26+ Delicious Keto Chicken Leftover Recipes for Every Meal

Leftover chicken is a versatile ingredient that can be transformed into countless keto-friendly meals.

Whether you’re trying to cut down on waste or simply want a quick and easy way to repurpose your leftovers, keto chicken recipes are the perfect solution.

With so many delicious options, you can easily make the most of your chicken while staying within your low-carb goals.

From hearty casseroles to fresh salads and mouthwatering wraps, these 26+ keto chicken leftover recipes are designed to satisfy your cravings without compromising on taste.

Let’s dive into some amazing ways to enjoy your leftover chicken on a keto diet!

26+ Delicious Keto Chicken Leftover Recipes for Every Meal

With these 26+ keto chicken leftover recipes, you have a wide variety of meal options to suit every craving.

Whether you’re in the mood for something creamy and cheesy or light and fresh, there’s a recipe here for you.

These meals not only help you minimize food waste but also make it easy to stick to your keto lifestyle.

So next time you have leftover chicken, skip the reheated, boring meals and try one of these creative, low-carb dishes instead.

Keto Chicken Salad Lettuce Wraps

This keto chicken salad lettuce wrap recipe is a perfect way to repurpose leftover chicken into a fresh, flavorful meal.

Packed with protein and healthy fats, these wraps make a quick, satisfying lunch or dinner option that’s light yet filling. The combination of creamy mayo, crunchy veggies, and tender chicken wrapped in crisp lettuce creates a refreshing contrast.

Ingredients:

• 2 cups of leftover chicken, shredded
• ½ cup mayonnaise (preferably avocado or olive oil-based)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 celery stalk, diced
• ¼ cup red onion, finely chopped
• Salt and pepper to taste
• 4-6 large lettuce leaves (Romaine or Butterhead works best)

Instructions:

1. In a large bowl, combine the shredded chicken, mayonnaise, Dijon mustard, and lemon juice. Mix until fully combined.
2. Add the diced celery, red onion, salt, and pepper, stirring to combine.
3. Place a generous spoonful of the chicken salad mixture onto each lettuce leaf.
4. Wrap the lettuce around the filling like a burrito or taco.
5. Serve immediately, or refrigerate for later use.

This recipe is ideal for meal prep and can be made ahead, storing the chicken salad separately from the lettuce leaves for a fresh meal later.

Keto chicken salad lettuce wraps are an easy and delicious way to turn leftover chicken into a meal that is both satisfying and low-carb.

They are versatile and can be modified by adding ingredients like pickles, herbs, or avocado for extra flavor and texture. The lettuce wrap provides a crunchy, refreshing base that contrasts nicely with the creamy, tangy chicken salad.

Keto Chicken Zucchini Casserole

Turn your leftover chicken into a comforting and cheesy keto-friendly casserole.

This dish combines tender chicken with zucchini, heavy cream, and plenty of cheese, creating a low-carb meal that’s both creamy and hearty. Perfect for dinner or as a make-ahead meal for the week.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 medium zucchinis, thinly sliced
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil or butter
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil or butter over medium heat. Add the zucchini slices and sauté for 3-4 minutes, until softened.
3. In a bowl, combine the heavy cream, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken.
4. In a casserole dish, layer the sautéed zucchini, then pour the creamy chicken mixture on top.
5. Sprinkle the shredded cheddar and mozzarella cheese over the casserole.
6. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh parsley or basil before serving.

This casserole can be enjoyed immediately or stored in the fridge for up to 3 days. It also reheats well in the microwave or oven.

This keto chicken zucchini casserole is a hearty meal that combines the rich flavors of cheese and chicken with the lightness of zucchini.

The heavy cream adds a creamy texture that ties everything together, and the melted cheese creates a comforting top layer. It’s a great option for those looking for a low-carb, filling dish that makes the most of leftover chicken.

