You’re in for a treat! If you’re following a keto lifestyle and craving delicious, satisfying dinners, ground chicken is about to become your new best friend. From quick weeknight meals to comforting classics with a healthy twist, these 29 recipes will keep your taste buds happy and your meal prep exciting. Let’s dive into these mouthwatering keto ground chicken dinner ideas that will transform your dinner routine!
Keto Ground Chicken Alfredo Casserole
Beneath the quiet hum of the afternoon, I find myself drawn to the kitchen, to the simple comfort of layering flavors and textures, creating something warm and nourishing from the ground up. This keto casserole, with its creamy sauce and tender chicken, feels like a gentle embrace on a busy day, a reminder that wholesome meals don’t need to be complicated to feel deeply satisfying.
Ingredients
- 1 pound ground chicken (preferably pasture-raised)
- 2 tablespoons clarified butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (aged 24 months)
- 1/4 cup cream cheese, softened
- 1 large head cauliflower, cut into 1-inch florets
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
- Steam the cauliflower florets over boiling water for 6–8 minutes, until just tender when pierced with a fork but not mushy.
- Drain the cauliflower thoroughly and pat dry with paper towels to remove excess moisture, which prevents a watery casserole.
- Heat the remaining clarified butter in a large skillet over medium heat until it shimmers.
- Add the ground chicken and cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains.
- Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Reduce the heat to low and whisk in the softened cream cheese until fully incorporated and smooth.
- Sprinkle in the grated Parmesan, sea salt, black pepper, and nutmeg, stirring constantly for 2–3 minutes until the sauce thickens slightly.
- Combine the cooked cauliflower and chicken mixture in the prepared baking dish, folding gently to coat evenly.
- Bake uncovered for 20–25 minutes, until the edges are bubbly and the top is lightly golden.
- Let the casserole rest for 5 minutes before sprinkling with fresh parsley to serve.
Perfectly creamy yet satisfyingly hearty, each bite offers a subtle nuttiness from the Parmesan against the tender cauliflower. The gentle spice of nutmeg lingers in the background, making this casserole ideal for cozy family dinners or elegant enough to portion into ramekins for individual servings.
Spicy Keto Ground Chicken Tacos
Zestfully contemplating the quiet comfort of simple meals, I find myself returning to this particular creation—a dish that manages to feel both indulgent and nourishing, where gentle heat meets satisfying texture in every thoughtful bite.
Ingredients
– 1 lb pasture-raised ground chicken
– 2 tbsp avocado oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup chicken bone broth
– 1 tbsp apple cider vinegar
– 8 crisp lettuce leaves (butter lettuce preferred)
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro leaves
– 1 ripe avocado, sliced
Instructions
1. Heat avocado oil in a large cast-iron skillet over medium-high heat until it shimmers visibly.
2. Add finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Incorporate minced garlic and cook for 60 seconds until aromatic but not browned.
4. Add pasture-raised ground chicken, breaking it apart with a wooden spoon into small crumbles.
5. Cook chicken for 6-7 minutes until no pink remains, stirring occasionally for even browning.
6. Sprinkle chili powder, ground cumin, smoked paprika, and cayenne pepper evenly over the chicken mixture.
7. Toast spices with chicken for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in chicken bone broth and apple cider vinegar, scraping any browned bits from the skillet bottom.
9. Simmer mixture for 8-10 minutes until liquid reduces to a glossy coating, stirring occasionally.
10. Arrange crisp lettuce leaves on serving plates while filling simmers.
11. Spoon warm chicken mixture into lettuce cups using a slotted spoon to drain excess liquid.
12. Garnish with crumbled cotija cheese, fresh cilantro leaves, and sliced avocado.Here, the crisp lettuce provides a refreshing crunch against the warmly spiced chicken, while the creamy avocado mellows the subtle heat. For a beautiful presentation, arrange these on a wooden board with lime wedges and extra cilantro sprigs for guests to assemble themselves.
Cheesy Keto Ground Chicken Meatballs
Kindly, as the afternoon light filters through my kitchen window, I find myself reflecting on how simple ingredients can transform into something deeply comforting—these tender meatballs emerged from such a moment, a quiet creation for evenings when nourishment needs to feel both gentle and satisfying.
Ingredients
– 1 pound pasture-raised ground chicken
– 1/2 cup finely grated aged Parmesan Reggiano
– 1/4 cup blanched almond flour
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted European-style butter, clarified
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon dried oregano, crushed between fingertips
Instructions
1. Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground chicken, grated Parmesan Reggiano, almond flour, lightly beaten egg, fine sea salt, black pepper, garlic powder, and crushed oregano.
3. Using a fork or your fingertips, gently mix the ingredients until just incorporated—overmixing can result in dense meatballs.
4. Portion the mixture into 1-tablespoon amounts and roll each between your palms to form smooth, round meatballs.
5. Heat the clarified butter in a large oven-safe skillet over medium heat until it shimmers, about 2 minutes.
6. Arrange the meatballs in the skillet, leaving space between them, and sear for 2–3 minutes until a golden-brown crust forms on the bottom.
7. Flip each meatball carefully with tongs and sear the opposite side for another 2–3 minutes until evenly colored.
8. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
9. Remove the skillet from the oven and let the meatballs rest for 3 minutes to allow juices to redistribute. Each bite reveals a delicate, moist interior with a savory depth from the Parmesan, while the seared exterior offers a subtle crispness. Enjoy them nestled over zucchini noodles or simply alongside a bright arugula salad for a meal that feels both indulgent and light.
Keto Buffalo Chicken Lettuce Wraps
Years of chasing bold flavors while keeping meals light have led me to this quiet kitchen moment, where crisp lettuce cups hold the promise of something deeply satisfying without the weight. You remember those messy, glorious buffalo wings that defined so many gatherings? This is their elegant, thoughtful cousin, arriving not with fanfare but with a gentle whisper of spice and cool crunch.
Ingredients
– 1 pound boneless, skinless chicken thighs, patted dry
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 3 tablespoons unsalted European-style butter
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon granulated garlic
– 1/4 teaspoon smoked paprika
– 8 large butter lettuce leaves, carefully separated and chilled
– 1/4 cup crumbled Danish blue cheese
– 2 tablespoons thinly sliced scallions
– 2 tablespoons full-fat Greek yogurt
Instructions
1. Place the patted-dry chicken thighs in a medium saucepan and cover completely with cold water.
2. Bring the water to a gentle simmer over medium heat, then immediately reduce to low and poach for 12 minutes.
3. Transfer the cooked chicken to a cutting board and let it rest undisturbed for 5 minutes to allow juices to redistribute.
4. Using two forks, shred the chicken against the grain into bite-sized pieces.
5. In a separate saucepan, melt the unsalted European-style butter over low heat until just liquid.
6. Whisk in the Frank’s RedHot Original Cayenne Pepper Sauce, apple cider vinegar, granulated garlic, and smoked paprika until fully emulsified.
7. Gently fold the shredded chicken into the sauce until every piece is evenly coated.
8. Arrange the chilled butter lettuce leaves on a serving platter, cupped side up.
9. Spoon approximately 1/4 cup of the sauced chicken mixture into the center of each lettuce leaf.
10. Garnish each wrap with a sprinkle of crumbled Danish blue cheese and thinly sliced scallions.
11. Finish with a small dollop of full-fat Greek yogurt atop each serving.
Nothing compares to that first bite where the cool, crisp lettuce gives way to the tender, spicy chicken, the sharp blue cheese cutting through the heat while the yogurt adds a surprising creaminess. Serve these immediately with extra sauce for drizzling, perhaps alongside celery sticks for that classic buffalo experience reimagined.
Herb-Crusted Keto Ground Chicken Burgers
As autumn light filters through my kitchen window, I find myself craving the simple comfort of a well-made burger, one that nourishes without weighing heavy on the soul. This version, with its fragrant herb crust and lean protein, feels like a quiet celebration of mindful eating on crisp October afternoons when the air turns sharp and golden.
Ingredients
– 1 pound pasture-raised ground chicken
– 1 large pasture-raised egg, lightly beaten
– ¼ cup blanched almond flour
– 2 tablespoons clarified butter
– 1 tablespoon fresh thyme leaves, finely minced
– 1 teaspoon fresh rosemary, finely minced
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ teaspoon garlic powder
Instructions
1. In a medium stainless steel mixing bowl, combine the ground chicken, lightly beaten egg, almond flour, minced thyme, minced rosemary, fine sea salt, black pepper, and garlic powder using a silicone spatula until just incorporated—overmixing will result in dense patties.
2. Divide the mixture into four equal portions and gently form into ¾-inch thick patties, creating a slight dimple in the center of each to prevent doming during cooking.
3. Heat a cast-iron skillet over medium heat for 2 minutes until a water droplet sizzles upon contact, then add the clarified butter and swirl to coat the surface.
4. Carefully place the patties in the skillet, leaving 1 inch between them to ensure proper browning, and cook undisturbed for 5–6 minutes until a golden-brown crust forms on the bottom.
5. Flip the patties using a thin-edged metal spatula and cook for another 4–5 minutes until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part.
6. Transfer the patties to a wire rack set over a baking sheet to rest for 3 minutes, allowing the juices to redistribute evenly.
Buttery and herb-flecked, these burgers carry the earthy fragrance of thyme and rosemary in each tender bite, the almond flour crust providing a delicate crunch that gives way to moist, finely textured chicken. I love serving them nestled in butter lettuce cups with a swipe of avocado mash, or alongside roasted radishes whose peppery sharpness complements the herbs beautifully.
Creamy Keto Ground Chicken Skillet
Holding this warm bowl between my palms, I remember how simple meals often become the most comforting. This creamy skillet dish emerged from one of those evenings when the kitchen felt like a sanctuary, each ingredient adding its quiet story to the simmering pan. It’s the kind of meal that asks for nothing more than your presence and a willing spoon.
Ingredients
– 1 lb pasture-raised ground chicken
– 2 tbsp clarified butter
– 1 cup heavy cream, preferably grass-fed
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ cup chicken bone broth
– 1 medium yellow onion, finely diced
– 2 garlic cloves, microplaned
– 1 tsp Diamond Crystal kosher salt
– ½ tsp freshly cracked black pepper
– ¼ tsp freshly grated nutmeg
– 2 tbsp fresh Italian parsley, finely chopped
Instructions
1. Place a 10-inch cast-iron skillet over medium heat and add clarified butter, swirling to coat the surface evenly.
2. Add finely diced yellow onion and sauté for 4–5 minutes until translucent and fragrant, stirring occasionally with a wooden spatula.
3. Incorporate microplaned garlic and cook for 45 seconds until aromatic but not browned.
4. Add pasture-raised ground chicken, breaking it apart with your spatula into small crumbles.
5. Cook ground chicken for 6–8 minutes until no pink remains, stirring frequently to ensure even browning.
6. Season the mixture with Diamond Crystal kosher salt, freshly cracked black pepper, and freshly grated nutmeg, stirring to distribute evenly.
7. Pour in chicken bone broth, using the liquid to deglaze any fond from the skillet bottom.
8. Reduce heat to medium-low and slowly stream in heavy cream while stirring constantly.
9. Simmer the cream mixture for 3–4 minutes until slightly thickened, watching for small bubbles around the edges.
10. Sprinkle freshly grated Parmigiano-Reggiano over the skillet and stir continuously until melted and fully incorporated.
11. Remove skillet from heat and fold in finely chopped fresh Italian parsley.
Knowing how the creamy sauce clings to each tender crumble of chicken creates its own quiet satisfaction. The subtle sharpness of Parmigiano-Reggiano cuts through the richness, while fresh parsley offers bright flecks of color and freshness. For a lovely presentation, serve it directly from the skillet with roasted broccoli or spooned over zucchini noodles, letting the sauce pool gently beneath.
Keto Teriyaki Ground Chicken Bowls
Just now, as the afternoon light slants across my kitchen counter, I find myself returning to this simple bowl—the way the savory sauce clings to each grain of cauliflower rice, the gentle steam rising like a quiet promise of comfort. Journaling these flavors feels like tracing the map of a familiar kitchen memory, one that settles softly in both hands and heart.
Ingredients
– 1 lb pasture-raised ground chicken
– 1 cup small-diced yellow onion
– 2 tsp freshly minced garlic
– ½ cup tamari (wheat-free soy alternative)
– ¼ cup unseasoned rice vinegar
– 2 tbsp toasted sesame oil
– 1 tbsp grated fresh ginger root
– 2 tsp erythritol-based sweetener
– 1 tsp arrowroot powder
– 3 cups riced cauliflower, steamed
– 2 tbsp thinly sliced scallions
– 1 tsp toasted white sesame seeds
Instructions
1. Heat a 10-inch cast-iron skillet over medium-high heat for 90 seconds until a water droplet sizzles upon contact.
2. Add pasture-raised ground chicken, breaking it into small crumbles with a wooden spatula.
3. Cook chicken for 5–6 minutes, stirring occasionally, until no pink remains and edges turn golden-brown.
4. Stir in small-diced yellow onion and freshly minced garlic, sautéing for 3 minutes until onions turn translucent.
5. Whisk together tamari, unseasoned rice vinegar, toasted sesame oil, grated fresh ginger root, and erythritol-based sweetener in a small bowl until fully emulsified.
6. Pour sauce mixture over chicken, stirring to coat every crumble evenly.
7. Simmer uncovered for 4 minutes, allowing sauce to reduce by one-third.
8. Sprinkle arrowroot powder over mixture while stirring constantly to prevent clumping—this creates a glossy glaze.
9. Cook for 1 additional minute until sauce thickens and coats the back of a spoon.
10. Divide steamed riced cauliflower among two bowls, fluffing with a fork to create a light bed.
11. Spoon teriyaki chicken over cauliflower rice, ensuring sauce drizzles down the sides.
12. Garnish with thinly sliced scallions and a sprinkle of toasted white sesame seeds.
Until the moment you lift that first bite, you might not notice how the sticky-sweet glaze contrasts with the cauliflower’s delicate crunch, or how the scallions scatter like green confetti over deeply savory chicken. Consider wrapping leftovers in butter lettuce cups for a cool, crisp variation—the kind of quiet reinvention that makes this bowl belong to any season.
Italian-Style Keto Ground Chicken Stuffed Peppers
Dusk settles outside my kitchen window, the golden hour light catching on the jewel-toned peppers waiting on my cutting board. There’s something quietly satisfying about transforming simple ingredients into a meal that feels both nourishing and deeply comforting, a small ritual against the evening’s quiet. Today, it’s these peppers, their hollowed forms ready to be filled with the savory warmth of an Italian-inspired filling, a keto-friendly twist on a classic that feels like a gentle embrace for the soul.
Ingredients
– 4 large bell peppers, assorted colors
– 1 lb ground chicken, 93% lean
– 1 cup finely grated Parmigiano-Reggiano cheese
– 1/2 cup heavy whipping cream
– 1/4 cup extra-virgin olive oil
– 2 tbsp unsalted tomato paste
– 1 tbsp dried oregano
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Halve the bell peppers lengthwise, then meticulously remove the seeds and white membranes using a paring knife.
3. Arrange the pepper halves cut-side up in a single layer within a 9×13-inch baking dish.
4. Drizzle 2 tablespoons of extra-virgin olive oil evenly over the pepper halves, ensuring all interior surfaces are lightly coated.
5. Place the baking dish in the preheated oven and roast the peppers for 15 minutes, until they just begin to soften at the edges.
6. Meanwhile, heat the remaining 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until it shimmers.
7. Add the ground chicken to the skillet, using a wooden spatula to break it into small, crumbled pieces as it cooks.
8. Cook the chicken for 6-8 minutes, stirring occasionally, until it is fully opaque and no pink remains.
9. Stir in the tomato paste, dried oregano, fine sea salt, black pepper, and crushed red pepper flakes, cooking for 1 minute until fragrant.
10. Pour the heavy whipping cream into the skillet, stirring continuously to create a cohesive, creamy sauce that coats the chicken.
11. Remove the skillet from the heat and fold in 3/4 cup of the finely grated Parmigiano-Reggiano cheese until it melts seamlessly into the mixture.
12. Carefully remove the partially roasted peppers from the oven—their edges should be pliable but still hold their shape.
13. Divide the warm chicken mixture evenly among the pepper halves, mounding it slightly in the center.
14. Sprinkle the remaining 1/4 cup of Parmigiano-Reggiano cheese over the filled peppers.
15. Return the baking dish to the oven and bake for 20-25 minutes, until the cheese is golden-brown and the pepper edges are tender-crisp.
16. Let the stuffed peppers rest for 5 minutes on a wire cooling rack before serving to allow the filling to set. Each pepper half offers a delightful contrast: the tender-crisp vegetable vessel giving way to the rich, creamy filling, where the sharpness of aged cheese cuts through the savory chicken. For a vibrant presentation, serve them alongside a simple arugula salad dressed lightly in lemon vinaigrette, the peppery greens complementing the Mediterranean flavors beautifully.
Keto Ground Chicken and Spinach Pie
Lately, I’ve been craving something that feels both nourishing and comforting, a dish that wraps you in warmth without weighing you down. This keto ground chicken and spinach pie emerged from that longing, with its golden crust and savory filling promising quiet satisfaction on a cool evening. It’s the kind of meal that asks for nothing but a fork and a moment of stillness.
Ingredients
– 1 lb pasture-raised ground chicken
– 2 cups fresh spinach leaves, roughly chopped
– 1/2 cup heavy cream
– 1/4 cup grated Parmigiano-Reggiano cheese
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup unsalted butter, clarified
– 1/2 cup almond flour
– 1/4 cup coconut flour
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish with 1 tablespoon of clarified butter.
2. In a medium skillet over medium heat, warm the remaining clarified butter until it shimmers.
3. Add the ground chicken to the skillet, breaking it apart with a wooden spoon, and cook for 6–8 minutes until no pink remains.
4. Stir in the roughly chopped spinach leaves and cook for 2–3 minutes until just wilted, then remove from heat.
5. In a mixing bowl, whisk together the almond flour, coconut flour, fine sea salt, black pepper, and freshly grated nutmeg until fully combined.
6. Pour the heavy cream and lightly beaten eggs into the dry ingredients, stirring until a cohesive dough forms.
7. Press two-thirds of the dough evenly into the bottom and up the sides of the prepared pie dish to form the crust.
8. Spread the cooked chicken and spinach mixture evenly over the crust layer.
9. Sprinkle the grated Parmigiano-Reggiano cheese over the filling in an even layer.
10. Crumble the remaining dough over the top to create a rustic, textured topping.
11. Bake for 25–30 minutes until the crust is golden brown and the filling is set.
12. Let the pie rest for 10 minutes before slicing to allow the layers to firm up.
Just out of the oven, the pie offers a delicate crunch from the almond-coconut crust that gives way to the tender, herb-kissed chicken and spinach beneath. Its richness is balanced by the subtle sharpness of Parmigiano-Reggiano, making each bite both comforting and elegant. For a lovely presentation, serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess.
Zesty Keto Ground Chicken Stir-Fry
Drifting through the afternoon light, I find myself craving something that feels both nourishing and vibrant, a meal that whispers of comfort while dancing with bright, lively flavors. This zesty keto ground chicken stir-fry has become my quiet companion on such days, a simple yet deeply satisfying dish that comes together with gentle, intentional steps. It’s the kind of recipe that feels like a warm exhale—uncomplicated, wholesome, and deeply restorative.
Ingredients
– 1 pound pasture-raised ground chicken
– 2 tablespoons avocado oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 red bell pepper, thinly sliced
– 4 ounces shiitake mushrooms, stems removed and caps sliced
– 2 tablespoons coconut aminos
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– ½ teaspoon crushed red pepper flakes
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 tablespoon toasted sesame seeds
Instructions
1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates upon contact.
2. Add 2 tablespoons of avocado oil to the skillet, swirling to coat the surface evenly.
3. Place 1 pound of pasture-raised ground chicken into the skillet, breaking it apart with a wooden spoon into small, crumbled pieces.
4. Cook the chicken for 5–7 minutes, stirring occasionally, until it is fully opaque and lightly browned.
5. Add 1 finely diced medium yellow onion to the skillet and sauté for 3–4 minutes until the onion turns translucent and fragrant.
6. Stir in 3 minced cloves of garlic and 1 tablespoon of freshly grated ginger, cooking for 1 minute until aromatic but not browned.
7. Incorporate 1 thinly sliced red bell pepper and 4 ounces of sliced shiitake mushrooms, tossing to combine with the chicken mixture.
8. Sauté the vegetables for 4–5 minutes until the peppers are tender-crisp and the mushrooms have released their moisture.
9. Pour 2 tablespoons of coconut aminos and 1 tablespoon of rice vinegar over the stir-fry, stirring to coat all ingredients evenly.
10. Drizzle 1 teaspoon of toasted sesame oil and sprinkle ½ teaspoon of crushed red pepper flakes into the skillet, stirring gently to distribute the flavors.
11. Remove the skillet from the heat and fold in ¼ cup of roughly chopped fresh cilantro leaves.
12. Transfer the stir-fry to a serving platter and garnish with 1 tablespoon of toasted sesame seeds.
Here, the tender crumble of chicken mingles with the slight crunch of bell pepper and earthy mushrooms, all wrapped in a bright, gingery sauce. I love serving it over cauliflower rice or tucked into butter lettuce cups for a light, hands-on meal that feels both elegant and effortless.
Savory Keto Ground Chicken Chili
Dusk settles outside my kitchen window, the fading light casting long shadows across the counter as I prepare this comforting chili, a recipe born from the quiet evenings when I crave something deeply satisfying yet nourishing for both body and soul.
Ingredients
– 1 pound pasture-raised ground chicken
– 2 tablespoons cold-pressed avocado oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 medium red bell pepper, seeded and diced
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/4 teaspoon cayenne pepper
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 cup rich chicken bone broth
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro leaves, chopped
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Heat avocado oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add ground chicken, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
3. Transfer chicken to a clean plate using a slotted spoon, leaving rendered fat in the pot.
4. Add diced onion to the hot fat and sauté for 4-5 minutes until translucent and fragrant.
5. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
6. Incorporate diced red bell pepper and cook for 3-4 minutes until slightly softened.
7. Sprinkle chili powder, cumin, smoked paprika, oregano, and cayenne over vegetables, toasting spices for 1 minute to deepen their flavors.
8. Return cooked chicken to the pot, stirring to coat with spiced vegetable mixture.
9. Pour in undrained fire-roasted diced tomatoes and chicken bone broth, scraping any browned bits from the bottom.
10. Bring mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
11. Slowly stream in heavy cream while stirring continuously to prevent curdling.
12. Simmer for an additional 5 minutes until slightly thickened.
13. Remove from heat and stir in chopped cilantro, sea salt, and black pepper.
14. Let rest for 5 minutes before serving to allow flavors to meld. Each spoonful reveals tender chicken suspended in a velvety, spice-kissed broth, the cream lending luxurious richness that balances the gentle heat. Enjoy it cradled in a warm bowl, perhaps topped with sliced avocado or a dollop of tangy sour cream for contrasting textures.
Lemon Herb Keto Ground Chicken Soup
Years of autumn evenings have taught me that the most comforting meals often emerge from the simplest ingredients, simmered slowly until their stories unfold in the steam rising from the bowl.
Ingredients
– 1 lb pasture-raised ground chicken
– 2 tbsp extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups organic chicken bone broth
– 1 cup heavy cream
– ¼ cup fresh lemon juice
– 2 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp sea salt
– ½ tsp freshly cracked black pepper
Instructions
1. Heat extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add finely diced yellow onion and sauté for 6-8 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 45 seconds until aromatic but not browned.
4. Add pasture-raised ground chicken, breaking it apart with a wooden spoon into small crumbles.
5. Cook chicken for 7-9 minutes until no pink remains, stirring occasionally to ensure even browning.
6. Pour in organic chicken bone broth, scraping any browned bits from the bottom of the pot.
7. Bring to a gentle simmer over medium-high heat, then reduce to low and cook uncovered for 20 minutes.
8. Stir in heavy cream, fresh lemon juice, thyme leaves, and chopped rosemary.
9. Season with sea salt and freshly cracked black pepper, then simmer for 5 additional minutes to meld flavors.
10. Remove from heat and let rest for 3 minutes before serving.
But the true magic happens in that final rest, where the creamy broth thickens just enough to coat each tender chicken crumble. The bright lemon cuts through the richness while the herbs linger like autumn memories, making this soup perfect served in shallow bowls with a sprinkle of fresh thyme over the top.
Conclusion
Overall, these 29 keto ground chicken dinners prove that healthy eating can be delicious and varied! We hope you’ve found some new family favorites to try. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy meal planning. Happy cooking!
