34+ Flavorful Keto Chicken Cauliflower Recipes for a Healthy Lifestyle

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Are you looking for exciting and healthy meal ideas that align with your keto lifestyle?

If you’re a fan of chicken and cauliflower, you’re in for a treat!

Cauliflower is a fantastic low-carb alternative to many starchy vegetables, while chicken offers a great source of protein to fuel your body.

Combine the two, and you’ve got a winning duo for satisfying keto meals.

In this blog, we’ve rounded up 34+ keto chicken cauliflower recipes that are both delicious and nutritious.

Whether you’re looking for something quick and easy for a busy weeknight or a hearty dish for a weekend gathering, there’s something here for every taste.

From creamy chicken cauliflower casseroles to crispy cauliflower “rice” stir-fries, these recipes will help you stay on track with your keto goals without sacrificing flavor.

Get ready to add some variety to your keto menu with these mouthwatering chicken and cauliflower combinations!

34+ Flavorful Keto Chicken Cauliflower Recipes for a Healthy Lifestyle

Incorporating keto-friendly ingredients like chicken and cauliflower into your meals doesn’t have to be boring.

With these 34+ keto chicken cauliflower recipes, you now have endless options to enjoy a variety of flavors, textures, and nutrients—all while staying low-carb.

These dishes are not only packed with protein and healthy fats but also offer a wide range of cooking styles, from one-pan meals to comforting casseroles.

By trying out these creative and delicious recipes, you can keep your meals exciting and enjoyable while still meeting your dietary needs.

So, whether you’re meal prepping for the week or looking to surprise your family with something new, these keto chicken and cauliflower recipes will not disappoint!

Creamy Garlic Parmesan Chicken with Cauliflower

This creamy, cheesy dish is a perfect low-carb comfort meal that combines tender chicken breast with cauliflower in a rich garlic parmesan sauce.

It’s quick to make and packed with flavor, making it an excellent option for a keto-friendly dinner. The creamy texture and cheesy goodness will leave you satisfied without the carbs!

Ingredients:

2 boneless, skinless chicken breasts, sliced into cutlets
2 cups cauliflower florets
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 tsp paprika
1/2 tsp dried Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and paprika.
Sear the chicken for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add butter and sauté garlic until fragrant.
Add the cauliflower florets and cook for 5 minutes, stirring occasionally.
Pour in the heavy cream and stir in the parmesan cheese. Let it simmer until the sauce thickens.
Return the chicken to the skillet, coat with the sauce, and let it simmer for another 5 minutes until the chicken is cooked through.
Garnish with fresh parsley and serve warm.

This dish is a delicious way to enjoy a creamy, indulgent meal while staying within your keto goals.

The combination of garlic, parmesan, and tender chicken makes it irresistible, while the cauliflower adds texture and nutrients without the carbs.

Spicy Buffalo Chicken Cauliflower Casserole

If you love the flavors of buffalo chicken, this keto-friendly casserole is a must-try. It’s loaded with spicy, tangy flavors and baked to perfection with a cheesy topping.

This dish is perfect for meal prep, family dinners, or even game nights. Plus, it’s packed with protein and healthy fats to keep you full and satisfied.

Ingredients:

2 cups cooked and shredded chicken
3 cups cauliflower florets, steamed
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
1/3 cup buffalo sauce
1/4 cup ranch dressing
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp chopped green onions (for garnish)

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish.
In a large bowl, mix shredded chicken, steamed cauliflower, cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and pepper.
Transfer the mixture to the baking dish and spread evenly.
Sprinkle shredded cheddar cheese over the top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Remove from oven and garnish with chopped green onions.

This casserole is rich, cheesy, and packed with bold buffalo flavors.

It’s a great way to enjoy the spicy kick of buffalo wings in a healthy, low-carb dish. Serve it on its own or with a side of keto ranch dressing for an extra creamy touch!

Lemon Herb Chicken with Roasted Cauliflower

This bright and zesty dish is a refreshing twist on a keto chicken and cauliflower meal.

The lemon herb marinade brings out the natural flavors of the chicken, while the roasted cauliflower adds a crispy, caramelized texture. It’s light, flavorful, and perfect for a wholesome weeknight dinner.

Ingredients:

2 boneless, skinless chicken breasts
3 cups cauliflower florets
3 tbsp olive oil
Juice of 1 lemon
Zest of 1 lemon
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
Fresh parsley for garnish

Instructions:

Preheat oven to 400°F (200°C).
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and black pepper.
Coat the chicken breasts with half of the marinade and set aside.
Toss cauliflower florets with the remaining marinade and spread them on a baking sheet.
Roast the cauliflower for 15 minutes, then add the chicken breasts to the same baking sheet.
Continue roasting for another 20-25 minutes or until the chicken is cooked through and the cauliflower is golden brown.
Garnish with fresh parsley and serve hot.

