99 High Protein, Low-Carb Chicken Breast Recipes

ByNick Garcia
Share
Pin3
Tweet
Share
3 Shares

Section 1: Grilled & Skillet Recipes

1. Garlic Butter Chicken Skillet

Ingredients:

  • 2 chicken breasts, halved lengthwise
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • ½ tsp paprika
  • ½ tsp salt & ¼ tsp black pepper
  • 1 tbsp chopped parsley

Instructions:

  1. Season chicken with paprika, salt, and pepper.
  2. Heat butter in a skillet over medium-high.
  3. Cook chicken 4–5 minutes per side until golden and cooked through.
  4. Add garlic during the last 2 minutes, stirring into the butter.
  5. Sprinkle parsley before serving.

2. Lemon Herb Grilled Chicken

Ingredients:

  • 2 chicken breasts
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Salt & pepper

Instructions:

  1. Mix olive oil, lemon juice, oregano, garlic, salt, and pepper.
  2. Marinate chicken 30 minutes.
  3. Grill on medium-high 6–7 minutes per side until internal temp is 165°F.

3. Spicy Cajun Chicken Breast

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning
  • ½ tsp smoked paprika
  • Pinch cayenne pepper

Instructions:

  1. Rub chicken with olive oil and seasonings.
  2. Heat skillet to medium-high, sear chicken 4–5 minutes per side.
  3. Let rest 3 minutes before slicing.

4. Italian Marinated Chicken with Zoodles

Ingredients:

  • 2 chicken breasts
  • ¼ cup Italian dressing (low-carb)
  • 2 medium zucchini, spiralized
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning

Instructions:

  1. Marinate chicken in dressing for 1 hour.
  2. Grill chicken 6 minutes per side.
  3. Sauté zoodles with olive oil and Italian seasoning for 2 minutes.
  4. Slice chicken and serve over zoodles.

5. Honey Mustard Glazed Chicken (Low-Carb Version)

Ingredients:

  • 2 chicken breasts
  • 2 tbsp Dijon mustard
  • 1 tbsp sugar-free honey substitute
  • 1 tbsp olive oil
  • Salt & pepper

Instructions:

  1. Mix mustard, honey substitute, and olive oil.
  2. Brush onto chicken breasts, season with salt and pepper.
  3. Pan-sear chicken 5 minutes per side until cooked through.

6. Garlic Parmesan Crusted Chicken

Ingredients:

  • 2 chicken breasts
  • ½ cup grated parmesan
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp olive oil

Instructions:

  1. Mix parmesan, garlic powder, and paprika.
  2. Coat chicken with olive oil, then press into parmesan mixture.
  3. Cook in skillet 5–6 minutes per side until golden.

7. Chili Lime Grilled Chicken

Ingredients:

  • 2 chicken breasts
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • Salt & pepper

Instructions:

  1. Whisk lime juice, oil, and spices.
  2. Marinate chicken 30 minutes.
  3. Grill 6–7 minutes per side until charred and done.

8. Balsamic Glazed Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp Italian seasoning

Instructions:

  1. Mix vinegar, oil, and seasonings.
  2. Cook chicken in skillet 5 minutes per side.
  3. Pour glaze over chicken during last 2 minutes.

9. Mediterranean Olive & Tomato Chicken Skillet

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives
  • 1 tsp oregano

Instructions:

  1. Heat oil in skillet, season chicken with oregano.
  2. Cook chicken 5 minutes per side.
  3. Add tomatoes and olives, simmer 3 minutes.

10. Creamy Spinach & Mushroom Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp butter
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Sear chicken 5 minutes per side. Remove.
  2. Add butter, cook mushrooms 4 minutes.
  3. Add spinach, cream, and parmesan. Simmer 3 minutes.
  4. Return chicken, spoon sauce over.

Section 2: Sheet Pan & Oven-Baked

11. Sheet Pan Pesto Chicken & Veggies

Ingredients:

  • 2 chicken breasts
  • 2 tbsp pesto (sugar-free)
  • 1 cup broccoli florets
  • 1 cup zucchini slices
  • 1 tbsp olive oil
  • Salt & pepper

Instructions:

  1. Preheat oven to 400°F.
  2. Brush chicken with pesto.
  3. Toss veggies in olive oil, salt, and pepper.
  4. Arrange on a sheet pan.
  5. Bake 20–22 minutes until chicken reaches 165°F.

12. Low-Carb BBQ Chicken Bake

Ingredients:

  • 2 chicken breasts
  • 3 tbsp sugar-free BBQ sauce
  • ½ cup shredded mozzarella
  • 1 tbsp chopped green onion

Instructions:

  1. Preheat oven to 375°F.
  2. Place chicken in baking dish, spread BBQ sauce on top.
  3. Bake 20 minutes, sprinkle cheese on top, bake another 5 minutes.
  4. Garnish with green onion.

13. Parmesan-Crusted Chicken Breast

Ingredients:

  • 2 chicken breasts
  • ½ cup grated parmesan
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 400°F.
  2. Mix parmesan, garlic powder, and paprika.
  3. Brush chicken with oil, coat with mixture.
  4. Bake on parchment-lined sheet 22–25 minutes.

