31+ Irresistible Keto Chicken Tomato Recipes You’ll Make Again and Again

If you’re following a keto lifestyle and craving something both hearty and healthy, chicken and tomatoes are a match made in low-carb heaven.

Whether you’re looking for something creamy and comforting, light and refreshing, or packed with Italian-inspired flavor, this list of 31+ Keto Chicken Tomato Recipes has got you covered.

Chicken is one of the most versatile keto proteins — it’s high in protein, low in carbs, and takes on flavor beautifully.

Pair it with juicy, vibrant tomatoes and you’ve got a keto-friendly combo that’s anything but boring.

From quick skillet meals and slow-cooked comfort food to fresh salads and cheesy bakes, this roundup delivers flavor, variety, and simplicity — all while keeping your carbs in check.

So, if you’re in a dinner rut or simply love the classic chicken-tomato pairing, these recipes will give you all the inspiration you need.

Whether you’re meal prepping for the week or whipping up a fast dinner tonight, there’s something here for every craving and cooking style.

31+ Irresistible Keto Chicken Tomato Recipes You’ll Make Again and Again

Eating keto doesn’t mean giving up flavor — in fact, it’s just the opposite.

With these 31+ keto chicken tomato recipes, you’ve got a treasure trove of dishes that are rich in taste, easy to prepare, and completely low-carb.

From creamy casseroles to zesty salads and one-pan wonders, the humble combination of chicken and tomato proves to be endlessly delicious and incredibly keto-friendly.

Whether you’re cooking for yourself, your family, or a keto potluck, these recipes are sure to impress and satisfy.

Creamy Keto Chicken with Tomato Basil Sauce

This creamy keto chicken with tomato basil sauce is the perfect low-carb comfort meal that combines tender chicken with a rich, creamy tomato sauce.

The addition of fresh basil and garlic makes this dish aromatic and bursting with flavor. It’s a one-pan recipe, so cleanup is easy, and it’s ready in under 30 minutes!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 5-7 minutes per side until browned and cooked through. Remove chicken from the skillet and set aside.
2. In the same skillet, sauté the onion and garlic until softened, about 2 minutes.
3. Add the diced tomatoes, chicken broth, heavy cream, and dried basil. Stir to combine and simmer for about 5 minutes, allowing the sauce to thicken.
4. Return the chicken breasts to the skillet, spoon some of the sauce over the top, and cook for an additional 3-4 minutes to heat through.
5. Garnish with freshly chopped basil and serve.

This dish brings a comforting richness to your keto dinner, providing the satisfaction of a creamy sauce without the carbs.

The flavors meld beautifully, making this a dish you’ll want to make again and again. It pairs perfectly with roasted vegetables or a fresh salad.

Keto Chicken Parmesan with Tomato Sauce

If you’re craving classic chicken Parmesan but want to keep it keto-friendly, this is the perfect recipe.

A crispy chicken breast is topped with a tangy, sugar-free tomato sauce and melted mozzarella, making it a deliciously satisfying dish without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 2 teaspoons Italian seasoning
• 2 large eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine the almond flour, Italian seasoning, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then dredge them in the almond flour mixture, pressing gently to coat.
4. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side until golden brown.
5. Transfer the chicken breasts to a baking sheet. Top each with 2-3 tablespoons of marinara sauce and sprinkle with shredded mozzarella and Parmesan cheese.
6. Bake for 10-12 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

This keto chicken Parmesan is a delightful twist on the classic. The almond flour coating gives the chicken a satisfying crunch, while the sugar-free marinara sauce keeps things low-carb.

It’s a hearty and filling dish that makes for a great weeknight dinner or a special meal for guests.

Keto Chicken and Tomato Skillet with Avocado

This keto chicken and tomato skillet with avocado is a refreshing and light meal, perfect for those hot days when you crave something fresh but filling.

