that’s full of flavor.
The soy sauce and sesame oil add depth to the dish, while the chicken provides protein and the vegetables give a satisfying crunch. It’s a simple, healthy lunch that’s both filling and low in carbs.
Keto Chicken and Avocado Cucumber Boats
These keto chicken and avocado cucumber boats are a refreshing and light lunch option that’s packed with protein and healthy fats.
The crisp cucumber acts as a boat, holding a creamy chicken and avocado filling for a satisfying low-carb meal.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 ripe avocado, mashed
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- 2 medium cucumbers, sliced in half lengthwise and seeds scooped out
- Fresh cilantro or parsley for garnish
Instructions:
- In a bowl, combine the shredded chicken, mashed avocado, mayonnaise, lime juice, salt, and pepper. Stir until well combined and creamy.
- Slice the cucumbers lengthwise and scoop out the seeds to create boats.
- Spoon the chicken and avocado mixture into the cucumber boats, filling them generously.
- Garnish with fresh cilantro or parsley, and serve immediately.
These keto chicken and avocado cucumber boats are a perfect light, fresh, and low-carb lunch.
The combination of creamy avocado and tender chicken, all tucked into a crisp cucumber, makes for a satisfying yet refreshing dish. It’s ideal for a quick meal and also perfect for meal prep.
Keto Chicken Parmesan Casserole
This keto chicken Parmesan casserole is a comforting and cheesy dish that satisfies your cravings for a traditional Italian favorite while staying low-carb.
With tender chicken, marinara sauce, and plenty of cheese, this casserole is a filling and delicious option for lunch.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and cubed
- 1/2 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- In the prepared dish, spread a layer of marinara sauce. Add the cubed chicken on top, then pour the remaining marinara sauce over the chicken.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the chicken and sauce. Add the Italian seasoning on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
- Garnish with fresh basil, and serve hot.
This keto chicken Parmesan casserole is a comforting, cheesy dish that’s perfect for lunch or dinner.
The combination of tender chicken, rich marinara sauce, and melted cheese creates a satisfying meal that tastes indulgent while keeping carbs low. It’s an easy meal to prepare in advance and enjoy throughout the week.
Keto Chicken and Cabbage Stir Fry
This keto chicken and cabbage stir fry is a healthy, low-carb dish that’s packed with protein and fiber.
The chicken is stir-fried with crunchy cabbage, colorful bell peppers, and a flavorful sauce, creating a savory and satisfying lunch option.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 tablespoons soy sauce (or coconut aminos for a paleo option)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds for garnish (optional)
Instructions:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 6-7 minutes, until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the shredded cabbage and bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add garlic powder, grated ginger, soy sauce, and rice vinegar to the pan. Stir to coat the vegetables.
- Return the chicken to the skillet and toss everything together. Cook for another 2-3 minutes to allow the flavors to combine.
- Garnish with sesame seeds, if desired, and serve.
This keto chicken and cabbage stir fry is a colorful, nutrient-packed meal that’s quick and easy to prepare.
The savory sauce, combined with the tender chicken and crispy cabbage, makes this dish filling and flavorful while keeping it low in carbs. It’s perfect for anyone looking for a satisfying yet healthy lunch.
Keto Chicken Bacon Ranch Lettuce Wraps
These keto chicken bacon ranch lettuce wraps are a deliciously low-carb lunch option that combines crispy bacon, juicy chicken, and a tangy ranch dressing, all wrapped in crunchy lettuce.
They’re perfect for anyone craving a tasty, portable, and filling meal without the carbs.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 6 slices cooked bacon, crumbled
- 1/4 cup ranch dressing (preferably homemade or sugar-free)
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped
- 6-8 large lettuce leaves (Romaine or Butter lettuce work well)
- Salt and pepper to taste
Instructions:
- In a bowl, combine the shredded chicken, crumbled bacon, ranch dressing, shredded cheddar cheese, and fresh parsley. Mix well and season with salt and pepper to taste.
- Lay out the lettuce leaves on a flat surface.
- Spoon the chicken mixture into each lettuce leaf, making sure to distribute the filling evenly.
- Wrap the lettuce around the filling to create a wrap, folding in the sides as you go.
- Serve immediately, or refrigerate for later.
These keto chicken bacon ranch lettuce wraps are incredibly easy to make and are packed with flavor.
The combination of savory chicken, crispy bacon, and creamy ranch dressing is irresistible, and the lettuce adds a satisfying crunch. This low-carb lunch option is not only delicious but also perfect for meal prep.
Keto Chicken Stir Fry with Cauliflower Rice
This keto chicken stir fry with cauliflower rice is a healthy, low-carb alternative to traditional stir fry, using cauliflower rice instead of regular rice.
Packed with tender chicken, crunchy vegetables, and a flavorful stir-fry sauce, this dish is perfect for a quick and filling lunch.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1/2 cup broccoli florets
- 2 tablespoons soy sauce (or coconut aminos for paleo)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger, grated
- 2 green onions, sliced (for garnish)
Instructions:
- Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 5-6 minutes, until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the red bell pepper and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the garlic powder, grated ginger, soy sauce, rice vinegar, and sesame oil to the pan. Stir to combine.
- Add the cauliflower rice to the skillet, and cook for another 3-4 minutes until heated through, stirring occasionally.
- Return the chicken to the skillet and toss everything together. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish with sliced green onions, and serve.
This keto chicken stir fry with cauliflower rice is an easy, flavorful dish that’s perfect for a low-carb lunch.
The cauliflower rice soaks up the savory stir-fry sauce, while the chicken and vegetables provide a satisfying and nutritious meal. This dish is quick to make and can be enjoyed as a filling, healthy option any day of the week.
Keto Chicken and Broccoli Casserole
This keto chicken and broccoli casserole is a comforting, cheesy dish that combines tender chicken, crunchy broccoli, and a creamy sauce.
It’s the perfect low-carb lunch or dinner option that is satisfying, easy to prepare, and full of flavor.
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 cups broccoli florets, steamed
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C) and grease a casserole dish with olive oil.
- In a large mixing bowl, combine the shredded chicken, steamed broccoli, heavy cream, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir to combine everything evenly.
- Transfer the mixture into the prepared casserole dish, spreading it out into an even layer.
- Bake for 20-25 minutes, until the cheese is melted and bubbly and the casserole is golden brown on top.
- Garnish with fresh parsley if desired, and serve.
This keto chicken and broccoli casserole is a cheesy, comforting dish that’s low in carbs and perfect for lunch or dinner.
The creamy sauce and melted cheese add richness to the tender chicken and broccoli, making it a satisfying and filling meal. It’s an easy-to-make, delicious dish that will quickly become a favorite.
