Are you a keto dieter looking for delicious and easy meal prep ideas? Look no further! In this article, we’ll be sharing 20 flavorful shredded chicken recipes that are perfect for a low-carb lifestyle. From creamy sauces to spicy twists, these mouth-watering dishes are sure to satisfy your cravings.
Whether you’re a busy professional or an athlete looking for a convenient and healthy meal solution, our keto shredded chicken recipes will keep you going all day long. Plus, they’re super easy to prepare and can be customized to suit your taste preferences.
In the following pages, we’ll dive into each of these mouthwatering recipes, including Creamy Garlic Parmesan Shredded Chicken, Spicy Buffalo Shredded Chicken Lettuce Wraps, Lemon Herb Shredded Chicken Salad, and many more. Whether you’re a seasoned keto dieter or just starting out on your low-carb journey, we’ve got you covered with these tasty and convenient shredded chicken recipes.
Creamy Garlic Parmesan Shredded Chicken
A rich and flavorful twist on traditional chicken dishes, this recipe combines the comfort of creamy sauces with the savory goodness of garlic and parmesan cheese. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium and add the garlic. Cook for 1 minute, until fragrant.
5. Pour in the heavy cream and stir to combine. Bring the mixture to a simmer.
6. Return the chicken to the skillet and stir to coat with the creamy sauce.
7. Sprinkle Parmesan cheese over the top and cook until melted and bubbly, about 2-3 minutes.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Buffalo Shredded Chicken Lettuce Wraps
A flavorful and refreshing twist on traditional chicken wraps, these Spicy Buffalo Shredded Chicken Lettuce Wraps are perfect for a quick lunch or snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 2 tablespoons butter
– 1 head of lettuce, leaves separated
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together Frank’s RedHot sauce and butter until smooth.
3. Add chicken breasts to the sauce mixture and coat evenly.
4. Place chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Shred chicken with two forks and set aside.
6. Assemble wraps by placing shredded chicken onto lettuce leaves, adding cheese and cilantro if desired.
Cooking Time: 25-30 minutes
Lemon Herb Shredded Chicken Salad
Brighten up your mealtime with this refreshing and flavorful salad, featuring tender shredded chicken, tangy lemon juice, and a hint of fresh herbs.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
2. Add the shredded chicken to the bowl and toss until well coated with the lemon mixture.
3. Stir in the chopped parsley.
4. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: 5 minutes
Keto BBQ Shredded Chicken Stuffed Peppers
Keto BBQ Shredded Chicken Stuffed Peppers: A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines tender chicken, sweet bell peppers, and tangy BBQ sauce for a delicious low-carb meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, shredded
– 1/2 cup Keto BBQ sauce (homemade or store-bought)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together shredded chicken, BBQ sauce, olive oil, garlic powder, salt, and pepper.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Cheesy Shredded Chicken Cauliflower Casserole
Transform your weeknight dinner routine with this comforting casserole that combines shredded chicken, cauliflower, and a blend of melted cheeses. This easy-to-make dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups cooked, shredded chicken breast
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté cauliflower florets in butter until tender.
3. In a separate bowl, mix cooked chicken, cream of mushroom soup, and milk.
4. Combine chicken mixture with cauliflower and stir until well combined.
5. Transfer the mixture to a baking dish and top with cheddar and mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Avocado Lime Shredded Chicken Bowls
A refreshing twist on traditional chicken bowls, this recipe combines the creaminess of avocado with the brightness of lime and the protein-packed punch of shredded chicken. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 ripe avocado, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 cups cooked white rice (or cauliflower rice for a low-carb option)
– Optional toppings: diced tomatoes, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, olive oil, garlic, and cumin. Add the chicken breast and marinate for at least 30 minutes, or up to several hours in the refrigerator.
3. Shred the chicken using two forks and set aside.
4. Cook the rice according to package instructions.
5. In a large skillet, heat the shredded chicken over medium-high heat until warmed through.
6. Assemble the bowls by spooning the cooked rice into a bowl, followed by the warmed chicken, diced avocado, and any desired toppings.
Cooking Time: 30-40 minutes
Bacon Ranch Shredded Chicken Stuffed Avocados
Elevate your snack game with this creamy, savory, and crunchy treat!
Ingredients:
– 4 ripe avocados
– 1 pound cooked chicken breast, shredded
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons ranch seasoning
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. In a medium bowl, combine shredded chicken, crumbled bacon, and ranch seasoning. Mix well.
4. Stuff each avocado half with the chicken-bacon mixture, dividing it evenly among the four avocados.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the avocados are slightly softened.
Cooking Time: 12-15 minutes
Cilantro Lime Shredded Chicken Tacos (Low-Carb)
This recipe combines the freshness of cilantro and lime with the comfort of shredded chicken, all wrapped up in a low-carb taco. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup freshly chopped cilantro
– 2 tbsp freshly squeezed lime juice
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8 low-carb taco shells (such as almond flour or coconut tortillas)
– Optional toppings: diced tomatoes, avocado, sour cream, shredded cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together chicken breasts, cilantro, lime juice, cumin, paprika, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Shred the chicken with two forks and season with additional lime juice if desired.
5. Warm low-carb taco shells according to package instructions.
6. Assemble tacos by placing shredded chicken into shells and adding optional toppings.
Cooking Time: 25-30 minutes
Shredded Chicken Zucchini Noodle Alfredo
A quick and satisfying meal that combines the flavors of chicken, zucchini, and alfredo sauce with a healthy twist.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 medium zucchinis, spiralized into noodles
– 1/4 cup alfredo sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss zucchini noodles with olive oil, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until tender.
4. In a large skillet, combine shredded chicken, alfredo sauce, and cooked zucchini noodles. Stir to combine.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Jalapeño Popper Shredded Chicken Dip
This creamy dip combines the flavors of jalapeños, cheddar cheese, and shredded chicken to create a mouth-watering snack perfect for game day or parties. With just a few simple ingredients and minimal prep time, you’ll be enjoying this addictive dip in no time!
Ingredients:
– 1 (12 oz) container of cream cheese, softened
– 1 cup shredded cooked chicken
– 1/2 cup cheddar cheese, shredded
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together cream cheese, shredded chicken, cheddar cheese, cilantro, and jalapeño pepper until well combined.
3. Transfer the mixture to a baking dish or a small cast-iron skillet.
4. Bake for 20-25 minutes or until warm and bubbly.
5. Remove from oven and stir in lime juice.
6. Serve with tortilla chips, crackers, or veggies.
Cooking Time: 20-25 minutes
Thai Peanut Shredded Chicken Lettuce Cups
This recipe combines the creamy richness of Thai peanut sauce with the crunch and freshness of lettuce cups, making for a unique and delicious snack or light meal. Perfect for a quick weeknight dinner or a party appetizer.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 4-6 cups lettuce leaves
– Salt and pepper to taste
– Chopped peanuts or scallions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using).
2. Add the shredded chicken and toss until coated with the peanut sauce.
3. Spoon about 1/4 cup of the chicken mixture onto each lettuce leaf.
4. Serve immediately, garnished with chopped peanuts or scallions if desired.
Cooking Time: 10-15 minutes
Shredded Chicken and Mushroom Cream Sauce over Cauliflower Rice
Get ready for a rich and satisfying meal with this easy-to-make recipe. Tender shredded chicken, sautéed mushrooms, and a creamy sauce come together in perfect harmony atop a bed of nutritious cauliflower rice.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 head cauliflower
– 2 tbsp butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Shred the chicken breast and set aside.
3. In a large skillet, heat olive oil over medium-high. Add mushrooms, onion, and garlic; cook until mushrooms release their liquid and start to brown.
4. Add shredded chicken, chicken broth, heavy cream, thyme, salt, and pepper. Stir to combine.
5. Meanwhile, pulse cauliflower in a food processor until it resembles rice.
6. In a large skillet, melt butter over medium. Add cauliflower “rice” and cook for 3-4 minutes or until tender.
7. Serve chicken and mushroom sauce over cauliflower rice.
Cooking Time: 30 minutes
Pesto Shredded Chicken Stuffed Portobello Mushrooms
This recipe combines the earthy flavor of portobello mushrooms with the creamy richness of pesto and shredded chicken. A perfect fusion of flavors that’s sure to impress!
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup pesto sauce
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together chicken, pesto sauce, and Parmesan cheese.
3. Stuff each mushroom cap with the chicken mixture, dividing it evenly.
4. Drizzle olive oil over the mushrooms and season with salt and pepper.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Shredded Chicken Egg Roll in a Bowl
A comforting twist on traditional egg rolls, this recipe combines shredded chicken with scrambled eggs and vegetables for a satisfying meal that’s easy to prepare.
