One Pan Archives - The Best Keto Recipes

Creamy Chicken Marsala

Annie — Tue, 12 Dec 2023 12:00:00 +0000

This Creamy Chicken Marsala recipe features tender, seasoned chicken in creamy marsala wine and mushroom sauce. This dinner is perfect for guests because it is a restaurant-quality meal that is deceptively simple to prepare!

We all need a few recipes we can prepare in a pinch that are certain to impress. This one-pan chicken recipe is a dish you will want to keep handy! This creamy Chicken Marsala recipe is very easy to prepare and requires minimal ingredients, most of which you probably keep on hand!

The only ingredient you may have to look for is the Marsala wine. As you may have guessed, the wine is an essential component of this recipe. Luckily, it is easy to find and is in basically all main stream grocery stores. Just remember you want a good dry marsala for rich, authentic flavor!

Ingredients

As always, this is a quick overview of the ingredients needed to make this one-pan chicken marsala recipe. For the complete, printable recipe simply scroll to the recipe card below.

Chicken Breasts: you will want to use boneless, skinless chicken breasts. We will be slicing the chicken into nice, thin pieces that cook quickly and uniformly.
Herbs and Spices: Garlic powder, Salt, Black pepper, along with fresh thyme are used to season the chicken or to garnish the final dish.
Butter and Olive oil: this gives you the best of both worlds. Butter burns easily, but adds excellent flavor. By using a blend you create a rich, complex flavor profile.
Mushrooms and Garlic: fresh mushrooms and garlic will give you the best flavor.
Marsala wine: true to the dish’s origins you should stick to Marsala wine and not substitute this with a different ingredient.
Chicken Broth: I suggest a low sodium broth so you can control the salt level better.
Heavy cream: this is not signature to traditional chicken marsala. However, I love how the flavor pairs with the rich wine and sauteed mushrooms. If you prefer to leave this out that is an option.
Cornstarch: This is used to thicken the sauce, it is optional but highly recommended.

How to Make Chicken Marsala

In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the thin, seasoned chicken breasts on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
Add the mushrooms to the pan along with the garlic. Saute for 3-4 minutes until the mushrooms are golden brown.
Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Serve

Serve this chicken immediately and be sure to spoon lots of creamy sauce over the chicken. Some excellent side dish options include this Cauliflower Risotto, Garlic Butter Cauliflower Mash. You may also this simple salad, low carb biscuits or keto dinner rolls.

Storage and Reheating

Allow the Chicken Marsala to cool to room temperature before storing. Transfer it to an airtight container and store up to 4 days. To reheat place in a covered skillet over low heat, stirring occasionally. Alternatively, you reheat in 30-second increments in the microwave.

To freeze transfer it to a freezer-safe container or bag. You can store this in the freezer for 3 months. Allow the dish to thaw in the fridge overnight.

Tips for the Best Chicken Marsala

Fresh Mushrooms: Start with fresh mushrooms. Look for mushrooms that are firm and free of blemishes. If mushrooms are old they will begin to soften and have blemishes and soft spots. When cooked old mushrooms do not hold their shape well and the flavor can be unpleasant.
Quality Wine: The wine’s flavor will greatly impact the taste of the sauce, so opt for a dry or semi-dry Marsala wine rather than a sweet one.
Uniform Chicken: For even cooking take a large chicken breast and slice it as if you are butterflying, but slice it all the way through. You will then have two thin chicken breasts. This ensures that the chicken cooks through without getting dry.
Don’t Overcrowd: To ensure proper browning, make sure the chicken and later the mushrooms have enough room to cook without overcrowding the pan.
Deglaze: Deglaze the pan with Marsala wine, scraping up the browned bits from the bottom. This adds depth and richness to the sauce.
Simmer and Reduce: Let the Marsala wine sauce simmer and reduce slightly before adding the chicken and mushrooms back to the pan. This allows the flavors to meld and the sauce to thicken.

Recipe FAQ

Can I make this without wine?

Chicken Marsala simply wouldn’t be the same without Marsala wine.

Will this work with another protein?

Yes, this is great with pork chops.

Do I have to use the heavy cream?

No, you can skip the heavy cream if you prefer.

Do I have to use the cornstarch?

The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether. Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.

One Pan Chicken Recipes

Chicken Lazone: This is a creamy cajun dish that is simple to prepare and so satisfying!
Alice Springs Chicken: A wonderful restaurant copycat recipe that is always a crowd-pleaser!
Air Fryer Chicken Fajitas: Savory fajitas that are ready in 10 minutes!
Buffalo Chicken Foil Packs: Quick, easy, and minimal ingredients!
Creamy Garlic Parmesan Chicken: this recipe has a similar vibe to chicken marsala but without the wine!

Yield: 4

Creamy Chicken Marsala

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

2 large chicken breasts, sliced in half lengthwise
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
8 oz mushrooms, cleaned and sliced
4 garlic cloves, minced
½ cup dry marsala wine
¾ cup low-sodium chicken broth
½ cup heavy cream
1 tbsp cornstarch mixed with 2 tbsp cold water (optional, see notes)
2 tsp fresh thyme leaves

Instructions

Slice the chicken in half lengthwise, as if you are butterflying, but slice all the way through. Season the thin chicken breasts with garlic powder, salt, and pepper, and set aside.
In a large skillet, heat the butter and oil over medium heat. When the butter is melted, cook the chicken on each side for 5-6 minutes until golden brown and cooked through. Set the chicken aside.
Add the mushrooms and garlic to the pan. Saute for 3-4 minutes until the mushrooms are golden brown.
Add the marsala wine to the pan, scrape the brown bits off the bottom of the pan, and cook the wine over medium heat until the wine is reduced by half (about 4-5 minutes).
Add the chicken broth and heavy cream and bring to a simmer. Slowly add the cornstarch slurry, stirring constantly until well combined. Simmer for 2-3 minutes, stirring occasionally, until the sauce is thickened.
Add the chicken back to the pan and toss in the sauce. Garnish with thyme leaves and serve!