This dish is light, fragrant, and bursting with citrusy goodness.

The roasted cauliflower pairs beautifully with the herb-marinated chicken, making it a delicious and well-balanced keto meal. Serve it with a side of avocado or a drizzle of olive oil for an extra boost of healthy fats!

Cheesy Chicken and Cauliflower Bake

This cheesy, comforting keto bake is packed with tender chicken, roasted cauliflower, and a rich, creamy cheese sauce.

It’s the perfect low-carb alternative to mac and cheese, providing all the gooey goodness without the carbs. This dish is ideal for a cozy dinner or meal prep and reheats beautifully.

Ingredients:

2 cups cooked and shredded chicken
3 cups cauliflower florets
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 cup heavy cream
4 oz cream cheese, softened
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Salt and pepper to taste
2 tbsp chopped fresh parsley (for garnish)

Instructions:

Preheat oven to 375°F (190°C) and grease a baking dish.
Steam cauliflower florets until tender, about 5 minutes. Drain and set aside.
In a saucepan, heat heavy cream over low heat and stir in cream cheese until smooth.
Add garlic powder, onion powder, paprika, salt, and pepper. Stir well.
Mix in shredded cheddar and half of the mozzarella cheese, stirring until melted.
Combine the cooked chicken and cauliflower in the baking dish and pour the cheese sauce over it. Mix well.
Sprinkle the remaining mozzarella cheese on top.
Bake for 20-25 minutes until the cheese is melted and golden.
Garnish with fresh parsley and serve warm.

This dish is rich, cheesy, and incredibly satisfying. It’s a fantastic way to enjoy a comforting meal while keeping your keto goals in check.

The combination of roasted cauliflower and gooey cheese makes it an absolute crowd-pleaser!

Garlic Butter Chicken with Cauliflower Rice

This one-pan meal is a simple yet delicious keto dish that combines juicy garlic butter chicken with light and fluffy cauliflower rice.

It’s packed with flavor, easy to prepare, and perfect for a quick weeknight meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced
2 cups cauliflower rice
3 tbsp butter
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup chicken broth
1 tbsp fresh lemon juice
2 tbsp chopped parsley (for garnish)

Instructions:

Heat olive oil in a large skillet over medium heat.
Season chicken with salt, pepper, paprika, and thyme.
Cook the chicken for 5-6 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt butter and sauté garlic until fragrant.
Add cauliflower rice and stir to coat in the garlic butter. Cook for 3-4 minutes.
Pour in chicken broth and lemon juice. Stir and let simmer for another 3 minutes.
Return the chicken to the skillet and let everything cook together for another 2 minutes.
Garnish with fresh parsley and serve warm.

This dish is a great way to enjoy a flavorful, buttery meal without the carbs.

The cauliflower rice soaks up all the delicious garlic butter, making it just as satisfying as traditional rice but much healthier.

Creamy Pesto Chicken with Cauliflower

If you love basil pesto, this creamy pesto chicken with cauliflower will be your new keto favorite.

The rich, herby sauce pairs perfectly with tender chicken and roasted cauliflower, creating a wholesome and flavorful dish.

Ingredients:

2 boneless, skinless chicken breasts, sliced
3 cups cauliflower florets
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup heavy cream
1/3 cup basil pesto (store-bought or homemade)
1/2 cup grated parmesan cheese
2 tbsp butter
2 cloves garlic, minced
2 tbsp pine nuts (optional, for garnish)
Fresh basil for garnish

Instructions:

Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper, then roast for 20 minutes.
Meanwhile, heat butter in a skillet over medium heat and sauté garlic until fragrant.
Add chicken and cook for 5-6 minutes per side until golden and fully cooked. Remove and set aside.
In the same skillet, pour in heavy cream and stir in pesto and parmesan cheese. Let it simmer until thickened.
Add the chicken back to the skillet and coat with the creamy pesto sauce.
Stir in the roasted cauliflower and mix well.
Garnish with pine nuts and fresh basil before serving.

This dish is rich, creamy, and packed with herby pesto flavor.

The combination of parmesan, basil, and roasted cauliflower makes it a perfect low-carb meal that’s both nutritious and satisfying. Serve it on its own or with a side salad for a complete keto-friendly dinner!

Keto Chicken and Cauliflower Stir-Fry

This quick and easy stir-fry brings together tender chicken and cauliflower in a savory soy sauce-based glaze.

