32+ Flavorful Keto Chicken Kale Recipes for Every Occasion

If you’re following a keto diet, finding meals that are both nutritious and delicious can be a challenge.

But don’t worry! Chicken and kale are two powerhouse ingredients that work perfectly together on the keto diet.

Whether you’re a seasoned keto enthusiast or new to low-carb living, these two ingredients are staples you can incorporate into countless dishes.

From stir-fries and soups to casseroles and salads, chicken and kale come together to create mouthwatering meals that are not only keto-friendly but also packed with essential nutrients.

In this blog post, we’ve curated over 32+ keto chicken and kale recipes that are quick, easy, and bursting with flavor.

These recipes are perfect for anyone looking to simplify meal planning while sticking to their low-carb lifestyle.

Say goodbye to bland, boring meals—it’s time to make your keto journey exciting and tasty with these 32+ incredible recipes!

32+ Flavorful Keto Chicken Kale Recipes for Every Occasion

As you can see, chicken and kale are not only keto-approved, but they also combine to create a variety of delicious and nutritious dishes that will keep your meals exciting and full of flavor.

Whether you’re craving a comforting soup, a zesty stir fry, or a cheesy casserole, these 32+ keto chicken and kale recipes have got you covered.

They’re perfect for meal prepping, and you can mix and match the recipes to suit your taste and dietary preferences.

With so many options, it’s easy to stick to your keto diet without feeling like you’re missing out on delicious, satisfying meals.

So why not take advantage of these versatile ingredients and try a new recipe today?

You’ll be amazed at how easy it is to enjoy a healthy, flavorful meal while staying on track with your low-carb goals.

Creamy Keto Chicken and Kale Skillet

This dish combines juicy chicken breasts with a rich, creamy garlic sauce and nutritious kale.

It’s a perfect one-pan meal that’s low in carbs but high in flavor, making it ideal for anyone following a keto diet. The addition of cream cheese and heavy cream ensures a luxurious texture while the kale provides essential vitamins and fiber.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 3 oz cream cheese, cubed
• 3 cups kale, chopped and tough stems removed
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic and cook for 1 minute until fragrant. Add the heavy cream and cream cheese, stirring until the cream cheese melts and the sauce becomes smooth.
3. Stir in chopped kale and let it wilt, about 2-3 minutes. Add the Parmesan cheese and stir until combined.
4. Return the chicken breasts to the skillet and coat with the creamy kale sauce. Simmer for an additional 2-3 minutes to reheat the chicken.
5. Season with red pepper flakes, salt, and pepper to taste.

This creamy keto chicken and kale skillet is a rich, satisfying meal that feels indulgent yet aligns perfectly with a low-carb lifestyle.

It’s quick to prepare and offers a balanced combination of protein, healthy fats, and leafy greens. The garlic cream sauce enhances the overall taste, making each bite an absolute delight. It’s the kind of dish you’ll want to keep in your weeknight rotation for both its ease and flavor.

Keto Chicken and Kale Soup

This hearty soup is a cozy and nourishing meal that brings together tender chicken, fresh kale, and a light, flavorful broth.

Perfect for those cold days, it’s packed with healthy fats, protein, and fiber, making it a great choice for a keto-friendly lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken thighs
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 cup water
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional for creaminess)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
2. Add the chicken thighs to the pot, followed by the chicken broth and water. Season with thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the chicken is fully cooked.
3. Remove the chicken from the soup, shred it using two forks, and return the shredded chicken to the pot.
4. Stir in the chopped kale and cook for another 5-7 minutes until the kale has softened.
5. For a creamier texture, stir in heavy cream before serving, if desired.

This Keto Chicken and Kale Soup is perfect for anyone looking for a warming, nourishing meal that doesn’t compromise on taste.

The soup is easy to make, comforting, and packed with nutrients from the kale and chicken. It can be enjoyed as a main course or as a side dish. The option to add heavy cream adds a lovely richness, making it even more satisfying. This recipe is a great way to enjoy a filling, low-carb soup that’s both healthy and delicious.

Garlic Butter Chicken with Kale and Bacon

This dish offers the best of both worlds: crispy bacon, tender chicken, and savory sautéed kale.

The garlic butter sauce ties everything together, making each bite incredibly flavorful. It’s the ideal keto meal for those who love a bit of crunch and a whole lot of indulgence.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 slices bacon, chopped
• 2 tablespoons butter
• 4 cloves garlic, minced
• 3 cups kale, chopped
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set it aside, leaving the bacon grease in the skillet.
2. Season the chicken breasts with salt and pepper. Add them to the skillet and cook for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant.
4. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes. Stir in the crispy bacon and mix everything together.
5. Return the chicken to the skillet and top with the garlic butter kale mixture. Sprinkle with Parmesan cheese, if desired, and serve.