Notes

The cornstarch is used to thicken the sauce. You can also do this by adding 1/8th teaspoon xantham gum, or you can skip this step altogether.

Personally, I have no issue with it from a carb standpoint, it adds about 1 additional net carb per serving and greatly improves the dish.

Jalapeño Cheddar Chicken Fritters

Annie — Thu, 07 Dec 2023 12:00:00 +0000

Enjoy a burst of flavor in every bite with our Jalapeño Cheddar Chicken Fritters – a deliciously crispy and cheesy delight that is ready in a flash!

Today, we’re diving into the realm of crispy, cheesy goodness with a recipe bound to tantalize your taste buds – Jalapeño and Cheddar Chicken Fritters. This recipe combines the heat of jalapeños with the creamy richness of shredded cheddar cheese and a hint of richness from cumin and paprika. These fritters are a simple weeknight dinner or great for a grab-and-go lunch!

Why You’ll Love It

Quick and Convenient Meal: Cheesy chicken fritters offer a speedy solution for those busy days when time is of the essence. With a preparation time of just 30 minutes, these fritters provide a delicious and satisfying meal without the need for extensive cooking or complicated ingredients.
Low-Carb Delight: For individuals following a low-carb or ketogenic diet, these cheesy chicken fritters are a fantastic choice. The combination of ground chicken, cheese, and seasonings not only satisfies your taste buds but also aligns with low-carb dietary preferences, making it a versatile option for those mindful of their carb intake.
Versatile and Crowd-Pleasing: Cheesy chicken fritters are incredibly versatile and can be enjoyed in various ways. These fritters cater to various culinary preferences, whether served as a delightful appetizer, a protein-packed main course, or tucked into a low-carb wrap or salad.

Ingredients for Cheesy Chicken Fritters

As always, this is a quick overview of the ingredients needed to make this recipe. For the complete, printable recipe, simply scroll to the printable recipe card below. To make this chicken recipe, you will need a mixing bowl, pan and spatula in addition to the ingredients listed below:

Ground Chicken: We are skipping the chicken breasts and chicken thighs for this meal and going for simple ground chicken. It is a great alternative to ground beef and is usually quite economical. you can also use ground turkey if you prefer.
Jalapenos: for this recipe, I use fresh, seeded jalapenos. If you prefer a milder pepper you can use green bell peppers. And just in case you don’t have access to fresh peppers you can use pickled jalapenos as well, just check out my note in the recipe card.
Sharp Cheddar Cheese: sharp cheddar pairs so well with fresh jalapeno peppers. You can also use mozzarella cheese or Colby-jack if you wish.
Chopped Green Onions and Minced Garlic: this adds great flavor, but if you are out, finely chopped red onion works in a pinch.
Egg and Coconut Flour: This binder helps hold the fritters together.
Spices: garlic powder, onion powder, paprika, and seasoned salt.

How to make Chicken Fritters

Mix: In a large bowl, combine the ground chicken, chopped jalapeños, green onions, minced garlic, and spices. Add the egg, shredded cheddar cheese, and coconut flour. Stir again until everything comes together, set the mixture aside for a few minutes to allow the coconut flour to absorb the moisture.
Shape and Form: With your hands (make sure they’re clean!), form the mixture into small patties. I used a 1/4 cup measuring cup, an ice cream scoop also works well, but the size is up to you. Remember, you just want to keep this small and thin enough that the outside gets golden and crispy, while the inside is juicy and cooked through.
Ready, Set, Fry: Heat vegetable oil in a skillet over medium heat. Once hot, carefully place the fritters in the oil, ensuring they have enough space to crisp up. Fry each side until golden brown, usually about 3-4 minutes per side.
Drain and Savor: As your fritters reach that perfect golden hue, transfer them from your large frying pan to a plate lined with paper towels to drain any excess oil. Let them rest for a moment – although we won’t blame you if you dive right in!
Serve and Enjoy: Dish up your Jalapeño and Cheddar Chicken Fritters and get ready to impress. Whether as a savory appetizer or a main course, these fritters are sure to steal the show.

Serve

This is a versatile dish that pairs well with any side dish. You can serve it over a salad, with crispy veggie fries, or alongside your favorite air fryer vegetable. I really love to serve this with a dipping sauce like low carb ranch, this Jalapeno Ranch, or Taco Bell Copycat sauce. If you prefer a different flavor, a simple garlic aioli is a great option!

Storage and Reheating

Storing chicken fritters properly is crucial to maintaining their flavor and texture. Here’s a simple guide on how to store your tender Jalapeño and Cheddar Chicken Fritters:

Refrigeration: Allow the chicken fritters to cool completely before storing. Place them in an airtight container or a sealable plastic bag. If you have a lot of fritters, you can layer them with parchment paper to prevent sticking. Refrigerate them for up to 2-3 days.
Freezing: If you want to store your chicken fritters longer, freezing is an excellent option. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a freezer bag. Frozen chicken fritters can be stored for up to 2-3 months.
Reheating: When you’re ready to enjoy your stored chicken fritters, reheating is a breeze. If refrigerated, you can reheat them in the oven at 350°F (180°C) for about 10-15 minutes or until heated through. For frozen fritters, allow them to thaw in the refrigerator overnight before reheating. You can also reheat frozen fritters directly in the oven, but the cooking time may be longer.

Tips for the Best Chicken Fritters

Finely Chop Ingredients: Ensure ingredients like jalapeños, green onions, and garlic are finely chopped. This helps distribute their flavors evenly throughout the fritters and prevents large chunks in the chicken mixture that might disrupt the texture.
Perfectly Sized Patties: Form uniform-sized patties to ensure even cooking. This also helps maintain a consistent texture across all the fritters. Aim for bite-sized portions for appetizers or slightly larger ones for a main course.
Avoid Crowding the Pan: Fry the fritters in batches, leaving enough space between each one. Overcrowding the pan can lower the oil temperature and produce unevenly cooked fritters.
Drain Excess Oil: After frying, place the cooked fritters on paper towels to absorb any excess oil. This step helps maintain their crispy exterior.

