This Pizza Stuffed Hasselback Chicken Recipe is one of the easiest and tastiest keto dinner ideas that will be loved by the whole family. It's everything you love about pizza - without the bread!

I was never a big pizza fan, but since going keto I have found myself wanting it more and more. My husband would live on pizza alone if I let him, so I make sure to have a pizza-style something often.

My Pizza Zucchini Casserole is always a hit, but I wanted something a little more quick and easy... and this pizza stuffed hasselback chicken did not disappoint.

You can stuff whatever your favorite pizza toppings are right into the hasselback chicken. I only had pepperoni and mozzarella on hand, but some green bell pepper, mushrooms, and sausage would be delicious too...and keto!

The best part is you can throw it all together and bake and serve. It does not get any easier than that.

This hasselback chicken preheats perfectly too so it is great for weekly meal prep. Pair with a low carb veggie or salad and voila - easy meal that can be reheated quickly.

Taylor even loved taking it to school for a hot school lunch that only takes a minute to reheat. Since the chicken is already sliced it heats up quickly.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Pizza Stuffed Hasselback Chicken has 4 net carbs, 5 total carbs, 1 g fiber, 28 g fat, 47 g protein and 467 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Pizza Stuffed Hasselback Chicken Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pkg pre sliced fresh mozzarella
• 2 oz pepperoni (approx 28 pieces)
• 1 cup marinara sauce (this one is my favorite)
• 1 cup shredded mozzarella

Instructions:

In a baking dish, make slits in each chicken breast leaving about ½ at the bottom.

Stuff pepperoni and fresh mozzarella into chicken breasts tightly.

Cover with marinara sauce and then top with shredded cheese.

Bake at 350* for 40 minutes or until chicken is cooked through.

Enjoy!

These Keto Chicken Tacos with Low Carb Wraps are a simple meal that the whole family will love!

I absolutely love tacos, but finding good low carb wraps since going keto has been a bit of a struggle. Sure there are products you can buy that claim to be low carb, but they often are still made with ingredients that are inflammatory or cause a spike in insulin.

Using my cloud bread recipe with a few tweaks, they became the perfect substitution for low carb tortillas - giving even more great flavor to these keto chicken tacos!

Keto Chicken Tacos

Ingredients:

For the Chicken:

• 1 lb. Boneless skinless chicken breasts or thighs cut into chunks
• Juice from ½ a large lemon or a whole small lemon
• 2 tablespoon Olive oil
• 2 Cloves garlic minced
• 2 teaspoon Garlic herb seasoning
• Salt and pepper to taste

For the Cloud Dough Wraps:

• 3 Eggs
• 3 oz Softened cream cheese
• ½ teaspoon Thyme
• ½ teaspoon Baking powder
• Salt to taste

Instructions:

Place the chicken pieces into a mixing bowl. Add in the olive oil, lemon juice, minced garlic, garlic herb seasoning as well as salt and pepper to taste.

Massage the marinade into the chicken until all ingredients are combined well. Cover, and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees.

Separate the eggs into two different bowls. Place the yolks in one bowl, and the whites in another.

To the bowl of egg yolks, add 3 ounces of softened cream cheese, and whisk until smooth and creamy.

To the bowl with the egg whites, add in ½ teaspoon of baking powder, and using a hand mixer beat on high until the egg whites form stiff peaks.

Fold the egg yolk mixture into the egg whites gently.

Add in ½ teaspoon of thyme and salt to taste, stir with a spatula until just combined.

Line a baking sheet with parchment paper or a silicone baking mat.

Place large spoonfuls of the cloud dough mixture onto the baking sheet, and spread it out with the back of a spoon to form a thin circle. You should be able to make 8 cloud dough wraps with this amount of dough.

Bake the wraps for 15 minutes until golden brown on top. Remove from the oven, and use a spatula to place them in a single layer on a plate to cool immediately.

Heat a skillet over medium high heat.

Add the chicken to the skillet, and cook for 5-6 minutes, or until the chicken is browned and completely cooked through.

Place the cooked chicken as well as any keto friendly toppings on the cloud dough wraps, and serve immediately.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Serving of these Keto Chicken Taco has 2 net carbs, 2 total carbs, 0 g fiber, 21 g fat, 30 g protein and 323 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

This Keto Cheesy Bacon Ranch Chicken Foil Packet Dinner is a family favorite that has great flavor and just a few simple ingredients.

Foil pack dinners are all the rage because they are so easy to make and have tons of great flavor! In just about 35 minutes you can be serving your family a delicious, healthy low carb dinner that they will love.

