26+ Mouthwatering Keto Chicken Zucchini Recipes for Low-Carb Lovers

If you’re following the keto lifestyle and looking for fresh and tasty meal ideas, look no further than keto chicken zucchini recipes!

Combining lean chicken with nutrient-packed zucchini, these recipes offer a satisfying, low-carb alternative to traditional dishes while keeping you full and energized.

Whether you’re a seasoned keto enthusiast or just starting your journey, these recipes are simple, versatile, and perfect for any meal of the day.

From stir-fries to casseroles, the possibilities are endless, and the flavors are anything but boring.

In this article, we’ll share some of the best keto-friendly chicken zucchini recipes that will help you stay on track without sacrificing taste.

26+ Mouthwatering Keto Chicken Zucchini Recipes for Low-Carb Lovers

Keto chicken zucchini recipes are a great way to enjoy a balanced, flavorful meal without compromising on your low-carb lifestyle.

With the right mix of ingredients, chicken and zucchini can be transformed into creative dishes that are satisfying and delicious.

Whether you’re in the mood for a comforting casserole or a quick stir-fry, these recipes prove that eating keto doesn’t have to be boring.

So, grab your ingredients, and start creating keto-friendly meals that everyone will love!

Keto Chicken Zucchini Casserole

This keto chicken zucchini casserole is a creamy, comforting dish made with tender chicken, zucchini, and a blend of cheeses. It’s baked to perfection, making it an easy one-dish meal that’s both low in carbs and high in flavor. The zucchini adds a fresh crunch and the cheese gives a satisfying creaminess to every bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 medium zucchinis, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and dried oregano. Cook the chicken for 5-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, sauté the garlic for 1 minute until fragrant. Add the sliced zucchini and cook for about 3 minutes, until slightly softened.
4. In a bowl, mix the heavy cream, chicken broth, and Parmesan cheese.
5. Slice the cooked chicken into bite-sized pieces and add it to the skillet with zucchini.
6. Pour the cream mixture over the chicken and zucchini, stirring to coat everything evenly.
7. Transfer the mixture into a greased baking dish. Top with shredded mozzarella cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
9. Serve hot and enjoy!

This Keto Chicken Zucchini Casserole is a rich and satisfying dish that is perfect for busy weeknights or meal prepping for the week. The creamy texture, combined with the savory chicken and zucchini, creates a balanced dish that satisfies both your taste buds and your carb-conscious lifestyle. With only a few simple ingredients, you can create a comforting, keto-friendly meal that will be loved by the whole family.

Keto Garlic Butter Chicken with Zucchini Noodles

This keto garlic butter chicken with zucchini noodles is an easy-to-make, low-carb dinner that’s packed with flavor. The tender chicken is cooked in a rich garlic butter sauce, and the zucchini noodles provide the perfect light base for this indulgent dish. It’s perfect for a quick and healthy keto meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 zucchinis, spiralized into noodles
• 4 tbsp butter
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for 6-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté the garlic for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet and toss them in the garlic butter sauce. Cook for 2-3 minutes until the noodles are tender but not mushy.
4. Slice the cooked chicken into strips and add it back to the skillet. Stir in the lemon juice and chopped parsley.
5. Serve the chicken and zucchini noodles with a sprinkle of Parmesan cheese if desired.

Keto Garlic Butter Chicken with Zucchini Noodles is a flavorful and healthy dinner option that’s both satisfying and quick to prepare. The garlic butter sauce enhances the chicken while the zucchini noodles provide a low-carb alternative to pasta. This recipe is perfect for those looking to enjoy a rich, indulgent meal while staying true to their keto lifestyle. The addition of lemon and fresh parsley adds a bright, zesty finish that elevates the dish even further.