Keto Chicken Alfredo Spaghetti Squash

This keto-friendly version of chicken Alfredo replaces pasta with roasted spaghetti squash, making it a great low-carb option that still satisfies that creamy pasta craving.

It’s a flavorful dish that uses leftover chicken to create a quick and indulgent meal with minimal effort.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 1 medium spaghetti squash
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet.
2. Roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, melt the butter in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the heavy cream to the pan, bringing it to a simmer. Stir in the Parmesan cheese and season with salt and pepper. Simmer for 5-7 minutes until the sauce thickens.
5. Once the spaghetti squash is done, use a fork to scrape out the strands. Add the squash strands to the sauce along with the leftover chicken.
6. Stir everything together and cook for an additional 2-3 minutes, until heated through.
7. Serve garnished with fresh parsley.

This dish is perfect for those on a keto diet who miss the comfort of pasta but still want to keep it low-carb. Leftover chicken shines in this dish, combining with the creamy Alfredo sauce for a decadent meal.

Keto chicken Alfredo spaghetti squash is a delightful alternative to traditional pasta dishes.

The spaghetti squash mimics the texture of pasta, while the creamy Alfredo sauce makes the dish rich and satisfying.

The added chicken provides protein, making it a balanced and filling meal that’s easy to whip up with leftover chicken. It’s perfect for anyone craving a comforting, low-carb dinner.

Keto Chicken and Avocado Egg Salad

This keto chicken and avocado egg salad is a deliciously creamy, protein-packed dish that makes use of leftover chicken.

The addition of avocado adds healthy fats and a smooth texture, while hard-boiled eggs provide an extra layer of richness. This salad can be served on its own, in lettuce wraps, or even as a topping for a fresh salad.

Ingredients:

• 2 cups leftover chicken, shredded or chopped
• 4 hard-boiled eggs, chopped
• 1 ripe avocado, diced
• ½ cup mayonnaise (avocado oil or olive oil-based)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped eggs, and diced avocado.
2. In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
3. Pour the dressing over the chicken, eggs, and avocado mixture. Gently toss to combine, ensuring everything is coated.
4. Garnish with fresh parsley if desired and serve immediately.

This chicken and avocado egg salad can be stored in the fridge for up to 2 days. It’s best enjoyed fresh, but it also makes a great meal prep option for busy days.

This keto chicken and avocado egg salad is a tasty, nutrient-dense option that’s perfect for those on a low-carb diet. The creamy avocado and mayonnaise-based dressing offer a smooth texture, while the hard-boiled eggs and chicken provide ample protein.

It’s a filling and satisfying dish that requires little preparation, making it a go-to recipe for quick meals using leftover chicken.

Keto Chicken Bacon Ranch Casserole

Transform your leftover chicken into a savory, indulgent casserole with a delicious bacon ranch twist.

This keto-friendly casserole is rich in flavor, featuring crispy bacon, creamy ranch dressing, and plenty of cheese, making it a satisfying meal for lunch or dinner. It’s easy to prepare and perfect for feeding a crowd or for meal prep.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 4 slices cooked bacon, crumbled
• 1 cup heavy cream
• ½ cup ranch dressing (sugar-free or homemade for a cleaner version)
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the shredded chicken, crumbled bacon, garlic powder, salt, and pepper.
3. In another bowl, mix the heavy cream and ranch dressing together, then pour over the chicken and bacon mixture. Stir to combine.
4. Transfer the mixture to a casserole dish, and top with shredded cheddar and mozzarella cheese.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh parsley before serving.

This casserole can be enjoyed immediately or stored in the fridge for up to 3 days. Reheat well for an easy, quick meal.

Keto chicken bacon ranch casserole is a rich, flavorful dish that brings together the smoky taste of bacon, the creaminess of ranch dressing, and the tenderness of leftover chicken.

It’s a comfort food-inspired recipe that’s both satisfying and low-carb, making it perfect for keto dieters who want a filling meal without the carbs.