14. Sheet Pan Greek Chicken with Feta

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp oregano
  • ½ tsp garlic powder
  • 1 cup cherry tomatoes
  • ¼ cup feta cheese

Instructions:

  1. Preheat oven to 400°F.
  2. Rub chicken with oil, oregano, and garlic powder.
  3. Add chicken and tomatoes to sheet pan.
  4. Bake 20 minutes, sprinkle feta on top, bake 3 more minutes.

15. Bacon-Wrapped Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • 4 slices bacon
  • ½ tsp paprika
  • ½ tsp garlic powder

Instructions:

  1. Preheat oven to 375°F.
  2. Season chicken with paprika and garlic powder.
  3. Wrap each breast with 2 bacon slices.
  4. Bake 25–28 minutes until bacon is crisp.

16. Baked Buffalo Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • ¼ cup hot sauce (like Frank’s)
  • 1 tbsp melted butter
  • ½ tsp garlic powder

Instructions:

  1. Preheat oven to 375°F.
  2. Mix hot sauce, butter, and garlic powder.
  3. Coat chicken, place in baking dish.
  4. Bake 25 minutes until cooked through.

17. Cheesy Broccoli Stuffed Chicken

Ingredients:

  • 2 chicken breasts, sliced to form pockets
  • ½ cup steamed broccoli, chopped
  • ¼ cup shredded cheddar
  • ¼ cup cream cheese

Instructions:

  1. Preheat oven to 375°F.
  2. Mix broccoli, cheddar, and cream cheese.
  3. Stuff into chicken pockets, secure with toothpicks.
  4. Bake 25 minutes until center is cooked.

18. Sheet Pan Garlic Ranch Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp ranch seasoning mix
  • 1 cup green beans
  • 1 cup cauliflower florets

Instructions:

  1. Preheat oven to 400°F.
  2. Coat chicken and veggies in olive oil and ranch seasoning.
  3. Spread on sheet pan.
  4. Bake 20–22 minutes.

19. Caprese Baked Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • 2 tbsp pesto (optional)
  • 4 slices fresh mozzarella
  • 2 tomato slices
  • Fresh basil leaves

Instructions:

  1. Preheat oven to 375°F.
  2. Spread pesto on chicken (if using).
  3. Bake 20 minutes, remove from oven.
  4. Top with mozzarella and tomato, bake another 5 minutes.
  5. Garnish with basil.

20. Creamy Garlic Butter Baked Chicken

Ingredients:

  • 2 chicken breasts
  • 2 tbsp butter, melted
  • 2 garlic cloves, minced
  • ½ cup heavy cream
  • ¼ cup parmesan cheese
  • 1 tsp Italian seasoning

Instructions:

  1. Preheat oven to 375°F.
  2. Place chicken in baking dish.
  3. Mix butter, garlic, cream, parmesan, and Italian seasoning.
  4. Pour over chicken.
  5. Bake 25 minutes until sauce thickens and chicken is cooked.

Section 3: Casseroles & One-Pan Meals

21. Chicken Alfredo Zoodle Casserole

Ingredients:

  • 2 chicken breasts, cooked and sliced
  • 2 medium zucchini, spiralized
  • 1 cup heavy cream
  • ½ cup parmesan cheese
  • ½ tsp garlic powder
  • 1 cup shredded mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Sauté zoodles for 2 minutes to remove excess water.
  3. In a saucepan, simmer cream, parmesan, and garlic until thick.
  4. Combine chicken, zoodles, and sauce in baking dish.
  5. Top with mozzarella and bake 20 minutes.

22. Buffalo Chicken Cauliflower Bake

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 2 cups cauliflower florets, steamed
  • ¼ cup hot sauce
  • ½ cup cream cheese
  • ½ cup shredded cheddar

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken, cauliflower, hot sauce, and cream cheese.
  3. Spread into a baking dish, top with cheddar.
  4. Bake 20 minutes until bubbly.

23. Keto Chicken Parmesan Casserole

Ingredients:

  • 2 chicken breasts, cooked and cubed
  • 1 cup sugar-free marinara sauce
  • ½ cup shredded mozzarella
  • ¼ cup parmesan
  • 1 tsp Italian seasoning

Instructions:

  1. Preheat oven to 375°F.
  2. Layer chicken and marinara in baking dish.
  3. Sprinkle mozzarella, parmesan, and Italian seasoning.
  4. Bake 20 minutes until cheese melts.

24. Creamy Spinach Artichoke Chicken Casserole

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 1 cup spinach
  • ½ cup artichoke hearts, chopped
  • ½ cup cream cheese
  • ¼ cup parmesan
  • ½ cup mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken, spinach, artichokes, cream cheese, and parmesan.
  3. Spread into baking dish, top with mozzarella.
  4. Bake 25 minutes until golden.