Keto Chicken Zucchini Stir-Fry

This keto chicken zucchini stir-fry is a vibrant and delicious meal made with tender chicken, fresh zucchini, and a simple yet flavorful stir-fry sauce. It’s quick to make and perfect for anyone following a keto diet who wants a low-carb, vegetable-packed meal that’s ready in minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• Salt and pepper to taste
• Sesame seeds 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 browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add sesame oil and sauté the garlic and ginger for about 1 minute until fragrant.
3. Add the zucchini and bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
4. Return the chicken to the skillet and pour in the soy sauce (or coconut aminos) and rice vinegar. Stir everything together, ensuring the chicken and vegetables are well-coated in the sauce.
5. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
6. 
   This Keto Chicken Zucchini Stir-Fry is the perfect meal when you’re looking for something quick, healthy, and full of flavor. The crisp vegetables and savory chicken pair beautifully with the tangy stir-fry sauce. It’s a great way to enjoy a nutrient-packed dish without any guilt. The best part? It’s easy to customize with your favorite low-carb vegetables or adjust the seasonings to suit your taste. This stir-fry is not only keto-friendly, but it’s also a great way to add more vegetables to your diet without sacrificing flavor.

Keto Chicken Zucchini Skillet

This keto chicken zucchini skillet is a one-pan meal that combines tender chicken, zucchini, and a flavorful blend of spices. It’s quick to make, making it a perfect weeknight dinner, and the zucchini adds a refreshing touch while keeping the dish low-carb.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 zucchinis, chopped into half-moons
• 1/2 onion, diced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/2 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced chicken, seasoning it with salt, pepper, garlic powder, and smoked paprika. Cook for 5-7 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the zucchini and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken broth and return the cooked chicken to the skillet. Stir everything together, and let it cook for another 3-4 minutes until the flavors meld.
4. Sprinkle the shredded mozzarella cheese over the top and cover the skillet for 1-2 minutes until the cheese melts.
5. Garnish with fresh basil and serve hot.

This Keto Chicken Zucchini Skillet is a wonderfully simple meal that’s perfect for busy nights. The combination of seasoned chicken, sautéed zucchini, and melted cheese brings comforting flavors without any excess carbs. It’s a balanced and satisfying meal that will leave you feeling full without straying from your keto goals.

Keto Chicken Zucchini Fritters

These keto chicken zucchini fritters are crispy on the outside and tender on the inside. Made with shredded zucchini, ground chicken, and almond flour, they are the perfect savory snack or a meal when paired with a side salad. These fritters are low-carb, gluten-free, and packed with protein.

Ingredients:

• 1 lb ground chicken
• 2 zucchinis, grated and excess moisture squeezed out
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the ground chicken, grated zucchini, almond flour, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix everything until fully combined.
2. Heat olive oil in a frying pan over medium heat. Scoop about 2 tablespoons of the mixture and form it into a patty.
3. Fry the fritters for about 4-5 minutes on each side until golden and crispy.
4. Remove from the pan and drain on paper towels to absorb excess oil.
5. Serve with a side of avocado or a low-carb dipping sauce of your choice.

These Keto Chicken Zucchini Fritters are a deliciously crispy, savory treat that’s perfect as a snack, appetizer, or even a full meal. They’re low in carbs and high in protein, making them an excellent option for anyone following a keto diet. You can also add your favorite herbs or spices to personalize them, ensuring a fresh twist every time you make them.

Keto Chicken Zucchini Alfredo

This keto chicken zucchini Alfredo combines tender chicken with creamy, homemade Alfredo sauce and zucchini noodles. It’s a low-carb, rich, and comforting dish that tastes like a decadent indulgence without the added carbs of traditional pasta.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 4 zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken slices with salt and pepper. Cook the chicken for 5-6 minutes until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt butter and sauté the garlic for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring the sauce to a simmer and cook for 3-4 minutes until it thickens slightly.
4. Add the grated Parmesan cheese to the sauce, stirring until melted and smooth.
5. Add the zucchini noodles to the skillet and toss them in the creamy sauce for 2-3 minutes until they soften but still have some texture.
6. Return the chicken to the skillet and stir everything together.
7. 
   Keto Chicken Zucchini Alfredo is the perfect comfort food that allows you to enjoy a rich, creamy dish without the carbs. The zucchini noodles serve as an excellent substitute for pasta, while the homemade Alfredo sauce is a decadent treat that complements the juicy chicken. This meal is a perfect example of how you can indulge in classic dishes without compromising your keto lifestyle.

Keto Chicken Zucchini Parmesan

This keto chicken zucchini Parmesan is a low-carb take on the classic chicken Parmesan, swapping out breading for a mixture of almond flour and grated Parmesan. The zucchini adds a fresh twist to this classic Italian dish, making it a keto-friendly meal that’s rich in flavor and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchinis, sliced into rounds
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce (low-carb)
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Dip each chicken breast into the beaten egg, then coat it with a mixture of almond flour and Parmesan cheese.
3. Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, cook the zucchini rounds for 2-3 minutes until tender.
5. In a baking dish, layer the cooked chicken breasts, then top with the zucchini rounds. Spoon marinara sauce over the chicken and zucchini and sprinkle with mozzarella cheese.
6. Bake for 10-12 minutes until the cheese is melted and bubbly.
7. Serve hot with fresh basil or parsley.

Keto Chicken Zucchini Parmesan is a fantastic way to enjoy a beloved dish while keeping it keto-friendly. The crispy almond flour crust and gooey melted cheese make it feel indulgent, while the zucchini provides a great veggie component. It’s a healthy twist on a comfort food classic that’s sure to please even non-keto eaters!

Keto Chicken Zucchini Wraps

These keto chicken zucchini wraps are a light and healthy alternative to traditional wraps. The zucchini serves as the “wrap” in this dish, making it an excellent low-carb choice. Paired with grilled chicken and a tangy sauce, these wraps are perfect for lunch or a quick dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchinis, sliced lengthwise into thin strips
• 1 tbsp olive oil
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your grill or skillet over medium heat. Season the chicken breasts with salt and pepper and grill for 5-7 minutes on each side until cooked through.
2. While the chicken is cooking, slice the zucchinis lengthwise into thin strips to create “wraps.”
3. In a small bowl, combine sour cream, Dijon mustard, lemon juice, and a pinch of salt and pepper to make the sauce.
4. Once the chicken is cooked, slice it into strips.
5. To assemble, lay the zucchini strips flat and place the sliced chicken in the center. Drizzle with the sauce and garnish with fresh herbs.
6. Roll up the zucchini wraps and serve immediately.

These Keto Chicken Zucchini Wraps are a great way to enjoy a low-carb, flavorful lunch or dinner. The zucchini serves as a perfect, light wrap substitute, and the tangy mustard sauce gives a delightful contrast to the grilled chicken. It’s a refreshing, healthy dish that’s both satisfying and quick to prepare, perfect for those on the go.

Keto Chicken Zucchini Soup

This keto chicken zucchini soup is a hearty and comforting dish made with tender chicken, zucchini, and a flavorful broth. It’s low in carbs, high in protein, and makes a perfect warming meal for chilly days. The zucchini adds a slight texture and flavor while keeping the soup light and refreshing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchinis, diced
• 1 medium onion, diced
• 3 cups chicken broth
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and cook for 2-3 minutes until softened.
2. Add the chicken breasts and chicken broth. Bring to a simmer and cook for 15-20 minutes until the chicken is fully cooked.
3. Remove the chicken from the pot, shred it with a fork, and return it to the pot.
4. Add the diced zucchini and thyme, and cook for another 5-7 minutes until the zucchini is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Keto Chicken Zucchini Soup is the ideal meal for anyone looking for something hearty yet low in carbs. The tender chicken, savory broth, and zucchini create a warming, nourishing soup that is perfect for any time of year. Plus, it’s simple to make and freezes well for future meals!

Keto Chicken Zucchini Stir-Fry with Peanut Sauce

This Keto Chicken Zucchini Stir-Fry with Peanut Sauce is a flavorful, Asian-inspired dish that combines tender chicken with crisp zucchini and a creamy peanut sauce. It’s a quick, easy meal that’s perfect for those on a keto diet who crave something savory and satisfying with a touch of richness.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 1/4 cup peanut butter (unsweetened)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• Crushed peanuts for garnish (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, sauté the garlic and ginger for 1 minute until fragrant.
3. Add the zucchini and red bell pepper to the skillet and stir-fry for 4-5 minutes until they are tender-crisp.
4. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, salt, and pepper until smooth.
5. Add the chicken back to the skillet and pour the peanut sauce over the mixture. Stir everything together until well-coated.
6. Garnish with crushed peanuts and fresh cilantro before serving.

Keto Chicken Zucchini Stir-Fry with Peanut Sauce is a delectable and satisfying dish that’s perfect for keto enthusiasts craving an Asian-inspired meal. The combination of the savory peanut sauce with the crunchy veggies and tender chicken provides a unique balance of flavors that’s both comforting and indulgent without the carbs.

Keto Chicken Zucchini Tacos

These Keto Chicken Zucchini Tacos are a fresh and low-carb alternative to traditional tacos. The zucchini acts as a great wrap substitute, and the seasoned chicken provides the perfect filling. Top them with your favorite low-carb toppings like sour cream, salsa, or guacamole for a delicious meal.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 zucchinis, sliced lengthwise into thin strips
• 1 tbsp olive oil
• 1 tbsp taco seasoning (or homemade)
• 1/2 onion, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving
• Optional toppings: sour cream, guacamole, salsa

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced chicken, onion, and taco seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. While the chicken cooks, use a mandolin or knife to slice the zucchini lengthwise into thin strips.
3. To assemble, lay 2-3 zucchini strips on a plate, overlap them slightly to form a “wrap.”
4. Spoon the chicken mixture onto the zucchini strips, then garnish with chopped cilantro and your favorite toppings like sour cream, salsa, or guacamole.
5. 
   Keto Chicken Zucchini Tacos offer all the satisfying flavors of traditional tacos but without the carbs. The zucchini strips provide a crisp and refreshing wrap, while the seasoned chicken fills each bite with flavor. Add your favorite toppings, and you have a perfect low-carb meal that’s fresh, vibrant, and perfect for taco night!

Keto Chicken Zucchini Pizza Bites

These Keto Chicken Zucchini Pizza Bites are a fun and easy way to enjoy pizza while sticking to a keto lifestyle. Zucchini rounds act as the “crust,” and are topped with seasoned chicken, marinara sauce, and plenty of cheese. They are a perfect appetizer, snack, or dinner option.

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 1 lb ground chicken
• 1/2 cup marinara sauce (low-carb)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C). Place the zucchini slices on a baking sheet lined with parchment paper and lightly brush with olive oil.
2. Season the zucchini slices with a pinch of salt and bake for 8-10 minutes until they soften slightly.
3. While the zucchini bakes, cook the ground chicken in a skillet over medium heat until browned and cooked through. Stir in garlic powder, Italian seasoning, and salt.
4. Once the zucchini slices are ready, spoon a little marinara sauce onto each slice, followed by the cooked chicken, and top with mozzarella and Parmesan cheese.
5. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve warm and enjoy!

Keto Chicken Zucchini Pizza Bites are a great way to enjoy pizza without the carbs. The zucchini rounds act as a perfect base, and the seasoned chicken, marinara, and melted cheese make each bite full of flavor. These bite-sized treats are ideal for a party, appetizer, or a light keto dinner.

Keto Chicken Zucchini Meatballs

Keto Chicken Zucchini Meatballs are a healthy and flavorful take on traditional meatballs. The addition of grated zucchini makes them extra moist while keeping them low-carb. These meatballs are great for a keto meal, served with a side salad or paired with cauliflower rice.

Ingredients:

• 1 lb ground chicken
• 1 zucchini, grated and excess moisture squeezed out
• 1 egg
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground chicken, grated zucchini, egg, almond flour, Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs (about 1-2 inches in diameter) and place them on a parchment-lined baking sheet.
3. Bake for 20-25 minutes until the meatballs are golden brown and cooked through.
4. Serve with your favorite low-carb marinara sauce or a side of zucchini noodles.

Keto Chicken Zucchini Meatballs are a juicy, flavorful dish that’s perfect for meal prep or a family dinner. The zucchini keeps them moist, and the ground chicken provides lean protein. They’re versatile and can be served with a variety of sides or even on their own with a dipping sauce.