With vibrant veggies and a hint of garlic and ginger, it’s a perfect keto-friendly meal that’s full of flavor and incredibly satisfying.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced
3 cups cauliflower florets
1 tbsp olive oil
2 cloves garlic, minced
1-inch piece of ginger, grated
1/4 cup soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp chili paste (optional for heat)
2 tbsp sesame seeds
2 green onions, chopped

Instructions:

Heat olive oil in a large pan or wok over medium heat.
Add the sliced chicken and cook for 5-6 minutes until golden brown and fully cooked. Remove and set aside.
In the same pan, add garlic and ginger, sautéing for 1 minute until fragrant.
Add the cauliflower florets and cook for 5 minutes, stirring frequently until they’re slightly tender but still crisp.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and chili paste. Pour this sauce over the cauliflower and stir to coat.
Return the chicken to the pan and toss everything together to coat in the sauce.
Cook for another 2-3 minutes to allow the flavors to combine.
Garnish with sesame seeds and chopped green onions. Serve warm.

This stir-fry is a deliciously simple meal that’s full of savory umami flavors.

The cauliflower serves as the perfect low-carb substitute for rice, while the chicken provides plenty of protein, making it both satisfying and nutritious. The sesame seeds and green onions add a lovely crunch and freshness, rounding out the dish.

Keto Chicken and Cauliflower Alfredo

This keto version of the classic chicken Alfredo is a creamy, indulgent dish made with cauliflower instead of pasta.

The rich Alfredo sauce pairs beautifully with tender chicken and roasted cauliflower, making it the perfect low-carb dinner that will keep you full and happy.

Ingredients:

2 boneless, skinless chicken breasts
3 cups cauliflower florets, roasted
1 tbsp olive oil
3/4 cup heavy cream
1/2 cup parmesan cheese
1/4 cup cream cheese, softened
2 cloves garlic, minced
1 tbsp butter
1 tsp dried Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20 minutes until tender and golden.
In a large skillet, heat butter over medium heat and sauté garlic for 1 minute until fragrant.
Add chicken breasts to the skillet, season with salt, pepper, and Italian seasoning, and cook for 6-7 minutes per side until golden and fully cooked. Remove the chicken and slice it thinly.
In the same skillet, add heavy cream and cream cheese. Stir until the cream cheese melts and the sauce becomes smooth.
Stir in parmesan cheese and let the sauce simmer until it thickens, about 3-5 minutes.
Add roasted cauliflower to the skillet and toss to coat in the Alfredo sauce.
Return the sliced chicken to the skillet, mixing everything together.
Garnish with fresh parsley and serve warm.

This dish is rich, creamy, and incredibly satisfying, without the carbs.

The roasted cauliflower takes on a beautiful texture that complements the indulgent Alfredo sauce, while the chicken adds a protein-packed element. It’s a great low-carb alternative that won’t leave you missing traditional pasta.

Lemon Garlic Chicken with Cauliflower Mash

A simple, refreshing keto dish that pairs zesty lemon garlic chicken with smooth, buttery cauliflower mash.

This low-carb meal is perfect for those who love light, citrusy flavors balanced with rich and creamy textures. It’s perfect for a weeknight dinner or meal prep.

Ingredients:

2 boneless, skinless chicken breasts
3 cups cauliflower florets
3 tbsp butter
3 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1/4 cup chicken broth
Salt and pepper to taste
2 tbsp olive oil
1/4 cup grated parmesan cheese (optional for the mash)
Fresh parsley for garnish

Instructions:

Steam the cauliflower florets until very tender, about 8-10 minutes. Drain and set aside.
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper.
Cook the chicken for about 6-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, add garlic and cook for 1 minute until fragrant. Add chicken broth and lemon juice, stirring to combine. Let it simmer for 3-4 minutes.
For the cauliflower mash, blend the steamed cauliflower with butter, lemon zest, salt, pepper, and parmesan cheese (if using) until smooth and creamy.
Slice the chicken and serve it on a bed of cauliflower mash. Drizzle the lemon garlic sauce over the chicken.
Garnish with fresh parsley and serve warm.

This dish is both light and comforting.

The zesty lemon garlic sauce perfectly complements the creamy cauliflower mash, creating a well-balanced meal that feels indulgent without the carbs. It’s a great way to enjoy the flavors of classic mashed potatoes while staying on track with your keto goals.

Keto Chicken Parmesan with Cauliflower Rice

This keto-friendly version of Chicken Parmesan skips the breadcrumbs and serves the dish with cauliflower rice for a low-carb meal that still delivers all the flavor you love.

Crispy, golden chicken breasts are topped with marinara sauce and melted mozzarella, creating a satisfying dish that’s perfect for a weeknight dinner.