The grilled chicken, seasoned to perfection, is paired with sweet tomatoes, and creamy avocado for a balanced, low-carb dish.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 avocado, diced
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the chicken thighs with paprika, cumin, salt, and pepper, then cook for 5-6 minutes per side until the chicken is golden brown and fully cooked through. Remove the chicken and set it aside.
2. In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
3. Add the diced avocado, lime juice, and cilantro to the skillet with the tomatoes, stirring gently to combine.
4. Return the chicken to the skillet, allowing it to soak up the flavors of the tomatoes and avocado for 2 minutes.
5. Serve immediately, garnished with extra cilantro if desired.

This keto chicken and tomato skillet with avocado is a great choice for anyone looking for a meal that’s both flavorful and nutrient-packed.

The combination of grilled chicken, fresh tomatoes, creamy avocado, and a zing of lime creates a bright, satisfying dish that feels indulgent while staying within your keto goals. It’s a great option for lunch or dinner and is guaranteed to keep you feeling full and satisfied.

Keto Baked Chicken with Tomato Mozzarella Topping

This baked keto chicken with a tomato mozzarella topping is a simple yet flavorful dish that brings the classic Italian combination of tomatoes, basil, and cheese to a low-carb, keto-friendly version.

It’s easy to prepare, requires minimal ingredients, and is perfect for a satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil, then season with garlic powder, oregano, salt, and pepper.
3. Arrange the chicken breasts on a baking sheet lined with parchment paper or lightly greased.
4. Bake the chicken for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
5. Once the chicken is cooked, remove it from the oven and top each breast with slices of tomato and a generous amount of shredded mozzarella.
6. Return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve.

This keto baked chicken with tomato mozzarella topping is an easy-to-make meal that combines juicy, tender chicken with a rich tomato and cheese topping.

The simplicity of the dish makes it perfect for busy weeknights or any time you’re craving a light yet satisfying meal. Pair it with a side of steamed veggies or a mixed greens salad for a complete meal.

Keto Chicken Stuffed with Tomato and Spinach

This keto chicken stuffed with tomato and spinach is a savory, flavorful dish that looks impressive yet is easy to prepare. The stuffing of fresh spinach and juicy tomatoes adds moisture to the chicken, while the gooey melted cheese ties everything together.

It’s an ideal option for a special dinner or when you want something a bit more sophisticated without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 medium tomato, diced
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes, then add the spinach and sauté until wilted.
3. Stir in the diced tomato and cook for another 2 minutes until the tomatoes soften. Remove from heat.
4. In a small bowl, combine the cream cheese, shredded mozzarella, oregano, salt, and pepper.
5. Cut a pocket into each chicken breast by slicing horizontally but not all the way through.
6. Stuff each chicken breast with the spinach-tomato mixture, then spoon in the cheese mixture. Secure the chicken with toothpicks.
7. Heat a little olive oil in a skillet over medium-high heat, and sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
8. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
9. Serve hot, garnished with extra spinach or fresh herbs if desired.

This keto chicken stuffed with tomato and spinach is an incredibly flavorful and juicy dish that feels indulgent yet fits perfectly within your keto lifestyle.

The creamy cheese stuffing makes the chicken incredibly tender, while the tomatoes and spinach add freshness and flavor. It’s a great meal for impressing guests or treating yourself to something a little more special.

Keto Chicken and Roasted Tomato Skillet

This keto chicken and roasted tomato skillet is an easy one-pan meal that brings together the rich flavors of roasted tomatoes, garlic, and tender chicken.

The simplicity of this dish makes it a perfect go-to for busy evenings when you want a satisfying low-carb meal with minimal effort.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat one tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt, pepper, and thyme.
3. Sear the chicken thighs for 5-6 minutes per side until golden brown. Remove the chicken and set aside.
4. In the same skillet, add the halved cherry tomatoes, balsamic vinegar, garlic, and the remaining olive oil. Stir to coat.
5. Place the chicken back into the skillet on top of the tomatoes.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley before serving.