25. Chicken Bacon Ranch Bake

Ingredients:

  • 2 chicken breasts, cooked and cubed
  • 4 slices bacon, cooked and crumbled
  • ½ cup ranch dressing (low-carb)
  • ½ cup shredded cheddar

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken, bacon, and ranch in a baking dish.
  3. Top with cheddar.
  4. Bake 20 minutes.

26. Broccoli Cheddar Chicken Casserole

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 2 cups steamed broccoli
  • ½ cup heavy cream
  • ½ cup shredded cheddar
  • ½ tsp garlic powder

Instructions:

  1. Preheat oven to 375°F.
  2. Combine chicken, broccoli, cream, and garlic powder.
  3. Spread in baking dish, sprinkle with cheddar.
  4. Bake 20 minutes until bubbly.

27. Jalapeño Popper Chicken Casserole

Ingredients:

  • 2 chicken breasts, cooked and cubed
  • ½ cup cream cheese
  • ½ cup shredded cheddar
  • 2 jalapeños, sliced
  • 2 slices bacon, crumbled

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken and cream cheese in baking dish.
  3. Top with cheddar, jalapeños, and bacon.
  4. Bake 20 minutes.

28. Chicken Mushroom Cauliflower Rice Bake

Ingredients:

  • 2 chicken breasts, cooked and diced
  • 2 cups cauliflower rice
  • 1 cup mushrooms, sliced
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Preheat oven to 375°F.
  2. Sauté mushrooms until tender.
  3. Mix with cauliflower rice, chicken, cream, and parmesan.
  4. Spread in baking dish and bake 25 minutes.

29. Keto Chicken Lasagna (Zucchini Layers)

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 2 zucchini, sliced thin lengthwise
  • 1 cup ricotta cheese
  • ½ cup sugar-free marinara
  • ½ cup mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Layer zucchini slices, chicken, ricotta, and marinara in dish.
  3. Repeat layers, top with mozzarella.
  4. Bake 25 minutes.

30. Creamy Garlic Chicken & Brussels Sprouts

Ingredients:

  • 2 chicken breasts, cooked and cubed
  • 2 cups Brussels sprouts, halved and roasted
  • ½ cup heavy cream
  • 2 garlic cloves, minced
  • ¼ cup parmesan

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken and Brussels sprouts in baking dish.
  3. Simmer cream, garlic, and parmesan, then pour over.
  4. Bake 20 minutes until thickened.

Section 4: Salads & Cold Dishes

31. Chicken Caesar Salad (No Croutons)

Ingredients:

  • 2 chicken breasts, grilled & sliced
  • 4 cups romaine lettuce, chopped
  • ¼ cup parmesan shavings
  • 3 tbsp Caesar dressing (low-carb)

Instructions:

  1. Toss lettuce with dressing.
  2. Top with sliced chicken and parmesan.
  3. Serve chilled or at room temperature.

32. Greek Chicken Salad with Olives & Feta

Ingredients:

  • 2 chicken breasts, grilled & diced
  • 2 cups mixed greens
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives
  • ¼ cup feta cheese
  • 2 tbsp olive oil + 1 tbsp red wine vinegar

Instructions:

  1. Place greens in a bowl, add toppings.
  2. Drizzle with olive oil and vinegar.
  3. Toss gently and serve.

33. Buffalo Chicken Salad Bowls

Ingredients:

  • 2 chicken breasts, shredded
  • 2 tbsp hot sauce
  • ½ cup chopped celery
  • ½ cup chopped cucumber
  • ¼ cup ranch dressing (low-carb)

Instructions:

  1. Mix chicken with hot sauce.
  2. Arrange veggies in bowls, top with chicken.
  3. Drizzle with ranch.

34. Avocado Chicken Salad

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 1 ripe avocado, mashed
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • Salt & pepper

Instructions:

  1. Mash avocado with lime juice, salt, and pepper.
  2. Mix in shredded chicken and cilantro.
  3. Serve in lettuce wraps or as a dip.

35. Pesto Chicken Salad with Zucchini Noodles

Ingredients:

  • 2 chicken breasts, cooked & diced
  • 2 zucchini, spiralized
  • 2 tbsp pesto (sugar-free)
  • ¼ cup cherry tomatoes, halved

Instructions:

  1. Toss zucchini noodles with pesto.
  2. Mix in chicken and tomatoes.
  3. Chill 10 minutes before serving.

36. Dill Pickle Chicken Salad

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • ¼ cup diced dill pickles
  • 2 tbsp mayonnaise (sugar-free)
  • 1 tsp Dijon mustard
  • Salt & pepper

Instructions:

  1. Mix all ingredients in a bowl.
  2. Adjust seasoning to taste.
  3. Serve chilled in lettuce cups.

37. Curry Chicken Salad Lettuce Wraps

Ingredients:

  • 2 chicken breasts, shredded
  • 2 tbsp mayonnaise
  • 1 tsp curry powder
  • 1 tbsp chopped celery
  • 1 tbsp chopped almonds
  • Lettuce leaves for wrapping

Instructions:

  1. Mix chicken, mayo, curry powder, celery, and almonds.
  2. Spoon into lettuce leaves.
  3. Roll up and serve.

38. Caprese Chicken Salad

Ingredients:

  • 2 chicken breasts, grilled & sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup mozzarella balls
  • Fresh basil leaves
  • 2 tbsp balsamic vinegar

Instructions:

  1. Combine chicken, tomatoes, mozzarella, and basil.
  2. Drizzle with balsamic vinegar.
  3. Serve cold.

39. Thai Peanut Chicken Slaw (Low-Carb)

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 2 cups shredded cabbage
  • 1 tbsp sugar-free peanut butter
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce (or coconut aminos)
  • ½ tsp garlic powder

Instructions:

  1. Mix peanut butter, vinegar, soy sauce, and garlic powder for dressing.
  2. Toss cabbage and chicken with dressing.
  3. Serve chilled.

40. Ranch Chicken Salad

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 2 tbsp ranch dressing
  • 1 celery stalk, diced
  • 2 tbsp shredded cheddar
  • Salt & pepper

Instructions:

  1. Mix chicken, ranch, celery, and cheddar.
  2. Season with salt and pepper.
  3. Chill 15 minutes before serving.

Section 5: Stir-Fries & International Flavors

41. Low-Carb Teriyaki Chicken Stir-Fry

Ingredients:

  • 2 chicken breasts, sliced thin
  • 1 cup broccoli florets
  • ½ cup sliced bell peppers
  • 2 tbsp coconut aminos (low-carb soy alternative)
  • 1 tsp sesame oil
  • ½ tsp garlic powder

Instructions:

  1. Heat sesame oil in skillet, cook chicken 5 minutes.
  2. Add broccoli and peppers, stir-fry 4 minutes.
  3. Stir in coconut aminos and garlic powder.
  4. Simmer 2 minutes and serve.

42. Thai Basil Chicken Breast

Ingredients:

  • 2 chicken breasts, minced or diced
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 2 garlic cloves, minced
  • ½ cup fresh basil leaves
  • 1 tsp chili flakes

Instructions:

  1. Cook chicken with garlic in skillet until browned.
  2. Stir in coconut aminos, fish sauce, and chili flakes.
  3. Toss in basil just before serving.

43. Garlic Ginger Chicken & Broccoli

Ingredients:

  • 2 chicken breasts, sliced
  • 1 tbsp olive oil
  • 1 tbsp grated ginger
  • 1 garlic clove, minced
  • 2 cups broccoli florets
  • 2 tbsp soy sauce (low-sodium or coconut aminos)

Instructions:

  1. Heat oil, sauté garlic and ginger 1 minute.
  2. Add chicken, cook 5 minutes.
  3. Stir in broccoli and soy sauce, cover and cook 3 more minutes.

44. Mexican Lime Chicken with Cauliflower Rice

Ingredients:

  • 2 chicken breasts, diced
  • 1 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp cumin
  • ½ tsp chili powder
  • 2 cups cauliflower rice

Instructions:

  1. Sauté chicken with olive oil, cumin, and chili powder.
  2. Add lime juice and cauliflower rice, stir-fry 5 minutes.
  3. Serve warm with cilantro garnish.

45. Chicken Tikka Masala (Lightened Up)

Ingredients:

  • 2 chicken breasts, cubed
  • ½ cup plain Greek yogurt
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ cup tomato puree
  • ¼ cup heavy cream

Instructions:

  1. Marinate chicken in yogurt and spices for 30 minutes.
  2. Sauté chicken until browned.
  3. Add tomato puree, simmer 10 minutes.
  4. Stir in cream and cook 5 minutes.

46. Korean Spicy Chicken Skillet

Ingredients:

  • 2 chicken breasts, sliced
  • 1 tbsp sesame oil
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce (or coconut aminos)
  • 1 tsp rice vinegar
  • 1 tsp sesame seeds

Instructions:

  1. Heat sesame oil in skillet.
  2. Add chicken, cook until golden.
  3. Stir in gochujang, soy sauce, and vinegar.
  4. Simmer 3 minutes, garnish with sesame seeds.

47. Mediterranean Chicken Shawarma Bowl

Ingredients:

  • 2 chicken breasts, sliced
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 1 tbsp olive oil
  • 1 cup chopped cucumber & tomato
  • ¼ cup tzatziki sauce (low-carb)

Instructions:

  1. Toss chicken with spices and olive oil.
  2. Cook in skillet 6–7 minutes.
  3. Serve with cucumber, tomato, and tzatziki.

48. Low-Carb Orange Chicken

Ingredients:

  • 2 chicken breasts, cubed
  • 1 tbsp olive oil
  • 2 tbsp sugar-free orange marmalade
  • 1 tbsp soy sauce
  • ½ tsp garlic powder

Instructions:

  1. Cook chicken in olive oil until golden.
  2. Mix marmalade, soy sauce, and garlic powder.
  3. Stir into chicken, simmer 2 minutes until glazed.

