Are you looking for a delicious way to spice up your meal prep routine? Look no further! Shredded chicken is a staple in many keto diets, and when paired with the right flavors and ingredients, it can become a incredibly versatile and tasty addition to any meal. In this article, we’ll be sharing 18 flavorful keto shredded chicken recipes that are perfect for meal prep. From classic comfort foods to international-inspired dishes, these recipes showcase the versatility of shredded chicken and the endless possibilities for creative meals.
Whether you’re a seasoned keto cook or just starting out on your low-carb journey, these recipes are sure to become new favorites in your household. So without further ado, let’s dive into our collection of 18 flavorful keto shredded chicken recipes…
Creamy Garlic Parmesan Shredded Chicken
Elevate your mealtime with this rich and flavorful recipe that combines tender chicken, savory garlic, and a velvety parmesan sauce. Perfect for a quick weeknight dinner or as a delicious addition to pasta or sandwiches.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1/4 cup cream
– 1/4 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove from heat.
4. In a separate bowl, whisk together cream, Parmesan cheese, garlic, salt, and pepper.
5. Pour the creamy mixture over the cooked chicken breasts and sprinkle with parsley.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the sauce is bubbly and the chicken is cooked through.
Cooking Time: 20-25 minutes
Spicy Buffalo Shredded Chicken Lettuce Wraps
A flavorful twist on traditional chicken wraps, these Spicy Buffalo Shredded Chicken Lettuce Wraps are perfect for a quick and easy meal or snack.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1 head of lettuce, leaves separated
– 1/2 cup shredded cheddar cheese (optional)
– 1/4 cup chopped cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chicken breasts and Frank’s RedHot sauce until coated.
3. Spread the chicken mixture on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Shred the cooked chicken with two forks.
5. In a separate bowl, mix shredded chicken with ranch dressing until well combined.
6. Assemble wraps by placing a spoonful of the spicy buffalo chicken mixture onto a lettuce leaf, followed by cheese and cilantro if using.
Cooking Time: 30-40 minutes
Lemon Herb Shredded Chicken Salad
A refreshing twist on traditional chicken salad, this recipe combines the brightness of lemon with the subtlety of fresh herbs to create a light and flavorful dish perfect for springtime or any occasion.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the shredded chicken, lemon juice, and olive oil. Mix until well combined.
2. Stir in the chopped parsley and minced garlic.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None required, as this is a no-cook recipe!
Keto Shredded Chicken Tacos with Avocado Crema
Savor the flavors of Mexico without blowing your keto diet – this recipe combines tender shredded chicken, crunchy taco shells, and a creamy avocado sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 packet of keto-friendly taco seasoning
– 6-8 corn tortillas (make sure they are low-carb and compliant with your diet)
– Salt and pepper to taste
– Avocado Crema ingredients: 3 ripe avocados, 1/2 cup heavy cream, 1 tablespoon lime juice, salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken with olive oil, onion, bell pepper, and garlic until cooked through.
3. Add taco seasoning and stir well.
4. Shred the chicken with two forks and season with salt and pepper.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning shredded chicken onto tortillas.
7. For Avocado Crema: Blend all ingredients until smooth. Serve on top of tacos.
Cooking Time: 30-40 minutes
Cheesy Shredded Chicken Stuffed Peppers
This recipe is a twist on traditional stuffed peppers, filled with shredded chicken and melted cheese for a comforting and flavorful meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound cooked chicken breast, shredded
– 1 cup shredded cheddar cheese
– 1/2 cup cream of chicken soup
– 1/4 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped onions or garlic for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes.
3. In a bowl, mix together chicken, cheese, cream of chicken soup, and milk.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Place stuffed peppers in a baking dish, drizzle with olive oil, and season with salt and pepper.
6. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Shredded Chicken Zoodle Alfredo
This recipe combines the comfort of classic chicken alfredo with the fun and playfulness of zoodles (zucchini noodles). A perfect twist on a timeless favorite, this dish is sure to please even the pickiest eaters.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1 medium zucchini
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook zucchini noodles according to package instructions or by spiralizing a medium zucchini.