Recipe FAQ

Can I use almond flour?

This recipe uses one tablespoon of coconut flour as a binding agent. I have tested this recipe with coconut flour, almond flour, pork rind panko, and then using no binder at all. My suggestion is to use the coconut flour or use NO binder at all. The almond flour and pork rind panko versions weren’t as good, and the texture was lacking.

Is this chicken fritter recipe keto?

Yes, this recipe is low-carb, keto-friendly as well as gluten free. The complete nutrition information, including calories, carbs, fiber, and protein, is below the recipe.

Would other spices work in this recipe?

Yes, you can use any spices you enjoy, including dill, fresh herbs, black pepper, parmesan cheese, fresh basil or your favorite all-purpose blend.

Other Jalapeno Recipes

Bacon Wrapped Jalapeno Poppers: This easy low carb appetizer can be made in the oven, on the grill or in the air fryer!
Fish Tacos: paired with a jalapeno ranch slaw that is quite addicting!
Cheesy Jalapeno Chicken Soup: a soup that tastes just like a jalapeno popper but in a creamy, hearty soup that is even better the next day!
One Pan Jalapeno Chicken: a one pan dinner that is ready in a flash!

Yield: 4

Jalapeño Cheddar Chicken Fritters

Enjoy a burst of flavor in every bite with our Jalapeño Cheddar Chicken Fritters – a deliciously crispy and cheesy delight ready in a flash!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 pound ground chicken
1/4 cup finely chopped jalapenos
2 tablespoons finely chopped green onions
1 teaspoon minced garlic
1/2 teaspoon each garlic powder, paprika, seasoned salt
1 large egg
1 cup shredded sharp cheddar
1 tablespoon coconut flour

Instructions

Combine the ground chicken, chopped jalapenos, green onions, garlic, and spices in a mixing bowl. Once the mixture is combined, add the egg, shredded cheddar cheese, and coconut flour.
Using a small ice cream scoop or a 1/4 cup measuring cup, pat out the chicken fritters. Pat the fritters a little thinner than you think they need to, as they will puff a bit as they cook.
Heat oil in a large skillet over medium heat. When the oil begins to shimmer, carefully add the fritters to the skillet. Ensure the fritters are not touching, and do not overcrowd the pan. Cook the fritters for 3-4 minutes on each side until the exterior is golden brown and the interior reaches an internal temperature of 165 degrees with an instant-read thermometer.
When the fritters are cooked through, remove them from the skillet and place on a paper towel lined plate to absorb any extra oil.
Serve immediately with the dipping sauce of your choice.

Notes

*If using pickled jalapenos instead of fresh, decrease the amount to 3 tablespoons.

Easy Mushroom Soup Recipe

Maggie Mayoza — Wed, 29 Nov 2023 15:40:02 +0000

This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Keto Mushroom Soup

This easy mushroom soup is like a cozy hug in a bowl! Tender mushrooms and onions are seasoned with paprika in a flavorful broth you’ll love. It’s made super creamy with heavy cream and sour cream, adding just enough fat and protein to keep you full and energized on your keto diet! This soup is ready in about 20 minutes, making it the perfect healthy recipe for a busy weekday. Add this recipe to your next Meatless Monday menu for a simple, inexpensive dinner you’ll want again for lunch tomorrow!

Ingredients for Mushroom Soup

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card at the bottom of the page for the exact measurements.

Yellow onion and Mushrooms – You can use white onion if you prefer, but it’s got a sharper, less sweet flavor. Feel free to use white or crimini mushrooms–Both work perfectly in this recipe.
Unsalted butter, Low-sodium vegetable broth, and Low-sodium soy sauce – I’ve not tried any butter substitutes in this recipe, but you could use a cooking oil instead if you prefer. If you don’t have vegetable broth, you can use chicken or beef stock (or make your own). Coconut aminos are a great soy-free substitute for soy sauce.
Smoked paprika, Fresh dill, Garlic powder, Salt, and Black pepper – The paprika is the “loudest” flavor in the soup, but you could use sweet or Hungarian paprika if you prefer. If you only have dried dill, use 1/3rd the amount.
Heavy cream and Sour cream – This adds a great dose of fat (perfect for the keto diet) and helps make a super smooth soup.
Lemon juice and Fresh parsley – These brighten the flavor of the soup and balance out that earthy mushroom flavor.

You’ll need a large pot or Dutch oven and a stovetop or hot plate.

How to Make Keto Mushroom Soup

This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.

Saute veggies

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute.

Simmer

Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.

Finish with cream

Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then top with fresh parsley and serve!

What to Serve with Mushroom Soup

If you’re stretching this meal further for company, start with a simple arugula salad or some artichokes with garlic butter for a light appetizer. Add some keto dinner rolls or these low-carb cheddar garlic biscuits to sop up anything left in the bowl! You could also serve zucchini fritters, smashed brussels sprouts, or keto garlic bread to stretch it even further.

If you miss croutons, make these chaffles, then cut and toast them for the perfect crunchy keto crouton! For more soup toppers that won’t raise your carbs, check out this list of keto soup garnishes.

Store

Allow the soup to cool to room temperature, then store in an airtight container in the fridge up to 4 days.

Can you freeze soup with sour cream?