Keto Chicken and Cauliflower Fried Rice

Keto chicken and cauliflower fried rice is a clever, low-carb twist on the classic fried rice dish.

Instead of using rice, cauliflower rice is used to create a keto-friendly base that absorbs all the flavors of the dish. Leftover chicken adds protein, and the combination of veggies, eggs, and a savory sauce brings this meal together quickly.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup diced carrots (optional)
• ½ cup frozen peas
• 2 eggs, beaten
• 2 tablespoons coconut oil or olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the diced carrots and frozen peas, and cook for 3-4 minutes until the vegetables are tender.
3. Push the veggies to the side of the pan, and add the beaten eggs to the empty side. Scramble the eggs until fully cooked.
4. Add the cauliflower rice to the skillet, and stir everything together.
5. Add the leftover chicken, soy sauce, and sesame oil. Stir-fry for an additional 3-4 minutes until everything is heated through and well combined.
6. Season with salt and pepper to taste, and garnish with green onions if desired.

This dish can be served immediately, or it can be stored in the fridge for up to 2 days. Reheat it in a skillet or microwave for a quick meal.

Keto chicken and cauliflower fried rice is a great way to turn leftover chicken into a delicious, low-carb meal.

The cauliflower rice mimics the texture of traditional rice, making it a satisfying substitute. Packed with flavor and protein, it’s a perfect dinner or meal prep option that is quick, easy, and perfect for the keto diet.

Keto Chicken and Spinach Stuffed Mushrooms

These keto chicken and spinach stuffed mushrooms are a perfect appetizer or light meal that makes great use of leftover chicken.

The mushrooms are filled with a creamy, cheesy chicken and spinach mixture, then baked to golden perfection. This low-carb dish is rich, flavorful, and sure to please anyone following a keto diet.

Ingredients:

• 2 cups leftover chicken, shredded or chopped
• 12 large mushroom caps, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a pan over medium heat, heat the olive oil and sauté the chopped spinach for 2-3 minutes until wilted. Remove from heat and set aside.
3. In a mixing bowl, combine the leftover chicken, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, sautéed spinach, salt, and pepper. Mix until smooth and well combined.
4. Spoon the chicken mixture into the mushroom caps, packing it down gently.
5. Place the stuffed mushrooms on the baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

These stuffed mushrooms can be served immediately, or they can be stored in the refrigerator for up to 2 days and reheated in the oven for 10-15 minutes.

Keto chicken and spinach stuffed mushrooms are a perfect blend of creamy, cheesy goodness with the savory flavor of chicken and spinach.

The mushrooms act as a delicious vessel for the filling, providing a satisfying bite without any carbs. These make an excellent snack, appetizer, or light dinner option for anyone looking for a keto-friendly dish.

Keto Chicken and Broccoli Casserole

This keto chicken and broccoli casserole is a hearty, comforting meal that combines tender chicken, broccoli, and a creamy sauce topped with melted cheese.

It’s a great way to use up leftover chicken and is a wonderful choice for dinner or meal prep. Packed with protein and healthy fats, this dish is low-carb and delicious.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 cups broccoli florets (steamed or blanched)
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the leftover chicken, steamed broccoli, garlic powder, onion powder, salt, and pepper.
3. In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the shredded cheddar cheese and grated Parmesan cheese, and cook until the sauce thickens.
4. Pour the creamy cheese sauce over the chicken and broccoli mixture. Stir to combine.
5. Transfer the mixture to a greased casserole dish, and top with extra cheddar cheese if desired.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keto chicken and broccoli casserole is a perfect comfort food for anyone on a keto diet.

It’s rich and cheesy with tender pieces of chicken and broccoli, making it a filling, satisfying meal. This dish is perfect for batch cooking and is ideal for meal prepping, as it stores well and reheats beautifully.

Keto Chicken Cauliflower Mac and Cheese

This keto chicken cauliflower mac and cheese is a delicious low-carb alternative to traditional macaroni and cheese.