Ingredients:

2 boneless, skinless chicken breasts
1 egg, beaten
1/2 cup almond flour
1/2 cup grated parmesan cheese
1 1/2 cups marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
2 cups cauliflower rice (steamed)
2 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp garlic powder
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Preheat oven to 400°F (200°C).
In a shallow bowl, combine almond flour, parmesan cheese, oregano, garlic powder, salt, and pepper.
Dip each chicken breast into the beaten egg, then coat with the almond flour mixture.
Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown.
Place the chicken breasts in a baking dish and top each with marinara sauce and shredded mozzarella.
Bake for 15-20 minutes until the cheese is melted and bubbly, and the chicken is cooked through.
Meanwhile, steam the cauliflower rice until tender.
Serve the chicken Parmesan on a bed of cauliflower rice and garnish with fresh basil.

This dish is a keto twist on the classic Chicken Parmesan.

The almond flour coating provides a crispy texture, while the marinara and mozzarella deliver all the traditional flavors. Serving it with cauliflower rice instead of pasta makes it a guilt-free, low-carb meal that’s still indulgent and comforting.

Keto Chicken and Cauliflower Soup

This creamy, comforting chicken and cauliflower soup is perfect for chilly days. It’s rich and hearty, with a velvety smooth texture that’s full of flavor.

With tender chicken and cauliflower in a savory broth, this soup is a low-carb meal that will warm you up from the inside out.

Ingredients:

2 boneless, skinless chicken breasts
4 cups chicken broth
3 cups cauliflower florets
1/2 cup heavy cream
1/4 cup cream cheese, softened
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Add cauliflower florets and cook for 10-15 minutes until the cauliflower is tender.
Meanwhile, cook the chicken breasts in a separate pan with olive oil until golden brown and cooked through. Slice the chicken into thin strips.
Once the cauliflower is tender, use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Stir in heavy cream, cream cheese, thyme, paprika, salt, and pepper. Let the soup simmer for an additional 5-7 minutes.
Add the sliced chicken to the soup and stir to combine.
Garnish with fresh parsley and serve hot.

This chicken and cauliflower soup is creamy, rich, and full of comforting flavors.

The cauliflower adds a smooth base without the carbs of potatoes, while the chicken provides lean protein to keep you satisfied. It’s a perfect option for a cozy, keto-friendly meal, especially during the colder months.

Keto Chicken and Cauliflower Frittata

This keto frittata is a great option for breakfast, lunch, or dinner.

Packed with protein, healthy fats, and low in carbs, it’s the perfect way to fuel your day. With tender chicken, cauliflower, and eggs, it’s a savory dish that’s satisfying and easy to make.

Ingredients:

2 boneless, skinless chicken breasts, cooked and diced
1 1/2 cups cauliflower florets, steamed
6 large eggs
1/4 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup diced onion
1/2 tsp garlic powder
1/2 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
Add the steamed cauliflower and cook for another 2-3 minutes, stirring occasionally.
In a bowl, whisk together eggs, heavy cream, garlic powder, thyme, salt, and pepper.
Stir in the cooked chicken and shredded cheddar cheese into the egg mixture.
Pour the egg mixture over the cauliflower and onion in the skillet.
Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven.
Bake for 12-15 minutes or until the frittata is set and lightly golden on top.
Garnish with fresh parsley and slice to serve.

This chicken and cauliflower frittata is a versatile dish that’s full of flavor and packed with nutrients. It’s great for breakfast or brunch, but it’s also a satisfying dinner option.

The combination of chicken, cauliflower, and cheese in the fluffy eggs makes it a hearty, keto-friendly meal that can be enjoyed at any time of day.

Keto Chicken Cauliflower “Mac” and Cheese

If you’re craving mac and cheese but want to stay on track with your keto diet, this dish is the perfect solution.

Using cauliflower as a substitute for pasta, the creamy cheese sauce and tender chicken will make you forget it’s low-carb. It’s a comforting, cheesy, and indulgent meal that’s packed with protein and healthy fats.

Ingredients:

2 boneless, skinless chicken breasts, cubed
3 cups cauliflower florets
1 cup shredded cheddar cheese
1/2 cup cream cheese, softened
3/4 cup heavy cream
1/2 tsp garlic powder
1/2 tsp mustard powder
1/4 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Steam cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add cubed chicken, season with salt, pepper, garlic powder, and paprika, and cook until golden and fully cooked through. Set the chicken aside.
In a saucepan, heat heavy cream and cream cheese over medium heat, stirring constantly until the mixture becomes smooth.
Stir in shredded cheddar cheese and mustard powder. Let the sauce simmer until the cheese has melted and the sauce is thickened.
Combine the steamed cauliflower, cooked chicken, and cheese sauce in a baking dish. Mix well.
Bake for 15-20 minutes, until the top is bubbly and golden.
Garnish with fresh parsley and serve warm.

This keto “mac” and cheese is just as creamy and satisfying as the classic version, with cauliflower acting as a great pasta substitute.

The combination of cheese and tender chicken provides a hearty, low-carb meal that feels indulgent without the carbs.