Garlic Butter Chicken with Kale and Bacon is a showstopper of a meal, bursting with bold flavors and a mix of textures. The combination of crispy bacon, tender chicken, and soft, buttery kale creates a satisfying and indulgent experience that’s perfect for a keto dinner.

The garlic butter brings everything together, creating a mouthwatering finish. This is a go-to recipe when you want something quick but deeply flavorful, and it’s sure to become a favorite in your keto meal rotation.

Keto Lemon Garlic Chicken with Kale

This refreshing yet savory dish pairs zesty lemon and aromatic garlic with tender chicken and sautéed kale, creating a light and satisfying meal.

It’s an ideal option for a keto-friendly lunch or dinner, offering a delicious balance of protein, healthy fats, and leafy greens.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 3 cups kale, chopped
• Salt and pepper, to taste
• 1 tablespoon butter
• 1/4 cup chicken broth

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add minced garlic and cook for 1 minute, until fragrant. Add lemon zest, lemon juice, and chicken broth, stirring to deglaze the pan.
3. Stir in the butter and allow it to melt, creating a light sauce. Add chopped kale and cook for 3-4 minutes, until the kale is tender.
4. Return the chicken to the skillet, spoon some of the lemon-garlic sauce over the chicken, and cook for another 2-3 minutes until everything is well combined and heated through.

This Keto Lemon Garlic Chicken with Kale is a perfect dish to brighten up your day. The bright and zesty lemon pairs beautifully with the richness of garlic and the earthiness of kale, creating a fresh yet satisfying meal.

The chicken remains moist and flavorful, while the kale soaks up the garlic-lemon sauce, enhancing its taste. It’s a light yet hearty dish, ideal for a keto dinner that feels fresh and indulgent at the same time.

Spicy Keto Chicken and Kale Stir-Fry

For those who love a bit of spice, this Keto Chicken and Kale Stir-Fry is a vibrant and flavorful option.

The combination of tender chicken, bold seasonings, and the crisp texture of kale creates a perfect balance, making this a delicious low-carb meal to enjoy any time of day.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups kale, chopped
• 1 tablespoon soy sauce (or coconut aminos for a paleo option)
• 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste
• 1/2 teaspoon ground ginger (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic, onion, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
3. Add the chopped kale and cook for another 2-3 minutes, allowing it to wilt.
4. Stir in the cooked chicken, soy sauce, chili flakes, ginger, salt, and pepper. Toss everything together and cook for another 2-3 minutes until everything is well coated and heated through.

This Spicy Keto Chicken and Kale Stir-Fry is perfect for those who enjoy a kick of heat with their meals. The spiciness from the chili flakes complements the savory soy sauce and tender chicken, while the kale adds a nutritious, crispy element.

This stir-fry is packed with vibrant flavors and textures, offering a deliciously spicy and satisfying dish that works wonderfully for a keto-friendly lunch or dinner.

Keto Chicken and Kale Casserole

This comforting casserole brings together tender chicken, creamy cheese, and nutrient-rich kale, all baked to perfection in a warm, cheesy blend.

It’s a great way to get all the satisfying flavors of a traditional casserole without the carbs, making it a keto-friendly meal the whole family can enjoy.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups kale, chopped
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, chopped kale, heavy cream, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Stir everything together until well combined.
3. Transfer the mixture into a greased baking dish, spreading it evenly.
4. Sprinkle paprika on top, if using, and bake for 20-25 minutes, until the casserole is bubbly and golden on top.
5. Let it cool for a few minutes before serving.

Keto Chicken and Kale Casserole is the ultimate comfort food with a healthy twist. The creamy texture and cheesy flavor make it irresistibly satisfying, while the kale adds a burst of nutrients to the dish.

The shredded chicken ensures a hearty base, and the combination of cheeses gives it a richness that perfectly complements the kale. This casserole is a great option for meal prep or a cozy family dinner that fits seamlessly into a keto lifestyle. It’s sure to become a go-to favorite for keto-friendly comfort food.

Keto Baked Chicken with Kale and Cheese

This keto-friendly baked chicken dish combines juicy chicken thighs with the creamy richness of melted cheese and the nutritious goodness of kale.

It’s an easy-to-make, low-carb dinner that’s satisfying and packed with flavor. The crispy golden chicken skin, paired with tender kale and gooey cheese, makes for a perfect comfort meal without the carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 cups kale, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs with salt, pepper, and Italian seasoning. Heat olive oil in a large oven-safe skillet over medium heat and place the chicken thighs skin-side down. Sear for 4-5 minutes until the skin is golden brown, then flip and cook for an additional 2 minutes.
3. Remove the chicken thighs from the skillet and set them aside. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add chopped kale and sauté for 3-4 minutes, until wilted.
4. Return the chicken thighs to the skillet, placing them on top of the kale. Sprinkle with shredded mozzarella and grated Parmesan cheese.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
6. Optionally, sprinkle red pepper flakes on top for a touch of heat.