Keto Chicken Zucchini Frittata

This Keto Chicken Zucchini Frittata is a quick and satisfying meal packed with protein and healthy fats. The combination of eggs, zucchini, and chicken makes it a nutritious breakfast, lunch, or dinner that can be made in just one pan for easy cleanup.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 zucchinis, grated
• 6 eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh chives or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a large ovenproof skillet over medium heat. Add the grated zucchini and sauté for 3-4 minutes until softened and any moisture is released.
2. In a large bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, salt, and pepper.
3. Add the shredded chicken to the skillet with the zucchini, mixing everything together. Pour the egg mixture over the chicken and zucchini, stirring gently to combine.
4. Let the mixture cook for 2-3 minutes until the edges begin to set, then transfer the skillet to the oven.
5. Bake for 12-15 minutes until the frittata is fully set and slightly golden on top.
6. Garnish with fresh chives or parsley and serve warm.

Keto Chicken Zucchini Frittata is a fantastic way to enjoy a balanced, low-carb meal packed with protein and healthy fats. The zucchini adds moisture and texture, while the shredded chicken and cheese provide richness and flavor. It’s easy to prepare, perfect for any time of day, and a great addition to your keto meal rotation.

Keto Chicken Zucchini Soup with Pesto

This Keto Chicken Zucchini Soup with Pesto is a creamy, flavorful dish that’s packed with fresh vegetables, lean chicken, and topped with a rich basil pesto. It’s a light yet satisfying meal that’s perfect for lunch or dinner, especially on cooler days.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 zucchinis, diced
• 4 cups chicken broth (low-sodium)
• 1/2 cup heavy cream
• 1/4 cup fresh basil pesto
• 1 tbsp olive oil
• 1 small onion, diced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the diced zucchini and cook for another 3-4 minutes until slightly softened.
3. Pour in the chicken broth and bring to a simmer. Let it cook for about 10-12 minutes until the zucchini is tender.
4. Stir in the shredded chicken and heavy cream, then season with salt and pepper.
5. Once everything is heated through, serve the soup topped with a spoonful of fresh basil pesto.

Keto Chicken Zucchini Soup with Pesto is a comforting and healthy dish that combines the lightness of zucchini with the richness of creamy chicken broth and the vibrant flavors of basil pesto. It’s a perfect option for those looking for a satisfying, low-carb soup with a fresh twist.

Keto Chicken Zucchini Carbonara

Keto Chicken Zucchini Carbonara is a low-carb version of the classic Italian pasta dish. Zucchini noodles replace pasta, and the rich, creamy carbonara sauce is made with eggs, cheese, and crispy bacon, providing a comforting and decadent meal without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 zucchinis, spiralized into noodles
• 4 slices bacon, chopped
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat a skillet over medium heat and cook the chopped bacon until crispy. Remove from the skillet and set aside.
2. In the same skillet, cook the chicken strips until golden brown, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they begin to soften.
4. In a separate bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
5. Remove the skillet from the heat and slowly pour the egg mixture over the chicken and zucchini noodles, stirring constantly to create a creamy sauce.
6. Top with the crispy bacon and fresh parsley before serving.

ni Carbonara delivers the comforting richness of traditional carbonara while keeping it low-carb. The zucchini noodles are a perfect pasta substitute, and the creamy sauce with crispy bacon and chicken makes this dish incredibly satisfying. It’s an indulgent meal without compromising on your keto goals.

Keto Chicken Zucchini Lasagna

This Keto Chicken Zucchini Lasagna swaps out traditional pasta sheets for thin slices of zucchini, making it a low-carb, keto-friendly lasagna. Layers of chicken, cheese, and marinara sauce create a rich and hearty dish that is perfect for meal prep or family dinners.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 2 zucchinis, sliced lengthwise into thin strips
• 1 1/2 cups marinara sauce (low-carb)
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tbsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, then lightly salt them and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
2. In a skillet, cook the shredded chicken with marinara sauce, oregano, salt, and pepper for 5-6 minutes.
3. In a bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Stir to combine.
4. In a baking dish, layer the zucchini slices, followed by the chicken mixture, then the ricotta cheese mixture, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used up.
5. Top with the remaining mozzarella and Parmesan cheeses.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.

Keto Chicken Zucchini Lasagna is a delicious, low-carb twist on a classic Italian favorite. The zucchini replaces pasta sheets, and the chicken and cheese create a filling and flavorful dish. It’s perfect for a hearty family dinner or a meal prep option for the week.

Keto Chicken Zucchini Stir-Fry with Coconut Curry

Keto Chicken Zucchini Stir-Fry with Coconut Curry is a flavorful, aromatic dish that combines tender chicken, zucchini, and a creamy coconut curry sauce. This dish is quick to make and perfect for those who enjoy bold, rich flavors without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 zucchinis, sliced into rounds
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp olive oil
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, sauté the garlic and ginger for 1 minute until fragrant.
3. Add the zucchini slices and cook for 3-4 minutes until they start to soften.
4. Pour in the coconut milk, red curry paste, and soy sauce, stirring to combine. Bring to a simmer and cook for another 3-4 minutes until the sauce thickens slightly.
5. Return the chicken to the skillet, and add lime juice. Stir everything together and cook for another 2-3 minutes.
6. Garnish with fresh cilantro before serving.

Keto Chicken Zucchini Stir-Fry with Coconut Curry is a vibrant and flavorful dish full of aromatic spices and creamy coconut curry. The zucchini adds a refreshing crunch, and the tender chicken brings richness to every bite. It’s a quick, delicious, and satisfying meal that’s perfect for those on a keto diet.

Keto Chicken Zucchini Stuffed Peppers

to Chicken Zucchini Stuffed Peppers are a delicious, low-carb dish that combines seasoned chicken, zucchini, and cheese, all baked inside colorful bell peppers. They make a perfect meal prep option or a nutritious dinner that the whole family will enjoy.

Ingredients:

• 2 boneless, skinless chicken breasts, shredded
• 2 zucchinis, finely chopped
• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce (low-carb)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
2. In a skillet, heat olive oil over medium heat. Add the shredded chicken and chopped zucchini. Cook for 5-6 minutes until the zucchini softens.
3. Stir in the marinara sauce, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
4. Stuff the bell peppers with the chicken and zucchini mixture, then top with shredded cheddar and Parmesan cheeses.
5. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
6. Serve hot.

Keto Chicken Zucchini Stuffed Peppers are a satisfying, flavorful meal that combines all your favorite ingredients in one dish. The tender chicken, zucchini, and cheesy filling make for a hearty and nutritious dinner that’s perfect for anyone following a keto lifestyle.

Keto Chicken Zucchini Casserole

Keto Chicken Zucchini Casserole is a creamy, cheesy dish that brings together chicken, zucchini, and a blend of cheeses for a hearty and satisfying meal. It’s perfect for a low-carb family dinner or a make-ahead meal to enjoy throughout the week.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 2 zucchinis, chopped
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the cubed chicken and cook for 5-6 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the chopped zucchini and cook for another 4-5 minutes until tender.
3. In a large mixing bowl, combine the cooked chicken, zucchini, heavy cream, mozzarella cheese, Parmesan cheese, salt, and pepper.
4. Pour the mixture into a greased baking dish and bake for 20-25 minutes until the cheese is melted and bubbly.
5. Garnish with fresh thyme or parsley before serving.

Keto Chicken Zucchini Casserole is a comforting, cheesy dish that’s full of flavor and texture. The ombination of chicken, zucchini, and rich cheese creates a dish that’s both satisfying and low-carb. It’s a great option for busy nights or meal prep, as it can be made ahead and reheated easily.

Keto Chicken Zucchini Egg Muffins

These Keto Chicken Zucchini Egg Muffins are a great breakfast, snack, or even a quick lunch option. The combination of eggs, chicken, and zucchini baked in muffin form is portable, low-carb, and packed with protein, making them perfect for a busy keto lifestyle.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 zucchinis, grated and excess moisture squeezed out
• 6 eggs
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh chives for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. In a large bowl, combine the shredded chicken, grated zucchini, eggs, cheddar cheese, salt, and pepper. Mix well.
3. Pour the mixture evenly into the muffin tin cups.
4. Bake for 15-20 minutes, or until the egg muffins are set and golden brown on top.
5. Garnish with fresh chives and serve warm.

Keto Chicken Zucchini Egg Muffins are the perfect on-the-go breakfast or snack. They’re low-carb, high in protein, and packed with flavor. These savory muffins are a great way to start your day or to take along for a quick meal when you’re in a rush.

Note: More recipes are coming soon