This keto chicken and roasted tomato skillet is a simple yet hearty dish full of vibrant flavors. Roasting the tomatoes intensifies their sweetness, which pairs wonderfully with the savory chicken and balsamic vinegar.

The minimal prep time makes this a fantastic weeknight dinner or a quick meal when you’re craving something light yet flavorful.

Keto Chicken with Sun-Dried Tomatoes and Spinach

This keto chicken with sun-dried tomatoes and spinach is a perfect blend of rich, savory flavors. The combination of tender chicken, tangy sun-dried tomatoes, and fresh spinach creates a delicious and satisfying low-carb meal.

It’s simple to prepare and is a great option for both busy nights and special occasions.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (in oil, drained)
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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 per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, sauté the garlic for 1 minute until fragrant. Add the sun-dried tomatoes and spinach, and cook for 2-3 minutes until the spinach wilts.
3. Pour in the heavy cream and stir to combine. Add the Parmesan cheese, and cook for another 2 minutes until the sauce thickens slightly.
4. Return the chicken breasts to the skillet and spoon the sauce over the top. Let everything simmer together for another 3-4 minutes.
5. Garnish with fresh parsley and serve immediately.

This keto chicken with sun-dried tomatoes and spinach is rich, creamy, and full of flavor. The sun-dried tomatoes add a wonderful tanginess that balances perfectly with the richness of the cream and Parmesan cheese.

It’s a filling dish that pairs well with roasted vegetables or a simple side salad for a complete meal.

Keto Chicken Caprese with Tomato and Pesto

This keto chicken Caprese with tomato and pesto brings together the fresh flavors of mozzarella, tomatoes, and basil with a creamy pesto sauce.

It’s a low-carb twist on the classic Caprese salad, making it the perfect dish for anyone looking for something light yet filling and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh mozzarella, sliced
• 2 medium tomatoes, sliced
• 1/4 cup pesto sauce (store-bought or homemade)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 4-5 minutes per side until golden brown.
3. Transfer the chicken to a baking dish. Top each chicken breast with a few slices of tomato and fresh mozzarella.
4. Spoon the pesto sauce over the top of the chicken, making sure to coat the tomatoes and cheese.
5. Bake for 10-12 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

Keto chicken Caprese with tomato and pesto is an easy, flavorful dish that delivers all the fresh, aromatic flavors of a traditional Caprese salad in a hearty, satisfying form.

The mozzarella melts beautifully, while the pesto adds a fresh, herby richness that complements the juicy tomatoes and tender chicken. It’s a great option for a quick, weeknight dinner or a light yet flavorful meal for guests.

Keto Chicken and Tomato Casserole

This keto chicken and tomato casserole is a comforting and hearty meal, perfect for cozy dinners or meal prepping.

The dish combines tender chicken with a cheesy, creamy tomato sauce that holds all the flavors together. It’s a low-carb casserole that feels indulgent without the extra carbs.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Season the chicken thighs with salt and pepper and cook for 5-6 minutes per side until golden brown. Remove the chicken and set aside.
3. In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Add the diced tomatoes and heavy cream, stirring to combine. Let the mixture simmer for 5 minutes to thicken slightly.
4. Return the chicken to the skillet, then sprinkle the mozzarella and Parmesan cheese over the top of the chicken and sauce.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This keto chicken and tomato casserole is the perfect comfort food. The creamy, cheesy sauce brings out the natural sweetness of the tomatoes, while the chicken stays moist and flavorful.

It’s an excellent dish to make in advance, as the flavors only improve after sitting for a bit, making it great for meal prep or leftovers. Pair it with a side of sautéed greens for a complete keto meal.

Keto Chicken and Tomato Stir-Fry

This keto chicken and tomato stir-fry is a quick and vibrant dish filled with the fresh, sweet flavor of tomatoes, paired with tender chicken and crunchy vegetables.

