An easy sheet pan balsamic chicken recipe with veggies. The chicken is baked in the oven with mushrooms, broccoli, and tomatoes for a complete meal made in less than 30 minutes.

If you need an easy meal prep, lunch, or dinner idea – look no further! This easy sheet pan balsamic chicken recipe is the perfect all in one recipe.

The chicken is marinated in an easy balsamic chicken marinade and baked along with seasoned veggies. The marinade is made of olive oil, balsamic vinegar, and a few seasonings to add some zest. Don’t let the simple ingredients fool you! This chicken is juicy and full of flavor.

You can easily store this recipe in meal prep containers for lunch throughout the week, or just toss it in the oven for an easy weeknight dinner idea!

Another bonus is that it’s healthy, low carb,  and tastes good enough to cook for guests. It really gets no better than that!

For this recipe, I used chicken tenderloin strips. However, you can also use thinly sliced chicken breasts as well. 

How to Make Sheet Pan Balsamic Chicken with Veggies

Preheat oven to 400 degrees.

Start by mixing together the marinade ingredients in a medium bowl.  Add the chicken to the marinade, and marinate in the refrigerator for at least 30 minutes (no more than 5 hours).

While the chicken is marinating, arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the seasonings.

Arrange the veggies evenly to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.

Bake the chicken and veggies for 20 minutes, or the internal temperature reaches 165 degrees. 

Can you cook raw chicken and vegetables together?

Yes, as long as you utilize safe food handling practices. Make sure that the internal temperature of the chicken reaches 165 degrees. Being that both the vegetables and chicken are being cooked at the same time, you will be fine.

How long can I marinate chicken?

Chicken can be marinated up to 2 days. However, it is recommended that you marinate it for no more than about 6 hours. Marinating chicken for too long can cause it to be tough. Typically, chicken will soak up the marinade flavor in about 2 hours. For this recipe, I only marinated the chicken for 30 minutes and still achieved a lot of flavor.

Other keto-friendly vegetables to serve with sheet pan balsamic chicken:

• Asparagus
• Brussel Sprouts
• Bell Peppers
• Zucchini

More easy keto chicken recipes:

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Low Carb Chicken Fajita Soup – Keto Friendly

Easy Creamy Lemon Chicken Thighs

Sheet Pan Balsamic Chicken with Veggies

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

An easy sheet pan chicken and veggies recipe. The chicken is marinated in a delicious balsamic vinaigrette and baked with vegetables.

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Ingredients

Balsamic Marinade for Chicken

• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Other Ingredients

• 1.25 pounds chicken tenderloin strips, (You can also use thinly sliced chicken breasts)
• 1 cup mushrooms, sliced (I used baby bella)
• 3 cups broccoli florets, (about 1 crown of broccoli)
• 1 cup grape tomatoes, sliced in half
• 2 tablespoons olive oil (to coat the veggies)
• 1 teaspoon Italian seasoning
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together all of the marinade ingredients. Add the chicken to the marinade, ensuring that it is fully coated. Cover the bowl with plastic wrap, and a marinate in the refrigerator for at least 30 minutes (no more than 5 hours).
3. While the chicken is marinating, evenly arrange the veggies on a large sheet pan. Drizzle the vegetables with olive oil, and season them with the Italian seasoning, salt, and pepper. Toss the vegetables around to ensure that they are evenly coated.
4. Arrange the veggies to each side of the pan to make room for the chicken in the middle. Once the chicken is done marinating, arrange each piece side by side in the middle of the pan. Spoon about a teaspoon of the marinade over each piece of chicken prior to cooking. Discard the remaining marinade.
5. Bake the chicken and veggies for 20 minutes, or until the chicken is no longer pink on the inside.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533 Total Fat: 30g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 120mg Sodium: 500mg Carbohydrates: 17g Net Carbohydrates: 11g Fiber: 6g Sugar: 7g Sugar Alcohols: 0g Protein: 48g

Low carb Chicken Fajita Soup is Mexican comfort food at it’s best. Diced vegetables, cream cheese, and taco seasonings give this soup rich and robust flavor. This recipe is perfect for cool and sunny days alike!

If you haven’t noticed yet, I’ve been on a roll with the Mexican recipes lately. That’s because it’s the one type of food that my entire family can agree on! I’m all about trying to please everyone when I can.

This low carb Chicken Fajita Soup happens to be a family favorite! It’s hearty and filled with shredded chicken in every bite.

Have you tried my Chicken Fajita Casserole recipe? It’s the most popular recipe on my site, so I decided to create this soup as a spin-off. This soup is very similar to the casserole and so easy to make!

How to Make Low Carb Chicken Fajita Soup

1. Cook the chicken on the stove top in 4 cups of the chicken broth, and then remove from the pot and shred it with 2 forks. You can reserve any leftover broth for the soup if you’d like. 
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, and saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the chicken broth and stir until everything is combined. Allow the soup to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Check out these other easy low carb Mexican recipes:

Cheesy Keto Taco Casserole

Creamy Chicken Fajita Casserole – Low Carb, Keto Friendly, THM

Chicken Fajita Soup

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

An easy low carb soup recipe made with shredded chicken, cream cheese, and diced vegatables.

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Ingredients

• 2 pounds boneless chicken breasts (about 2 large chicken breast) 
• 8 cups chicken broth, divided (You will use half to cook the chicken in, and half for the soup)
• 1 tablespoon butter
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/2 large onion, diced
• 1 can diced tomatoes and green chilies
• 8 ounces cream cheese
• 1 packet taco seasoning
• 1/2 cup shredded cheese

Instructions

1. Start by placing the chicken in a medium stockpot, and covering it with about 4 cups of chicken broth. Bring the chicken to a boil, and simmer covered for 25 minutes. Once the chicken is done, remove from the pot and shred with 2 forks. Then, set the chicken aside. You can reserve any leftover broth for the soup if you'd like.
2. Heat an empty stockpot on the stove to medium-high. Toss in the butter, saute the diced bell peppers, garlic and onions until fragrant.
3. Add in the shredded chicken, cream cheese, diced tomatoes and green chilies, and taco seasoning. Stir everything until combined, and the cream cheese is melted.
4. Next, add in the remaining 4 cups of chicken broth and stir until everything is combined. Bring the soup to a boil, and then reduce the heat to medium and cover it with a lid. Allow to simmer for 15 minutes.
5. Once the soup is done, stir in 1/2 cup shredded cheese. (I used cheddar)
6. Serve in bowls, and top with your favorite low carb fajita toppings like sour cream or extra cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 385 Total Fat: 19g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 148mg Sodium: 980mg Carbohydrates: 8g Net Carbohydrates: 7g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 43g

This keto taco casserole recipe is an easy dinner idea that the entire family will enjoy. It’s loaded with ground beef, topped with cheese, and then baked in the oven. Enjoy the taste of tacos without the carbs!

It’s almost time for Taco Tuesday at our home, and this week I made one of my favorite Mexican dishes that happen to be keto friendly. Taco casserole is great for so many reasons. Not only is it super easy, but it does not sacrifice the taste of real tacos!

As a matter of fact, while I enjoy this casserole as apart of my keto diet – my family loves it too! They still use chips to scoop up the casserole when they want to, so they don’t mind it at all!

I’m a big fan of casseroles because they allow for easy cleanup, and are great for potlucks and family dinners. This keto taco bake is sure to be a regular on your meal plan!

Keto Taco Casserole Ingredients

Ground Beef – Traditional tacos start with well-seasoned ground beef. I recommend using lean ground beef to avoid excess oil.

Taco Seasoning –  This gives it that classic taco flavor.

Green Peppers, Onion, & Garlic – These add an extra layer of flavor, and are sauteed with the ground beef.

Eggs – The egg acts as a binder for the casserole and keeps everything together. Don’t worry, you won’t even be able to taste the egg once the recipe is baked.

Cheese – To melt on top of the casserole.

Toppings – I like to top the casserole with all of my favorite keto friendly toppings once it’s done baking.

How to make keto taco casserole

Start by browning the ground beef with the green peppers, onions, and garlic in a large skillet. Be sure to break up the ground beef with a fork as it cooks.

Once the beef is no longer pink, drain the excess oil out of the beef mixture using a strainer or colander. Add the beef mixture back to the pan, and sprinkle in the taco seasoning. Mix everything together so that the beef is evenly coated.

Next, transfer the beef mixture to a casserole dish and spread it out evenly.

In a small bowl, add the eggs and half of the shredded cheese. Stir the egg mixture until the eggs are lightly beaten, and then pour it evenly over the ground beef mixture.

Mix the casserole a bit to ensure that the cheese gets in between the meat. The egg acts as a binder for the casserole. Don’t worry, you won’t even taste it.

Top the casserole with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

Top the finished dish with your favorite taco toppings, and serve.

If you enjoyed this keto taco casserole recipe, then you will also love this easy Creamy Chicken Fajita Casserole! It’s low carb, keto, and THM friendly.

Keto Taco Casserole

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A cheesy keto taco casserole that is perfect for family dinners and potlucks alike!

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Ingredients

• 2 pounds ground beef
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 large bell pepper, diced
• 1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)
• 4 eggs
• 2 cups Mexican cheese, shredded

Instructions

1. In a skillet heated on medium-high heat, brown the ground beef with the green peppers, onions, and garlic.
2. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.
3. Transfer the beef mixture to a casserole dish and spread it out evenly.
4. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.
5. Top the casserole evenly with the remaining cheese, and bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
6. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317 Total Fat: 21g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 148mg Sodium: 384mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 27g

Chicken fajita casserole is an easy healthy, but quick meal idea! This is the perfect dish to switch things up on Taco Tuesday. The best part of this recipe is that it is perfect for the keto diet, as no tortillas are needed!

Taco Tuesday is a real event in my house. With that being said, we don’t just limit it to tacos. On Tuesdays, we pretty much each all things Mexican style. This includes tacos, fajitas, enchiladas, and different Mexican side dish recipes.

Mexican food is the one thing that we all can agree on in my house, so it’s actually one of the most consistent things in my life right now (which says a lot about my life, lol)!

This recipe is made using all of the traditional fajita fixings minus the tortillas. 

Traditional fajitas typically all start with meat, more commonly chicken or steak. The meat is then sauteed with peppers and onions, and seasoned with fajita seasoning. You can then add cheese, sour cream, jalapenos, and any other toppings that you choose.

Thankfully, chicken fajitas are keto friendly as long as you don’t use the tortilla.  You can also order them that way at your favorite Mexican restaurant!

Chicken Fajita Casserole Ingredients:

• Chicken Breast – Low carb, and high in protein!
• Bell Peppers – I prefer to use both green and red bell peppers for an extra pop of color. This also adds another layer of flavor as red peppers are sweeter, while green peppers are more bitter in flavor.
• Onion – I know that there are a lot of folks out there who prefer to leave onions out. However, in this recipe, you will be sauteing the onions prior to adding them to the casserole. They won’t be raw, and trust me they are a must for chicken fajitas!
• Diced Tomatoes and Green Chiles – These are canned and make a great addition to any Taco Tuesday meal. They can be used as a topping, or as an extra ingredient in most Mexican recipes. I prefer the Rotel brand.
• Taco Seasoning – This gives us the tex-mex flavor that makes this recipe so delicious. 
• Shredded Cheeses – Feel free to use a Mexican cheese blend here. I used Cheddar and Monterey Jack for this recipe.
• Cream Cheese – High in fat, and low in carbs which makes cream cheese absolutely perfect for keto. Not to mention, it’s so good! I use it in almost all of my casserole recipes.
• Heavy Cream (optional) – This adds an extra rich creaminess to the casserole, however, it is totally optional.

Is taco seasoning keto?

Packaged taco seasoning typically contains flour and/or cornstarch. You can definitely use it in this recipe, as you’ll only need 2 tablespoons spread across 12 servings of casserole so it’s still low carb. To make a simple keto taco seasoning, simply combine the following: 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt and stir together. 

How do you cut chicken breast for fajitas?

You can slice chicken breast lengthwise into thin strips or dice chicken breasts into bite-sized chunks for fajitas. For this recipe, I diced the chicken breasts into bite-sized chunks.

How to make chicken fajita casserole

1. Start by lightly seasoning the chicken with salt and pepper on both sides, and baking it in the oven until it’s cooked through (about 25 minutes).
2. While the chicken is cooking, saute the bell peppers and onion in a pan with a tablespoon of olive oil. Cook the vegetables until they are tender, then remove from the pan and set aside in a large bowl.
3. Next, remove the chicken from the oven and allow it to cool for about 5 minutes. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
4. Season the chicken and vegetables with 1 tablespoon of the taco seasoning. Be sure to mix everything in the bowl, so that it is evenly coated with seasoning.
5. Next, add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the same bowl and mix everything together until combined. Then, add the remaining taco seasoning and stir again until combined.
6. Arrange the mixture into a casserole dish, and top evenly with the remaining shredded cheese. Bake in a 350 degree oven for 30 – 35 minutes.

Feel free to top the casserole with your favorite low carb toppings like sour cream, cilantro, or jalapenos!

Chicken Fajita Casserole

Yield: 12 servings

An easy low carb twist of chicken fajitas. Ditch the tortilla and enjoy chicken fajitas with this easy cassserole recipe.

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Ingredients

• 3 chicken breast
• 2 bell peppers, with seeds remove and sliced into strips (I used 1 red and 1 green)
• 1 half of a large onion, sliced into strips
• 1/4 cup canned diced tomatoes and green chilies (I used Rotel)
• 2 tablespoons taco seasoning, divided
• 1 cup shredded cheese, divided (Feel free to use different cheeses. I used cheddar and Monterrey jack)
• 8 oz cream cheese, softened
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Season the chicken breast lightly with salt and pepper, and then bake for 20 - 25 minutes (until no longer pink in the center).
3. While the chicken is baking, saute the bell peppers and onion in a greased skillet. Cook the vegetables until they are tender, and then set them aside in a large bowl.
4. Remove the chicken from the oven, and allow it to cool. Then, chop the chicken into bite-sized chunks and add it to the same bowl as the peppers and onions.
5. Season the chicken and vegetables evenly with 1 tablespoon of taco seasoning.
6. Add 1/2 of the shredded cheese, all of the cream cheese, and the heavy cream to the bowl with the chicken and peppers. Mix everything until combined. Then, add the remaining taco seasoning and stir everything again until combined.
7. Arrange the mixture into a casserole dish, and top with the remaining shredded cheese. Bake in the oven at 350 degrees for 30 - 35 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 60mg Sodium: 254mg Carbohydrates: 6g Net Carbohydrates: 5g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 13g

This keto tuna melt is a delicious twist on your favorite classic recipe. Zucchini boats are stuffed with low carb tuna salad, and topped with cheese for an easy meal idea!

After making my Keto Chaffle Tuna Melt recipe, I thought about what other ways I could enjoy a tuna melt without bread. I just so happened to have some zucchini in the fridge because well, I always have extra zucchini lol! 

Zucchini is probably my favorite low carb vegetable, and for good reason too! It’s so versatile and can be used in so many different recipes. 

For these keto tuna melts, I started with my easy tuna salad recipe which is already naturally low carb. Zucchini and tuna are a delicious match made in heaven. Trust me on this!

Is canned Tuna low in Carbs?

Canned tuna in water contains no carbs, and is very high in protein. It also contains virtually no sugar. This makes it an ideal food for the keto diet, and great for weight loss!

Mayonnaise is also another great keto food being that it’s high in fat, and contains almost zero carbs.

Can you freeze zucchini boats?

I do not recommend freezing cooked stuffed zucchini because it will end up mushy once you reheat it. This recipe makes 4 keto tuna melts.

The tuna salad can be stored in the fridge for up to 3 – 5 days. You can always make 1 serving at a time, and just have the tuna salad ready ahead of time.

How to make Keto Zucchini Tuna Melts

Ingredients:

For the Tuna Salad:

This will make enough tuna for 4 zucchini tuna melts.

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients

• 2 medium zucchini, sliced in half with the flesh scooped out
• 1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 400 degrees.

Mix all of the tuna ingredients in a medium bowl and set aside.

Slice each zucchini in half, and use a spoon to scoop out the flesh.

Arrange the zucchini on a lined baking sheet with the inside facing up. Fill each zucchini with an equal amount of tuna salad.

Then, top each tuna melt with an equal amount of shredded cheese. Bake in the oven for 8 – 10 minutes.

Keto Zucchini Tuna Melt

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Keto tuna melts using zucchini. You won't even miss the bread with the delicious low carb recipe!

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Ingredients

For the Tuna Salad

• 2 cans tuna in water, drained
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other Ingredients

• 2 medium zucchini
• 1/2 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 400 degrees.
2. Combine all of the tuna salad ingredients in a medium bowl, and mix together. Set aside.
3. Slice each zucchini in half lengthwise, and then use a spoon to scoop out the flesh.
4. Arrange the zucchini on a lined baking sheet with the insides facing up.
5. Fill each zucchini with an equal amount of tuna salad. This should use just about all of the tuna salad.
6. Top each tuna melt with an equal amount of shredded cheese.
7. Bake for 8 - 10 minutes, or until the cheese is melted.
8. Remove from the oven, allow to cool for about 5 minutes. Then serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 53mg Sodium: 562mg Carbohydrates: 6g Net Carbohydrates: 5g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 25g

This keto tuna melt chaffle is deliciously cheesy, and the perfect low carb lunch idea. This is an easy low carb sandwich that is sure to become a regular in your meal plan!

Unless you’ve been hiding under a rock, you’ve likely heard about the keto chaffle craze. It’s the latest trend taking the keto world by storm. Why is the chaffle so popular you ask?! Well, let’s talk about it!

First of all, what is a chaffle? 

A chaffle is an egg and cheese waffle. These are the basic ingredients to any chaffle recipe. For the basic recipe, just mix one large egg with 1/2 cup of mozzarella cheese. Pour it in a heated waffle iron and cook for about 4 – 5 minutes. You can tell that it’s done once the edges begin to crisp up.

The cool thing about chaffles is that they are extremely versatile. They make a great low carb bread substitute! You can sweeten them and make cinnamon chaffles, or you get eat them savory and make chaffle garlic breadsticks. The possibilities are really endless!

Today I’m making a Keto Tuna Melt Chaffle! 

What goes on a tuna melt?

A good tuna melt starts with good tuna salad. You also want a cheese that melts well. For this recipe, I use medium cheddar. It does a great job of complimenting the tuna without overpowering the flavor. Traditional tuna melts use bread as the vehicle for the sandwich, but of course, we will be using chaffles.

Keto Tuna Melt Chaffle Ingredients

For the Chaffles:

This will make 3 – 4 small chaffles. Feel free to make more if needed.

• 2 large eggs
• 1 cup of  shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 pepper

For the Tuna Salad:

This will make enough tuna for 3 – 4 sandwiches.

• 2 cans tuna in water
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper

Other Ingredients:

• 1 slice cheddar cheese

How to make a keto tuna melt chaffle

Preheat the oven to 350 degrees.

Preheat the waffle iron and spray with nonstick cooking spray. Combine all of the chaffle ingredients and wisk them together. Pour half of the batter in the waffle iron (be sure not to over fill the iron, you may have batter left over.) Cook in the waffle iron for about 4 – 5 minutes for each chaffle.

Once the chaffles are done, set them aside to cool.

In a medium-size bowl, combine all of the tuna salad ingredients and mix together and set aside.

On a lined baking sheet, arrange the tuna melt by adding the tuna on one of the chaffles. Place a slice of cheese on top, and then place another chaffle on top to make a sandwich. Press down on the sandwich slightly and then bake in the oven for 5 – 7 minutes or the cheese is melted. Remove from the oven, and cool for 3 minutes. Then enjoy!

Keto Tuna Melt Chaffle

Yield: 2

Prep Time: 5 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

A low carb twist on the classic tuna melt sandwich. Chaffles are use in place of bread to make this delicious low carb tuna melt.

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Ingredients

For the Chaffles

• 2 eggs
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the tuna salad

• 2 cans tuna, in water
• 1/4 cup red onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons mayonnaise
• 1/2 tablespoon relish
• salt and pepper, to taste

Other ingredients

• 1 slice cheddar cheese

Instructions

For the chaffles (makes 3 - 4 chaffles):

1. Preheat the waffle iron, and spray with nonstick cooking spray.
2. Combine the eggs, shredded mozzarella cheese, salt, and pepper in a medium bowl and whisk together.
3. Pour about 1/4 of the mixture into the waffle iron and cook for 4 - 5 minutes. Remove the chaffle from the waffle iron and set aside.
4. Repeat until you have at least 2 chaffles to make a sandwich.

For the tuna salad:

1. Add the drained tuna, red onion, chopped celery, mayonnaise, relish, salt, and pepper to a medium-size bowl and stir until combined.

For the Tuna Melt:

1. Spoon 1/2 of the tuna mixture on 1 of the chaffles, and top with the slice of cheddar. Place another chaffle on top to make a sandwich and press down slightly.
2. Bake the sandwich on a lined baking sheet for 7 minutes.
3. Remove from the oven, allow to cool for about 3 minutes and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 632 Total Fat: 37g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 322mg Sodium: 1975mg Carbohydrates: 7g Net Carbohydrates: 6g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 63g

Creamy lemon chicken is an easy low carb recipe that is great for the whole family. The sauce is made with lemon juice, minced garlic, and heavy cream for a full rich flavor. Just serve with your favorite keto vegetable and dinner is served!

The other day I was finishing up with work, and thinking about what I should make for dinner just like any other day. With a family of 4, I’m always trying to balance making something that everyone will eat.

Between myself, my husband, and the kids – we all have very different tastebuds. So it’s always a win when I can find something that the entire house will enjoy. And let me tell you! I have found another winner to add to the list of recipes that we can all agree on!

This creamy lemon chicken is the ultimate crowd pleaser! And the best part about it is you can make it in just one skillet in about 30 minutes! If you don’t know by now, I am all about one-pot/one-skillet recipes. Because you know, the dishes won’t wash themselves!

I just so happened to have some chicken thighs on hand that I needed to use, and the rest of the ingredients for this recipe were already in the kitchen. These lemon garlic chicken thighs are super easy to make and you likely have most of the ingredients on hand already as well!

Chicken Thighs vs. Chicken Breast

If you don’t have chicken thighs, feel free to use chicken breast instead. Just be sure that the chicken is boneless as boneless chicken requires less cooking time. I prefer to use chicken thighs because they have more flavor than chicken breasts. This is due to them having a higher fat content which is great for the keto diet! Chicken thighs are also super affordable – another win for this recipe!

Creamy Lemon Chicken Ingredients

• 6 boneless skinless chicken thighs (you can also use 4 thinly sliced chicken breasts instead)
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce)
• 1 lemon, sliced into rounds for garnish (optional)

How to make Creamy Lemon Chicken

1. Start by seasoning the chicken with the salt, pepper, and garlic powder.
2. In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don’t want to see any pink on the inside of the chicken.
3. Once the chicken is finished cooking, remove from the skillet and set aside.
4. In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.
5. Add the chicken broth and begin to scrape the brown bits from the bottom of the pan as you stir. Allow the broth to simmer for about 5 minutes.
6. Add in the heavy cream and lemon juice and stir everything together. Bring the sauce to a light simmer, and reduce heat to medium. Allow the sauce to cook for another 5 minutes. Optional: You can add the psyllium husk at this step if you want a thicker sauce.
7. Return the chicken to the pan and continue to cook for another 3 minutes. Top with sliced lemons for garnish and serve.

More great low carb chicken recipes:

Cheesy Spinach Stuffed Chicken Breast

Easy Low Carb Keto Chicken Salad

Creamy Lemon Chicken

Yield: 6 servings

Prep Time: 2 minutes

Cook Time: 28 minutes

Total Time: 30 minutes

Juicy chicken thighs in a creamy lemon garlic sauce. A super easy low carb one-skillet dish.

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Ingredients

• 6 boneless skinless chicken thighs (you can also use 4 thinly sliced chicken breasts instead)
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil

Lemon Garlic Sauce

• 1/4 cup butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon lemon juice (freshly squeezed)
• 1 lemon, sliced into rounds for garnish (optional)
• 1 tablespoon psyllium husk or arrowroot powder, (optional for a thicker sauce)

Instructions

1. Season the chicken with the salt, pepper, and garlic powder.
2. In a medium-high heated non-stick skillet, add the olive oil and the chicken. Cook the chicken for about 7 minutes on each side or until the internal temperature reaches 165 degrees. You don't want to see any pink on the inside of the chicken.
3. Once the chicken is finished cooking, remove from the skillet and set aside.
4. In the same skillet, add the butter and the minced garlic. Allow the butter to melt, and saute the garlic for about 1 minute.
5. Add the chicken broth and begin to scrape the brown bits from the bottom of the pan as you stir. Allow the broth to simmer for about 5 minutes.
6. Add in the heavy cream and lemon juice and stir everything together. Bring the sauce to a light simmer, and reduce heat to medium. Allow the sauce to cook for another 5 minutes. Optional: You can add the psyllium husk at this step if you want a thicker sauce.
7. Return the chicken to the pan and continue to cook for another 3 minutes. Top with sliced lemons for garnish and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415 Total Fat: 33g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 202mg Sodium: 397mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 29g

This keto meatloaf is delicious and super easy to make. It’s a low carb twist on a southern classic meatloaf recipe that’s sure to make you forget that you are dieting.

Growing up, I looked forward to anytime my mom made meatloaf for dinner. It still happens to be one of my favorite things to eat. As a kid, I always liked extra ketchup with my meatloaf. And honestly…not much has changed lol!

Thankfully, this keto meatloaf recipe tastes just like the classic meatloaf that I grew up eating. The only thing missing is mashed potatoes, though I’m cool with settling for mashed cauliflower these days.

Traditional meatloaf recipes typically call for a filler of breadcrumbs or crackers. Breadcrumbs are used to stretch the meatloaf. However, I’m going to show you how you can still enjoy traditional southern meatloaf minus the carbs!

What can be used in place of breadcrumbs

Grated parmesan cheese, ground pork rinds, almond or coconut flour, and golden flaxseed are all great keto substitutes for breadcrumbs. In this recipe, I used a mixture of parmesan and almond flour. I also added parsley to give it that Italian breadcrumbs taste. Trust me, just like regular breadcrumbs, you won’t even notice the taste of the almond/coconut flour. 

To make my easy Italian keto breadcrumbs recipe, combine 1/2 cup grated parmesan, 1/2 cup almond or coconut flour, and 1 tablespoon dried parsley in a small bowl. Then, simply mix everything together. 

Can you have ketchup on keto?

Traditional ketchup is full of sugar and should not be used on the keto diet. However, many brands now make “no sugar added” ketchup. Ketchup with no sugar added is a keto-friendly option.

How to avoid dense meatloaf

You’ll want to mix all of the meatloaf ingredients just until combined. Be sure not to over mix your ingredients. Also, do not over compress the meatloaf when shaping your meatloaf. This will ensure that your meatloaf isn’t dense or too tightly packed.

Keto Meatloaf Ingredients

• 1/2 cup grated parmesan
• 1/2 cup almond flour, (or coconut flour)
• 1 tablespoon dried parsley
• 2 pounds ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup no sugar added ketchup

How to make keto meatloaf

Combine all of the ingredients in a large bowl, with the exception of the ketchup. Use your hands to mix everything together.

Once everything is combined, transfer the mixture to the pan and mold into a loaf.

Bake the meatloaf uncovered for 30 minutes. Remove the meatloaf from the oven and allow it to rest for about 10 minutes prior to serving.

Check out this other delicious low carb ground beef recipe:

Low Carb Bacon Cheeseburger Casserole 

Keto Meatloaf

Yield: 7 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A super moist and juicy keto meatloaf recipe that tastes just as good as the classic.

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Ingredients

Keto Breadcrumbs

• 1/2 cup grated parmesan
• 1/2 cup almond flour, (or coconut flour)
• 1 tablespoon dried parsely

Meatloaf

• 2 pounds ground beef
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 eggs, lightly beaten
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 cup no sugar added ketchup

Instructions

1. Preheat oven to 350 degrees.
2. Line or grease a loaf pan.
3. Combine all of the ingredients in a large bowl, and mix together. I recommend using your hands to mix everything.
4. Once everything is combined, transfer the mixture to the pan and mold into a loaf.
5. Bake the meatloaf uncovered for 30 minutes.
6. Remove the meatloaf from the oven, spread the ketchup over the top of the meatloaf.
7. Return the meatloaf to the oven, and bake for another 25 - 35 minutes or until internal temperature reaches 160 degrees.
8. Allow the meatloaf to rest for 10 minutes prior to serving.

Notes

To avoid dense meatloaf, avoid over compressing the meatlof when shaping it into a mold.

Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 467 Total Fat: 30g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 175mg Sodium: 777mg Carbohydrates: 7g Net Carbohydrates: 5g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 41g