Related Article: Shrimp Scampi Foil Packet Dinner

Chicken Bacon Ranch is like the flavor trifecta - and adding just a bit of cheddar cheese makes this a meal you cannot resist.

Chicken Foil Packet Meals are perfect for keto meal prep as everything cooks together quickly, and reheats perfectly!

Try this Keto Ranch Dressing too!

Keto Cheesy Bacon Ranch Chicken Foil Packet Dinner

Ingredients:

• 1 lb Boneless skinless chicken breast cut into bite sized pieces
• 4 c Broccoli
• 1 c Shredded cheddar cheese
• 4 Slices cooked bacon
• 1 teaspoon dill
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon sea salt
• 1 tablespoon Olive oil
• Aluminum foil

Instructions:

Preheat the oven to 350 degrees.

In a bowl, mix dill, garlic powder, onion powder and sea salt. Pour over chicken and toss to combine.

Place the chicken pieces into a mixing bowl, and top with 1 tablespoon of olive oil. Mix well.

Cut 6 pieces of aluminum foil about 15 inches long each.

Lay them on a flat surface, and place ⅔ cup of broccoli into the center of each sheet.

Top the broccoli with some more of the Ranch seasoning mix if desired.

Place a handful (about ⅓ c) of seasoned chicken on top of the broccoli.

Top the chicken with ⅓ cup of shredded cheddar cheese.

Crumble 1 piece of cooked bacon on the top of each foil meal.

Fold up the edges of each tin foil sheet lengthwise, and fold them over to seal them together.

Fold up each of the ends of each piece of tin foil to form a sealed packet.

Place the packets on a baking sheet, and bake for 25-30 minutes until the chicken is cooked through.

Serve with your favorite salad for a perfectly balanced ket meal!

This Low Carb Chicken Marinade is made with simple ingredients that together make a savory, tangy flavor.

Bell peppers are in season right now in Florida - and I am completely obsessed with eating as many as possible. Bell peppers are a relatively low carb vegetable that can be eaten in so many ways I never get bored.

How To Pick The Best Bell Pepper

Besides looking for bell peppers that are nice and firm and vibrant in color, you also want to check the bottom of your bell peppers when shopping. Bell peppers with four "bumps" on the bottom tend to be a bit sweeter than ones with only three.

Related Article: Keto Blue Cheese and Bacon Stuffed Bell Peppers

Since I knew I was making a savory chicken kabob marinade, I chose bell peppers on the sweeter side to help balance out the flavors. It was perfect!

IHeartUMami has a great recipe for a Homemade Low Carb Worcestershire Sauce that you can use if you want to avoid the ingredients in traditional Worcestershire Sauce.

Low Carb Chicken Kabob Marinade

Ingredients:

• 1 cup extra virgin olive oil
• 2 tablespoon lemon juice
• ½ tablespoon garlic powder
• ½ tablespoon oregano
• ½ tablespoon Worcestershire sauce

How To Make Low Carb Chicken Kabobs

Start by getting all of your veggies washed and chicken cut into chunks and ready for your skewers.

In a small bowl, mix your chicken kabob marinade ingredients well.

Whisk together and pour ⅓ of the mixture over your chicken. Cover and refrigerate while you prep the vegetables.

While the chicken marinates, cut your bell peppers into chunks, remove stalks from mushrooms, and prepare other veggies you have chosen for your chicken kabobs.

Using wooden kabob skewers begin layering your kabobs - really pushing all of the ingredients together for a good tight fit.

Line up on your grill or on your air fryer oven trays. If using the air fryer oven, cook at 370* for seven minutes.

Remove trays and put remaining low carb chicken marinade on using a basting brush. Flip kabobs and cook for another seven minutes or until chicken is cooked through and veggies are browning.

Enjoy while still warm with your favorite low carb side dishes like my Summer Slaw with Homemade Dill Weed Dressing.

These Low Carb Chicken Kabobs are a great item to meal prep for the week. They save perfectly and can be reheated easily for a fast meal with almost perfect macros.

This Low Carb Chicken Casserole is so easy to make you will not even miss the carbs! Creamy and cheesy and packed with nutrients, this one the whole family will love!

I chose spinach to put in this low carb casserole, but you can really use any veggie you like. The creamy sauce goes well with just about anything!

This Easy Low Carb Chicken Casserole can be made with a precooked rotisserie chicken, canned chicken, or even grilled chicken.