Soups with sour cream can be frozen, but you may notice that the dairy in the soup may begin to separate during reheating. It could possibly become a bit gritty and unpleasant. Here are a few tips to avoid this:

Thaw slowly – Allow your frozen soup to thaw in the fridge over 1-2 days. A quick thaw (in the microwave or in warm water) can cause the dairy products to separate more.
Reheat slowly – If you speed up the reheating process, the shock is likely to cause the dairy to separate. Reheating the soup on low (or 50% power if using the microwave) helps prevent this.
Whisk while reheating – If you continuously whisk while you slowly reheat your soup, this helps the dairy stay mixed in with the rest of the soup.
Add warm cream – Heat up 1-2 tablespoons of heavy cream, then slowly stir it in as you whisk the reheating soup. This helps re-incorporate the dairy into the soup (it’s also how you fix a “broken” or separated ganache!).

To avoid all of this, you could freeze this soup BEFORE adding the cream, sour cream, and lemon juice. Simply freeze, thaw, then add in these remaining ingredients as you reheat the soup.

Reheat

You can reheat this soup in the microwave, on the stove, or with a slow cooker.

Microwave – Reheat in 1-minute increments on 50% power. Cover with paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
Slow cooker – Reheat soup on low, stirring occasionally as you reheat. Once warm, you can switch slow cooker to “warm” to prevent anything from sticking to the bottom if you’re serving it potluck style.

If you like this easy soup, you will love these dinner ideas!

Lobster Bisque – This simple, delicious soup is perfect for company, holidays, and special occasions! It feels so decadent but is still very keto-friendly.
Low-Carb Tomato Soup – Each bowl has under 8 net carbs for this classic soup! This easy, vegetarian soup perfectly satisfies that childhood craving.
Cabbage Soup – This is an easy soup with a tomatoey broth and some added ham and bacon for protein and fat. It’s super delicious and simple to make!
Easy Keto Chicken Soup – This one is as simple and easy as it gets. Chicken and veggies in a tasty broth are all you need for this low-carb comfort food!
Chicken Bacon Ranch Soup – This is SO creamy, filling, and satisfying! It’s a very kid-friendly soup that comes together easily.
Want more? Check out this list of Easy Keto Soups!

Mushroom Soup FAQs

Can you freeze soup with heavy cream and sour cream?

Yes, but you will likely have to take measures to prevent the soup from separating. Dairy products often begin to separate during the reheating process. See post for suggestions to “fix” this, or consider freezing the soup BEFORE adding the heavy cream and sour cream, then simply add them in while you reheat the soup.

Is mushroom soup keto?

This mushroom soup is keto-friendly and low-carb with just 10 net carbs per bowl (12.2 g carbs – 2.2 g fiber). Most mushroom soup uses a flour-based roux and is not safe for a keto or gluten-free diet. If you wish this soup were thicker (like it were made with a roux), you can mix 1-2 teaspoons of cornstarch with 1-2 teaspoons of water to create a slurry, then stir it in at the very end. This will add carbs but not as much as a flour roux would.

Yield: 6 servings

Easy Mushroom Soup Recipe

This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

¼ cup unsalted butter
1 medium yellow onion, diced
24 oz mushrooms, sliced
1 tbsp smoked paprika
4 cups low-sodium vegetable broth
2 tbsp chopped fresh dill
1 tbsp low-sodium soy sauce
1 ½ tsp garlic powder
¾ tsp salt
½ tsp black pepper
1 cup heavy cream
½ cup sour cream
2 tsp lemon juice
2 tbsp chopped fresh parsley

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes.
Add the smoked paprika and cook for another minute.
Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.
Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!

Notes

If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too!

Leftovers freeze really well and keep in the fridge for up to 3 days.

Feel free to sub in regular paprika or Hungarian paprika!

Normally mushroom soups have thickener or flour but I kept it out to make it low carb.

Cabbage Soup

Clayton Holmes — Tue, 31 Oct 2023 11:00:00 +0000

This Cabbage Soup is the perfect choice when you’re in need of comfort food on a fall or winter day! With this recipe, you can be ready to serve in about 30 minutes after only a few simple steps.

If you’ve spent much time on our website, you will know we love our cabbage recipes. There is a lot to love about cabbage. Cabbage recipes are some of our favorite comfort foods.

Another reason cabbage is so great is because of its health benefits. It is naturally low in carbohydrates and full of vitamins in minerals. Cabbage also helps decrease inflammation and improve digestion.

Health aside, this particular Cabbage Soup recipe is a personal favorite because it requires common, inexpensive pantry staples and provides 8 servings. We nearly always have the needed ingredients on hand. If not, they’re easy to find and budget-friendly.

The recipe is even more budget-friendly, considering it provides enough servings for multiple meals. This makes it perfect for meal prepping too. Utilize leftovers for lunch or dinner later in the week, or even freeze in smaller servings to serve up to 3 months later!

Why You Will Love This Recipe

Inexpensive. All of the ingredients are common, inexpensive items that you can easily find at your local grocery store without breaking the bank. This recipe also provides 8 servings so you will have plenty of leftovers!
Hearty. Packed full of vegetables, this soup is a filling dinner option. Cabbage is especially great with several health benefits, such as those discussed above. To make this recipe lower in calories, you could hold the bacon, although bacon does make everything better.
Easy. With a few simple steps, you can have this recipe on the table in about 30 minutes!

Recipe Ingredients

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card for the exact measurements.

Proteins: chopped ham and bacon (try pepper bacon if looking for a little more flavor with a hint of heat)
Vegetables: minced garlic, onion, celery, bell pepper, carrots, and of course cabbage.
Canned crushed tomatoes: for a little extra flavor, try fire-roasted canned tomatoes.
Beef broth: for the best flavor, choose a high-quality broth.
Spices: onion powder, garlic powder, paprika, and oregano.

How to Make Cabbage Soup

Aside from the ingredients listed above, you will need a Dutch oven or large pot, as well as a cutting board and knife. I’ve documented each step so you can easily make this at home! Follow this step-by-step guide to make this vegetable soup in about 30 minutes! Scroll to the recipe card at the bottom of the page for the exact measurements.