Keto Baked Chicken with Kale and Cheese is a deliciously indulgent yet healthy dinner option. The crispy chicken skin and the richness of the cheese make this dish incredibly satisfying, while the kale adds a nutritious and flavorful base.

It’s a simple yet elevated meal that’s perfect for busy nights when you want something easy but full of flavor. The combination of textures, from crispy skin to soft kale and melted cheese, will leave everyone at the table asking for seconds.

Keto Chicken and Kale Salad with Avocado Dressing

For a refreshing, light meal, this Keto Chicken and Kale Salad with Avocado Dressing is the perfect choice.

Tender, grilled chicken is paired with hearty kale, creamy avocado, and a tangy dressing that brings everything together. It’s a nutrient-packed salad that offers plenty of healthy fats, protein, and fiber, making it a satisfying low-carb option for any meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups kale, chopped
• 1 ripe avocado
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup red onion, thinly sliced (optional)

Instructions:

1. Season the chicken breasts with salt, pepper, and a little olive oil. Grill or pan-sear the chicken over medium heat for 5-7 minutes per side, until fully cooked and golden brown. Let the chicken rest for a few minutes before slicing it thinly.
2. In a blender or food processor, combine the ripe avocado, olive oil, lemon juice, apple cider vinegar, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, toss the chopped kale with the avocado dressing until well coated.
4. Add the sliced chicken, cherry tomatoes, and red onion (if using) on top of the salad. Toss gently to combine.
5. Serve immediately, or refrigerate for later.

Keto Chicken and Kale Salad with Avocado Dressing is a light but satisfying option that doesn’t skimp on flavor. The creamy avocado dressing adds a rich, velvety texture that complements the hearty kale and juicy grilled chicken.

This salad is packed with healthy fats from the avocado and olive oil, making it an ideal meal for anyone following a keto lifestyle. The added bonus of fresh veggies like tomatoes and red onion gives the salad an extra burst of flavor and color, making it a beautiful and refreshing dish to enjoy any time of year.

Keto Chicken and Kale Meatballs

These keto-friendly chicken and kale meatballs are a fun and tasty way to incorporate more greens into your diet.

With the perfect blend of tender chicken, chopped kale, and seasonings, these meatballs are both nutritious and full of flavor. Served with a side of dipping sauce or in a low-carb wrap, they make a delicious and filling meal.

Ingredients:

• 1 lb ground chicken
• 2 cups kale, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, finely chopped kale, grated Parmesan, egg, minced garlic, oregano, salt, pepper, and red pepper flakes. Mix until everything is evenly combined.
3. Form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until the meatballs are golden brown and cooked through.
5. Serve with your favorite dipping sauce or as a standalone dish.

Keto Chicken and Kale Meatballs are the perfect solution for anyone craving a low-carb snack or meal that’s both filling and full of flavor. The combination of chicken and kale makes these meatballs a healthy option, while the Parmesan cheese adds a rich, savory depth.

These meatballs are versatile and can be served with a variety of sauces or enjoyed on their own. They’re great for meal prep, and their small size makes them a fun and convenient option for a keto lunch or dinner.

Keto Chicken and Kale Alfredo

This rich and creamy Keto Chicken and Kale Alfredo combines tender chicken with a decadent, low-carb Alfredo sauce and fresh kale for a delicious, satisfying meal.

It’s the perfect choice for those following a keto diet but still craving the creamy indulgence of a classic pasta dish—without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 cups kale, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground nutmeg (optional)

Instructions:

1. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat a large skillet over medium heat and cook the chicken for 6-7 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
2. In the same skillet, melt butter and sauté the garlic for 1 minute, until fragrant. Add the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, and cook for 3-4 minutes, until the sauce thickens.
3. Stir in the chopped kale and cook for another 2-3 minutes, until the kale is wilted and tender.
4. Slice the cooked chicken into thin strips and add it to the skillet, tossing to coat the chicken in the creamy Alfredo sauce.
5. Season with salt, pepper, and nutmeg, if using, before serving.

Keto Chicken and Kale Alfredo offers all the creamy, rich flavors of a classic Alfredo but with none of the carbs.

The combination of juicy chicken, tender kale, and velvety sauce creates a balanced meal that feels indulgent yet aligns with a keto diet. The nutmeg adds a hint of warmth to the dish, making it feel extra comforting. It’s a fantastic option for anyone craving a low-carb version of this Italian favorite.