49. Greek Lemon Chicken Skillet

Ingredients:

  • 2 chicken breasts, sliced
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 1 tsp oregano
  • ½ cup spinach
  • ¼ cup feta cheese

Instructions:

  1. Sauté chicken with olive oil, lemon juice, and oregano.
  2. Add spinach, cook 2 minutes.
  3. Sprinkle with feta before serving.

50. Chicken Fajita Stir-Fry

Ingredients:

  • 2 chicken breasts, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in skillet.
  2. Add chicken and seasonings, cook 5 minutes.
  3. Add peppers and onions, stir-fry 5 more minutes.
  4. Serve hot.

Section 6: Soups & Stews

51. Creamy Chicken Zoodle Soup

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 2 medium zucchini, spiralized
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Heat oil, sauté garlic 1 minute.
  2. Add broth, cream, and chicken, simmer 10 minutes.
  3. Stir in zoodles, cook 2 minutes.
  4. Top with parmesan before serving.

52. Low-Carb White Chicken Chili

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 2 cups chicken broth
  • 1 cup cauliflower florets, riced
  • 1 small green chili, diced
  • ½ cup cream cheese
  • 1 tsp cumin

Instructions:

  1. Combine broth, cauliflower, chili, and cumin in pot. Simmer 10 minutes.
  2. Add chicken and cream cheese, stir until creamy.
  3. Simmer another 5 minutes before serving.

53. Spicy Chicken Enchilada Soup (No Beans)

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 3 cups chicken broth
  • ½ cup sugar-free enchilada sauce
  • 1 cup diced zucchini
  • ½ tsp chili powder
  • ½ tsp garlic powder

Instructions:

  1. Combine broth, enchilada sauce, zucchini, and spices in pot.
  2. Simmer 10 minutes.
  3. Add shredded chicken, cook another 5 minutes.

54. Creamy Tuscan Chicken Soup

Ingredients:

  • 2 chicken breasts, cooked & cubed
  • 2 cups chicken broth
  • 1 cup spinach
  • ½ cup sun-dried tomatoes
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Heat broth, add spinach and sun-dried tomatoes. Simmer 5 minutes.
  2. Stir in chicken, cream, and parmesan.
  3. Cook 5 minutes more before serving.

55. Lemon Chicken Cauliflower Rice Soup

Ingredients:

  • 2 chicken breasts, shredded
  • 4 cups chicken broth
  • 2 cups cauliflower rice
  • Juice of 1 lemon
  • 1 tsp oregano

Instructions:

  1. Simmer broth and cauliflower rice for 10 minutes.
  2. Add chicken, lemon juice, and oregano.
  3. Cook 5 minutes more.

56. Coconut Curry Chicken Soup

Ingredients:

  • 2 chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 cup spinach

Instructions:

  1. Heat oil, sauté chicken with curry powder.
  2. Add broth and coconut milk, simmer 10 minutes.
  3. Stir in spinach just before serving.

57. Chicken & Spinach Egg Drop Soup

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 4 cups chicken broth
  • 2 eggs, beaten
  • 1 cup spinach
  • 1 tsp ginger, grated
  • 1 tbsp soy sauce (or coconut aminos)

Instructions:

  1. Heat broth with ginger and soy sauce.
  2. Add chicken and spinach, simmer 5 minutes.
  3. Slowly drizzle in eggs while stirring for ribbons.

58. Buffalo Chicken Soup

Ingredients:

  • 2 chicken breasts, shredded
  • 4 cups chicken broth
  • ¼ cup hot sauce
  • ½ cup cream cheese
  • ½ cup shredded cheddar

Instructions:

  1. Heat broth and hot sauce in pot.
  2. Add chicken and cream cheese, stir until melted.
  3. Top with cheddar before serving.

59. Chicken Mushroom Cream Soup

Ingredients:

  • 2 chicken breasts, cubed
  • 1 tbsp butter
  • 1 cup mushrooms, sliced
  • 3 cups chicken broth
  • ½ cup heavy cream
  • ½ tsp thyme

Instructions:

  1. Melt butter, sauté mushrooms until golden.
  2. Add chicken, broth, and thyme, simmer 10 minutes.
  3. Stir in cream, cook 5 minutes.

60. Keto Chicken Pho

Ingredients:

  • 2 chicken breasts, sliced thin
  • 4 cups chicken broth
  • 1 cinnamon stick
  • 2 star anise
  • 1 tbsp fish sauce
  • 1 cup shirataki noodles (low-carb)
  • Fresh cilantro & lime for garnish

Instructions:

  1. Simmer broth with cinnamon, star anise, and fish sauce for 15 minutes.
  2. Add chicken and noodles, cook 5 minutes.
  3. Serve with cilantro and lime wedges.

61. Spinach & Feta Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • 1 cup spinach, sautéed
  • ¼ cup feta cheese, crumbled
  • 1 tbsp olive oil
  • Salt & pepper

Instructions:

  1. Preheat oven to 375°F.
  2. Mix spinach and feta.
  3. Stuff chicken breasts, secure with toothpicks.
  4. Brush with olive oil, season with salt and pepper.
  5. Bake 25 minutes until cooked through.