3. In a large skillet, sauté chicken, onion, and garlic until cooked through.
4. Add heavy cream and stir to combine; bring to a simmer.
5. Stir in shredded mozzarella cheese until melted; season with salt and pepper.
6. Combine cooked zoodles and chicken mixture; top with Parmesan cheese.
7. Bake for 15-20 minutes or until cheese is golden brown.
Cooking Time: 25-30 minutes
BBQ Shredded Chicken Stuffed Portobello Mushrooms
Elevate your dinner game with this creative twist on traditional stuffed mushrooms. Tender portobello caps filled with juicy shredded chicken, tangy BBQ sauce, and melted cheese will be a hit at any gathering.
Ingredients:
– 12 large Portobello mushrooms
– 1 lb boneless, skinless chicken breast
– 1/4 cup BBQ sauce
– 1/2 cup shredded cheddar cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a slow cooker or Dutch oven, cook chicken breast in BBQ sauce until tender, about 4-5 hours.
3. Shred cooked chicken with two forks.
4. Wipe mushroom caps clean and remove stems. Fill each cap with shredded chicken, dividing evenly among the mushrooms.
5. Top each mushroom with shredded cheese and drizzle with olive oil.
6. Bake for 15-20 minutes or until cheese is melted and mushrooms are tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Shredded Chicken Cauliflower Fried Rice
Get ready to transform your favorite Chinese takeout into a healthier and delicious homemade dish with this Shredded Chicken Cauliflower Fried Rice recipe. This flavorful and nutritious meal is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked shredded chicken
– 2 cups cauliflower “rice” (see notes)
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent.
3. Add minced garlic and cook for an additional 30 seconds.
4. Add cauliflower “rice” and cooked chicken to the skillet. Stir-fry for 5-7 minutes, breaking up any clumps.
5. Add soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Cilantro Lime Shredded Chicken Bowls
Elevate your meal routine with these vibrant and flavorful bowls, packed with tender shredded chicken, fresh cilantro, and a zesty lime dressing. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup freshly chopped cilantro
– 2 tbsp freshly squeezed lime juice
– 1 tsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 4-6 cups cooked white or brown rice (for serving)
– Optional toppings: diced avocado, sliced radishes, pickled red onions
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Bake chicken in the preheated oven for 20-25 minutes, or until cooked through.
5. Shred chicken with two forks and stir in chopped cilantro.
6. Serve shredded chicken over cooked rice, topped with your desired toppings.
Cooking Time: 20-25 minutes
Shredded Chicken and Bacon Ranch Casserole
This creamy casserole is a delicious twist on traditional chicken recipes, featuring tender shredded chicken, crispy bacon, and a rich ranch dressing. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 6 slices of bacon, cooked and crumbled
– 1 can (10.5 oz) of condensed cream of chicken soup
– 1 cup of ranch dressing
– 1/2 cup of shredded cheddar cheese
– 1/4 cup of chopped fresh parsley
– 1 tsp of paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cooked chicken, crumbled bacon, cream of chicken soup, ranch dressing, and shredded cheese. Mix until well combined.
3. Transfer the mixture to a 9×13 inch baking dish and sprinkle with paprika, salt, and pepper.
4. Bake for 25-30 minutes or until hot and bubbly.
5. Garnish with chopped parsley before serving.
Cooking Time: 25-30 minutes
Keto Shredded Chicken Enchilada Bake
Keto Shredded Chicken Enchilada Bake Recipe
A flavorful and low-carb twist on the classic enchilada bake, this recipe is perfect for a quick weeknight dinner. With tender shredded chicken, creamy sauce, and melted cheese, you’ll be hooked from the first bite.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup ranch seasoning
– 1/2 cup cream cheese, softened
– 1/2 cup chopped green chilies
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine chicken breasts and ranch seasoning. Cook until browned and cooked through, then shred with two forks.
3. In a separate bowl, mix cream cheese, green chilies, and shredded cheese until smooth.
4. Arrange tortillas in the bottom of a 9×13-inch baking dish. Spoon enchilada sauce over tortillas, followed by shredded chicken, cream cheese mixture, and remaining enchilada sauce.
5. Top with chopped cilantro and drizzle with olive oil.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Shredded Chicken and Spinach Stuffed Avocados
A delicious and healthy twist on traditional stuffed avocados, this recipe combines the creaminess of avocado with the flavors of shredded chicken and spinach. Perfect for a quick lunch or dinner!
Ingredients:
– 4 ripe avocados
– 1 cup cooked shredded chicken
– 1/2 cup fresh spinach leaves
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a bowl, mix together shredded chicken, spinach, olive oil, and garlic.