Using cauliflower in place of pasta, this dish is loaded with creamy cheese sauce and topped with tender pieces of leftover chicken. It’s a rich, indulgent meal that is still entirely keto-friendly.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 cups cauliflower florets (steamed or blanched)
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon chopped chives or green onions (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the cheddar cheese and Parmesan cheese, and cook until the sauce is smooth and thickened.
3. Add garlic powder, salt, and pepper to the sauce, then stir in the steamed cauliflower florets and shredded chicken.
4. Transfer the mixture to a greased casserole dish and top with additional cheese, if desired.
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden on top.
6. Garnish with chopped chives or green onions before serving.

This dish can be stored in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

Keto chicken cauliflower mac and cheese is a great comfort food option that captures the essence of traditional mac and cheese while keeping things low-carb.

The cauliflower provides the perfect substitute for pasta, and the cheesy sauce is rich and satisfying. Leftover chicken elevates the dish by adding protein and extra flavor, making it a filling, delicious meal for anyone following a keto lifestyle.

Keto Chicken and Cheese Quesadilla (with Almond Flour Tortillas)

This keto chicken and cheese quesadilla is a delicious, low-carb take on a classic favorite.

By using almond flour tortillas instead of traditional flour tortillas, this dish stays keto-friendly without sacrificing flavor. It’s the perfect way to repurpose leftover chicken into a savory, cheesy meal.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 almond flour tortillas (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil or butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Sour cream or guacamole for dipping (optional)

Instructions:

1. Heat a large skillet over medium heat and add the olive oil or butter.
2. In a bowl, combine the shredded chicken, garlic powder, paprika, salt, and pepper. Mix well to evenly coat the chicken.
3. Place one almond flour tortilla in the heated skillet and layer with a mix of cheddar and mozzarella cheese.
4. Add a generous amount of seasoned chicken on top of the cheese.
5. Place the second tortilla on top and press down gently. Cook for 3-4 minutes, until the bottom tortilla is golden brown and the cheese is starting to melt.
6. Flip the quesadilla carefully and cook for another 2-3 minutes until both sides are crispy and golden.
7. Remove from the skillet and slice into wedges. Garnish with fresh cilantro and serve with sour cream or guacamole if desired.

This keto chicken quesadilla is perfect for a quick meal or snack. It can be stored in the fridge for up to 2 days and reheated in a skillet for that crispy texture.

Keto chicken and cheese quesadillas are a satisfying and cheesy treat that you can enjoy on a low-carb diet.

The almond flour tortillas hold up well, providing a perfect base for the melted cheese and seasoned chicken. This dish is quick to make, full of flavor, and perfect for those following a keto lifestyle.

Keto Chicken and Cabbage Stir-Fry

This keto chicken and cabbage stir-fry is a flavorful and low-carb dish that’s quick and easy to make.

The combination of savory chicken, crunchy cabbage, and a delicious soy-based sauce creates a perfect stir-fry that’s ideal for using up leftover chicken while keeping it keto-friendly.

Ingredients:

• 2 cups leftover chicken, shredded or chopped
• 4 cups cabbage, shredded
• 2 tablespoons coconut oil or olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili flakes (optional, for heat)
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat coconut oil or olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the pan and stir-fry for 3-4 minutes, until it begins to soften but still retains some crunch.
4. Add the leftover chicken to the skillet and stir-fry for another 2-3 minutes to heat the chicken through.
5. In a small bowl, mix the soy sauce, rice vinegar, and chili flakes (if using). Pour this sauce over the chicken and cabbage mixture, stirring to coat everything evenly.
6. Stir-fry for another 2 minutes until everything is well mixed and heated through. Season with salt and pepper to taste.
7. Garnish with sesame seeds and green onions before serving.

This dish can be stored in the refrigerator for up to 3 days and reheats well. Simply reheat in a skillet or microwave.