62. Jalapeño Popper Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • 2 jalapeños, diced
  • ¼ cup cream cheese
  • ¼ cup shredded cheddar
  • 2 slices cooked bacon, crumbled

Instructions:

  1. Preheat oven to 375°F.
  2. Mix cream cheese, cheddar, jalapeños, and bacon.
  3. Stuff chicken breasts with mixture, secure with toothpicks.
  4. Bake 25–28 minutes.

63. Sun-Dried Tomato & Mozzarella Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • ¼ cup sun-dried tomatoes, chopped
  • ½ cup shredded mozzarella
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning

Instructions:

  1. Preheat oven to 375°F.
  2. Stuff chicken with tomatoes and mozzarella.
  3. Brush with olive oil, sprinkle with Italian seasoning.
  4. Bake 25 minutes until cheese is melted and bubbly.

64. Mushroom & Swiss Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • 1 cup mushrooms, sautéed
  • 2 slices Swiss cheese
  • 1 tbsp butter

Instructions:

  1. Preheat oven to 375°F.
  2. Sauté mushrooms in butter until golden.
  3. Stuff chicken with mushrooms and Swiss cheese.
  4. Bake 25–28 minutes until cooked through.

65. Pesto & Parmesan Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • 2 tbsp pesto (sugar-free)
  • ¼ cup grated parmesan
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 375°F.
  2. Spread pesto inside chicken, sprinkle with parmesan.
  3. Secure with toothpicks, brush with olive oil.
  4. Bake 25 minutes.

66. Broccoli Cheddar Stuffed Chicken Breasts

Ingredients:

  • 2 chicken breasts, butterflied
  • ½ cup steamed broccoli, chopped
  • ¼ cup shredded cheddar
  • 1 tbsp cream cheese

Instructions:

  1. Preheat oven to 375°F.
  2. Mix broccoli, cheddar, and cream cheese.
  3. Stuff chicken, secure with toothpicks.
  4. Bake 25–28 minutes.

67. Caprese Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • 4 slices fresh mozzarella
  • 2 tomato slices
  • Fresh basil leaves
  • 1 tbsp balsamic glaze (sugar-free)

Instructions:

  1. Preheat oven to 375°F.
  2. Stuff chicken with mozzarella, tomato, and basil.
  3. Secure with toothpicks, bake 25 minutes.
  4. Drizzle balsamic glaze before serving.

68. Buffalo Ranch Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • 2 tbsp cream cheese
  • 1 tbsp hot sauce
  • 1 tbsp ranch dressing (low-carb)
  • ¼ cup shredded cheddar

Instructions:

  1. Preheat oven to 375°F.
  2. Mix cream cheese, hot sauce, ranch, and cheddar.
  3. Stuff chicken with mixture.
  4. Bake 25 minutes until melted and gooey inside.

69. Mediterranean Olive Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • ¼ cup Kalamata olives, chopped
  • 2 tbsp cream cheese
  • ¼ cup crumbled feta
  • 1 tsp oregano

Instructions:

  1. Preheat oven to 375°F.
  2. Mix olives, cream cheese, feta, and oregano.
  3. Stuff chicken breasts, secure with toothpicks.
  4. Bake 25 minutes.

70. Bacon & Cream Cheese Stuffed Chicken

Ingredients:

  • 2 chicken breasts, butterflied
  • ¼ cup cream cheese
  • 2 slices bacon, cooked & crumbled
  • ¼ cup shredded mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Mix cream cheese, bacon, and mozzarella.
  3. Stuff chicken, secure with toothpicks.
  4. Bake 25–28 minutes until golden.

Section 8: Quick & Easy Meal Prep

71. Air Fryer Lemon Garlic Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp garlic powder
  • Salt & pepper

Instructions:

  1. Preheat air fryer to 375°F.
  2. Rub chicken with oil, lemon juice, garlic powder, salt, and pepper.
  3. Cook 15 minutes, flipping halfway through.

72. Instant Pot Salsa Chicken

Ingredients:

  • 2 chicken breasts
  • ½ cup sugar-free salsa
  • 1 tsp cumin

Instructions:

  1. Place chicken, salsa, and cumin in Instant Pot.
  2. Seal and cook on high pressure for 10 minutes.
  3. Shred chicken with two forks.

73. Slow Cooker Creamy Tuscan Chicken

Ingredients:

  • 2 chicken breasts
  • ½ cup sun-dried tomatoes
  • 1 cup spinach
  • ½ cup heavy cream
  • ½ cup parmesan

Instructions:

  1. Place chicken, tomatoes, and cream in slow cooker.
  2. Cook on low 4–5 hours.
  3. Stir in spinach and parmesan before serving.