Cook the Bacon

Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp. Once the bacon is crisp, use a slotted spoon to remove the bacon from the pot and set aside on a paper towel-lined plate to drain.

Saute the Vegetables

Once the bacon has been cooked and removed from the pot pour off some of the bacon grease if desired. Leave at least 1 tablespoon in the skillet to saute the vegetables. Next, add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally, for 4-5 minutes. Remember, the vegetables continue to cook as the soup cooks so you do not need to cook them until they are totally soft.

Cook the Cabbage

Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistency. Then stir the bacon into the soup, and add salt and pepper to taste.

What to Serve With Cabbage Soup

Keto Dinner Rolls– These keto dinner rolls are so perfectly soft and fluffy you would never guess they are low carb!
Shaved Brussels Sprouts Salad– This healthy, easy salad is perfect for lunch, potlucks, holiday parties, and more!
Cranberry Apple Kale Salad– Cranberry Apple Kale Salad is the ultimate Fall salad! Packed with crisp apples, sweet dried cranberries and salty nuts this is the perfect healthy salad recipe!
Three Cheese Keto Biscuits– Each low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!
Keto Soup Topper and Garnish Ideas– Add these easy keto soup garnishes, toppers, and sides for a delicious low-carb soup night!

Storage and Reheating Instructions

Reheating Instructions: To reheat, my preferred choice is heating on low on the stovetop. Stirring intermittently. However, if you’re in a hurry, this recipe reheats well in the microwave. Reheat in 30-second increments until heated to your desired level. To reheat from frozen, allow to thaw in the fridge overnight before reheating.
Refrigerator Storage: Allow to cool completely. Then, you can store this soup in an airtight container for up to 3 days in the refrigerator. We like to store leftovers in single serving containers so we can just grab and go!
Freezer Storage: This cabbage soup freezes well. After allowing to cool completely, freeze in a freezer-safe container for up to 3 months. This recipe provides 8 servings so I usually store in multiple containers so we don’t have to thaw it all at once.

Tips and Tricks

Add some kick with pepper bacon or cayenne pepper. Pepper bacon is my personal favorite.
Personalize this soup with your preference of protein and/or vegetables. Add pulled pork, beef chunks, extra vegetables, or even potatoes just to name a few ideas!
Easily make this a vegetarian dish. Substitute the beef broth with vegetable broth and hold the bacon and ham. You will also need to use some olive oil (any neutral oil) to saute the vegetables.

Cabbage Soup FAQ

Is this recipe gluten free?

Yes, this recipe is gluten free if prepared as described.

Can I freeze this recipe?

Yes! This recipe freezes well. See the detailed instructions above for freezing this recipe.

Can I make this vegetarian?

Absolutely! Simply hold the bacon and ham. Then you would saute the vegetables in olive oil. Also, swap out the beef broth for vegetable broth.

How can I make this recipe thicker?

If you prefer a thicker soup, add a few tablespoons of tomato paste.

Yield: 8

Cabbage Soup

This Cabbage Soup is the perfect choice when you're in need of comfort food on a fall or winter day! With this recipe, you can be ready to serve in about 30 minutes after only a few simple steps.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 (8 ounces) package of bacon (about 8 slices)
1 tablespoon minced garlic
1/2 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
3/4 cup carrots, chopped
4 cups cabbage, chopped
28 ounce can crushed tomatoes
3-4 cups of beef broth (depending on preferred thickness)
2 teaspoons EACH onion and garlic powder
1 teaspoon EACH paprika and oregano
1 1/2 cup chopped ham

Instructions

Heat a Dutch oven or large pot to medium heat. Add the chopped bacon to the skillet, stirring occasionally until the bacon is crisp.
Using a slotted spoon, remove the bacon from the pot and set aside on a paper towel lined plate.
Pour off some of the bacon grease if desired, leave 1 tablespoon in the skillet.
Add the garlic, onion, celery, bell pepper and carrots. Saute the vegetables, stirring occasionally for 4-5 minutes.
Stir in the broth, crushed tomatoes, chopped cabbage, spices and ham. Allow the soup to simmer (not boil) for 10-15 minutes or until the cabbage has reached your desired consistancy.
Stir the bacon into the soup, add salt and pepper to taste. Serve immediately.

Notes

You can use a different broth if you wish, such as chicken or vegetable.
This is a great tutorial to make homemade bone broth, which is excellent in a soup like this.

Chicken Cacciatore Recipe

Annie — Tue, 15 Aug 2023 11:00:00 +0000

This Chicken Cacciatore Recipe features tender, fall off the bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Chicken Cacciatore is a classic dish that most people recognize, but probably one that isn’t made often. This dish is known for its multitude of ingredients and slow simmer, so it often seems unattainable for a weeknight meal. Luckily, I’ve created a dish that has all the flavor but takes a fraction of the time and ingredients. This is a nice shortcut recipe that still provides you with a rich, decadent sauce and super tender chicken.

Why You’ll Love It

One Pot: this impressive, hearty dish is made in just one pot. This means aside from a cutting board and knife there really isn’t much mess to clean up!
Versatile: as written, I tried to get as close to a traditional cacciatore while still keeping the recipe easy. However, this is a very forgiving dish you can alter. This will work with other cuts of chicken and different vegetables.
Make Ahead: since one of the best things about this dish is how the flavors meld together this is a great dish to make ahead of time. The flavor only gets deeper and richer as it sits!

Ingredients for Chicken Cacciatore

As always, this is an overview of what you’ll need for this chicken recipe. For exact measurements, scroll down for the printable recipe card.

Chicken Thighs: Specifically bone in, skin on thighs with excess fat trimmed. I recommend cooking these with the skin on, then discarding the skin before serving. This may seem counterintuitive but the skin protects the meat from overcooking and ensures each bite is super juicy.
Vegetables and Herbs: Fresh onion, bell peppers, mushrooms, garlic, thyme, and parsley are used in this recipe. As well as canned tomatoes to add depth and richness to the sauce.
Red Wine and Chicken Broth: for the wine choose a nice dry red wine such as a Merlot, Pinot Noir, or Cabernet Sauvignon.
Spices: salt, pepper, oregano, and red pepper flakes are used in this recipe.
Black Olives: these are a signature component of classic chicken cacciatore. If you don’t love olives I would still use them in the recipe and simply remove them before serving. The salty, briny flavor really does add a lot to the sauce.

How to Make Chicken Cacciatore

In addition to the ingredients listed above you will need a Dutch oven or large deep skillet to make this recipe. I have documented each step of the process so you can make perfect, savory chicken and sauce!

Brown the Chicken

The first step is to properly prepare the star of the show, the chicken. After you trim off any fat pat the chicken dry. This is important because if the surface of the chicken is wet and it hits a hot skillet it actually works to steam the chicken instead of browning it. Once the chicken is dry brown it in a hot skillet or Dutch oven for 5-7 minutes. Remember, this step is not meant to cook the chicken through, this step is great for adding flavor to the overall dish. Once the chicken is browned remove it from the skillet and set aside.

Sauté the Vegetables

This dish has so many amazing fresh vegetables. Before adding all of the other ingredients we will sauté the fresh ingredients to bring out maximum flavor. Add the onions, peppers and cook until they begin to soften. Add in the mushrooms, garlic, and thyme until the mushrooms are soft.

Add Wine and Broth

Next, slowly pour in the red wine as you scrape up and bits stuck to the bottom of the pan. This is called deglazing the pan and helps to get up any bits of flavor in the bottom of the pan and nicely incorporates them in the sauce. Next, add the broth to the skillet along with the canned tomatoes and spices.

Add the Chicken and Cook

Add the chicken to the sauce and spoon a bit of the sauce over the chicken to really maximize the flavor it soaks up. Bring the sauce to a boil and once it has boiled for about 2 minutes reduce the heat to low and cover. Allow the chicken to simmer in the sauce 30-35 minutes. This step, the low, slow and gentle simmer is what creates perfectly tender, fall off the bone chicken.

Add Olives and Thicken

Once the chicken has reached an internal temperature of 165 degrees use tongs to carefully remove the chicken from the skillet. Set the chicken aside. Add the olives to the skillet and stir. Simmer the sauce about 10 minutes uncovered until it has thickened. While the chicken has been removed from the sauce carefully remove the skin and add back to the sauce once thickened.

Serve

Before serving spoon sauce over the chicken, or add the chicken to a deep serving platter and pour the sauce directly over the chicken. Sprinkle with fresh parsley and enjoy! Some amazing side dish options include:

Garlic Butter Cauliflower: Loaded with two kinds of cheese and packed with flavor this is an easy side dish your family will love!
Garlic Bread Chaffles: For just 2.4 net carbs per chaffle, you’ll want this cheesy, gluten-free garlic bread with every meal!
Keto Cheddar Garlic Biscuits: These biscuits are excellent low carb subs for classic cheesy garlic biscuits!
Air Fryer Green Beans: Fresh green beans are paired with seasoning and lemon to make the perfect keto side dish!

Storage

This dish will keep up to 3 days in the fridge in an airtight container. If possible, keep the thighs submerged in the veggies and sauce for maximum flavor retention. You can easily reheat chicken cacciatore in the microwave or oven, or you can do it in a skillet on the stove. The key is warming it slowly so that the chicken doesn’t overcook or dry out.

Freezer

This is a great freezer friendly meal. Simply allow the dish to cool completely and portion the veggies, sauce, and chicken into individual portions in freezer-safe containers, then enjoy within 3 months for the best texture. Let thaw in the fridge overnight before reheating.

Recipe FAQ

Is this dish spicy?

No, this is not a spicy dish. There is a very small amount of red pepper flakes in this dish, but if you are sensitive you can simply skip this ingredient.

Can I use a different cut of chicken?

Yes, bone in chicken will provide the most flavor but you can use any cut you wish. Remember the cooking time may be different so rely on an instead read meat thermometer.

Can I skip the wine?

You can use additional both in place of the wine. However, the wine does add the best, most authentic flavor.

Other Italian Dishes

Yield: 6

Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe features tender, fall-off-the-bone chicken in a rich, savory sauce. This classic Italian dish may seem intimidating but it is made in just one pan and is much easier than it seems!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

6 bone-in, skin-on chicken thighs
2 teaspoons fine sea salt, divided
1 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell peppers, cut into strips
1 green bell peppers, cut into strips
10 ounces baby bella mushrooms, sliced
6 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/2 cup dry red wine
1 1/2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
3/4 cup pitted black olives, cut in half
Fresh chopped parsley, for garnish (optional)

Instructions

Pat chicken pieces dry with a paper towel. Sprinkle with 1 1/2 teaspoons salt on both sides. Heat olive oil in a 6-quart large skillet or Dutch oven over medium heat.
Add the chicken pieces, skin side down, cooking for 5-7 minutes. Flip and cook for 2 more minutes. Transfer to a plate for later. The chicken will NOT be cooked through at this point.
Once the chicken has been removed add the onion, and peppers and cook for
8 minutes until softened. Mix in the garlic, thyme, and mushrooms and cook for 5 minutes until fragrant and softened.
Next, deglaze the pan with the red wine over medium-high heat, cooking for
3-5 minutes until partially evaporated. Add the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon some of the liquid on top of each piece of chicken.
Bring to a boil over high heat, then reduce to low and simmer, covered, for about 35
minutes. The chicken should become super soft and be fully cooked through, reaching at least 165°F on an instant-read thermometer.
Uncover the pan. Remove the chicken from the pan with tongs or a slotted spoon and place onto a large plate and set aside. Remove the skin from the chicken.
Mix the olives into the sauce in the pan. Simmer the sauce in the pan over medium-low heat, uncovered, for 15 minutes until thickened.
Return the chicken to the pan and spoon the sauce over the chicken. Garnish with parsley.

Lemon Pepper Chicken and Veggies

Annie — Tue, 08 Aug 2023 11:00:00 +0000

Our new favorite weeknight meal is this Lemon Pepper Chicken and Veggies! This dish is made in one pan and is full of bright, bold flavors that everyone loves!

Lemon chicken is a refreshing dish that combines tender bites of chicken with the bright, tangy flavors of lemon. Boneless chicken breasts are marinated in lemon juice and flavorful seasonings, then cooked to perfection. My variation of lemon chicken includes fresh cauliflower and broccoli which balances well with the savory and succulent chicken.

The dish can be served as a complete meal since it includes protein and vegetables. Alternatively, it pairs well alongside a variety of side dishes such as rice, zoodles, pasta, or a fresh salad.

Overall, this lemon chicken is a versatile and flavorful dish that showcases the vibrant taste of lemons while highlighting the tender and juicy qualities of chicken. You will love how quick, easy, and refreshing this dish is!

Ingredients for Lemon Pepper Chicken

This is a quick overview of the ingredients you will need for this dish. I’ve also provided some suggestions for alternative ingredients if you need to make substitutions. To make this simple chicken dish you will need:

Chicken Breast: other cuts of chicken such as chicken tenderloins or boneless, skinless chicken thighs will also work.
Vegetables: you will need broccoli, cauliflower, and fresh garlic. If you prefer to use only broccoli or cauliflower instead of mixing the two that will also work.
Oil: any neutral oil such as olive oil or avocado oil works in this recipe.
Lemon: you will need fresh lemon juice, bottled can work in a pinch.
Spices: lemon pepper, onion powder, garlic powder, salt, pepper, and fresh parsley
White Wine: a dry white wine such as Sauvignon Blanc. Alternatively, if you prefer not to use wine chicken or vegetable broth will also work.

How to Make Lemon Pepper Chicken

This recipe is super easy to make, but it does have a few different steps. There is marinating and browning the chicken, then seasoning and cooking the vegetables, then adding everything together. To make this super easy to follow I’ve documented the entire process so you can see each step. To make this chicken and broccoli you will need to follow the steps below:

Marinate the Chicken

Cut the chicken into small bite sized 1 inch cubes. Add the chicken to a bowl with part of the olive oil, minced garlic, lemon juice, and seasonings. Mix everything together & let sit for 15 minutes to marinade. You want to be sure those spices are spread evenly over the chicken so each bite is loaded with flavor!

Season and Cook the Vegetables

In a large bowl, toss broccoli and cauliflower with lemon pepper seasoning, salt, and pepper. Heat the oil in a large non-stick skillet over medium heat. Add the seasoned broccoli & cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with lemon juice.

Brown the Chicken

Keep the now-empty pan on the stove (no need to clean it). Pour the wine into the pan and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan. This method is called deglzing the pan. Next, add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F on an instant-read thermometer.

Combine

Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for 5 minutes, to rewarm the veggies.

Serve

Serve this chicken and vegetable dish immediately while warm. Garnish with fresh parsley and dig in! I serve this as a complete meal. However, if you’d like to stretch the dish further it works quite well with some of these side dishes:

Low Carb Red Lobster Biscuits: just 2 net carbs each and will help you get your carb fix if you are following a keto or low carb diet.
Wedge Salad: everyone loves a cool, crisp salad and it pairs so well with these flavors.
Cucumber Salad: this dish also uses fresh lemon and herbs making it a perfect complement to the chicken.
Cacio e Pepe Zoodles: a great way to add more veggies to this meal!

Storage

Before storing the chicken allow it to cool completely. Next, store in an airtight container up to 3 days. I don’t recommend freezing as the cauliflower and broccoli will have altered textures that may be unpleasant.

To reheat, simply microwave individual portions for 30-second increments at 50% power (which prevents the chicken from drying out). To reheat the entire dish, return to a skillet, cover, and warm on medium-low until heated throughout (stir occasionally to prevent sticking). You may want to add a splash of white wine to the skillet to add a bit of moisture and flavor to the dish.

Tips for the Best Lemon Chicken

Choose fresh lemons: Opt for juicy and ripe lemons to get the most vibrant flavor. Squeeze the lemons just before using them to retain their freshness.
Marinate the chicken: Marinating the chicken in lemon juice and other seasonings will infuse it with flavor and help tenderize the meat.
Uniform size: be sure to get the chicken and broccoli as close to the same size as possible so everything cooks through in a timely manner.

Recipe FAQ

Can I use other vegetables?

Yes, other vegetables that pair well with these flavors are green beans, zucchini, and asparagus.

Will a different protein work?

Sure, shrimp is a great option for this recipe.

Do I have to use the wine?

No, chicken broth or vegetable broth will also work.

What if I don’t have fresh lemon?

Bottled lemon will work in a pinch.

One Pan Chicken Recipes

One Pan Jalapeno Chicken: the perfect cheesy comfort food with just 5 net carbs per serving!
Easy Butter Chicken: This recipe is perfect for beginners and includes step-by-step photos!
Pesto Chicken Bake: This easy dish has just 2.5 net carbs per serving, making it a low carb, keto-friendly dinner that is impressive enough for guests!
Creamy Garlic Chicken: Seasoned, pan-seared chicken is cooked in a rich, creamy, garlic sauce you will love!
Crock Pot Crack Chicken: This easy chicken recipe is loaded with ranch, bacon, and cheese, making it perfect for salads, wraps, sandwiches, and more!