Keto Chicken and Cauliflower Tacos

Tacos on a keto diet? Absolutely! These keto chicken and cauliflower tacos use cauliflower tortillas or lettuce wraps, loaded with seasoned chicken and cauliflower, and topped with fresh salsa and creamy avocado.

It’s a fun, flavorful, and low-carb twist on your favorite taco night.

Ingredients:

2 boneless, skinless chicken breasts, sliced into strips
2 cups cauliflower florets, chopped
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
1/2 cup shredded lettuce
1 avocado, sliced
1/4 cup fresh salsa (optional)
Cauliflower tortillas or lettuce leaves for wraps

Instructions:

Preheat the oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
Roast the cauliflower for 20 minutes or until golden and tender.
While the cauliflower is roasting, cook the chicken strips in a skillet over medium heat for 5-6 minutes per side until golden brown and fully cooked.
Warm the cauliflower tortillas or lettuce leaves in the oven for a few minutes.
To assemble the tacos, layer the roasted cauliflower, chicken strips, shredded lettuce, and slices of avocado in the tortillas.
Top with fresh salsa if desired, and serve immediately.

These keto chicken and cauliflower tacos are a perfect way to enjoy Taco Tuesday without the carbs.

The roasted cauliflower adds a lovely texture, while the seasoned chicken and creamy avocado bring the flavors together for a satisfying meal.

Keto Chicken Cauliflower Stir-Fry with Coconut Aminos

This flavorful stir-fry is a keto-friendly twist on a classic Asian dish, featuring tender chicken and cauliflower in a savory coconut aminos sauce.

The cauliflower florets act as a healthy, low-carb substitute for rice, making this stir-fry both delicious and nutritious.

Ingredients:

2 boneless, skinless chicken breasts, sliced
3 cups cauliflower florets
1 tbsp olive oil
2 tbsp coconut aminos (or soy sauce)
1 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp chili flakes (optional)
1/4 cup sliced green onions
1 tbsp sesame seeds (optional)

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 brown and fully cooked. Remove and set aside.
In the same skillet, add sesame oil, garlic, and ground ginger. Stir-fry for 1 minute until fragrant.
Add cauliflower florets to the skillet and stir-fry for 5-6 minutes until they are tender but still crisp.
Stir in coconut aminos, rice vinegar, and chili flakes (if using). Let it cook for another 2 minutes, allowing the flavors to meld.
Return the cooked chicken to the skillet and toss everything together.
Garnish with sliced green onions and sesame seeds. Serve warm.

This keto stir-fry is a perfect low-carb, savory dish that combines the delicious flavors of coconut aminos, ginger, and garlic.

The cauliflower provides a satisfying crunch, and the chicken adds protein, making it a filling and flavorful meal. It’s a great option for quick weeknight dinners.

Keto Chicken and Cauliflower Casserole

This hearty keto chicken and cauliflower casserole is packed with tender chicken, roasted cauliflower, and a creamy, cheesy sauce.

It’s an easy-to-make, comforting dish that’s perfect for meal prepping or a cozy dinner. The cauliflower adds bulk and texture, while the cheese and chicken bring the richness and flavor.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
3 cups cauliflower florets
1 cup heavy cream
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
2 cloves garlic, minced
1/2 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Steam the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
Heat olive oil in a skillet over medium heat and sauté the garlic for 1-2 minutes until fragrant.
Add the heavy cream and cream cheese, stirring until the mixture is smooth.
Stir in cheddar cheese, parmesan, thyme, salt, and pepper. Let the sauce simmer until it thickens.
In a large bowl, combine the shredded chicken, cauliflower, and cheese sauce. Mix well.
Transfer the mixture to a greased baking dish and top with extra shredded cheddar cheese.
Bake for 20 minutes or until the top is golden and bubbly.
Garnish with fresh parsley and serve warm.

This casserole is creamy, cheesy, and packed with flavor.

The chicken and cauliflower blend perfectly in the rich sauce, making it a comforting meal without the carbs. It’s perfect for a filling dinner and works wonderfully for leftovers.

Keto Chicken and Cauliflower Fajitas

These keto chicken and cauliflower fajitas are full of smoky, savory flavors with seasoned chicken and cauliflower cooked to perfection.

Served with fresh toppings like avocado, cheese, and sour cream, this dish provides all the deliciousness of fajitas without the carbs.

Ingredients:

2 boneless, skinless chicken breasts, sliced into strips
3 cups cauliflower florets, chopped
1 onion, sliced
1 bell pepper, sliced
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
1 avocado, sliced
1/2 cup shredded cheese (cheddar or Mexican blend)
Sour cream for serving
Fresh cilantro for garnish
Lettuce leaves for wrapping

Instructions:

Heat olive oil in a large skillet over medium heat.
Add the chicken strips and season with chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook for 6-7 minutes until the chicken is cooked through.
Add the sliced onion and bell pepper to the skillet and cook for an additional 3-4 minutes until they begin to soften.
In a separate pan, sauté the cauliflower florets with a bit of olive oil and salt until tender, about 8-10 minutes.
Serve the chicken and veggie mixture in lettuce leaves, and top with sautéed cauliflower, shredded cheese, avocado slices, and sour cream.
Garnish with fresh cilantro and serve immediately.