Keto chicken and cabbage stir-fry is a quick, satisfying, and flavorful dish that comes together in less than 30 minutes.

The cabbage provides a crunchy, low-carb base while the chicken adds protein. The savory sauce brings all the ingredients together for a delicious, easy keto-friendly meal.

Keto Chicken Broccoli Alfredo Bake

This keto chicken broccoli Alfredo bake is a creamy, comforting dish that combines the richness of Alfredo sauce with tender chicken and broccoli.

It’s the perfect low-carb dinner option and a great way to use up leftover chicken. The dish is baked with cheese on top, creating a golden, bubbly crust that’s irresistible.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 cups broccoli florets (steamed or blanched)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning, allowing the sauce to thicken for 3-5 minutes.
4. In a large mixing bowl, combine the leftover chicken, steamed broccoli, and Alfredo sauce. Stir well to coat everything in the creamy sauce.
5. Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is golden brown on top.
7. Garnish with fresh parsley before serving.

This dish can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Keto chicken broccoli Alfredo bake is a rich, creamy casserole that is perfect for a comforting dinner.

The combination of chicken, broccoli, and Alfredo sauce is always a winner, and the melted mozzarella cheese on top gives it a beautiful, golden finish. It’s a perfect low-carb dish to enjoy with the family while keeping things keto-friendly.

Keto Chicken Zucchini Noodles with Pesto

This keto chicken zucchini noodles with pesto is a fresh and flavorful meal that uses zucchini noodles (zoodles) to keep the dish low-carb.

Leftover chicken is combined with a vibrant basil pesto sauce, creating a delicious and satisfying meal that’s both light and filling.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 4 medium zucchinis, spiralized into noodles (or 4 cups pre-made zucchini noodles)
• 1/2 cup homemade or store-bought pesto sauce (make sure it’s sugar-free)
• 2 tablespoons olive oil
• 1 tablespoon pine nuts (optional, for garnish)
• Fresh basil leaves for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the shredded or cubed leftover chicken to the skillet and heat for 2-3 minutes, just until warmed through.
3. In the same skillet, add the zucchini noodles and cook for 2-3 minutes, tossing occasionally until they are slightly tender but still firm.
4. Add the pesto sauce to the pan and toss to coat the chicken and zucchini noodles evenly.
5. Season with salt and pepper to taste, and cook for another 2-3 minutes, allowing the pesto to warm through and coat the noodles.
6. Garnish with pine nuts and fresh basil leaves before serving.

This dish is best served fresh but can be stored in the refrigerator for up to 2 days. Simply reheat in a skillet or microwave.

Keto chicken zucchini noodles with pesto is an amazing, fresh, and low-carb option that takes advantage of leftover chicken.

The pesto sauce adds a burst of flavor, while the zucchini noodles serve as a light and healthy substitute for pasta. It’s a quick and nutritious meal that is perfect for busy weeknights or meal prep.

Keto Chicken Cucumber Salad with Feta

This keto chicken cucumber salad with feta is a refreshing and light meal that combines the crispness of cucumber with the richness of leftover chicken and tangy feta cheese.

It’s a perfect dish for a quick lunch or a light dinner, especially during warmer months.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 large cucumbers, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded or cubed chicken, sliced cucumbers, crumbled feta cheese, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the chicken and cucumber mixture, and toss everything together gently to combine.
4. Garnish with fresh parsley if desired and serve immediately.

This salad can be stored in the refrigerator for up to 2 days and is best enjoyed fresh. Reheat the chicken if preferred, but it’s delicious cold as well.

Keto chicken cucumber salad with feta is a light and satisfying dish that is perfect for those following a keto diet.

The freshness of cucumber and the tangy feta cheese bring the salad to life, while the chicken adds protein and richness. It’s a great option for a healthy, low-carb meal that’s quick and easy to make.

Keto Chicken Alfredo Stuffed Peppers

Keto chicken Alfredo stuffed peppers are a creamy, savory dish that combines the richness of Alfredo sauce with tender chicken, all stuffed into bell peppers.

This low-carb meal is a great way to use leftover chicken and create a filling, flavorful dish without the carbs of traditional pasta.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the heavy cream, Parmesan cheese, and Italian seasoning to the skillet. Stir to combine and bring to a simmer. Cook for 3-5 minutes, or until the sauce thickens slightly.
4. Add the shredded chicken to the Alfredo sauce and stir to coat evenly. Season with salt and pepper to taste.
5. Stuff the bell peppers with the chicken and Alfredo mixture, pressing down gently to pack the filling in.
6. Top each stuffed pepper with shredded mozzarella cheese.
7. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

These stuffed peppers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Keto chicken Alfredo stuffed peppers are a hearty and satisfying meal that’s perfect for those on a keto diet.

The bell peppers are a great low-carb vessel for the creamy chicken Alfredo filling, and the melted mozzarella on top adds a deliciously cheesy finish. This dish is a great way to enjoy comfort food while keeping it keto-friendly.

Keto Chicken Bacon Ranch Casserole

This keto chicken bacon ranch casserole combines the savory flavors of chicken, crispy bacon, and ranch dressing into a rich, cheesy casserole that’s perfect for a low-carb dinner.

It’s easy to make and will quickly become a family favorite, especially for anyone following a keto diet.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 6 strips of bacon, cooked and crumbled
• 1/2 cup ranch dressing (sugar-free)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, cream cheese, garlic powder, salt, and pepper. Stir until well combined.
3. Transfer the mixture to a greased casserole dish and spread evenly.
4. Top with the shredded cheddar and mozzarella cheese.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keto chicken bacon ranch casserole is a rich and creamy dish that combines all the flavors of a classic ranch dip with the heartiness of chicken and bacon.

It’s a great low-carb comfort food option that’s quick to prepare and perfect for feeding a crowd or meal prepping for the week.

Keto Chicken Caesar Salad

This keto chicken Caesar salad is a refreshing, low-carb take on the classic Caesar salad, made with tender leftover chicken, crunchy romaine lettuce, and a creamy homemade Caesar dressing.

It’s the perfect quick meal for anyone looking for a delicious and nutritious low-carb option.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 4 cups romaine lettuce, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup homemade Caesar dressing (or store-bought, sugar-free)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Keto croutons (made with almond flour or another low-carb base)

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, shredded chicken, and grated Parmesan cheese.
2. Drizzle the Caesar dressing over the salad and toss to coat evenly.
3. Season with garlic powder, salt, and pepper to taste.
4. If desired, top with keto-friendly croutons for extra crunch.
5. Serve immediately and enjoy!

This salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh. If you plan to store it, keep the dressing separate to prevent the lettuce from wilting.

Keto chicken Caesar salad is an easy and delicious way to enjoy a classic favorite while sticking to your low-carb lifestyle.

The creamy dressing and savory Parmesan cheese complement the tender chicken and crunchy lettuce perfectly, making it a satisfying meal that’s perfect for lunch or dinner.

Keto Chicken and Avocado Lettuce Wraps

These keto chicken and avocado lettuce wraps are a light and refreshing way to enjoy leftover chicken, paired with creamy avocado and crunchy vegetables.

Wrapped in crisp lettuce leaves, these wraps are low-carb and perfect for a quick lunch or a healthy snack.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 1 avocado, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a bowl, combine the shredded chicken, diced avocado, diced cucumber, and sliced red onion.
2. Drizzle the lime juice and olive oil over the mixture, and toss gently to combine.
3. Season with salt and pepper to taste.
4. Lay the lettuce leaves flat on a plate and spoon the chicken and avocado mixture into the center of each leaf.
5. Fold the sides of the lettuce over the filling and roll up into wraps.
6. Serve immediately and enjoy!