3. Spoon the chicken-spinach mixture into the avocado halves.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 5-7 minutes (preparation time only)
Cajun Shredded Chicken with Cauliflower Mash
This recipe combines the bold flavors of Cajun cuisine with a creamy, comforting twist. Tender shredded chicken is smothered in a spicy tomato-based sauce, served alongside a rich and velvety cauliflower mash.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup Cajun seasoning
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 head cauliflower
– 2 tbsp unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix chicken with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 2-3 minutes.
5. Stir in diced tomatoes and Cajun seasoning. Bring to a simmer.
6. Add shredded chicken back into the skillet and stir to combine.
7. For cauliflower mash: Steam cauliflower florets until tender, about 4-5 minutes. Blend with butter, salt, and pepper until creamy.
Cooking Time: 30-40 minutes
Shredded Chicken and Cheese Stuffed Jalapeños
These flavorful appetizers are perfect for your next gathering or party. Crispy on the outside, creamy on the inside, and packed with spicy kick, they’re sure to please!
Ingredients:
– 12 large jalapeños
– 1 pound cooked shredded chicken
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the jalapeños and remove seeds and membranes.
3. In a bowl, mix together shredded chicken, cream cheese, and chopped cilantro.
4. Stuff each jalapeño with the chicken mixture, dividing it evenly among the peppers.
5. Sprinkle shredded cheddar cheese on top of each stuffed pepper.
6. Place peppers on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Thai Peanut Shredded Chicken Salad
This refreshing salad combines the flavors of Thailand with the comfort of shredded chicken, all wrapped up in a crunchy and creamy package.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions
– 1 red bell pepper, diced
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. In a large bowl, whisk together peanut butter, soy sauce, lime juice, and honey until smooth.
2. Add the shredded chicken, cilantro, scallions, and red bell pepper to the bowl. Toss until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped peanuts or cashews, if desired.
6. Serve chilled.
Cooking Time: 10-15 minutes (prep time) + 30 minutes (refrigeration)
Shredded Chicken and Mushroom Cream Soup
This comforting soup is a perfect blend of tender chicken, earthy mushrooms, and rich cream. Serve with crusty bread or as a starter for your next dinner party.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened (5 minutes).
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until tender (5-7 minutes).
4. Shred chicken into bite-sized pieces and add to the pot. Cook for 1-2 minutes.
5. Pour in cream, broth, and thyme. Stir to combine.
6. Bring soup to a simmer and cook for 10-12 minutes or until heated through.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Mediterranean Shredded Chicken with Olives and Feta
Experience the flavors of the Mediterranean with this deliciously easy recipe, perfect for a quick weeknight dinner or lunchbox addition. Tender chicken, savory olives, and tangy feta come together in a dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced (optional)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, oregano, paprika, salt, and pepper.
3. Add the chicken breasts and toss to coat.
4. Line a baking sheet with parchment paper and arrange the chicken in a single layer.
5. Bake for 25-30 minutes or until cooked through.
6. Shred the chicken into bite-sized pieces.
7. Stir in sliced olives, crumbled feta cheese, and minced garlic (if using).
8. Serve hot, garnished with chopped parsley or cilantro (if desired).
Cooking Time: 25-30 minutes
Shredded Chicken and Eggplant Lasagna
A creative twist on traditional lasagna, this recipe combines the flavors of shredded chicken and roasted eggplant with a rich tomato sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant slices with olive oil, salt, and pepper for 20 minutes.
3. Cook chicken breast in a skillet until shredded, then set aside.
4. Cook lasagna noodles according to package instructions.
5. Assemble lasagna by layering tomato sauce, roasted eggplant, shredded chicken, and mozzarella cheese.
6. Top with Parmesan cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your meal prep game with these 18 delicious keto shredded chicken recipes! From classic flavors like Creamy Garlic Parmesan and Spicy Buffalo, to international twists like Thai Peanut and Mediterranean, there’s something for everyone. Try Shredded Chicken Tacos with Avocado Crema, Cheesy Stuffed Peppers, or Zoodle Alfredo for a comforting meal. Or go bold with Cajun Shredded Chicken with Cauliflower Mash or Shredded Chicken and Bacon Ranch Casserole. Whether you’re a keto newbie or pro, these recipes are sure to satisfy your cravings.
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