These keto chicken and cauliflower fajitas offer all the flavor of the classic Mexican dish while keeping carbs low.

The roasted cauliflower provides a hearty texture that mimics traditional fajita fillings, and the toppings add freshness and creaminess. It’s a fun, low-carb alternative to taco night.

Keto Chicken and Cauliflower “Pizza” Bites

These keto chicken and cauliflower pizza bites are a great snack or appetizer for those following a low-carb lifestyle.

With a cauliflower base instead of traditional pizza dough, they are topped with seasoned chicken, marinara, and mozzarella, making for a perfectly bite-sized, satisfying treat.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 1/2 cups cauliflower florets, steamed and mashed
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup marinara sauce (sugar-free)
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 tbsp olive oil
Fresh basil for garnish

Instructions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Steam the cauliflower until tender, about 8-10 minutes, and then mash it using a fork or potato masher.
In a bowl, combine the mashed cauliflower, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
Form the cauliflower mixture into small “pizzas” on the baking sheet, about 2-3 inches in diameter.
Bake the cauliflower crusts for 12-15 minutes until golden and slightly crispy on the edges.
While the crusts are baking, sauté the shredded chicken in olive oil for 5-6 minutes until warmed through.
Once the cauliflower “pizzas” are done, remove them from the oven and spread a thin layer of marinara sauce on each one.
Top with the cooked chicken and a sprinkle of mozzarella cheese.
Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil and serve warm.

These keto chicken and cauliflower pizza bites are a fun and satisfying alternative to traditional pizza. They’re great as a snack, appetizer, or even a main dish when paired with a side salad.

The cauliflower crust gives the bites a light but sturdy base, while the cheesy, savory toppings make them completely delicious.

Keto Chicken and Cauliflower Stir-Fry with Peanut Sauce

This keto-friendly stir-fry combines tender chicken and cauliflower with a flavorful, creamy peanut sauce.

It’s an easy-to-make dish that’s full of flavor, with just the right balance of savory, spicy, and sweet. The cauliflower takes on the role of rice, making it a low-carb, satisfying meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced
3 cups cauliflower florets, chopped
2 tbsp olive oil
1/4 cup peanut butter (unsweetened)
2 tbsp coconut aminos or soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp fresh ginger, grated
1/2 tsp garlic powder
1/4 tsp chili flakes (optional)
Salt and pepper to taste
Fresh cilantro and chopped peanuts for garnish

Instructions:

Heat olive oil in a large skillet or wok over medium heat. Add sliced chicken and cook for 6-7 minutes until browned and cooked through. Set the chicken aside.
In the same skillet, add cauliflower florets and cook for 5-6 minutes until they begin to soften and brown slightly.
In a small bowl, whisk together peanut butter, coconut aminos (or soy sauce), sesame oil, rice vinegar, ginger, garlic powder, chili flakes, salt, and pepper to create the peanut sauce.
Return the chicken to the skillet with the cauliflower and pour the peanut sauce over the top. Stir to combine and cook for another 2-3 minutes, allowing the sauce to coat everything evenly.
Garnish with fresh cilantro and chopped peanuts before serving.

This keto chicken and cauliflower stir-fry is a flavor-packed dish that will satisfy your cravings for something savory and creamy.

The peanut sauce adds a rich, nutty taste, and the cauliflower works perfectly as a low-carb substitute for rice. It’s a filling, quick, and easy meal that’s perfect for busy nights.

Keto Chicken and Cauliflower Bake with Broccoli

This hearty keto chicken and cauliflower bake is the ultimate comfort food.

Combining roasted cauliflower, chicken, and broccoli in a creamy, cheesy sauce, it’s a filling and nutritious meal that’s perfect for meal prep or a cozy family dinner.

Ingredients:

2 boneless, skinless chicken breasts, cooked and cubed
3 cups cauliflower florets
2 cups broccoli florets
1 cup heavy cream
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 cloves garlic, minced
1/2 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Steam the cauliflower and broccoli until tender, about 8-10 minutes. Drain and set aside.
In a skillet, sauté the garlic in olive oil for 1-2 minutes until fragrant.
Add the heavy cream and cream cheese to the skillet, stirring until smooth and creamy.
Stir in the shredded cheddar, parmesan cheese, oregano, salt, and pepper, letting the cheese melt into the sauce.
In a large baking dish, combine the cooked chicken, steamed cauliflower, and broccoli. Pour the creamy sauce over the top and mix well.
Bake for 15-20 minutes, or until the top is golden and bubbly.
Garnish with fresh parsley and serve immediately.