It’s a low-carb option that’s both satisfying and nutritious, and it comes together in just 20 minutes.

Ingredients:

• 4 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, until golden and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the onion and bell pepper. Stir-fry for 3-4 minutes until they begin to soften.
3. Add the chopped tomatoes and garlic to the skillet, cooking for another 2 minutes until the tomatoes start to release their juices.
4. Return the chicken to the skillet and add the soy sauce and sesame oil. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This keto chicken and tomato stir-fry is a flavorful and light dish that’s packed with vibrant colors and fresh ingredients. The combination of tomatoes, garlic, and soy sauce adds a delightful depth of flavor, while the sesame oil brings a subtle, nutty richness.

It’s a quick weeknight dinner that’s both healthy and delicious, perfect for anyone following a keto lifestyle.

Keto Grilled Chicken with Tomato Avocado Salsa

This keto grilled chicken with tomato avocado salsa is a refreshing and zesty dish that combines the smoky flavors of grilled chicken with a creamy and tangy avocado salsa.

It’s perfect for a summer meal or anytime you want something light yet satisfying and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 large avocado, diced
• 2 medium tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil and season with cumin, chili powder, salt, and pepper.
3. Grill the chicken for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
4. While the chicken is grilling, prepare the salsa by combining the diced avocado, tomatoes, red onion, and lime juice in a bowl. Gently mix everything together and season with salt and pepper to taste.
5. Once the chicken is done, remove it from the grill and let it rest for a few minutes. Top each chicken breast with a generous spoonful of the tomato avocado salsa.
6. Garnish with fresh cilantro and serve immediately.

This keto grilled chicken with tomato avocado salsa is a bright, flavorful dish that’s perfect for a healthy, low-carb meal. The grilled chicken is full of smoky flavor, while the fresh tomato avocado salsa adds a cool, creamy contrast.

The lime juice brings a zesty freshness that ties the dish together, making it a refreshing option for warmer weather or when you’re craving something light but filling.

Keto Chicken and Tomato Skillet with Zucchini Noodles

This keto chicken and tomato skillet with zucchini noodles is a low-carb alternative to traditional pasta dishes. The zucchini noodles soak up the rich flavors of the tomato sauce and chicken, making it a satisfying, healthy meal without the carbs.

It’s the perfect way to enjoy a pasta-like dish while staying within your keto goals.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• 2 medium zucchinis, spiralized into noodles
• Salt and pepper to taste
• Fresh Parmesan cheese, grated (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken and set aside.
2. In the same skillet, sauté the garlic for 1-2 minutes until fragrant. Add the chopped tomatoes and cook for 2-3 minutes, allowing them to soften and release their juices.
3. Stir in the heavy cream and dried basil, and cook for another 3-4 minutes until the sauce thickens slightly.
4. Add the zucchini noodles to the skillet and toss to combine with the sauce. Cook for 2-3 minutes until the noodles are tender but still have a slight crunch.
5. Return the chicken to the skillet, tossing everything together. Season with salt and pepper to taste.
6. Serve with a sprinkle of grated Parmesan cheese on top.

This keto chicken and tomato skillet with zucchini noodles is a fantastic way to enjoy the flavors of a pasta dish without the carbs.

The creamy tomato sauce and tender chicken pair perfectly with the zucchini noodles, making it a satisfying and filling meal. It’s perfect for those following a keto lifestyle, and the addition of Parmesan cheese makes it extra indulgent.

Keto Chicken with Tomato and Garlic Cream Sauce

This keto chicken with tomato and garlic cream sauce is a creamy, comforting dish that delivers all the richness of a traditional cream sauce while staying low in carbs.

The garlic-infused cream sauce pairs perfectly with the tender chicken and fresh tomatoes, creating a meal that feels indulgent but is entirely keto-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes, chicken broth, and dried thyme, stirring to combine. Let the mixture simmer for 3-4 minutes, allowing the tomatoes to soften and release their juices.
4. Lower the heat and pour in the heavy cream, stirring until the sauce thickens slightly.
5. Return the chicken to the skillet, spooning some of the sauce over the top. Cook for another 2-3 minutes to heat the chicken through.
6. Garnish with fresh parsley before serving.

This keto chicken with tomato and garlic cream sauce is a rich and satisfying dish, perfect for a special dinner or a cozy meal at home. The garlic cream sauce adds depth and richness, while the fresh tomatoes provide a slight acidity to balance the flavors.

It’s an indulgent dish that won’t derail your keto goals, making it a great choice for anyone looking to enjoy a creamy meal without the carbs.

Keto Chicken and Roasted Tomato Salad

This keto chicken and roasted tomato salad is a fresh, light, and flavorful dish that combines the smoky flavors of roasted tomatoes with grilled chicken, all served on a bed of greens.

It’s a perfect summer meal or a satisfying lunch that’s both healthy and low-carb.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed salad greens
• 2 medium tomatoes, halved
• 1 tablespoon balsamic vinegar
• 1/4 cup crumbled feta cheese
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
3. While the tomatoes are roasting, heat the remaining olive oil in a grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill for 5-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
4. Slice the grilled chicken into strips.
5. In a large salad bowl, combine the mixed greens, roasted tomatoes, and sliced chicken.
6. Drizzle with balsamic vinegar, sprinkle with feta cheese, and toss gently.
7. Garnish with fresh basil leaves and serve immediately.

This keto chicken and roasted tomato salad is a light, refreshing dish with rich, smoky flavors from the roasted tomatoes.

The grilled chicken adds protein and heartiness, while the tangy feta cheese and balsamic vinegar bring a zesty touch. It’s a great choice for lunch or dinner, offering a satisfying, low-carb meal that’s perfect for warmer weather.

Keto Chicken with Tomato and Basil Pesto

This keto chicken with tomato and basil pesto is an aromatic, flavorful dish that brings together juicy chicken, fresh tomatoes, and a fragrant pesto sauce.

It’s a simple yet satisfying low-carb meal that’s perfect for anyone looking to enjoy a pesto-inspired dish without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 medium tomatoes, diced
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 5-6 minutes per side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the diced tomatoes and cook for 2-3 minutes until softened.
4. Spread a thin layer of basil pesto over the top of each chicken breast, then spoon some of the cooked tomatoes on top of the pesto.
5. Sprinkle shredded mozzarella cheese over the chicken and transfer the skillet to the oven.
6. Bake for 10-12 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

This keto chicken with tomato and basil pesto is a flavorful dish that combines the freshness of tomatoes with the herby richness of pesto and the gooey goodness of melted mozzarella.

It’s a perfect way to enjoy the classic flavors of pesto in a low-carb, keto-friendly meal. It pairs wonderfully with a side of roasted vegetables or a simple green salad.

Keto Chicken and Tomato Coconut Curry

This keto chicken and tomato coconut curry is a rich, flavorful dish with a perfect balance of spicy, creamy, and savory flavors.

The combination of tomatoes, coconut milk, and aromatic spices creates a delicious curry sauce that pairs wonderfully with tender chicken. It’s an easy-to-make, one-pan meal that’s great for weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 medium tomatoes, diced
• 1 can (13.5 oz) coconut milk (full-fat)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook for 5-6 minutes until the chicken is browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until the onion becomes translucent.
3. Add the diced tomatoes, curry powder, cumin, and turmeric. Stir and cook for another 2 minutes, allowing the spices to bloom.
4. Pour in the coconut milk and stir to combine. Let the mixture simmer for 5-7 minutes to thicken and reduce slightly.
5. Return the chicken to the skillet, stir to coat in the sauce, and simmer for an additional 3-4 minutes.
6. Garnish with fresh cilantro before serving.

This keto chicken and tomato coconut curry is a rich, aromatic dish that will satisfy your curry cravings while sticking to your low-carb goals.

The coconut milk adds creaminess, while the tomatoes provide a tangy balance. It’s perfect for serving over cauliflower rice or simply enjoying on its own.

Keto Chicken and Tomato Stuffed Peppers

These keto chicken and tomato stuffed peppers are a fun, low-carb take on the classic stuffed pepper.

With ground chicken, tomatoes, and a cheesy filling, these peppers are both satisfying and flavorful, making for a hearty meal or a great option for meal prep.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 lb ground chicken
• 2 medium tomatoes, diced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground chicken, breaking it up with a spoon. Cook for 5-7 minutes until the chicken is browned and cooked through.
3. Add the diced tomatoes to the skillet and cook for an additional 3-4 minutes until the tomatoes soften and release their juices.
4. Stir in the cream cheese, mozzarella, oregano, salt, and pepper. Cook for 2-3 minutes, stirring until the cheese is melted and the mixture becomes creamy.
5. Stuff the bell peppers with the chicken and tomato mixture and place them in a baking dish.
6. Cover with foil and bake for 20-25 minutes, or until the peppers are tender.
7. Garnish with fresh parsley before serving.

These keto chicken and tomato stuffed peppers are a filling and flavorful meal, perfect for a low-carb dinner.

The creamy cheese mixture and savory chicken filling pair beautifully with the sweetness of the roasted bell peppers. It’s a great way to enjoy a low-carb comfort meal that’s also nutritious.

Keto Chicken and Tomato Skillet with Cauliflower Rice

This keto chicken and tomato skillet with cauliflower rice is a quick, one-pan meal that’s full of flavor and low in carbs.

The chicken is cooked with tomatoes and spices, then served over cauliflower rice for a satisfying, healthy meal that’s perfect for anyone following a keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 head cauliflower, grated into rice-sized pieces (or 4 cups store-bought cauliflower rice)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt, pepper, paprika, and cumin. Cook for 6-7 minutes until the chicken is browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the diced tomatoes and cook for 3-4 minutes, letting them soften and release their juices.
3. Stir in the cauliflower rice, cooking for 5-6 minutes until the cauliflower is tender and cooked through.
4. Return the chicken to the skillet, tossing everything together to combine. Cook for an additional 2-3 minutes to heat through.
5. Garnish with fresh parsley and serve.

This keto chicken and tomato skillet with cauliflower rice is an incredibly easy and satisfying dish. The savory chicken and juicy tomatoes are complemented perfectly by the cauliflower rice, making for a healthy and low-carb meal that’s filling and full of flavor.

It’s an ideal choice for a quick weeknight dinner or meal prep.

Keto Chicken Parmesan with Tomato Sauce

This keto chicken Parmesan with tomato sauce is a perfect comfort food, offering the crispy, cheesy goodness of traditional chicken Parmesan while staying low-carb.

The chicken is coated in almond flour for a crispy crust and topped with a rich, homemade tomato sauce and melted mozzarella cheese. It’s a satisfying dish that doesn’t compromise on flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• Olive oil for frying
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, combine the almond flour, grated Parmesan, garlic powder, oregano, salt, and pepper.
3. Dredge the chicken breasts in the almond flour mixture, pressing to coat evenly.
4. Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and place on a baking dish.
5. Spoon a generous amount of marinara sauce over each chicken breast and top with shredded mozzarella cheese.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve immediately.

This keto chicken Parmesan with tomato sauce gives you the satisfying flavors of the traditional dish without the carbs from breadcrumbs.

The almond flour coating provides a crunchy texture that pairs perfectly with the rich marinara sauce and melted mozzarella. It’s a perfect option for a low-carb dinner that the whole family will love.

Keto Chicken with Roasted Tomato and Pesto

This keto chicken with roasted tomato and pesto is a simple, yet flavorful dish that combines the freshness of pesto with the rich, savory taste of roasted tomatoes.

The roasted tomatoes bring out a natural sweetness that complements the herby, garlicky pesto, making this dish a delicious, low-carb meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and caramelized.
3. While the tomatoes are roasting, heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper and cook for 6-7 minutes on each side until golden brown and cooked through.
4. Once the chicken is done, drizzle pesto over each chicken breast, then spoon the roasted tomatoes on top.
5. Drizzle with balsamic vinegar and garnish with fresh basil.
6. Serve immediately.

This keto chicken with roasted tomato and pesto is a delightful combination of savory and sweet, with the pesto bringing a fresh, herby flavor that complements the roasted tomatoes beautifully.

The balsamic vinegar adds a tangy depth that makes this dish even more flavorful. It’s a perfect meal for a light, yet satisfying, low-carb dinner.

Keto Chicken with Tomato Basil Cream Sauce

This keto chicken with tomato basil cream sauce is a rich, flavorful dish that combines tender chicken with a creamy sauce made from tomatoes, basil, and heavy cream.

It’s a comforting, low-carb meal that’s perfect for a cozy dinner or special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tablespoon fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high 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 the chicken and set aside.
2. In the same skillet, sauté the garlic for 1 minute until fragrant. Add the diced tomatoes and cook for 3-4 minutes until they soften and release their juices.
3. Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 5-7 minutes until it thickens slightly.
4. Stir in the chopped basil and Parmesan cheese, then return the chicken to the skillet. Coat the chicken in the sauce and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste and serve immediately.

This keto chicken with tomato basil cream sauce is a decadent dish that combines the richness of cream with the fresh, aromatic flavor of basil.

The Parmesan cheese adds an extra layer of depth to the sauce, making it a perfect accompaniment to the tender chicken. It’s an ideal dish for anyone craving comfort food while staying on track with their keto diet.

Keto Chicken and Tomato Zoodle Alfredo

This keto chicken and tomato zoodle Alfredo is a delicious, low-carb twist on a classic pasta dish.

It uses spiralized zucchini noodles (“zoodles”) instead of pasta, pairing them with tender chicken, juicy tomatoes, and a creamy Alfredo-style sauce. It’s light, fresh, and deeply satisfying without the heavy carbs.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 6–7 minutes. Remove and set aside.
2. In the same skillet, add the remaining olive oil and sauté garlic for 1 minute. Add cherry tomatoes and cook until they start to soften, about 2–3 minutes.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and allow the sauce to thicken.
4. Add the zoodles and cooked chicken to the skillet, tossing to coat everything in the sauce. Cook for another 2–3 minutes until zoodles are just tender.
5. Serve immediately, garnished with fresh herbs.

This keto chicken and tomato zoodle Alfredo is a creamy, indulgent meal that’s still light and wholesome.

The fresh tomatoes add a bright pop of flavor, and the zoodles soak up the sauce beautifully. It’s perfect for a guilt-free pasta night on keto.

Keto Chicken Tomato Lettuce Wraps

These keto chicken tomato lettuce wraps are a fresh, crunchy, and flavorful meal that’s ideal for lunch or a light dinner.

They’re packed with seasoned chicken, diced tomatoes, avocado, and a tangy keto-friendly sauce, all wrapped in crisp lettuce leaves. It’s a no-fuss, no-carb delight.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup diced tomatoes
• 1 avocado, diced
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Romaine or butter lettuce leaves

Instructions:

1. In a bowl, combine shredded chicken, diced tomatoes, and avocado.
2. In a small bowl, mix mayonnaise, lemon juice, garlic powder, salt, and pepper to create a quick dressing.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Spoon the filling into lettuce leaves and serve immediately.

These keto chicken tomato lettuce wraps are a crunchy, creamy, and refreshing option for any time of day.

They’re incredibly easy to prepare and full of flavor, offering a low-carb alternative to sandwiches or tacos without sacrificing taste or texture.

Keto Chicken Tomato Casserole

This hearty keto chicken tomato casserole is a warm, cheesy, and comforting bake that’s full of rich flavors.

Juicy chicken, tangy tomatoes, and melted cheese come together in this one-pan meal that’s perfect for meal prepping or a cozy family dinner.

Ingredients:

• 4 boneless, skinless chicken thighs, diced
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté for 2–3 minutes.
3. Add diced chicken, season with oregano, paprika, salt, and pepper, and cook until browned.
4. Stir in the canned tomatoes and simmer for 5 minutes.
5. Transfer mixture to a baking dish. Top with mozzarella and Parmesan.
6. Bake for 15–20 minutes until cheese is melted and golden.
7. Garnish with parsley before serving.

This keto chicken tomato casserole is everything you want in a low-carb dinner—rich, savory, and full of cheesy goodness.

It’s also great for leftovers, making it a practical and tasty option for busy weeks.

Keto Chicken and Tomato Mozzarella Bake

This keto chicken and tomato mozzarella bake is a low-carb spin on the classic caprese-style dish.

Tender chicken breasts are baked with juicy tomatoes, melted mozzarella, and a touch of balsamic and basil for a flavorful, cheesy meal that feels indulgent but fits perfectly into a keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 cup shredded or sliced mozzarella
• 1 tablespoon balsamic vinegar (optional, for low-carb flexibility)
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat and sear the chicken on both sides until golden (about 3–4 minutes per side).
3. Add the cherry tomatoes around the chicken in the skillet. Drizzle lightly with balsamic vinegar if using.
4. Top each chicken breast with mozzarella.
5. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through and cheese is bubbly and browned.
6. Garnish with fresh basil and serve hot.

This bake is a beautiful fusion of Italian-inspired flavors and keto sensibilities. The melty mozzarella and tangy tomatoes complement the juicy chicken perfectly, and it’s all finished off with the bright flavor of fresh basil.

Perfect for a weeknight dinner with gourmet flair.

Keto Chicken Tomato Avocado Salad

This keto chicken tomato avocado salad is a refreshing, protein-packed salad perfect for warm days or a quick, healthy lunch.

The combination of grilled chicken, ripe tomatoes, creamy avocado, and a zesty olive oil dressing makes it both delicious and nourishing, without weighing you down.

Ingredients:

• 2 cooked chicken breasts, sliced or cubed
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 2 cups mixed greens or arugula
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: crumbled feta or goat cheese

Instructions:

1. In a large bowl, combine the greens, tomatoes, avocado, and chicken.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with crumbled cheese if using and serve immediately.

This salad is an excellent keto-friendly option that’s vibrant, fresh, and filling.

The healthy fats from avocado and olive oil, combined with the lean protein from the chicken, keep you energized while staying within keto macros. It’s also highly customizable to your tastes.

Creamy Keto Chicken Tomato Skillet

This creamy keto chicken tomato skillet is a one-pan meal that brings together seared chicken with a luxurious garlic-infused cream sauce, balanced by the tanginess of tomatoes.

It’s rich, hearty, and perfect for pairing with cauliflower mash or roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken thighs or breasts
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Sear on both sides until golden and cooked through (about 6–8 minutes per side). Remove and set aside.
2. In the same skillet, sauté garlic for 1 minute. Add tomatoes and cook until they start to burst and soften, about 4–5 minutes.
3. Pour in heavy cream and chicken broth, scraping up any browned bits. Stir in Parmesan cheese and simmer until the sauce thickens.
4. Return chicken to the skillet, spoon sauce over the top, and let everything simmer together for 3–4 more minutes.
5. Garnish with parsley and serve warm.

This creamy keto chicken tomato skillet is the kind of meal that feels like a splurge but fits perfectly into your keto goals.

It’s comforting and rich without being too heavy, and the burst tomatoes add just the right touch of acidity to balance the cream.