These lettuce wraps can be stored in the fridge for up to 1 day. If you plan to store them, keep the filling and lettuce leaves separate until you’re ready to eat.

Keto chicken and avocado lettuce wraps are a fresh, light meal that’s perfect for those following a keto diet.

The combination of tender chicken, creamy avocado, and crunchy veggies creates a satisfying and flavorful wrap without any carbs. They’re easy to prepare and make a perfect grab-and-go meal.

Keto Chicken Pesto Bake

This keto chicken pesto bake is a deliciously creamy, cheesy dish that combines the richness of pesto with the heartiness of leftover chicken.

The baked chicken is topped with a flavorful pesto sauce and melted cheese, making it an ideal low-carb dinner option.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 1/2 cup pesto (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a greased baking dish, layer the leftover chicken evenly at the bottom.
3. Drizzle the pesto sauce over the chicken and stir to combine so the chicken is well coated.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the chicken and pesto.
5. Drizzle olive oil over the top and season with garlic powder, salt, and pepper.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This dish can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Keto chicken pesto bake is a flavorful and low-carb dinner that is rich in taste.

The pesto adds an herbal, nutty flavor to the chicken, while the cheese creates a creamy, comforting dish. This simple yet delicious meal is a great way to use up leftover chicken and enjoy a cheesy, savory dinner.

Keto Chicken and Spinach Stuffed Mushrooms

These keto chicken and spinach stuffed mushrooms are the perfect bite-sized appetizer or light meal.

The combination of tender chicken, savory spinach, and creamy cheese makes these stuffed mushrooms a satisfying option that fits perfectly into a keto diet.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 12 large mushroom caps, stems removed
• 1 cup spinach, cooked and drained
• 1/2 cup cream cheese, softened
• 1/4 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushroom caps and place the caps on a baking sheet.
3. In a bowl, mix together the shredded chicken, cooked spinach, cream cheese, Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the chicken and spinach mixture, pressing down gently to pack the filling.
5. Drizzle the stuffed mushrooms with olive oil and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
6. Garnish with fresh parsley before serving.

These stuffed mushrooms can be stored in the refrigerator for up to 2 days. Simply reheat in the oven or microwave.

Keto chicken and spinach stuffed mushrooms are a fantastic, low-carb option that works great as an appetizer or a light main course.

The earthy mushrooms, paired with the creamy, cheesy filling, make for a flavorful bite. It’s a perfect choice for anyone looking for a healthy, savory treat on a keto diet.

Keto Chicken and Cauliflower Fried Rice

Keto chicken and cauliflower fried rice is a flavorful and healthy alternative to traditional fried rice, using cauliflower rice instead of regular rice.

It’s a great way to use up leftover chicken while creating a satisfying, low-carb meal that’s packed with veggies.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 3 cups cauliflower rice (fresh or frozen)
• 2 tablespoons coconut oil or olive oil
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• 1/2 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil
• 1/4 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat the coconut oil or olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and diced onion to the pan and sauté for 1-2 minutes until fragrant.
3. Add the peas and carrots and cook for another 2-3 minutes until softened.
4. Push the veggies to the side and add the beaten eggs to the pan. Scramble the eggs until fully cooked, then mix with the vegetables.
5. Add the cauliflower rice to the pan, followed by the shredded chicken. Stir everything together.
6. Drizzle the soy sauce, sesame oil, and grated ginger over the mixture and stir to coat evenly. Cook for another 5-7 minutes, until the cauliflower rice is tender and slightly golden.
7. Season with salt and pepper to taste and garnish with green onions before serving.

This dish can be stored in the fridge for up to 3 days and reheated in the skillet or microwave.

Keto chicken and cauliflower fried rice is a satisfying, low-carb dish that’s packed with flavor.

The cauliflower rice serves as a great rice substitute, while the chicken and vegetables make it a balanced meal. It’s perfect for meal prep or a quick weeknight dinner that the whole family can enjoy.