Keto Chicken and Kale Wraps

These Keto Chicken and Kale Wraps are a fresh, light option that combines tender chicken with crisp kale and a flavorful mayo-based sauce—all wrapped up in a large lettuce leaf.

It’s the perfect low-carb, portable meal for lunch or dinner, and it’s packed with protein, healthy fats, and fiber.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups kale, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 4 large lettuce leaves (romaine or iceberg)
• 1/4 cup shredded cheese (optional)
• 1/4 cup sliced cucumber (optional)

Instructions:

1. In a medium bowl, combine the shredded chicken, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
2. In a separate bowl, toss the chopped kale with a pinch of salt and pepper to season it lightly.
3. Lay the lettuce leaves flat on a plate. Spoon the chicken mixture evenly onto the center of each lettuce leaf.
4. Top with the seasoned kale, shredded cheese, and sliced cucumber (if using).
5. Carefully fold the sides of the lettuce over the filling, then roll it up tightly to create a wrap.

Keto Chicken and Kale Wraps are an easy, low-carb meal that’s perfect for meal prep or a quick lunch. The crisp lettuce serves as the perfect vessel for the creamy chicken mixture, and the kale adds a satisfying crunch.

The Dijon mustard and lemon juice give the filling a tangy kick, while the optional cheese and cucumber enhance the freshness of the wraps. It’s a light yet filling option that’s perfect for staying on track with your keto goals.

Keto Chicken and Kale Frittata

This Keto Chicken and Kale Frittata is a hearty and satisfying dish that’s perfect for breakfast, brunch, or even dinner.

Packed with protein from the chicken and eggs, plus the nutritional benefits of kale, this frittata is a great way to start your day or enjoy as a filling meal any time.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and diced
• 3 cups kale, chopped
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes, until softened.
3. Add the chopped kale to the skillet and cook for another 3-4 minutes, until it wilts down. Season with salt, pepper, and thyme, if using.
4. In a separate bowl, whisk together the eggs, heavy cream, and cheddar cheese until well combined. Pour the egg mixture over the sautéed kale and chicken in the skillet, spreading it evenly.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
6. Let it cool slightly before slicing and serving.

Keto Chicken and Kale Frittata is the perfect dish for a filling, low-carb meal that’s also incredibly easy to make. The eggs create a fluffy base, while the chicken adds a hearty, protein-packed element.

The kale brings both flavor and nutrition, and the cheddar cheese adds a savory richness. This frittata is great for meal prep, as it can be enjoyed hot or cold throughout the week. It’s a versatile dish that will satisfy your keto cravings and leave you feeling full and energized.

Keto Chicken and Kale Soup

This Keto Chicken and Kale Soup is a comforting, low-carb option for those who crave a hearty and nourishing meal.

The tender chicken, savory broth, and nutrient-packed kale create a satisfying soup that’s perfect for chilly days. Packed with protein, healthy fats, and fiber, it’s a perfect keto-friendly dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth (preferably low-sodium)
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional for creamier texture)
• 1/4 teaspoon red pepper flakes (optional for heat)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until fragrant and softened.
2. Add the chicken broth, thyme, salt, and pepper to the pot. Bring the mixture to a simmer.
3. Add the chicken breasts to the pot and cook for 15-20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot and shred it with a fork.
4. Return the shredded chicken to the pot and add the chopped kale. Simmer for an additional 5-7 minutes, until the kale is tender.
5. For a creamier soup, stir in heavy cream and red pepper flakes (if using). Adjust seasoning with salt and pepper as needed.
6. Serve hot and enjoy.

Keto Chicken and Kale Soup is a nourishing, cozy meal that’s perfect for keto dieters looking for something both filling and low-carb. The chicken provides lean protein, while the kale adds an excellent source of fiber and vitamins.

The broth is rich and savory, with a hint of creaminess from the optional heavy cream. This soup is great for meal prepping and can be stored in the refrigerator for a few days, making it a convenient and hearty option for lunches or dinners.

Keto Chicken and Kale Stir-Fry with Coconut Aminos

This flavorful Keto Chicken and Kale Stir-Fry with Coconut Aminos is a vibrant, Asian-inspired dish that’s both delicious and packed with nutrients.