Ingredients:
– 1 pound cooked shredded chicken (cooked and cooled)
– 2 large eggs
– 1/4 cup chopped scallions
– 1/4 cup diced bell peppers
– 1 tablespoon soy sauce
– Salt and pepper, to taste
– Cooked rice or noodles for serving
Instructions:
1. Crack the eggs into a medium-sized bowl and whisk until smooth.
2. Add the shredded chicken, chopped scallions, diced bell peppers, and soy sauce. Mix well.
3. Heat a large non-stick skillet over medium heat.
4. Pour in the egg mixture and scramble until cooked through, about 5-6 minutes.
5. Serve hot over cooked rice or noodles.
Cooking Time: 10-12 minutes
Keto Shredded Chicken Enchilada Bake
Get ready to satisfy your Mexican cravings with this easy-to-make Keto Shredded Chicken Enchilada Bake. This recipe combines the flavors of tender chicken, creamy sauce, and crispy cheese for a deliciously satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8 oz shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup sour cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chicken, onion, and garlic until cooked through.
3. Shred the chicken with two forks and set aside.
4. In a separate bowl, mix together enchilada sauce and sour cream.
5. In a 9×13 inch baking dish, arrange half of the shredded cheese in the bottom.
6. Add the chicken mixture on top of the cheese, followed by the enchilada sauce mixture.
7. Top with remaining cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Chipotle Shredded Chicken Stuffed Bell Peppers
This recipe combines the smoky flavor of chipotle peppers with the tender texture of shredded chicken, all wrapped up in a crunchy bell pepper package. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 2 tablespoons chipotle peppers in adobo sauce, minced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: Cheddar cheese, sour cream, or salsa for topping
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 5 minutes.
4. Stir in the chipotle peppers, cumin, salt, and pepper. Cook for 1 minute.
5. Stuff each bell pepper with the chicken mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Shredded Chicken and Spinach Stuffed Chicken Breasts
Elevate your chicken breasts with this flavorful and nutritious recipe! Moist chicken breast filled with tender shredded chicken, wilted spinach, and gooey cheese is a delightful twist on traditional stuffed chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup cooked shredded chicken
– 1/2 cup fresh spinach leaves
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked shredded chicken, spinach leaves, and cheddar cheese.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the chicken-spinach mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed breasts and sprinkle with garlic, salt, and pepper.
6. Bake for 35-40 minutes or until cooked through.
Cooking Time: 35-40 minutes
Shredded Chicken Bacon Mac and Cheese (Keto Style)
This rich and satisfying macaroni and cheese dish gets a keto twist with the addition of tender shredded chicken, crispy bacon, and a creamy sauce made with heavy cream and cheddar cheese.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 6 slices of bacon, cooked and crumbled
– 8 oz macaroni
– 2 cups grated cheddar cheese (sharp or extra sharp work best)
– 1 cup heavy cream
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the chicken breast in a little bit of oil until fully cooked and shredded.
4. In a separate saucepan, combine heavy cream and grated cheddar cheese. Bring to a simmer over medium heat, stirring constantly.
5. Combine cooked macaroni, shredded chicken, and crumbled bacon in a baking dish. Pour the creamy cheese sauce over the top.
6. Sprinkle with chopped parsley and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the top is golden brown and the sauce is bubbly.
Cooking Time: 30-35 minutes
Shredded Chicken and Broccoli Cheese Soup
A comforting and flavorful soup that’s perfect for a cozy evening or a quick lunch. This recipe combines tender shredded chicken, steamed broccoli, and a rich cheese sauce in a creamy broth.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups broccoli florets
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the chicken breast and cook until browned.
4. Shred the cooked chicken and set aside.
5. Steam the broccoli until tender.
6. In a large pot, combine the chicken broth, heavy cream, shredded cheese, and cooked chicken.
7. Bring to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.
8. Stir in the steamed broccoli and season with salt and pepper.
Cooking Time: 25-30 minutes
Mediterranean Shredded Chicken Salad with Feta and Olives
Add a burst of Mediterranean flavor to your meal with this refreshing salad, featuring tender shredded chicken, crumbly feta cheese, and briny olives.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1/2 cup mixed greens (arugula, spinach)
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. In a large bowl, combine shredded chicken, mixed greens, feta cheese, olives, and red onion.
2. Drizzle olive oil and lemon juice over the salad; toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh parsley or oregano leaves, if desired.
Cooking Time: 10-15 minutes ( preparation only)
Summary
Get ready to spice up your meal prep game! This article presents 20 delicious and flavorful keto shredded chicken recipes, perfect for busy days. From creamy garlic parmesan to spicy buffalo lettuce wraps, you’ll find inspiration for a variety of dishes. Whether you’re in the mood for something classic like cheesy cauliflower casserole or adventurous like Thai peanut lettuce cups, there’s something for everyone. With simple instructions and mouthwatering photos, these recipes are sure to become your new go-to meal prep favorites.
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