Keto Chicken Parmesan Bites

Keto chicken Parmesan bites are a crispy, cheesy treat that’s perfect for snacking or serving as an appetizer.

These bite-sized pieces of leftover chicken are coated in almond flour and Parmesan, then baked to perfection with marinara sauce and melted mozzarella on top.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg, beaten
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• Olive oil spray or butter for greasing
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil spray or butter.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, Italian seasoning, and garlic powder.
3. Dip each piece of shredded chicken into the beaten egg, then coat it in the almond flour mixture, pressing gently to ensure it sticks.
4. Arrange the coated chicken pieces on the prepared baking sheet.
5. Bake for 15-20 minutes, or until golden brown and crispy.
6. Remove the chicken bites from the oven, spoon a small amount of marinara sauce onto each bite, and top with shredded mozzarella cheese.
7. Return the bites to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve immediately.

These chicken Parmesan bites can be stored in the fridge for up to 3 days and reheated in the oven for a crispy texture.

Keto chicken Parmesan bites are a perfect low-carb alternative to traditional chicken Parmesan.

They offer all the flavors of the classic dish in a fun, bite-sized form. Great for snacking or as an appetizer, they are crispy on the outside, cheesy on the inside, and incredibly satisfying.

Keto Chicken and Broccoli Alfredo Casserole

Keto chicken and broccoli Alfredo casserole is a creamy, comforting dish that brings together tender chicken, vibrant broccoli, and a rich Alfredo sauce.

It’s a low-carb alternative to a traditional casserole, perfect for anyone on a keto diet.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 cups broccoli florets (steamed or blanched)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, melt butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
3. Add the heavy cream, Parmesan cheese, and Italian seasoning to the skillet. Stir well and bring to a simmer. Cook for 3-5 minutes, or until the sauce thickens.
4. Add the shredded chicken and steamed broccoli to the skillet, stirring to coat them in the sauce.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Sprinkle the shredded mozzarella cheese on top of the casserole.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. Garnish with fresh parsley before serving.

This casserole can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Keto chicken and broccoli Alfredo casserole is the ultimate comfort food for those following a keto diet.

The creamy Alfredo sauce, combined with chicken and broccoli, creates a rich and satisfying meal. It’s the perfect dish for cozy dinners, and leftovers are just as delicious the next day.

Keto Chicken Egg Salad Lettuce Wraps

Keto chicken egg salad lettuce wraps are a light, protein-packed meal that’s easy to prepare and full of flavor.

The creamy chicken and egg salad, wrapped in crispy lettuce leaves, makes a great low-carb lunch or snack option.

Ingredients:

• 2 cups leftover chicken, shredded or cubed
• 2 hard-boiled eggs, chopped
• 1/4 cup mayonnaise (sugar-free)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill or dried dill
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 large lettuce leaves (such as romaine or butter lettuce)
• Fresh parsley for garnish (optional)

Instructions:

1. In a bowl, combine the shredded chicken, chopped hard-boiled eggs, mayonnaise, Dijon mustard, dill, garlic powder, salt, and pepper. Mix well until the ingredients are evenly incorporated.
2. Lay the lettuce leaves flat on a plate or cutting board.
3. Spoon the chicken egg salad mixture into the center of each lettuce leaf.
4. Fold the sides of the lettuce over the filling, then roll it up tightly to create a wrap.
5. Garnish with fresh parsley and serve immediately.

These wraps can be stored in the fridge for up to 2 days, but it’s best to keep the filling separate from the lettuce leaves until you’re ready to eat.

Keto chicken egg salad lettuce wraps are a refreshing, low-carb meal that’s quick and easy to make.

The creamy salad filling is rich in protein and healthy fats, while the crisp lettuce adds a refreshing crunch. These wraps are perfect for a light lunch, picnic, or as a snack.