74. Crockpot BBQ Chicken Breasts (Sugar-Free)

Ingredients:

  • 2 chicken breasts
  • ½ cup sugar-free BBQ sauce
  • ½ tsp garlic powder

Instructions:

  1. Place chicken and BBQ sauce in slow cooker.
  2. Cook on low 4–5 hours.
  3. Shred chicken and mix with sauce.

75. Chicken Taco Bowls with Cauliflower Rice

Ingredients:

  • 2 chicken breasts, shredded
  • 1 tbsp taco seasoning (sugar-free)
  • 2 cups cauliflower rice
  • ¼ cup shredded cheddar
  • 2 tbsp salsa

Instructions:

  1. Season chicken with taco mix.
  2. Heat cauliflower rice in skillet 5 minutes.
  3. Build bowls with rice, chicken, cheese, and salsa.

76. Garlic Herb Rotisserie-Style Chicken Breast

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp thyme

Instructions:

  1. Preheat oven to 375°F.
  2. Rub chicken with oil and seasonings.
  3. Bake 25 minutes until golden.

77. Instant Pot Chicken & Mushroom Sauce

Ingredients:

  • 2 chicken breasts
  • 1 cup mushrooms, sliced
  • 1 garlic clove, minced
  • ½ cup chicken broth
  • ¼ cup heavy cream

Instructions:

  1. Place chicken, mushrooms, garlic, and broth in Instant Pot.
  2. Cook on high pressure 10 minutes.
  3. Stir in cream before serving.

78. Meal Prep Teriyaki Chicken Bowls

Ingredients:

  • 2 chicken breasts, sliced
  • 2 tbsp coconut aminos
  • 1 tsp sesame oil
  • 2 cups cauliflower rice
  • 1 cup broccoli florets

Instructions:

  1. Cook chicken in sesame oil.
  2. Stir in coconut aminos, simmer 3 minutes.
  3. Divide into containers with cauliflower rice and broccoli.

79. Balsamic Chicken with Zucchini Noodles

Ingredients:

  • 2 chicken breasts, sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 zucchini, spiralized

Instructions:

  1. Cook chicken in olive oil until golden.
  2. Add balsamic vinegar, simmer 2 minutes.
  3. Toss with zucchini noodles before serving.

80. Chicken Pesto Cauliflower Rice Bowls

Ingredients:

  • 2 chicken breasts, grilled & sliced
  • 2 cups cauliflower rice
  • 2 tbsp pesto (sugar-free)
  • ½ cup cherry tomatoes, halved

Instructions:

  1. Cook cauliflower rice 5 minutes.
  2. Toss with pesto and tomatoes.
  3. Top with grilled chicken slices.

Section 9: Saucy & Creamy Favorites

81. Creamy Dijon Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp butter
  • 1 garlic clove, minced
  • ½ cup chicken broth
  • 2 tbsp Dijon mustard
  • ½ cup heavy cream

Instructions:

  1. Melt butter in skillet, cook chicken 5 minutes per side. Remove.
  2. Add garlic, broth, and Dijon, simmer 3 minutes.
  3. Stir in cream, return chicken, cook 5 minutes more.

82. Garlic Cream Sauce Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Sear chicken in butter until golden, set aside.
  2. Sauté garlic 1 minute, add cream and parmesan.
  3. Return chicken, simmer 5–6 minutes until thickened.

83. Creamy Cajun Chicken Skillet

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Rub chicken with Cajun seasoning, cook in oil 5 minutes per side.
  2. Add cream and parmesan, simmer 4 minutes.
  3. Spoon sauce over chicken to serve.

84. Chicken in Sun-Dried Tomato Cream Sauce

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • ½ cup sun-dried tomatoes, chopped
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Cook chicken in skillet until golden, remove.
  2. Add tomatoes, cream, and parmesan, simmer 3 minutes.
  3. Return chicken, coat with sauce.

85. Spinach Mushroom Creamy Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp butter
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • ½ cup heavy cream

Instructions:

  1. Cook chicken in butter 5 minutes per side, remove.
  2. Add mushrooms, sauté 4 minutes.
  3. Stir in spinach and cream, simmer 2 minutes.
  4. Return chicken, spoon sauce over.

86. Creamy Pesto Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • 2 tbsp pesto (sugar-free)
  • ½ cup heavy cream
  • ¼ cup parmesan

Instructions:

  1. Cook chicken until golden, remove.
  2. Add pesto, cream, and parmesan to skillet, simmer 3 minutes.
  3. Return chicken, coat in sauce, cook 5 more minutes.

87. Chicken in Lemon Butter Sauce

Ingredients:

  • 2 chicken breasts
  • 2 tbsp butter
  • Juice of 1 lemon
  • ½ cup chicken broth
  • ½ tsp garlic powder

Instructions:

  1. Cook chicken in butter 5 minutes per side, remove.
  2. Add broth, lemon juice, and garlic powder to pan.
  3. Simmer 3 minutes, return chicken, coat with sauce.

88. Creamy Parmesan Garlic Chicken

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • ½ cup heavy cream
  • ½ cup parmesan

Instructions:

  1. Cook chicken in oil 5 minutes per side, set aside.
  2. Sauté garlic, add cream and parmesan.
  3. Return chicken, simmer until sauce thickens.