This chicken and cauliflower bake is a delicious, keto-friendly comfort food.

The creamy cheese sauce ties everything together, while the cauliflower and broccoli add great texture and nutrients. It’s a perfect dish for a cozy night in or for meal prepping for the week ahead.

Keto Chicken and Cauliflower Tabbouleh Salad

This keto chicken and cauliflower tabbouleh salad is a refreshing twist on the traditional Middle Eastern dish.

Using cauliflower rice instead of bulgur, this low-carb salad is packed with fresh vegetables, tender chicken, and a zesty lemon dressing. It’s the perfect light, yet filling, meal for warm weather or a healthy lunch option.

Ingredients:

2 boneless, skinless chicken breasts, grilled and sliced
3 cups cauliflower rice (steamed)
1 cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1/2 tsp dried oregano
Salt and pepper to taste

Instructions:

Steam the cauliflower rice until tender, about 8-10 minutes. Let it cool to room temperature.
In a large bowl, combine the cauliflower rice, diced cucumber, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to create the dressing.
Toss the salad with the dressing, making sure everything is evenly coated.
Top the salad with the sliced grilled chicken and serve immediately.

This keto chicken and cauliflower tabbouleh salad is a fresh, vibrant meal that’s perfect for a light lunch or a side dish.

The cauliflower rice provides a great low-carb alternative to the traditional tabbouleh, and the zesty lemon dressing adds a refreshing flavor. It’s a quick, healthy meal that’s sure to become a favorite!

Keto Chicken and Cauliflower Alfredo

This keto chicken and cauliflower alfredo is a rich, creamy, and decadent dish that’s perfect for a low-carb dinner.

With cauliflower acting as a low-carb substitute for pasta, the chicken is smothered in a velvety alfredo sauce made from heavy cream and Parmesan cheese. It’s a comforting, indulgent meal without the carbs!

Ingredients:

2 boneless, skinless chicken breasts, cooked and sliced
3 cups cauliflower florets
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Steam the cauliflower florets until tender, about 8-10 minutes. Drain well and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the heavy cream to the skillet and bring it to a simmer. Stir in the Parmesan and mozzarella cheese, allowing the sauce to thicken and become smooth.
Season with salt and pepper to taste.
Add the steamed cauliflower florets to the sauce and mash them lightly with a fork or potato masher.
Stir in the sliced chicken and heat through, mixing everything together.
Garnish with fresh parsley and serve warm.

This keto chicken and cauliflower alfredo is the perfect comfort food for those on a low-carb diet.

The creamy alfredo sauce complements the cauliflower beautifully, and the chicken adds protein for a satisfying meal. It’s rich, indulgent, and sure to please everyone at the table.

Keto Chicken and Cauliflower “Fried Rice”

This keto-friendly chicken and cauliflower fried rice is an easy and healthy alternative to traditional fried rice.

The cauliflower rice soaks up the savory flavors of the soy sauce, sesame oil, and garlic, while the tender chicken adds protein to this delicious low-carb dish.

Ingredients:

2 boneless, skinless chicken breasts, cubed
3 cups cauliflower rice (fresh or frozen)
1/2 cup frozen peas and carrots (optional)
2 tbsp olive oil
2 tbsp coconut aminos or soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
2 large eggs, beaten
Salt and pepper to taste
Green onions for garnish

Instructions:

Heat olive oil in a large skillet or wok over medium heat. Add the cubed chicken and cook for 6-7 minutes until golden and fully cooked. Set aside.
In the same skillet, add sesame oil and garlic, cooking for 1-2 minutes until fragrant.
Add the cauliflower rice and frozen peas and carrots (if using). Stir-fry for about 5-6 minutes until the cauliflower is tender and slightly crispy.
Push the cauliflower rice mixture to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs and cook until fully set.
Stir in the cooked chicken, coconut aminos (or soy sauce), salt, and pepper. Mix everything together and cook for another 2-3 minutes to combine all the flavors.
Garnish with green onions and serve warm.

This keto chicken and cauliflower fried rice is a flavorful, low-carb take on the classic dish.

The cauliflower rice mimics the texture of traditional rice, while the savory chicken and egg provide richness. It’s a perfect meal for lunch or dinner, and it can be easily customized with your favorite vegetables or seasonings.

Keto Chicken and Cauliflower Soup

This keto chicken and cauliflower soup is the perfect comfort food for chilly nights.

The cauliflower provides a velvety texture, while the tender chicken and flavorful broth make it hearty and satisfying. It’s a simple, low-carb soup that’s filling without the added carbs of potatoes or pasta.