The chicken, kale, and vegetables are stir-fried with a savory, slightly sweet sauce made from coconut aminos, making this a perfect keto meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cups kale, chopped
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons coconut oil or olive oil
• 3 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon sesame oil (optional)
• 1/2 teaspoon ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat coconut oil or olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-6 minutes until golden and cooked through. Remove the chicken and set it aside.
2. In the same skillet, add the garlic, grated ginger, and sliced onion. Stir-fry for 2-3 minutes until the onion becomes tender.
3. Add the red bell pepper and chopped kale to the skillet and cook for 3-4 minutes until the kale wilts and the bell pepper softens.
4. Stir in the coconut aminos, apple cider vinegar, and sesame oil (if using), and cook for another 2-3 minutes to allow the sauce to thicken slightly.
5. Return the chicken to the skillet and toss everything together. Cook for another 2-3 minutes, ensuring everything is well combined and heated through.
6. Garnish with sesame seeds, if desired, and serve.

This Keto Chicken and Kale Stir-Fry with Coconut Aminos is a quick and delicious option for anyone looking for a savory, low-carb dish. The coconut aminos provide a sweet-savory base, while the sesame oil adds a deep, nutty flavor.

The kale remains crisp and packed with nutrients, and the chicken delivers a lean protein punch. This stir-fry is a versatile dish that works well as a standalone meal or can be served over cauliflower rice for an even more filling meal.

Keto Chicken and Kale Cabbage Rolls

Keto Chicken and Kale Cabbage Rolls are a fun, low-carb twist on a classic dish.

These rolls are made by wrapping a flavorful chicken and kale mixture in cabbage leaves and then baking them with a savory tomato sauce. It’s a keto-friendly meal that’s both hearty and satisfying.

Ingredients:

• 1 lb ground chicken
• 2 cups kale, chopped
• 1/4 cup shredded cheese (optional)
• 1/4 cup almond flour (for binding)
• 1 tablespoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 8-10 large cabbage leaves (blanched)
• 1 cup sugar-free tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the ground chicken, chopped kale, shredded cheese, almond flour, garlic powder, onion powder, salt, and pepper. The almond flour helps bind the mixture together.
3. Carefully blanch the cabbage leaves by placing them in boiling water for 2-3 minutes until softened. Remove the thick stems from each leaf.
4. Take a cabbage leaf and spoon about 2-3 tablespoons of the chicken mixture onto the center of the leaf. Fold the sides over and roll up tightly. Repeat with the remaining cabbage leaves and chicken mixture.
5. Place the cabbage rolls seam-side down in a baking dish. Pour the sugar-free tomato sauce over the rolls, and sprinkle with dried oregano and red pepper flakes (if using).
6. Cover the dish with foil and bake for 30-35 minutes, or until the chicken is fully cooked through.

Keto Chicken and Kale Cabbage Rolls are a satisfying, low-carb meal that combines the rich flavors of ground chicken and kale, all wrapped in tender cabbage leaves. The tomato sauce adds a hearty, comforting touch, while the herbs give it extra flavor.

These cabbage rolls are a perfect dish for meal prep and can be easily stored in the fridge for several days, making them a convenient and delicious option for lunches or dinners. Plus, they’re filling and packed with nutrients, making them ideal for those following a keto lifestyle.

Keto Chicken and Kale Casserole

This Keto Chicken and Kale Casserole is a comforting, one-pan meal that’s perfect for busy weeknights.

The tender chicken, creamy sauce, and nutrient-dense kale all come together in a casserole that’s rich in flavor and low in carbs. Topped with a crispy, cheesy crust, it’s a satisfying dish that the whole family will love.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups kale, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the chopped kale to the skillet and cook for another 3-4 minutes until it wilts down.
4. Stir in the heavy cream, Parmesan cheese, salt, pepper, and basil. Allow the mixture to simmer for 5-7 minutes until the sauce thickens.
5. In a greased casserole dish, combine the shredded chicken and the creamy kale mixture, mixing well.
6. Sprinkle shredded mozzarella cheese over the top and bake in the oven for 20-25 minutes, or until the cheese is golden brown and bubbly.
7. Optionally, sprinkle with red pepper flakes for added heat before serving.

Keto Chicken and Kale Casserole is a delicious, low-carb meal that brings together the comforting flavors of a traditional casserole with the nutritional benefits of kale.

The creamy sauce is rich and satisfying, while the melted cheese adds a comforting, indulgent touch. The casserole is perfect for meal prep and can be enjoyed as leftovers, making it an excellent choice for a hearty, family-friendly dinner.

Keto Chicken and Kale Pizza

This Keto Chicken and Kale Pizza is a delicious, low-carb alternative to traditional pizza.

With a crispy cauliflower crust, tender chicken, and a flavorful combination of mozzarella cheese, kale, and garlic, this pizza is a perfect option for anyone following a keto diet but craving a pizza night.

Ingredients:

• 1 cauliflower pizza crust (store-bought or homemade)
• 1 boneless, skinless chicken breast, cooked and shredded
• 2 cups kale, chopped
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. If using a store-bought cauliflower crust, bake it according to package instructions for a crispy base. If making your own crust, bake it until it’s golden and firm.
3. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the chopped kale to the skillet and cook for 3-4 minutes until wilted. Season with salt, pepper, and oregano.
5. Once the cauliflower crust is baked, spread the cooked garlic-kale mixture evenly over the crust.
6. Top with shredded chicken, mozzarella cheese, and Parmesan cheese (if using).
7. Return the pizza to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Optionally, sprinkle red pepper flakes on top before serving.

Keto Chicken and Kale Pizza is a fantastic low-carb pizza option that doesn’t sacrifice flavor or texture. The cauliflower crust provides a firm base, while the garlic and kale give the pizza a savory, earthy depth.

The chicken and melted mozzarella add richness, making this pizza just as satisfying as its carb-heavy counterpart. It’s a great choice for a keto pizza night, and the ingredients can be easily customized to suit your taste.

Keto Chicken and Kale Breakfast Hash

This Keto Chicken and Kale Breakfast Hash is a savory and satisfying breakfast option that’s packed with protein, healthy fats, and fiber.

The crispy chicken, sautéed kale, and eggs come together in a delicious, low-carb dish that will keep you full and energized throughout the morning.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and diced
• 2 cups kale, chopped
• 1/2 cup bell pepper, diced
• 1/4 cup onion, diced
• 4 large eggs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Fresh parsley, chopped (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
2. Add the chopped kale to the skillet and cook for another 3-4 minutes until wilted.
3. Stir in the cooked chicken, paprika, garlic powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
4. Make 4 small wells in the mixture and crack one egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs reach your desired doneness.
5. Garnish with fresh parsley before serving.

Keto Chicken and Kale Breakfast Hash is a savory, filling dish that provides a perfect balance of protein, healthy fats, and fiber to start your day.

The combination of crispy chicken, earthy kale, and perfectly cooked eggs makes this hash incredibly satisfying. It’s also highly customizable—add your favorite keto-friendly vegetables or seasonings to make it your own. Whether enjoyed for breakfast or as a brunch option, this dish is a perfect addition to any keto meal plan.

Keto Chicken and Kale Meatballs

These Keto Chicken and Kale Meatballs are a low-carb twist on a classic comfort food.

Made with ground chicken and packed with nutrient-dense kale, they are flavorful, tender, and perfect for dipping in your favorite keto-friendly marinara sauce. These meatballs are a great option for meal prep, snacks, or even a main dish.

Ingredients:

• 1 lb ground chicken
• 1 cup kale, finely chopped
• 1/4 cup almond flour (for binding)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Olive oil (for frying)
• Sugar-free marinara sauce (optional for dipping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground chicken, chopped kale, almond flour, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined.
3. Roll the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, or until the meatballs are fully cooked through and golden brown on the outside.
5. Optionally, heat olive oil in a skillet over medium heat and briefly fry the meatballs for 2-3 minutes to get a crispy crust before serving.
6. Serve with sugar-free marinara sauce for dipping.

Keto Chicken and Kale Meatballs are a delicious and satisfying meal that’s full of flavor and packed with protein. The combination of chicken and kale makes these meatballs not only low-carb but also nutrient-dense.

The almond flour helps bind the mixture together, while the Parmesan cheese adds a savory depth. They’re versatile, perfect for a quick snack, lunch, or dinner, and can easily be stored for meal prep.

Keto Chicken and Kale Fajitas

Keto Chicken and Kale Fajitas are a healthy, low-carb take on the classic Mexican dish.

With tender chicken, sautéed peppers, onions, and fresh kale, these fajitas are flavorful and easy to prepare. Serve them in lettuce wraps for a keto-friendly alternative to tortillas or enjoy them on their own for a satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 cup kale, chopped
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 4 large lettuce leaves (for wraps, optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for 6-7 minutes, until the chicken is cooked through and slightly golden.
2. Add the sliced bell pepper and onion to the skillet and cook for another 3-4 minutes, until the vegetables are tender.
3. Stir in the chopped kale and cook for another 2 minutes, until the kale is wilted and tender.
4. Add the lime juice, chili powder, cumin, paprika, salt, and pepper. Toss everything together to coat evenly.
5. Serve the chicken and kale mixture in large lettuce leaves or enjoy it on its own. Garnish with fresh cilantro before serving.

Keto Chicken and Kale Fajitas are a quick and tasty meal that’s bursting with bold, flavorful spices. The tender chicken and sautéed vegetables, combined with the earthy kale, create a satisfying meal that’s low in carbs but high in nutrients.

Using lettuce wraps instead of tortillas makes it a perfect keto-friendly option, and the lime juice and spices give it that authentic fajita taste. It’s a fun and fresh dish that’s ideal for lunch, dinner, or meal prep.

Keto Chicken and Kale Chili

This Keto Chicken and Kale Chili is a warm and hearty dish that’s full of flavor, fiber, and protein.

Packed with tender chicken, kale, and spices, this chili is a comforting low-carb meal that’s perfect for cool evenings. It’s a great option for meal prep and can easily be customized to suit your taste preferences.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 3 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no sugar added)
• 2 cups chicken broth (preferably low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional for creamier texture)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
2. Add the diced chicken to the pot and cook for 5-6 minutes until the chicken is browned and cooked through.
3. Stir in the diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
4. Add the chopped kale to the pot and cook for an additional 5-7 minutes, until the kale is tender.
5. For a creamier texture, stir in heavy cream and cook for another 2-3 minutes.
6. Garnish with fresh cilantro before serving.

Keto Chicken and Kale Chili is the perfect dish for chilly nights when you want something warm and filling but still low in carbs.

The chicken provides lean protein, while the kale adds fiber and nutrients. The blend of spices gives the chili a rich, comforting flavor, and the option to add heavy cream makes it extra creamy. It’s a great choice for meal prep, as it stores well in the fridge and is even better the next day when the flavors have had time to meld.

Keto Chicken and Kale Stuffed Peppers

These Keto Chicken and Kale Stuffed Peppers are a delicious low-carb alternative to traditional stuffed peppers.

The combination of tender chicken, nutritious kale, and melted cheese creates a satisfying, filling dish that’s perfect for a keto-friendly dinner or lunch. The bell peppers add a crunchy texture and natural sweetness to balance out the savory filling.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground chicken
• 2 cups kale, chopped
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
3. Add the ground chicken to the skillet and cook until browned and fully cooked through, about 7-10 minutes.
4. Stir in the chopped kale, oregano, salt, and pepper, cooking for an additional 3-4 minutes until the kale is wilted.
5. Remove the skillet from heat and stir in the mozzarella and Parmesan cheeses until melted and combined.
6. Stuff each bell pepper with the chicken and kale mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
7. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbling.
8. Optionally, sprinkle red pepper flakes on top for extra heat before serving.

Keto Chicken and Kale Stuffed Peppers are a great way to enjoy a low-carb meal that’s both flavorful and filling. The ground chicken and kale mixture is savory and packed with nutrients, while the melted cheese adds creaminess and richness.

These stuffed peppers are versatile and can be made ahead of time, making them perfect for meal prep. Plus, they are customizable, so feel free to add your favorite spices or veggies to the filling!

Keto Chicken and Kale Alfredo

Keto Chicken and Kale Alfredo is a creamy, rich, and satisfying dish that’s perfect for those following a low-carb lifestyle.

The combination of tender chicken, sautéed kale, and a decadent Alfredo sauce creates a comforting, indulgent meal without the carbs. This dish pairs well with zucchini noodles or can be enjoyed on its own.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and sliced
• 3 cups kale, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste
• Zucchini noodles or cauliflower rice (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the chopped kale and cook for 3-4 minutes, until wilted.
3. Pour in the heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer, stirring frequently, and cook for 3-5 minutes until the sauce thickens.
4. Add the grated Parmesan and shredded mozzarella to the skillet, stirring until the cheese is melted and the sauce is creamy.
5. Stir in the sliced chicken, cooking for an additional 2-3 minutes to heat through.
6. Serve over zucchini noodles or cauliflower rice, or enjoy on its own for a filling low-carb meal.

Keto Chicken and Kale Alfredo is a luxurious, creamy dish that’s perfect for anyone craving a comforting pasta alternative.

The sauce is rich and smooth, with the kale adding a nutritious boost and a subtle earthiness. The tender chicken complements the creamy sauce, making it a satisfying main dish. It’s also easy to customize by adding more vegetables or different spices to suit your tastes.

Keto Chicken and Kale Grilled Salad

This Keto Chicken and Kale Grilled Salad is a fresh and flavorful way to enjoy grilled chicken with nutrient-packed kale.

The smoky grilled chicken, combined with the crunchy kale and a tangy, low-carb dressing, makes for a vibrant and satisfying salad that’s perfect for a light lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups kale, chopped
• 1/2 red onion, thinly sliced
• 1/2 avocado, sliced
• 2 tablespoons olive oil (for grilling)
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 5-7 minutes per side, or until fully cooked through and golden brown on the outside. Remove from the grill and allow to rest for a few minutes before slicing.
3. While the chicken is grilling, massage the chopped kale with a little olive oil and salt to soften the leaves.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, lemon juice, garlic powder, and red pepper flakes (if using).
5. Toss the kale, red onion, and avocado with the dressing in a large bowl. Arrange the salad on serving plates.
6. Top with the grilled chicken slices and serve immediately.

Keto Chicken and Kale Grilled Salad is a refreshing, flavorful dish that’s perfect for those warm days when you want something light but satisfying.

The grilled chicken adds smoky depth, while the fresh kale and creamy avocado create a balanced contrast. The tangy dressing ties everything together, making this salad a delicious and nutritious option for a keto-friendly meal. It’s simple, quick to prepare, and makes for a perfect meal prep option as well.

Keto Chicken and Kale Stir Fry

This Keto Chicken and Kale Stir Fry is a quick and easy dish that’s packed with flavor and healthy ingredients.

With tender chicken, sautéed kale, and a medley of colorful veggies, it’s a perfect low-carb meal for busy weeknights. The stir fry sauce is made with simple ingredients but provides a rich, savory flavor that ties everything together.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 cups kale, chopped
• 1 bell pepper, sliced
• 1 small onion, sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional for garnish)
• Green onions, chopped (optional for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes until browned and cooked through.
2. Add the sliced bell pepper, onion, and garlic, cooking for an additional 2-3 minutes until the vegetables start to soften.
3. Stir in the chopped kale and cook for another 3-4 minutes until wilted.
4. In a small bowl, mix together the soy sauce, sesame oil, ginger, salt, and pepper. Pour the sauce over the chicken and vegetables, stirring well to coat.
5. Continue cooking for 2-3 minutes to allow the sauce to thicken and the flavors to meld together.
6. Garnish with sesame seeds and chopped green onions before serving.

Keto Chicken and Kale Stir Fry is an easy-to-make, low-carb dish that’s perfect for busy evenings. The chicken is tender and juicy, while the kale and vegetables provide added crunch and nutrients.

The sesame oil and soy sauce-based stir fry sauce brings bold umami flavor to the dish, making it a satisfying and flavorful meal. Serve it on its own or with cauliflower rice for a complete low-carb meal.

Keto Chicken and Kale Skillet

Keto Chicken and Kale Skillet is a one-pan meal that’s packed with lean protein and vegetables, making it a perfect low-carb dinner.

With a simple seasoning mix, this dish is both flavorful and easy to prepare. The chicken is seared to perfection, while the kale becomes tender and infused with savory goodness. It’s a quick meal that can be made in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 cups kale, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup chicken broth (or water)
• 1/4 cup grated Parmesan cheese
• Lemon wedges (optional for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
2. Add the chicken to the skillet and cook for 6-7 minutes per side, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped kale and chicken broth. Cook for 3-4 minutes until the kale wilts down and becomes tender.
4. Return the chicken to the skillet, placing it on top of the kale. Sprinkle grated Parmesan cheese over the chicken and kale, then cover the skillet with a lid.
5. Reduce heat to low and cook for an additional 3-4 minutes, until the cheese melts and everything is heated through.
6. Serve with a wedge of lemon for extra flavor.

Keto Chicken and Kale Skillet is an easy, satisfying meal that’s perfect for anyone following a low-carb diet. The seared chicken provides a juicy, flavorful base, while the kale becomes tender and full of flavor from the seasoning and chicken broth.

The Parmesan cheese adds a creamy, savory finish that complements the dish perfectly. Plus, it’s a one-pan meal, making cleanup a breeze!

Keto Chicken and Kale Soup

This Keto Chicken and Kale Soup is a hearty, low-carb dish that’s perfect for chilly days or when you need something filling and comforting.

Packed with tender chicken, leafy kale, and a rich, flavorful broth, it’s a nourishing soup that’s low in carbs but high in nutrients. It’s great for meal prep and can be enjoyed all week long.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (preferably low-sodium)
• 1 tablespoon olive oil
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional for a creamier texture)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the chicken breasts to the pot and cook for 5-7 minutes per side until browned. Remove the chicken from the pot and set aside.
3. Pour in the chicken broth, thyme, rosemary, salt, and pepper. Bring the broth to a simmer and cook for 10 minutes.
4. While the broth simmers, shred the cooked chicken using two forks.
5. Add the shredded chicken and chopped kale to the pot and continue cooking for another 5-7 minutes until the kale is tender.
6. If you want a creamier soup, stir in heavy cream and cook for an additional 2 minutes.
7. Serve hot and enjoy!

Keto Chicken and Kale Soup is the perfect meal for when you need something comforting and warming. The chicken provides lean protein, while the kale adds fiber and vitamins, making it a nutrient-packed dish.

The broth is savory and flavorful, and the optional heavy cream makes it rich and creamy. It’s a great low-carb meal that’s perfect for meal prep, as it stores well and tastes even better the next day.