89. Chicken in Chipotle Cream Sauce

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 chipotle pepper in adobo, chopped
  • ½ cup heavy cream
  • ¼ cup shredded cheddar

Instructions:

  1. Cook chicken in oil until golden, remove.
  2. Add chipotle, cream, and cheddar, stir until melted.
  3. Return chicken, simmer 5 minutes.

90. Creamy Ranch Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • ½ cup heavy cream
  • 2 tbsp ranch seasoning
  • 1 tbsp butter
  • ¼ cup parmesan

Instructions:

  1. Cook chicken in butter 5 minutes per side.
  2. Add cream, ranch seasoning, and parmesan.
  3. Simmer 5 minutes until sauce thickens.

Section 10: Fun & Unique Ideas

91. Low-Carb Chicken Pizza Crust

Ingredients:

  • 2 chicken breasts, ground or finely minced
  • ½ cup shredded mozzarella
  • 1 egg
  • ½ tsp garlic powder

Instructions:

  1. Preheat oven to 400°F.
  2. Mix chicken, mozzarella, egg, and garlic powder.
  3. Press mixture onto parchment-lined baking sheet into a thin circle.
  4. Bake 20 minutes until firm, then top with low-carb pizza toppings.

92. Chicken Lettuce Wraps

Ingredients:

  • 2 chicken breasts, diced
  • 1 tbsp olive oil
  • 1 tbsp soy sauce (or coconut aminos)
  • ½ cup diced bell peppers
  • 1 tbsp sesame seeds
  • Lettuce leaves for wrapping

Instructions:

  1. Heat oil, cook chicken until browned.
  2. Add soy sauce and bell peppers, stir-fry 3 minutes.
  3. Spoon into lettuce leaves, sprinkle sesame seeds.

93. Crispy Chicken Tenders (Almond Flour Crust)

Ingredients:

  • 2 chicken breasts, cut into strips
  • ½ cup almond flour
  • ½ cup grated parmesan
  • 1 tsp paprika
  • 1 egg, beaten

Instructions:

  1. Preheat oven to 400°F.
  2. Mix almond flour, parmesan, and paprika.
  3. Dip chicken strips in egg, then coat with almond mixture.
  4. Bake 18–20 minutes until crispy.

94. Chicken Zucchini Boats

Ingredients:

  • 2 chicken breasts, cooked & shredded
  • 2 medium zucchini, halved & scooped
  • ½ cup sugar-free marinara
  • ½ cup shredded mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Place zucchini halves on baking sheet.
  3. Fill with chicken and marinara, top with mozzarella.
  4. Bake 20 minutes until cheese is melted.

95. Chicken & Cauliflower Rice Sushi Rolls

Ingredients:

  • 2 chicken breasts, cooked & sliced thin
  • 1 cup cauliflower rice, steamed & cooled
  • 1 sheet nori (seaweed)
  • 2 cucumber strips & 2 avocado strips

Instructions:

  1. Spread cauliflower rice onto nori sheet.
  2. Layer chicken, cucumber, and avocado.
  3. Roll tightly, slice into pieces.

96. Chicken Eggplant Lasagna

Ingredients:

  • 2 chicken breasts, shredded
  • 1 medium eggplant, sliced lengthwise
  • 1 cup sugar-free marinara
  • ½ cup ricotta cheese
  • ½ cup mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Layer eggplant slices, chicken, ricotta, and marinara.
  3. Repeat layers, top with mozzarella.
  4. Bake 25 minutes.

97. Chicken-Stuffed Bell Peppers

Ingredients:

  • 2 chicken breasts, shredded
  • 2 large bell peppers, halved & seeded
  • ½ cup cauliflower rice
  • ¼ cup shredded cheddar
  • ½ tsp chili powder

Instructions:

  1. Preheat oven to 375°F.
  2. Mix chicken, cauliflower rice, cheddar, and chili powder.
  3. Stuff mixture into peppers.
  4. Bake 25 minutes.

98. BBQ Chicken Chaffle Sandwiches

Ingredients:

  • 2 chicken breasts, shredded
  • ¼ cup sugar-free BBQ sauce
  • 2 low-carb chaffles (cheese waffles)
  • 1 slice cheddar cheese

Instructions:

  1. Mix shredded chicken with BBQ sauce.
  2. Place chicken and cheddar between two chaffles.
  3. Heat in skillet until cheese melts.

99. Chicken “Nachos” with Bell Pepper Chips

Ingredients:

  • 2 chicken breasts, shredded
  • 2 bell peppers, sliced into chips
  • ½ cup shredded cheddar
  • 2 tbsp salsa (sugar-free)
  • 1 tbsp sour cream

Instructions:

  1. Preheat oven to 375°F.
  2. Arrange bell pepper slices on baking sheet.
  3. Top with chicken and cheddar.
  4. Bake 8–10 minutes until cheese melts.
  5. Serve with salsa and sour cream.

Related posts:

How Collagen Helps You Lose Weight
30 Insulin Resistance Dinner Recipes: Your Guide to a Restful Night and a Healthier Tomorrow
20 Sheet Pan Meal Ideas for Mediterranean Diet
Share
Pin3
Tweet
Share
3 Shares

Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *