Kicking off dinner just got easier! Whether you’re craving quick weeknight meals or cozy comfort food, our keto rotisserie chicken recipes are here to save the day. From breakfast to dinner, these delicious dishes make healthy eating simple and satisfying. Ready to transform that store-bought bird into something spectacular? Let’s dive into these mouthwatering ideas!
Creamy Keto Rotisserie Chicken Casserole
Just when you thought rotisserie chicken couldn’t get better—this creamy keto casserole transforms leftovers into pure comfort. Jazz up your weeknight dinner with minimal effort and maximum flavor. Get ready to impress even the pickiest eaters.
Ingredients
- 3 cups shredded rotisserie chicken
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 oz cream cheese
- 1/2 cup chopped broccoli
- 1/4 cup chopped bacon
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
- Spread the shredded rotisserie chicken evenly across the bottom of the prepared baking dish.
- Steam the chopped broccoli for 4 minutes until bright green but still crisp—this prevents sogginess in the final bake.
- Scatter the steamed broccoli and chopped bacon over the chicken layer.
- Combine heavy cream, cream cheese, cheddar cheese, garlic powder, onion powder, and black pepper in a saucepan over medium heat.
- Whisk constantly for 5-7 minutes until the cream cheese melts completely and the sauce thickens slightly.
- Pour the creamy sauce evenly over the chicken and vegetable mixture, ensuring full coverage.
- Bake uncovered for 25 minutes at 375°F until the edges bubble vigorously and the top develops golden spots.
- Let the casserole rest for 8 minutes before serving—this allows the sauce to set for perfect slicing.
Every bite delivers tender chicken enveloped in rich, cheesy sauce with crispy bacon bits. Enjoy the creamy texture against the slight crunch of broccoli. Elevate it by serving over cauliflower rice or stuffing into low-carb tortillas for a quick wrap.
Spicy Keto Rotisserie Chicken Lettuce Wraps
You’re craving something bold and low-carb that actually satisfies. Spice up your weeknight with these fiery lettuce wraps that deliver maximum flavor with minimal effort—perfect for when you need a quick, healthy win.
Ingredients
– 1 rotisserie chicken
– 8 large butter lettuce leaves
– 2 tbsp avocado oil
– 1/4 cup mayonnaise
– 1 tbsp sriracha
– 1 tsp lime juice
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 cup diced red onion
– 2 tbsp chopped cilantro
Instructions
1. Remove all meat from the rotisserie chicken and shred it into bite-sized pieces using two forks.
2. Whisk together mayonnaise, sriracha, lime juice, garlic powder, and salt in a medium bowl until fully combined.
3. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add shredded chicken to the skillet and cook for 3-4 minutes, stirring frequently, until lightly browned and heated through.
5. Pour the spicy mayo mixture over the chicken and stir continuously for 2 minutes until every piece is evenly coated.
6. Remove skillet from heat and fold in diced red onion and chopped cilantro.
7. Rinse butter lettuce leaves under cold water and pat completely dry with paper towels.
8. Spoon 1/4 cup of the spicy chicken mixture into the center of each lettuce leaf.
9. Arrange filled lettuce wraps on a serving platter and serve immediately.
A vibrant crunch from the fresh lettuce perfectly balances the creamy, spicy chicken filling. The cool crispness contrasts beautifully with the warm, zesty interior—try stacking two wraps together for an extra-satisfying bite or drizzling with extra sriracha for serious heat lovers.
Keto Rotisserie Chicken Zoodle Soup
A cozy keto upgrade that transforms your leftover rotisserie chicken into the ultimate comfort food. This zoodle-packed soup delivers all the nostalgic flavor without the carbs, ready in under 30 minutes flat.
Ingredients
– 2 tbsp olive oil
– 1 cup chopped yellow onion
– 3 cloves minced garlic
– 6 cups chicken broth
– 3 cups shredded rotisserie chicken
– 4 medium spiralized zucchini
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 cup chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 1 minute until aromatic but not browned.
4. Pour in 6 cups chicken broth and bring to a rolling boil over high heat.
5. Add 3 cups shredded rotisserie chicken, 1 tsp dried thyme, and 1/2 tsp black pepper.
6. Reduce heat to medium-low and simmer uncovered for 10 minutes to meld flavors.
7. Gently stir in 4 medium spiralized zucchini and cook for 3 minutes until just tender.
8. Remove from heat and fold in 1/4 cup chopped fresh parsley.
You’ll love the tender zucchini noodles that hold their texture perfectly against the rich broth. The rotisserie chicken adds incredible depth without hours of simmering. Try topping with crispy bacon bits or a sprinkle of Parmesan for extra indulgence.
Cheesy Keto Rotisserie Chicken Stuffed Peppers
Perfectly portioned peppers packed with protein! Pull that rotisserie chicken and get ready for the easiest keto dinner that delivers maximum flavor with minimal effort. Prep these in minutes for a satisfying low-carb meal that actually tastes indulgent.
Ingredients
- 4 large bell peppers
- 2 cups shredded rotisserie chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Slice each bell pepper in half lengthwise and remove all seeds and membranes.
- Brush the inside of each pepper half with 1 tablespoon of olive oil.
- In a large bowl, combine shredded chicken, mozzarella cheese, sour cream, parsley, garlic powder, smoked paprika, and black pepper.
- Pack the chicken mixture evenly into each pepper half, mounding it slightly.
- Sprinkle Parmesan cheese generously over the top of each stuffed pepper.
- Bake for 20-25 minutes until peppers are tender-crisp and cheese is golden brown.
- Switch your oven to broil and cook for 2-3 minutes to crisp the cheese topping.
- Remove from oven and let rest for 5 minutes before serving.
Deliciously creamy filling contrasts with the slight crunch of roasted peppers. The smoked paprika adds a subtle smokiness that complements the rich cheeses perfectly. Drizzle with extra sour cream or serve alongside a crisp green salad for a complete keto meal that feels anything but restrictive.
Keto Rotisserie Chicken and Cauliflower Rice Bowl
Unleash your lunch game with this keto powerhouse that hits all the right notes. Grab that rotisserie chicken and transform simple ingredients into a flavor-packed bowl that keeps you full and focused. This meal prep hero comes together in minutes but tastes like you spent hours in the kitchen.
Ingredients
– 2 cups shredded rotisserie chicken
– 3 cups riced cauliflower
– 2 tbsp olive oil
– 1/2 cup diced red onion
– 1/2 cup chopped cilantro
– 1/4 cup lime juice
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add riced cauliflower and cook for 5-7 minutes, stirring frequently, until tender but not mushy.
3. Transfer cauliflower rice to a large bowl and let cool slightly.
4. In the same skillet, heat remaining 1 tablespoon olive oil over medium heat.
5. Add diced red onion and cook for 3-4 minutes until softened and translucent.
6. Add shredded rotisserie chicken, chili powder, garlic powder, salt, and black pepper to the skillet.
7. Cook chicken mixture for 4-5 minutes, stirring constantly, until heated through and spices are fragrant.
8. Combine chicken mixture with cauliflower rice in the large bowl.
9. Add lime juice and chopped cilantro, then toss everything together until well combined.
10. Let the bowl rest for 2 minutes to allow flavors to meld before serving.
Really notice how the tender chicken contrasts with the cauliflower’s slight crunch, while the lime brightens every bite. For extra flair, top with sliced avocado or a dollop of Greek yogurt—this bowl adapts beautifully to whatever you’re craving.
Garlic Butter Keto Rotisserie Chicken Skillet
OBSESSED with garlic butter anything? This keto rotisserie chicken skillet transforms leftover chicken into a decadent, low-carb dinner in under 20 minutes. Grab your cast iron and let’s get sizzling.
Ingredients
– 2 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 rotisserie chicken, shredded (about 4 cups)
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 tsp red pepper flakes
– Salt to taste
Instructions
1. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
2. Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
3. Add 4 cups shredded rotisserie chicken and cook for 3 minutes, stirring to coat in garlic butter.
4. Pour in 1/2 cup heavy cream and bring to a gentle simmer.
5. Stir in 1/2 cup grated Parmesan cheese until melted and sauce thickens, about 2 minutes.
6. Mix in 1/4 cup chopped fresh parsley and 1/4 tsp red pepper flakes.
7. Season with salt to taste and remove from heat.
Zesty garlic butter clings to every tender shred of chicken in this rich, creamy skillet. The Parmesan creates a velvety sauce that’s perfect for spooning over zucchini noodles or cauliflower rice. Leftovers taste even better the next day as the flavors fully meld together.
Keto Rotisserie Chicken Cobb Salad
Whip up this protein-packed powerhouse that transforms basic rotisserie chicken into a crave-worthy keto masterpiece. Bold flavors and crunchy textures collide in this salad that eats like a full meal while keeping carbs in check.
Ingredients
– 4 cups chopped romaine lettuce
– 2 cups shredded rotisserie chicken
– 4 hard-boiled eggs, quartered
– 8 slices cooked bacon, crumbled
– 1 avocado, sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled blue cheese
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Place chopped romaine lettuce in a large salad bowl.
2. Arrange shredded rotisserie chicken in a strip down the center of the lettuce.
3. Place quartered hard-boiled eggs in rows on either side of the chicken.
4. Sprinkle crumbled bacon evenly over the salad.
5. Add sliced avocado and halved cherry tomatoes in separate sections.
6. Whisk together olive oil, red wine vinegar, Dijon mustard, black pepper, and salt in a small bowl until emulsified.
7. Drizzle the dressing over the entire salad just before serving.
8. Top with crumbled blue cheese as the final layer.
9. Serve immediately to maintain crisp lettuce texture.
Just look at those perfect stripes of ingredients – each bite delivers creamy avocado, salty bacon, and tangy blue cheese in perfect harmony. The cool crisp lettuce balances the rich rotisserie chicken, creating a salad that feels indulgent yet stays keto-friendly. Try serving it in mason jars for a portable lunch that stays beautifully layered until you’re ready to dig in.
Low-Carb Rotisserie Chicken Enchilada Bake
Nailing that low-carb comfort food craving? This rotisserie chicken enchilada bake layers bold flavor with zero fuss. Shred, stack, and bake your way to a saucy, cheesy masterpiece in under an hour.
Ingredients
– 1 rotisserie chicken
– 1.5 cups red enchilada sauce
– 8 low-carb tortillas
– 1.5 cups shredded Monterey Jack cheese
– 1/2 cup diced white onion
– 1/4 cup chopped cilantro
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Shred all meat from the rotisserie chicken, discarding skin and bones.
3. Combine shredded chicken, cumin, garlic powder, and black pepper in a medium bowl.
4. Spread 1/4 cup enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
5. Arrange 4 low-carb tortillas in a single layer, slightly overlapping to cover the dish bottom.
6. Top tortillas with half of the seasoned chicken mixture.
7. Sprinkle half of the diced white onion evenly over the chicken layer.
8. Pour 1/2 cup enchilada sauce over the onions and chicken.
9. Repeat layers with remaining tortillas, chicken, and onion.
10. Pour remaining 3/4 cup enchilada sauce over the top layer, covering all exposed tortillas.
11. Sprinkle shredded Monterey Jack cheese evenly over the entire surface.
12. Cover the baking dish tightly with aluminum foil.
13. Bake at 375°F for 25 minutes.
14. Remove foil and bake uncovered for 10 more minutes until cheese is bubbly and lightly browned.
15. Let the bake rest for 5 minutes before slicing.
16. Garnish with chopped cilantro just before serving.
That cheesy top layer gives way to tender, saucy chicken with just enough spice from the enchilada sauce. Try scooping it over crisp romaine lettuce for a deconstructed salad version, or top with a dollop of Greek yogurt for extra creaminess that cuts through the richness perfectly.
Buffalo Keto Rotisserie Chicken Dip
Melt your worries away with this fiery, creamy dip that transforms leftover rotisserie chicken into pure game-day magic. Grab your celery sticks and dive into this low-carb crowd-pleaser that delivers all the buffalo flavor without the guilt. This dip comes together in minutes but disappears even faster—trust us, you’ll want to double the batch.
Ingredients
– 2 cups shredded rotisserie chicken
– 8 oz cream cheese, softened
– 1/2 cup buffalo sauce
– 1/2 cup ranch dressing
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped celery
– 2 tbsp chopped green onions
Instructions
1. Preheat your oven to 350°F.
2. Combine 2 cups shredded rotisserie chicken, 8 oz softened cream cheese, 1/2 cup buffalo sauce, and 1/2 cup ranch dressing in a large mixing bowl.
3. Mix thoroughly until all ingredients are fully incorporated and the mixture appears smooth and creamy.
4. Fold in 1/2 cup shredded cheddar cheese, 1/4 cup chopped celery, and 2 tbsp chopped green onions until evenly distributed throughout the dip.
5. Transfer the mixture to an oven-safe baking dish, spreading it into an even layer with a spatula.
6. Bake at 350°F for 20 minutes until the edges bubble vigorously and the top develops golden spots.
7. Remove from oven and let rest for 5 minutes before serving to allow the dip to thicken slightly.
Now you’ve got a dip that’s creamy with satisfying texture from the tender chicken and crisp celery. The bold buffalo heat perfectly balances the cool ranch tang, making it irresistible with keto-friendly dippers. Try scooping it with pork rinds for extra crunch or stuffing it into lettuce wraps for a handheld treat that’ll become your new game-day staple.
Keto Rotisserie Chicken and Broccoli Stir-Fry
Get ready to transform that leftover rotisserie chicken into a low-carb masterpiece. Grab your skillet and let’s create a stir-fry that’s faster than ordering takeout. This keto-friendly dish delivers maximum flavor with minimal effort.
Ingredients
– 2 tbsp avocado oil
– 3 cups shredded rotisserie chicken
– 4 cups broccoli florets
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1/4 cup coconut aminos
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes
– 2 tbsp chopped green onions
Instructions
1. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Add 4 cups broccoli florets and cook for 4 minutes, stirring frequently until bright green and slightly tender.
3. Create space in the center of the skillet and add 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 30 seconds until fragrant.
4. Add 3 cups shredded rotisserie chicken to the skillet, breaking up any large pieces with your spatula.
5. Pour in 1/4 cup coconut aminos and 1 tbsp rice vinegar, tossing to coat all ingredients evenly.
6. Sprinkle 1/2 tsp red pepper flakes throughout the mixture for subtle heat.
7. Cook for 3-4 minutes, allowing the sauce to reduce and cling to the chicken and broccoli.
8. Drizzle 1 tsp sesame oil over the stir-fry and toss once more to incorporate.
9. Remove from heat and garnish with 2 tbsp chopped green onions.
You’ll love the satisfying crunch of perfectly cooked broccoli against the tender, saucy chicken. The sesame oil finish adds that authentic Asian restaurant aroma right in your kitchen. Try serving it over cauliflower rice or stuffing it into low-carb tortillas for a fun twist.
Rotisserie Chicken Stuffed Keto Avocados
Elevate your lunch game with these protein-packed keto avocados. Grab rotisserie chicken, scoop out creamy avocado halves, and stuff them full for a meal that’s ready in minutes. Perfect for busy days when you need something satisfying without the carbs.
Ingredients
– 2 large avocados
– 1 cup shredded rotisserie chicken
– 1/4 cup mayonnaise
– 1 tbsp lime juice
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped cilantro
Instructions
1. Preheat your oven to 375°F.
2. Cut both avocados in half lengthwise and remove the pits.
3. Use a spoon to carefully scoop out about 1 tablespoon of flesh from each avocado half to create more space for filling.
4. In a medium bowl, combine 1 cup shredded rotisserie chicken, 1/4 cup mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
5. Mix thoroughly until all ingredients are well combined.
6. Gently fold in 2 tablespoons of chopped cilantro.
7. Divide the chicken mixture evenly among the four avocado halves, packing it firmly into the cavities.
8. Place the stuffed avocados on a baking sheet lined with parchment paper.
9. Bake at 375°F for 12-15 minutes until the filling is heated through and the avocado edges are slightly golden.
10. Remove from oven and let rest for 2 minutes before serving. Outrageously creamy avocado meets savory chicken in every bite. The warm, stuffed halves offer a satisfying contrast between the cool avocado base and the hot filling. Try topping with extra cilantro or a drizzle of hot sauce for an extra kick.
Keto Rotisserie Chicken Pizza with Fathead Crust
Tired of missing pizza on keto? Transform that leftover rotisserie chicken into a crispy, cheesy masterpiece. This fathead crust delivers all the satisfaction without the carbs—perfect for your next craving fix.
Ingredients
– 2 cups shredded rotisserie chicken
– 1 ½ cups shredded mozzarella cheese
– 2 oz cream cheese
– ¾ cup almond flour
– 1 large egg
– 1 tsp baking powder
– ½ cup sugar-free pizza sauce
– ¼ cup grated Parmesan cheese
– 1 tsp Italian seasoning
– ½ tsp garlic powder
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Microwave 1 ½ cups mozzarella and 2 oz cream cheese in a bowl for 90 seconds, stirring halfway through.
3. Stir the melted cheeses until fully combined and smooth.
4. Add ¾ cup almond flour, 1 large egg, and 1 tsp baking powder to the cheese mixture.
5. Mix vigorously with a spatula until a uniform dough forms—it will be sticky but manageable.
6. Place the dough between two sheets of parchment paper and roll into a 12-inch circle.
7. Remove the top parchment and transfer the crust (on bottom parchment) to your baking sheet.
8. Bake the crust at 400°F for 12 minutes until golden and firm to the touch.
9. Spread ½ cup sugar-free pizza sauce evenly over the baked crust, leaving a ½-inch border.
10. Top with 2 cups shredded rotisserie chicken, sprinkling it evenly across the sauce.
11. Sprinkle ¼ cup grated Parmesan and 1 tsp Italian seasoning over the chicken.
12. Dust with ½ tsp garlic powder for extra flavor depth.
13. Return the pizza to the oven and bake at 400°F for 8–10 minutes until cheese is bubbly.
14. Let the pizza rest for 5 minutes before slicing to prevent toppings from sliding.
Let this pizza cool slightly for the crust to crisp up perfectly. Each bite delivers tender chicken, melty cheese, and a sturdy base that holds up to generous toppings. Serve it with a side of ranch for dipping or top with fresh arugula for a peppery crunch.
Lemon Herb Keto Rotisserie Chicken Soup
Perfect for chilly evenings, this zesty keto soup transforms rotisserie chicken into a vibrant, low-carb masterpiece. Packed with fresh herbs and bright lemon, it delivers restaurant-quality flavor in under 30 minutes.
Ingredients
– 2 tbsp olive oil
– 1 cup chopped yellow onion
– 3 cloves minced garlic
– 6 cups chicken broth
– 4 cups shredded rotisserie chicken
– 1/4 cup fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– 1 tsp dried thyme
– Salt to taste
– Black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup chopped yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 6 cups chicken broth and bring to a boil at 212°F.
5. Reduce heat to low and simmer for 10 minutes to develop flavor.
6. Add 4 cups shredded rotisserie chicken and simmer for 5 more minutes.
7. Stir in 1/4 cup fresh lemon juice just before serving to preserve brightness.
8. Mix in 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, and 1 tsp dried thyme.
9. Season with salt and black pepper to taste, starting with 1 tsp salt and 1/2 tsp pepper.
10. Ladle into bowls and serve immediately.
Melt-in-your-mouth chicken floats in a golden broth that’s simultaneously rich and refreshing. The lemon cuts through the herbal notes beautifully, while the tender shreds of chicken make every spoonful satisfying. For an extra kick, top with grated Parmesan or serve over cauliflower rice to soak up every last drop.
Keto Rotisserie Chicken Tacos with Cheese Shells
Whip up the ultimate low-carb taco night with these game-changing keto tacos. Transform simple rotisserie chicken into crispy, cheesy perfection that satisfies every craving without the carbs. Get ready to revolutionize your taco Tuesday forever.
Ingredients
– 2 cups shredded rotisserie chicken
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup sour cream
– 1/4 cup mayonnaise
– 2 tbsp taco seasoning
– 1/2 cup shredded lettuce
– 1/4 cup diced tomatoes
– 1/4 cup sliced black olives
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine 2 cups shredded rotisserie chicken with 1/4 cup sour cream, 1/4 cup mayonnaise, and 2 tablespoons taco seasoning in a medium bowl.
3. Create 4-inch circles of 1/4 cup shredded cheddar cheese on the prepared baking sheet, spacing them 2 inches apart.
4. Bake the cheese circles at 375°F for exactly 6-8 minutes until golden and bubbly around the edges.
5. Remove the baking sheet from the oven and let the cheese cool for 30 seconds until pliable but not stiff.
6. Drape each melted cheese circle over the handle of a wooden spoon placed between two cups to form taco shells.
7. Let the cheese shells cool completely and harden for 5 minutes before filling.
8. Fill each cheese shell with the seasoned chicken mixture.
9. Top each taco with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, 1/4 cup sliced black olives, and 2 tablespoons chopped fresh cilantro.
10. Sprinkle 1/2 cup shredded Monterey Jack cheese over the assembled tacos.
Fresh from the oven, these tacos deliver incredible texture contrast between the crispy cheese shells and creamy chicken filling. The sharp cheddar shells provide a satisfying crunch that holds up beautifully against the cool, fresh toppings. For an extra flavor boost, try serving them with a spicy avocado crema or alongside cauliflower rice for a complete keto meal.
Rotisserie Chicken and Spinach Keto Frittata
Crank up your morning routine with this protein-packed powerhouse. Transform leftover rotisserie chicken into a fluffy, satisfying keto breakfast that fuels your day without the carbs. Whip this up in under 30 minutes for a meal that tastes indulgent while keeping you on track.
Ingredients
– 6 large eggs
– 1 cup shredded rotisserie chicken
– 2 cups fresh spinach
– 1/2 cup shredded cheddar cheese
– 1/4 cup heavy cream
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Crack 6 large eggs into a medium mixing bowl.
3. Pour 1/4 cup heavy cream into the bowl with the eggs.
4. Add 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the egg mixture.
5. Whisk the mixture vigorously for 60 seconds until fully combined and slightly frothy.
6. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat for 2 minutes.
7. Add 2 cups fresh spinach to the hot skillet.
8. Sauté the spinach for 2-3 minutes until wilted, stirring constantly.
9. Spread 1 cup shredded rotisserie chicken evenly across the bottom of the skillet.
10. Sprinkle 1/2 cup shredded cheddar cheese over the chicken and spinach.
11. Pour the egg mixture evenly over all ingredients in the skillet.
12. Cook on the stovetop for 4-5 minutes until the edges begin to set.
13. Transfer the skillet to the preheated oven.
14. Bake for 12-15 minutes until the center is fully set and the top is golden brown.
15. Remove from oven and let rest for 3 minutes before slicing.
Get ready for a frittata that’s simultaneously creamy and substantial. The melted cheddar creates pockets of richness while the spinach adds fresh contrast. Serve it warm with a dollop of sour cream or slice it cold for easy meal prep throughout your week.
Keto Rotisserie Chicken and Mushroom Skillet
Grab your skillet because this keto-friendly dinner transforms leftover rotisserie chicken into something spectacular. Get ready for juicy chicken, earthy mushrooms, and melty cheese in under 30 minutes—perfect for busy weeknights when you need maximum flavor with minimal effort.
Ingredients
– 2 tbsp olive oil
– 1 lb sliced cremini mushrooms
– 1/2 cup diced yellow onion
– 2 cloves minced garlic
– 3 cups shredded rotisserie chicken
– 1/2 cup heavy cream
– 1/2 cup chicken broth
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 cup shredded mozzarella cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
2. Add 1 lb sliced cremini mushrooms and cook for 6-8 minutes until deeply browned and moisture has evaporated.
3. Stir in 1/2 cup diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
4. Add 2 cloves minced garlic and cook for 30 seconds until aromatic but not burned.
5. Mix in 3 cups shredded rotisserie chicken, 1/2 cup heavy cream, 1/2 cup chicken broth, 1/2 tsp dried thyme, 1/4 tsp black pepper, and 1/4 tsp salt.
6. Bring mixture to a simmer and cook for 4-5 minutes until slightly thickened.
7. Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
8. Transfer skillet to oven preheated to 400°F and bake for 8-10 minutes until cheese is bubbly and golden.
9. Remove from oven and garnish with 2 tbsp chopped fresh parsley.
Outrageously creamy and satisfying, this skillet delivers tender chicken swimming in a rich mushroom sauce beneath that perfect cheesy crust. Serve it straight from the pan with cauliflower rice or spoon it over zucchini noodles for the ultimate low-carb comfort food experience.
Bacon-Wrapped Keto Rotisserie Chicken Bites
Nailing your keto game just got easier with these bacon-wrapped chicken bites. Transform that store-bought rotisserie chicken into crispy, protein-packed perfection. Your taste buds won’t believe they’re low-carb.
Ingredients
– 3 cups shredded rotisserie chicken
– 12 slices bacon
– 1/4 cup sugar-free barbecue sauce
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine shredded chicken, garlic powder, smoked paprika, and black pepper.
3. Take approximately 2 tablespoons of seasoned chicken mixture and form into tight, compact balls.
4. Wrap each chicken ball with one slice of bacon, securing the ends underneath.
5. Arrange bacon-wrapped bites seam-side down on the prepared baking sheet, spacing them 1 inch apart.
6. Brush each bite lightly with olive oil to help the bacon crisp evenly.
7. Bake for 18-20 minutes until bacon is crispy and golden brown.
8. Remove from oven and brush each bite with sugar-free barbecue sauce.
9. Return to oven for 3-4 minutes until sauce is caramelized and sticky.
10. Let rest for 5 minutes before serving to allow juices to redistribute.
Heavenly crispy bacon gives way to tender, seasoned chicken in every bite. The smoky barbecue glaze adds sticky-sweet contrast without the carbs. Serve these straight from the oven with creamy ranch dip or pile them over cauliflower rice for a complete meal.
