Search Results for: chicken

April 6, 2021 Asian

Spicy Chicken Ramen

This spicy chicken ramen is the perfect, simple meal when you’re craving something cozy! It’s deliciously savory, subtly spicy, and incredibly comforting. With just a few simple ingredients and steps you’ll have a restaurant-quality bowl of ramen in under 20 minutes.

What Makes This Spicy Chicken Ramen So Good

This spicy chicken ramen is loaded with flavor in every bite! Fresh ginger, soy sauce, and mirin give this recipe a delicious Asian-inspired taste.
It has the perfect amount of spice. There is just enough sriracha in this recipe to give this ramen a kick without overpowering all of the other incredible flavors. Though you can totally customize this recipe to your liking and add as much or as little sriracha as you’d like!
It’s simple yet super satisfying. Spicy chicken ramen is my go-to comfort meal, there’s just something about this warming soup that will make you feel so cozy.

Key Ingredients for Spicy Chicken Ramen

Fresh Ginger – Make sure your ginger is fresh for this recipe! Fresh ginger contributes to the subtle spice in this dish. Be sure to remove the skin from your ginger before grating and using in this recipe. It is also very important that you grate your ginger as apposed to chopping it. Grated ginger gives this ramen delicious ginger flavor while avoiding large chunks of ginger throughout the soup.

Mirin – Mirin is a type of rice wine that is slightly sweeter than rice vinegar. If you can’t find mirin, you can substitute it with 1 tablespoon of rice vinegar plus 1/2 teaspoon of sugar.

Sriracha – This is what makes our spicy chicken ramen spicy! Again, feel free to use as much or as little sriracha as you’d like in this recipe. I prefer making this recipe as instructed and then allowing others to add a drizzle of extra sriracha on top of their ramen, if they’d like.

Spicy Chicken Ramen

Chef’s Tips

Be very careful not to overcook your ramen noodles. Ramen typically takes just 1 to 2 minutes to cook completely. I advise even undercooking your noodles slightly since they will continue to cook once served in the warm spicy chicken ramen broth.
If shredding chicken is a bit too laborious for you, you can dice it into one-inch cubes instead. Follow the steps in the recipe to boil the chicken in the broth, then remove it and let it cool slightly before chopping. Once all of your chicken is chopped, add it back into the ramen broth and continue with the recipe.
In the event that you have leftovers (you probably won’t, it’s that delicious), you will wanted to store the ramen noodles separately from the chicken broth. If the noodles are left to sit in the broth in the fridge, they will quickly become mushy and inedible. Therefore, store each part of this spicy chicken ramen separately and heat up individually before constructing a bowl of leftovers.

What Do We Mean By “Healthy?”

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Spicy Chicken Ramen

This spicy chicken ramen is the perfect, simple meal when you're craving something cozy! It's deliciously savory, subtly spicy, and incredibly comforting. With just a few simple ingredients and steps you'll have a restaurant-quality bowl of ramen in under 20 minutes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Japanese

Keyword: asian-inspired, soup, takeout

Servings:

Calories: 492kcal

Author: Cheryl Malik

Equipment

2 (two) large pots

Ingredients

1 inch fresh ginger grated, see Notes
3 garlic cloves grated, see Notes
8 cups chicken broth
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
1 pound boneless skinless chicken breasts
9 ounces ramen noodles see Notes for gluten-free option
2 boiled eggs
½ cup scallions sliced
3 nori sheets torn in half
½ cup sliced bamboo shoots

Instructions

Add the ginger, garlic, chicken broth, soy sauce, mirin, and sriracha to a large pot over medium-high heat.
Once boiling, add in the chicken breast, reduce to a simmer, and cook covered for 10-12 minutes or until chicken is cooked through.
Bring a large pot of unsalted water to a boil and cook ramen noodles for 1-2 minutes or until al dente. Strain noodles and divide equally between four bowls.
Remove chicken from pot and shred with two forks, then return to pot and remove from heat.
Top noodles with chicken and broth along with boiled eggs, sliced bamboo shoots, nori, and scallions.

Notes

Ginger & Garlic: To grate the ginger and garlic, remove the skins and then run them along a microplane or fine grater.
Make it Gluten-Free: Use tamari instead of soy sauce and rice noodles instead of ramen noodles.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

March 25, 2021 Appetizer

Chicken Gyoza

Based on traditional Japanese gyoza, these chicken gyoza are stuffed with a deliciously flavorful filling then lightly pan-fried in avocado oil for a delicate crisp. Serve with gyoza sauce for an easy snack, appetizer, or meal!

What Makes This Chicken Gyoza So Good

They’re perfect for snacks, appetizers, party foods, or you can even make a double batch and enjoy them as a meal on their own! Fill them with anything you like, too – finely diced mushrooms and cabbage would be great options.
They’re great for freezer meals! Prep a big batch of chicken gyoza, then instead of cooking them immediately, place them in the freezer on a sheet pan until they’re frozen. Then you can transfer them to a sealable freezer bag or other airtight container for storage. They’ll keep in the freezer up to 1 month. No need to thaw them when you’re ready to cook – though you may need to cook them a little longer.

Chicken Gyoza

Key Ingredients for Chicken Gyoza

Gyoza Wrappers – Gyoza wrappers are similar to dumpling wrappers, but much thinner. If you aren’t able to find gyoza wrappers specifically, we have had luck making this recipe with wonton wrappers instead. Just cut them into circles first (since they come in squares) so you still get that classic half-moon shape.

Ground Chicken – Gyoza typically has a pork filling, so you can absolutely swap the ground chicken in this recipe out for ground pork if you prefer. We used chicken in this variation just to achieve a different flavor. You could also use ground lamb, ground beef, or ground shrimp for your filling instead.

Chef’s Tips

The gyoza wrappers get sticky when they’re wet, so always handle them with dry hands!
While we pan-fry both sides of our gyoza for a crispier result, traditional gyoza are only pan-fried on one side! For the other side, you’d add water to the pan, cover with a lid, and let the steam cook the top half until the water evaporates.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Chicken gyoza on a white plate with gyoza sauce

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Chicken Gyoza

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Cuisine: Asian

Keyword: dipping sauce, dumplings, pan fried

Servings: servings (approximately 30 gyoza total, 5 per serving)

Calories: 292kcal

Equipment

Small bowl
Large bowl
Spoon or silicone spatula
Tablespoon or cookie scoop with release handle
Large skillet

Ingredients

For the Gyoza Sauce

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon ginger grated
1 clove garlic minced
1 scallion chopped
½ teaspoon sesame oil

For the Filling

1 pound ground chicken
2 cloves garlic minced
1 1-inch knob ginger grated
1 tablespoon finely diced scallions
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
¼ teaspoon salt
¼ teaspoon pepper

Miscellaneous

1 12-ounce package gyoza wrappers about 30 wrappers
⅓ cup water
avocado oil for frying

Instructions

For the Gyoza Sauce

In small bowl, mix all ingredients together. Set aside until needed.

For the Filling

Add all ingredients to large bowl.
Mix until thoroughly combined.

For the Gyoza

Set out individual gyoza wrappers on work surface. Spoon 1 tablespoon of filling into center of each wrapper.
Lightly brush edge of gyoza wrappers with water. Fold top edge of wrapper over filling to meet bottom edge of wrapper, creating a half-moon shape. Pinch edges tightly to seal.
In large skillet, heat avocado oil over medium heat. Add gyoza to skillet in a single layer, working in batches if needed. Cook until golden brown, then flip gyoza and repeat for other side.
Remove from pan and serve with gyoza sauce.

Notes

Recipe yields approximately 30 gyoza, for 6 servings total. Nutritional values shown reflect information for 1 serving of 5 gyoza, with sauce. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 18, 2021 Main Course

Chicken Pesto Sandwich

This toasted chicken pesto sandwich brings the bistro right to your kitchen! Warm, toasty bread, juicy chicken and tomatoes, and creamy, melty mozzarella accented by Italian seasoning and buttery pesto.

What Makes This Chicken Pesto Sandwich So Good

It’s an incredible hot sandwich option! Move over deli meat. This chicken pesto sandwich is full of amazing Italian flavors, and then it’s lightly toasted in a skillet to make the mozzarella nice and melty.
It’s super filling but super light. Even with the oil in the pesto, you won’t feel weighed down after enjoying every bite.

Key Ingredients for Chicken Pesto Sandwich

Pesto – Pesto, from the Italian for “to pound or crush”, was originally made by crushing the ingredients with a mortar and pestle. Nowadays most people just use a food processor or a blender if they’re making their own. It’s a little oily, with garlic, basil, pine nuts, and a little Parmesan. No need to make your own if you don’t want to, though! Store-bought pesto is perfect for this chicken pesto sandwich.

Ciabatta – Oh, I love a good ciabatta! It might just be the perfect sandwich bread. It’s a traditional white Italian bread that’s a little dense and a little chewy, but has this amazing crust. You can use your favorite bread or roll in this recipe if ciabatta isn’t your thing, though. A nice sourdough would work, as would almost any Italian bread.

Chef’s Tips

If you’ve got a panini press, fire it up! Instead of toasting your assembled sandwich in the frying pan toward the end, press it in the panini press. It’ll give you a beautiful even toast and press everything together into a melty, creamy, hot sandwich.
Feel free to make this sandwich your own! You might enjoy adding a little arugula or spinach, using sun-dried tomatoes instead of Roma, or using Swiss or provolone instead of mozzarella.

Chicken Pesto Sandwich with Mozzarella

What Do We Mean By “Healthy?”

Cut view of a chicken pesto sandwich on a white plate with 3 other sandwiches

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Chicken Pesto Sandwich

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: easy lunch, grilled, panini

Servings: sandwiches

Calories: 541kcal

Equipment

Large skillet
Cutting board
Sharp knife
Internal meat thermometer

Ingredients

2 large boneless, skinless chicken breasts about 1 pound
1 tablespoon Italian seasoning
salt & pepper to taste
1 tablespoon avocado oil plus more for finishing
4 ciabatta rolls
4 tablespoons mayonnaise divided, optional
⅓ cup pesto divided
4 Roma tomatoes sliced
6 ounces fresh mozzarella sliced

Instructions

Slice chicken breasts in half lengthwise to create 3 chicken cutlets. Season both sides of each piece with Italian seasoning, salt, and pepper.
In large pan, heat 1 tablespoon avocado oil over medium-high heat. Sear chicken on both sides for approximately 5 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
Remove chicken from pan and replace with ciabatta roll halves. Toast for a minute or so on each side, until lightly golden. You may need to toast two rolls at a time depending on the size of your pan.
To assemble, lay toasted ciabatta roll halves on cutting board. Spread 1 tablespoon of mayonnaise on one half of each roll (4 tablespoons total). Spread 1¼ tablespoons of pesto on other half of each roll (approximately ⅓ cup total).
Add one cutlet of chicken to each sandwich.
Add 1½ ounces of mozzarella to each sandwich (6 ounces total).
Add slices of 1 Roma tomato to each sandwich (4 tomatoes total).
Add the ciabatta roll with pesto to the rest of the sandwich. Lightly brush avocado oil on top roll, then return sandwiches to warm skillet. Cook each sandwich for 2 minutes per side, or until cheese has melted. Serve immediately and enjoy hot.

Notes

Leftovers: Refrigerate any leftover sandwiches for one day.
Reheating: For best results, wrap sandwiches in foil and heat in oven until food is heated through.

Recipe yields 4 sandwiches. Nutritional values shown reflect information for 1 sandwich with all ingredients. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

January 18, 2021 Gluten-Free

Keto Chicken and Dumplings

Keto chicken and dumplings is a delicious low-carb alternative for a classic comfort meal. Flavorful chicken thighs, hearty seasoned broth, and keto dumplings. Only 6g net carbs per bowl!

What Makes This Recipe So Good

It’s warm, rich, and satisfying so it’s perfect for dinner on cold winter nights!
Feeding a variety of dietary needs? This recipe is low-carb, keto-friendly, and gluten-free.
You can make this recipe ahead of time, but you’ll need to store the dumplings separately from the soup mixture. This recipe makes approximately 6 servings, so if you expect to have leftovers, add the dumplings to the portion you’re going to eat immediately, rather than adding them to full pot.

Keto Chicken & Dumplings Ingredients

Chicken Thighs – The dark meat on chicken thighs is more flavorful than the white meat found on chicken breasts. They’re fattier, which also helps them be more moist than other cuts. Bone-in, skin-on chicken thighs give the most flavor possible, but aren’t the best option to use in a soup. For this recipe, opt for boneless, skinless chicken thighs.

Chicken Broth – Traditional chicken and dumplings recipes call for the chicken to be boiled in water, which creates the broth for the soup. We’re cutting down on the work a little here by using ready-to-go chicken broth. For extra health benefits, though, you can make your own chicken bone broth to use in this recipe! Bone broth is high in protein, collagen, and gut-healing nutrients.

How to Make Keto Chicken & Dumplings

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by sautéing your onion and celery in avocado oil, salt, and pepper until the veggies are translucent, then add garlic, spices, and chicken. Cook your chicken until it’s browned and cooked through, with no pink left. Stir as needed to keep the chicken from sticking to the bottom of the pot.

After 10 minutes or so, pour in your chicken broth, garnish with a bay leaf, then boil and reduce the mixture, letting it simmer on medium-low heat for 20 minutes.

While that’s simmering, make up your keto dumplings! Mix egg yolks (yolks only!), baking powder, and xanthan gum in one bowl until you’ve got a smooth mixture. In another bowl, microwave mozzarella cheese until it melts, then stir in the egg yolk mixture and coconut flour. Mix that until it forms a thick dough.

Knead the dough with your hands until it’s smooth. If it’s sticky, your kitchen might be too warm. You can chill the dough for a few minutes to see if that helps, or try keeping your hands lightly wet.

Roll the dough out (I like to roll it between two pieces of parchment paper to cut down on the mess) and cut it into strips or pieces. Add the pieces of dough to the soup literally right before you serve it. Garnish with a little thyme (optional) and enjoy!

Chef’s Tips

It’s super important that the keto dumplings are served immediately – if they sit in the soup too long, they’ll fall apart. Believe me, we tried three different recipes, and this is the only way it works!
To cut down on your cook time, you can use precooked, shredded rotisserie chicken. It won’t be quite as flavorful as freshly cooked chicken thighs, but it’ll still be delicious!
For a creamier keto chicken and dumplings, add a little heavy cream toward the end of the simmer time.

What Do We Mean By “Healthy?”

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Keto Chicken & Dumplings

Keto chicken and dumplings is a delicious low-carb alternative for a classic comfort meal. Flavorful chicken thighs, hearty seasoned broth, and keto dumplings. Only 6g net carbs per bowl!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: comfort food, low carb, sugar free

Servings: servings

Calories: 431kcal

Author: Cheryl Malik

Equipment

Large pot
Microwave-safe bowl
Mixing bowl
Rolling Pin
Parchment paper
Pizza Cutter

Ingredients

1 tablespoon avocado oil
⅛ teaspoon black pepper
¼ teaspoon salt
½ onion chopped
2 stalks celery chopped
2 cloves garlic
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme plus more for garnish
4-5 chicken thighs boneless, skinless, shredded or cut into chunks
8 cups chicken broth
1 bay leaf

For the Dumplings

3 egg yolks
2 cups mozzarella cheese shredded
½ teaspoon baking powder
½ teaspoon xanthan gum
½ cup coconut flour plus more

Instructions

In a large pot over medium heat, warm oil, pepper, and salt. Sauté onion and celery until translucent, approximately 2 minutes.
Add garlic and spices, then add chicken and cook until evenly browned and cooked through, approximately 10 minutes.
Add broth and bay leaf. Bring to a boil, then reduce and simmer on medium-low heat for 20 minutes. While broth simmers, make dumplings.
In a separate bowl, add yolks, baking powder, and xanthan gum. Mix until combined and smooth.
In a microwave safe bowl, warm mozzarella cheese for 20 seconds, then in 10 second intervals, until melted. Stir cheese between each interval.
Stir egg yolk mixture into cheese and add coconut flour, mixing until thick.
Knead dough with your hands until smooth. On nonstick surface or between two greased sheets of parchment paper, roll dough until approximately ¼-inch thick. Be careful not to roll dough too thin.
With a pizza cutter, gently cut dough into pieces. Sprinkle a small amount of coconut flour on dough pieces to prevent them sticking together.
Add dough to soup and serve immediately.

Notes

It’s super important that the dumplings are served immediately – if they sit in the soup too long, they’ll fall apart. Believe me, we tried three different recipes, and this was the only way it works!

Recipe yields approximately 6 servings. Nutritional information shown reflects values for one serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

October 15, 2020 Appetizer

Buffalo Chicken Fries

These buffalo chicken fries are spicy, cheesy, and the perfect game day appetizer! Loaded with chicken, ranch, and blue cheese topped with homemade buffalo sauce, they will be a favorite your guests ask for again and again.

What Makes This Recipe So Good

These buffalo chicken fries are absolutely packed full of spicy flavor, but they are so easy to make. Whipped up in under 30 minutes, they are perfect for serving for tailgating, game day, as an appetizer, or even on top of a salad!
The homemade buffalo sauce tastes like what you would get at your favorite bar or restaurant, but is surprisingly simple. Just mix your ingredients, simmer, and toss with chicken.
Made with mostly pantry and freezer staples, these buffalo chicken fries are an uncomplicated, inexpensive appetizer that will absolutely wow your family and guests.

How To Make Buffalo Chicken Fries

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Combine the sauce ingredients in a small saucepan. Whisk until the sauce comes to a simmer and the butter is melted.

Let sauce cool, then toss it with the cooked chicken.

Layer cooked French fries, mozzarella cheese, and chicken on a baking sheet. Bake until the cheese melts.

Top with blue cheese and green onions and drizzle with ranch. Eat it as is or top a salad with your fries!

Top Tips For Making

You can either cook your own chicken for this recipe or buy precooked chicken.
You can absolutely leave out the chicken if you’d like to make this recipe vegetarian. Roasted cauliflower or even cubed tofu are both delicious with buffalo sauce. If you are vegetarian, either leave out the Worcestershire sauce or buy a vegetarian version. (Worcestershire sauce contains anchovies!)

Buffalo chicken fries on top of a bowl of salad

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Buffalo Chicken Fries

These fries are loaded with buffalo chicken and tons of flavor.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Keyword: buffalo sauce, party food, under 30 minutes

Servings: servings

Calories: 447kcal

Cost: $4

Ingredients

Buffalo Chicken

1 pound cooked chicken breasts shredded or cut into 1-inch pieces
1/4 cup Louisiana style hot sauce
1/4 cup unsalted butter
1 tablespoon white vinegar
1/4 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon paprika
salt and pepper to taste

Toppings

28 ounces frozen french fries cooked
1/3 cup ranch dressing
1/3 cup blue cheese crumbled
1/3 cup green onions sliced
8 ounces mozzarella cheese shredded

Instructions

Combine the sauce ingredients in a small saucepan over medium-low heat. Whisk until the sauce comes to a simmer and the butter is melted. Taste and add salt and pepper according to your preference. Let sauce cool before tossing with cooked chicken.
Preheat oven to 400º F. Layer cooked french fries, mozzarella cheese, and chicken on a baking sheet. Bake for 5 minutes or until cheese is melted.
Top with blue cheese and green onions. Drizzle with ranch dressing before serving. Serve with romaine lettuce if desired.

Notes

Chicken: Cook your own chicken for this recipe or buy precooked chicken.
Vegetarian: Roasted cauliflower or cubed tofu are both delicious with buffalo sauce. Either leave out the Worcestershire sauce or buy a vegetarian version.

Nutrition

October 13, 2020 Appetizer

How To Brine Chicken Wings

Learning how to brine chicken wings is easy with this simple recipe and gives your wings tons of flavor! The simple brine helps make the chicken deliciously tender and is packed with herbs and spices for the tastiest chicken wings you’ll ever eat. Perfect for an easy meal or a delicious appetizer.

Brine chicken wings on a white plate with a small bowl of red pepper flakes

What Makes This Recipe So Good

These brine chicken wings are the perfect way to get tender, flavorful chicken without adding sauce! The easy brine of garlic and a handful of pantry staples gives these wings plenty of salty seasoning.
The brine for this recipe is so easy! Just add your ingredients to a big stockpot, chill overnight, and you have chicken that is ready to pop in the oven when you’re ready.
These chicken wings are low carb, keto, paleo, and Whole30-compliant, so you can feel great while chowing down on them.

How To Brine Chicken Wings

Place your chicken in a stockpot and cover with water.

Add the rest of the seasoning to the pot and let it chill overnight.

Broil the wings on both sides when you’re ready to eat and enjoy!

Ingredients for brine chicken wings in a stock pot

Top Tips For Making

We like to make the brine right before bed and keep in the fridge until dinnertime, but this recipe is also perfect for afternoon game day appetizers.
These wings are delicious on their own or with some red pepper flakes and fresh herbs sprinkled on top, but you can also try them with ranch, blue cheese, or any of your favorite dipping sauces.

What Do We Mean By “Healthy?”

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How To Brine Chicken Wings

These chicken wings are loaded with flavor thanks to an easy brine.

Prep Time5 mins

Cook Time30 mins

Chill Time12 hrs

Total Time12 hrs 35 mins

Course: Appetizer

Cuisine: American

Keyword: chicken brine, easy appetizer, party food

Servings: servings

Calories: 211kcal

Cost: $3

Ingredients

1 1/2 pounds chicken wings defrosted
water enough filtered water to cover the chicken wings in the pot, roughly 6 quarts
6 cloves garlic minced
1/2 cup sea salt
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried chili pepper
red pepper flakes optional, for garnish
fresh herbs optional, for garnish

Instructions

Place all wings in a stockpot and cover with water. Add the garlic, salt, paprika, oregano, basil, and chilli pepper and stir. Cover the pot and place it in the fridge overnight.
Set the oven to broil. Remove wings from the pot and pat dry with a paper towel. Place the wings in a single layer on a baking sheet. Broil in oven for 15 minutes, then flip the wings and bake for an additional 15 minutes.

Nutrition

September 30, 2020 Fall

Keto White Chicken Chili

This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it’s perfect on cold days or when you just need a filling, low carb meal.

What You’ll Need To Make This Recipe

Shredded chicken
Onion powder
Chili powder
Garlic powder
Cumin
Salt
Pepper
Butter
Chicken broth
Heavy cream
Cream cheese – If you are on keto, use full-fat cream cheese
Sriracha
Monterey Jack cheese shredded – You can use other shredded cheese if you’d like, like Colby Jack or cheddar
Diced green chilis
Garlic cloves
Green onions – The white bases. You can use the green parts as garnish.

Ingredients for chili in bowls on a white counter

How To Make Keto Chicken White Chili

In a large bowl, combine the shredded chicken with the spices.

In a stock pot or thick-bottomed Dutch oven, melt the butter. Add the garlic cloves and green onion bases. Cook until the green onions become fragrant.

Add chicken broth, heavy cream, cream cheese, and Sriracha to the butter and green onions. Bring everything to a simmer and cook until the cream cheese melts.

Add the rest of the ingredients and stir. Reduce the heat and cook for about 20 minutes, stirring occasionally. Make to sure to keep an eye on the chili so it doesn’t burn! After cooking, season with a little salt and pepper.

Serve with garnishes like more cheese, bacon, green onion slices, or jalapeño slices.

Instructions for keto white chicken chili

Top Tips For Making

You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
You can cook your own chicken or buy a rotisserie chicken and shred it using the methods in The Best Shredded Chicken. If you have an Instant Pot, this recipe for shredded chicken is super easy!

What Do We Mean By “Healthy?”

A bowl full of keto chicken white chili topped with pieces of bacon and jalapeno slices next to lime wedges

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Keto White Chicken Chili

This low carb chili is creamy, cheesy, and packed full of flavor.

Prep Time5 mins

Cook Time28 mins

Total Time33 mins

Course: Main Course

Cuisine: American

Keyword: comfort food, cream cheese, low carb chili

Servings: servings

Calories: 639kcal

Cost: $4

Ingredients

4 cups chicken shredded
1 1/2 teaspoon onion powder
1 1/2 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon cumin
salt to taste
pepper to taste
6 tablespoons butter
3/4 cup chicken broth
2 cups heavy cream
4 ounces cream cheese
1 teaspoon sriracha
1 1/2 cup Monterey Jack cheese shredded
2 (4-ounce) cans diced green chilis
1-2 garlic cloves minced
1/2 cup green onion white bases, sliced

Instructions

In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and green onion bases. Cook until fragrant, about 3 minutes.
Add chicken broth, heavy cream, cream cheese, and sriracha to green onions. Bring to a simmer and cook until cream cheese is melted. Add the chicken, Monterey Jack cheese, and diced green chilis. Stir together. Reduce heat to low and cook, stirring occasionally for 20 minutes. Make to sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste.

Notes

Hot sauce: You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
Shredded chicken: You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken is easy.

Nutrition

September 15, 2020 Appetizer

Keto Buffalo Chicken Dip

This creamy, spicy keto buffalo chicken dip is packed with buffalo flavor and totally addictive. Made with simple ingredients, it’s perfect for tailgating, game day, or entertaining. And it’s only 2g net carbs per serving!

What You’ll Need To Make This Recipe

Shredded chicken – See the top tips for some ideas
Blue cheese dressing
Buffalo sauce – We used Frank’s Red Hot Buffalo Sauce
Cream cheese – Use full-fat cream cheese if on keto
Shredded mozzarella cheese
Sour cream or Greek yogurt

White bowls with blue cheese dressing, shredded mozzarella, and buffalo sauce next to a block of cream cheese and a glass bowl with sour cream

How To Make Keto Buffalo Chicken Dip

Add the cream cheese and hot sauce to a medium saucepan and whisk until smooth.

Add the dressing, sour cream or yogurt, and shredded chicken to the saucepan. Stir well to combine.

Slowly mix in some of the mozzarella cheese.

Transfer the dip to a baking dish and sprinkle the rest of the cheese on top. Bake in the oven. Serve while it’s still hot!

Instructions for keto buffalo chicken dip showing a bowl of shredded chicken, buffalo dip in a baking dish, and mozzarella cheese on top of buffalo dip in a baking dish

Top Tips For Making

We loved this dip with celery sticks, bell peppers, and carrots, but you can also eat it with chips or crostinis.
This dip has a little bit of a kick, but it isn’t too spicy. If you’d like to kick up the heat factor a bit, you can add sliced jalapeños to the top after baking or sprinkle a little hot sauce on top.
You can purchase pre-shredded chicken or a rotisserie chicken and shred it using the methods in The Best Shredded Chicken. If you have an Instant Pot or pressure cooker, check out this recipe for Instant Pot shredded chicken.

What Do We Mean By “Healthy?”

A baking dish with keto buffalo chicken dip with sliced green onions on top

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5 from 2 votes

Keto Buffalo Chicken Dip

This addictive buffalo dip is creamy, perfect for parties, and only has 2g net carbs per serving

Prep Time3 mins

Cook Time20 mins

Total Time23 mins

Course: Appetizer

Cuisine: American

Keyword: buffalo sauce, low carb, party food

Servings: servings

Calories: 222kcal

Author: Jenny Hurley

Cost: $3

Ingredients

3 cups shredded chicken
3/4 cup blue cheese dressing
3/4 cup buffalo sauce like Frank’s Red Hot Buffalo Sauce
8 ounces cream cheese
1 cup shredded mozzarella cheese
1/2 cup sour cream or Greek yogurt

Instructions

Preheat oven to 350º F. In a medium saucepan over medium heat, add cream cheese and hot sauce and whisk until smooth.
Add blue cheese dressing, sour cream, and shredded chicken to the saucepan and stir to combine. Slowly mix in 3/4 of mozzarella cheese.
Transfer dip to an 8×8 baking dish. Sprinkle with rest of mozzarella. Cook 15 minutes. Serve while still hot.

Notes

Serving suggestions: Celery sticks, bell peppers, carrots, chips, or crostinis.
Add more heat: After baking, add sliced jalapeños or sprinkle more hot sauce on top.
Shredded chicken: You can purchase pre-shredded chicken or a rotisserie chicken and shred it using either two forks or a mixer on low speed. If you have an Instant Pot or pressure cooker, check out this recipe for Instant Pot shredded chicken.

Nutrition

March 26, 2020 Air Fryer

Air Fryer Chicken Legs

Perfectly crispy and simply seasoned, these chicken drumsticks are so delicious! They’re an easy and family-friendly dinner made in under 30 minutes.

Why These Chicken Legs Are So Good

These drumsticks made in the air fryer are both kid and adult approved! With simple but delicious seasoning and a crispy skin, these chicken legs will be one of your favorite weeknight dinners.
We are big fans of any recipe that is super easy and super fast, which is why we love this one. Just a couple ingredients (that you probably already have) and about 20 minutes, and dinner is done!
This recipe can easily be doubled (or tripled) for big families (or big appetites), and the chicken can even be used in meal prep.

How To Make Chicken Legs in the Air Fryer

Preheat the air fryer to 400º F.
Add chicken to a bowl and toss with the avocado oil and all the seasonings.
Line the legs in a single layer in the air fryer and cook for 10 minutes.
Flip the legs. Cook 8 minutes or until chicken legs are 165º.

Top Tips For Making

Your chicken legs may take longer to cook after flipping, depending on your air fryer. We highly recommend investing in a meat thermometer to make sure you don’t under- or overcook!

What Do We Mean By “Healthy?”

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5 from 1 vote

Air Fryer Chicken Legs

Perfectly crispy and simply seasoned, these chicken drumsticks are so delicious! They’re an easy and family-friendly dinner made in under 30 minutes.

Prep Time2 mins

Cook Time18 mins

Course: Main Course

Cuisine: American

Keyword: drumsticks, easy dinner

Servings:

Calories: 439kcal

Cost: $2

Equipment

Air Fryer

Ingredients

5
chicken drumsticks
2 tablespoons
avocado oil
1 teaspoon
salt
1/2 teaspoon
black pepper
1 teaspoon
garlic powder
1 1/2 teaspoons
smoked paprika
1 teaspoon
onion powder

Instructions

Preheat the air fryer to 400º F.
Toss chicken in avocado oil and seasonings in a bowl.
Line legs in a single layer in the air fryer. Cook for 10 minutes.
Flip and cook until 165 degrees, about 8 minutes.

Notes

Cook time: May take up to 10 minutes after flipping. We highly recommend using a meat thermometer.

Nutrition

January 7, 2020 Easy

Cranberry Chicken Salad

Hosting brunch or luncheon? This cranberry chicken salad recipe is simply amazing with such minimal ingredients. Sweet and tangy due to apples, cranberries, and celery, this recipe is loaded with protein and smooth flavors thanks to tender chicken and mayonnaise.

Ingredients For Cranberry Chicken Salad

One apple
Celery
Lemon juice
Dried cranberries
Three pounds of boneless and skinless chicken breasts
Mayonnaise
Dijon mustard
Salt and pepper

Why should I make this chicken salad?

This chicken salad should be created because it is the best, ever! Not only does it contain the most simple ingredients, but it is just sooo fulfilling. Not only is it great for lunch for those days at the office, but it is great for any brunch or lunch event. Meal prep? Definitely. Did we mention it is super easy to make?

What can I serve this chicken salad with?

This cranberry chicken salad can be served over a bed of greens or by itself.
Crackers or croissants are perfect additions to this salad!
In the mood for a sandwich? Just stuff this chicken salad between two slices of bread for a hearty pick-me-up!

How To Make Cranberry Chicken Salad

Preheat oven to 350 degrees Fahrenheit or 176 degrees Celsius. Place raw chicken breasts on oiled baking sheet. Once oven has preheated, add the baking sheet to bake chicken for 25-30 mins. Internal temperature of chicken should reach 165 degrees Fahrenheit.
While the chicken cooks, finely chop apple and celery. Set aside. Once chicken has finished cooking, set aside to cool.
Once chicken has cooled, cut chicken into small cubes or desired sizes. Transfer the chicken to a large bowl and mix in the mayonnaise, dijon mustard, lemon juice, salt, and pepper. Adjust seasoning accordingly.
Fold in the apple, celery, and cranberries until well incorporated. Serve immediately or chill in the refrigerator for at least three hours.

How long can I store this chicken salad in the refrigerator?

If stored properly in the refrigerator, this chicken salad will last from three to five days. Remember, discard any raw chicken that has been left out at room temperature for more than two hours.

Check Out These Other Amazing Healthy Recipes!

What Do We Mean By “Healthy?”

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5 from 3 votes

Cranberry Chicken Salad

This chicken salad is great for meal prep or any brunch! Perfect on a bed of greens or stuffed between a croissant, this chicken salad will really make an everlasting impression. Filled with sweet and tangy flavors, this recipe is definitely a favorite!

Prep Time5 mins

Cook Time30 mins

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: American

Keyword: apple, chicken, chicken salad, cranberries, healthy, lemon juice, lunch, mayonnaise, meal prep chicken salad, mustard, pepper, salt

Servings: people

Calories: 272kcal

Author: Cheryl Malik

Cost: $12

Ingredients

3 pounds boneless and skinless chicken breasts cooked
1 apple finely chopped
1.5 cup celery finely chopped
2 cups cranberries dried
1 tablespoon lemon juice freshly squeezed
3/4 cups mayonnaise
1 teaspoon dijon mustard

Instructions

Preheat oven to 350 degrees Fahrenheit or 176 degrees Celsius. Place raw chicken breasts on oiled baking sheet.
Once oven has preheated, add the baking sheet to bake chicken for 25-30 mins. Internal temperature of chicken should reach 165 degrees Fahrenheit. While the chicken cooks, finely chop apple and celery. Set aside.
Once chicken has finished cooking, set aside to cool. Once chicken has cooled, cut chicken into small cubes or desired sizes. Transfer the chicken to a large bowl and mix in the mayonnaise, dijon mustard, lemon juice, salt, and pepper.
Adjust seasoning accordingly. Fold in the apple, celery, and cranberries until well incorporated. Serve immediately or chill in the refrigerator for at least three hours.

Notes

If preparing a larger batch, just double the recipe. This chicken salad would be great with almonds or grapes, too!

Nutrition