Even though this casserole has spinach in it already, I love pairing it with my Roasted Low Carb Veggies. I just run everything into the oven at the same time and voila!

Low Carb Chicken Casserole with Spinach

Ingredients:

• 10 oz. Fresh spinach
• 1 tablespoon Olive oil
• 2 tablespoon Butter unsalted
• 1 ½ c. Heavy whipping cream
• ¾ c. Parmesan cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Basil
• 1 lb. Shredded chicken
• ½ c. Mozzarella cheese + a bit more for topping
• Salt and pepper to taste
• Fresh parsley for garnish

How To Make Chicken Casserole

Preheat the oven to 350 degrees.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the spinach to the heated skillet a little at a time, and cook until wilted. I use my cast iron skillet for this and it comes out perfect every time!

Drain the spinach, and spread it on the bottom of a greased baking dish.

In the same skillet, melt 2 tablespoon of butter.

Pour in the heavy whipping cream.

Whisk in the Parmesan cheese, garlic powder and basil.

Stir in the mozzarella cheese.

Add salt and pepper to taste.

Mix in the shredded chicken.

Spread the chicken mixture evenly over the spinach in the baking dish.

Top with a thin layer of Mozzarella cheese.

Bake for 20-25 minutes until the cheese is browned and bubbly.

Garnish with freshly chopped parsley and serve.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Low Carb Chicken Casserole has 3 net carbs, 4 total carbs, 1 g fiber, 39 g fat, 28 g protein, and 476 calories! That is almost a perfect pie chart!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

This Keto Chicken Stir Fry is a simple weeknight meal that the whole family will love. Super easy to make and saves well - making it a great keto lunch idea too!

My husband loves stir fry, and one of the reasons we have both been so successful is that I have made keto variations of all of our favorite foods. Making a keto stir fry was a no brainer.

First, if you have not added coconut aminos to your Keto Kitchen, order this right now. Coconut Aminos are very close to the flavor of soy sauce but have a buttery flavor that enhances flavor even more!

I also use them in my Keto Egg Roll in a Bowl! So yummy!

I also used Swerve Brown Sugar Substitute to give this keto stir fry recipe but a touch of sweetness. I have not seen this in the stores yet, but I am holding out hope it will be there soon. Until then I get mine from Amazon.

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Asian Chicken Stir Fry

Ingredients:

• 2 lbs. Boneless skinless chicken thighs
• ¼ c. Low sodium soy sauce or coconut aminos
• 2 tablespoon Lemon juice
• 2-3 tablespoon Swerve brown sugar substitute
• 1 teaspoon Garlic powder
• 2 teaspoon Sesame oil
• 1 teaspoon Rice vinegar
• ¼ teaspoon Black pepper
• 1 Medium sized zucchini sliced
• 1 Medium sized yellow squash sliced
• 2 Bell peppers chopped
• ½ Medium onion chopped
• 2 tablespoon Olive oil
• Salt and pepper to taste

How To Make Keto Stir Fry

Place 2 lbs of boneless skinless chicken thighs into a large mixing bowl.

Add the coconut aminos, lemon juice, brown sugar substitute, garlic powder, sesame oil, rice vinegar and black pepper to a small mixing bowl, and stir to combine.

Pour the mixture over the chicken, and toss to coat well. Place the chicken in the fridge to marinate for 30 minutes.

While the chicken is marinating, prepare the vegetables. Slice the zucchini and yellow squash. Chop the onion and bell peppers into large bite-sized chunks, and combine all the prepared vegetables in a mixing bowl.

Heat a large skillet over medium-high heat with 1 tablespoon of olive oil in the bottom.

Add the chicken to the skillet, reserving the leftover marinade for later.

Cook the chicken for 5-7 minutes on each side until it is seared well and completely cooked through.

Remove the chicken from the skillet, and add another tablespoon of olive oil.

Pour the chopped vegetables into the heated skillet, and add salt and pepper to taste. Cook until the vegetables are a crisp tender.

Slice the cooked chicken thighs into strips, and add them back into the skillet with the vegetables.

Reduce the heat to medium-low, and pour in the rest of the reserved marinade. Cook for another few minutes tossing the ingredients to coat them well in the sauce.

Serve the stir fry on its own, or with your favorite keto-friendly side.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Chicken Stir Fry has 10 net carbs, 12 total carbs, 2 g fiber, 13 g fat, 31 g protein, and 290 calories. This gives it a B rating. The carb count is a bit high, so this would be good for a day you are doing intermittent fasting.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.