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
3 cups cauliflower florets
4 cups chicken broth (preferably low-sodium)
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 2-3 minutes until fragrant and softened.
Add cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the cauliflower is tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
Stir in the shredded chicken, heavy cream, cheddar cheese, and dried thyme. Cook for an additional 5 minutes until the soup is heated through and the cheese is melted.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

This keto chicken and cauliflower soup is a rich, comforting dish that’s perfect for a cozy evening.

The cauliflower gives the soup a creamy consistency, while the chicken adds protein, making it a filling and nutritious option. It’s the ultimate low-carb comfort food!

Keto Chicken and Cauliflower Skillet with Spinach

This keto chicken and cauliflower skillet with spinach is a one-pan wonder that’s both delicious and easy to make.

The tender chicken, cauliflower, and spinach are cooked together in a flavorful garlic and cream sauce, making this a low-carb, filling, and comforting meal.

Ingredients:

2 boneless, skinless chicken breasts, sliced
3 cups cauliflower florets
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Heat olive oil and butter in a large skillet over medium heat. Add the chicken slices and cook for 6-7 minutes until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cauliflower florets to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Pour in the heavy cream and Parmesan cheese, stirring to combine. Let the sauce simmer for 5-6 minutes until it thickens slightly.
Add the chopped spinach and cook for another 2-3 minutes, until the spinach wilts.
Return the cooked chicken to the skillet and stir everything together. Cook for an additional 2 minutes to allow the flavors to combine.
Season with salt and pepper to taste, and garnish with fresh basil before serving.

This keto chicken and cauliflower skillet with spinach is a quick, satisfying meal that’s perfect for busy weeknights.

The creamy sauce brings everything together, while the cauliflower and spinach add bulk and nutrients. It’s a filling, one-pan meal that’s both delicious and easy to clean up!

Keto Chicken and Cauliflower Tacos

These keto chicken and cauliflower tacos are a fresh and flavorful alternative to traditional tacos.

Using roasted cauliflower as a base for the taco filling, paired with juicy, seasoned chicken, they’re topped with all the classic taco fixings for a satisfying low-carb meal.

Ingredients:

2 boneless, skinless chicken breasts, grilled and sliced
3 cups cauliflower florets
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste
1/4 cup chopped cilantro
1/4 cup diced red onion
1/2 avocado, sliced
1/4 cup shredded cheese (cheddar or Mexican blend)
1/4 cup sour cream
Lettuce leaves for taco wraps

Instructions:

Preheat the oven to 400°F (200°C).
Toss cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until golden and crispy.
While the cauliflower is roasting, grill the chicken breasts until cooked through, about 6-7 minutes per side. Slice the chicken into thin strips.
Once the cauliflower is roasted, remove from the oven and set aside.
To assemble the tacos, lay down lettuce leaves as taco “shells.”
Fill each lettuce leaf with roasted cauliflower and sliced chicken.
Top with diced red onion, avocado slices, shredded cheese, sour cream, and chopped cilantro.
Serve immediately and enjoy!

These keto chicken and cauliflower tacos are a fun, low-carb twist on taco night.

The roasted cauliflower gives the tacos a satisfying texture, and the grilled chicken and fresh toppings make for a flavorful, refreshing meal. Perfect for anyone looking for a healthy yet indulgent taco experience!

Keto Chicken and Cauliflower Parmesan

This keto chicken and cauliflower Parmesan is a delicious, low-carb version of the classic Italian dish.

Instead of breadcrumbs, we use cauliflower rice and a mix of Parmesan and almond flour to create a crispy, golden coating for the chicken. Topped with marinara sauce and melted mozzarella, this dish is a great way to enjoy a comfort food favorite while staying low-carb.

Ingredients:

2 boneless, skinless chicken breasts
3 cups cauliflower rice
1/4 cup almond flour
1/4 cup grated Parmesan cheese
1 egg, beaten
1 cup marinara sauce (sugar-free)
1/2 cup shredded mozzarella cheese
1 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Place cauliflower rice in a food processor and pulse until it forms small crumbs. Transfer to a baking sheet and toast in the oven for 10-12 minutes, or until golden and crispy.
In a shallow bowl, combine the toasted cauliflower rice, almond flour, Parmesan, salt, and pepper.
Dip each chicken breast into the beaten egg, then coat it with the cauliflower rice mixture, pressing lightly to ensure an even coating.
Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes per side until golden and crispy.
Transfer the chicken to a baking dish. Spoon marinara sauce over each piece and top with shredded mozzarella cheese.
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

This keto chicken and cauliflower Parmesan is a rich and flavorful dish that’s perfect for dinner.

The crispy cauliflower crust gives the chicken a satisfying crunch, while the marinara and melted cheese provide all the comfort of the classic recipe, without the carbs. It’s a great low-carb alternative to enjoy on any night of the week!