Yield: 6

Lemon Pepper Chicken and Veggies

Our new favorite weeknight meal is this Lemon Pepper Chicken and Veggies! This dish is made in one pan and is full of bright, bold flavors that everyone loves!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 pounds boneless skinless chicken breast, cut into 1” cubes
4 cups broccoli florets, (1 medium head broccoli)
4 cups cauliflower florets, (1 small head cauliflower)
1⁄4 cup extra virgin olive oil, divided
2 garlic cloves, minced
1⁄4 cup lemon juice, divided
3 tablespoons lemon pepper seasoning
1 teaspoon EACH onion powder, garlic powder, kosher salt (Diamond Crystal)
3⁄4 teaspoon ground black pepper
3 tablespoons chopped parsley
1⁄4 cup white wine

Instructions

Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1/2 teaspoon ground black pepper, and 2 tablespoons chopped parsley. Mix everything together and let sit for 15 minutes to marinade.
In a large bowl, toss broccoli and cauliflower with 1 tablespoon of lemon pepper seasoning, salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli and cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
Keep the now-empty pan on the stove (no need to clean it). Deglaze the pan with the wine and use the mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F.
Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for minutes, to rewarm the veggies. Sprinkle the remaining 1 tablespoon of parsley as garnish.

Notes

You can marinate the chicken the night before and place it in the fridge. Take it out of the
fridge 10 minutes before cooking!

Asian Chicken Zoodles

Annie — Tue, 01 Aug 2023 11:00:00 +0000

Asian Chicken Zoodles feature tender sesame chicken served with zucchini noodles for a healthy, hearty low-carb meal!

Reasons You’ll Love this Recipe

One Pan: This meal can be cooked all in one pot or a large pan. A one-pan meal streamlines the cooking process and minimizes cleanup because your meat and vegetables are all cooked together.
Balanced nutrition: While quick and convenient, that isn’t the only plus of this dish! It is also a balanced and nutritious meal because it incorporates protein and vegetables ensuring you’re getting a well-rounded dinner.
Versatility: This can be easily adapted or modified based on the ingredients you have available and can be very convenient for weeknight cooking. This allows you to be flexible with what you cook based on what’s in your fridge and pantry. The zoodles can be subbed for other vegetables such as fresh green beans, mixed vegetables or cabbage.

Ingredients

As always, this is a quick overview of the ingredients needed to make this savory sesame chicken dish! For the complete, printable instructions simply scroll to the recipe card below.

Chicken: boneless, skinless chicken thighs or breasts will work in this recipe. You will need to cut your preferred chicken into small bite-sized pieces.
Zucchini: for this recipe, we will be spiralizing the zucchini into noodles. If you don’t have a spiralizer or prefer a shortcut you can purchase precut zucchini at most grocery stores.
Spices and Herbs: red pepper flakes, salt, pepper, sesame seeds, fresh garlic, and grated ginger.
Toasted Sesame Oil: this is essential for getting that authentic, rich sesame flavor signature to Asian dishes.
Soy sauce: tamari or coconut aminos can also be used if you prefer.
Rice vinegar: this helps to balance the rich oil and salty soy sauce. Rice vinegar is milder in flavor than distilled or apple cider vinegar.
Peanut Butter: I know it may seem a little odd, but peanut butter is used in many Thai dishes, so you probably have peanuts in Asian food. This helps add richness and depth to the sauce.
Cornstarch: used to thicken the sauce. If you do not want to use cornstarch you can omit this ingredient or you can use xantham gum in its place.

How to Make Asian Chicken

In addition to the ingredients listed above you will need a spiralizer, or pre-spiraled zucchini, as well as a large pan and spatula. I’ve documented every step of this process so you can easily make this dish at home. To make this healthy chicken stir fry follow the instructions below.

Make the Zucchini Noodles

Choose medium-size zucchini and remove the ends. Spiralize zucchini using a zucchini spiralizer on the smallest noodle blade you have. Alternatively, you can buy pre-spiralized zucchini. If using a zucchini spiralizer, follow the package directions well to ensure safety. Place the zucchini noodles on a clean dish towel and allow them to rest while you prepare the rest of the ingredients. This allows some of the moisture to escape before cooking.

Make the Sauce

In a jar or medium bowl, whisk together the peanut butter, 2 tablespoons of sesame oil, soy sauce, sesame seeds, rice vinegar, ginger, red pepper flakes, salt, and pepper.

Marinade and Cook the Chicken

Place the cubed chicken in a medium bowl with 2 tablespoons of the sauce and toss to coat. Let marinate for 15 minutes. Heat a large nonstick skillet over medium heat. Add the remaining sesame oil and the marinated chicken. Cook for about 7-10 minutes, stirring occasionally, until cooked through (reaching at least 160°F on an instant-read thermometer). Mix in the garlic and cook for 2-3 minutes over medium heat until the garlic has cooked through.

Add the Sauce and Zucchini Noodles

Add remaining sauce and simmer for 2 minutes or until slightly thickened. Once the sauce is nice and thick (remember, the zucchini is going to add extra moisture to this dish so you really want the sauce to be reduced) add the spiralized zucchini and toss everything together, cooking for 1 minute on medium heat.

Serve

This meal contains a good source of protein and vegetables so it can be considered a complete and balanced meal. However, if you would like to incorporate a side to stretch your meal a bit further here are some great ideas:

Easy Cucumber Salad: This simple no-cook salad contains several of the same ingredients for the sauce.
Air Fryer Brussels Sprouts: the sauce with this recipe is very similar to Yum Yum sauce which goes great with this chicken as well!
Air Fryer Egg Rolls are a great option for our non-keto friends.

How to Prevent Soggy Zoodles

Zucchini has an extremely high moisture content. A common issue when cooking with zucchini is a To prevent zoodles from being soggy, you can follow these tips:

Choose the right zucchini: Medium-size firm, fresh zucchini is the best option. Large zucchini have big seeds and will not produce nice zoodles. Also, look for zucchini with smooth skin. Avoid zucchini that feels soft or has blemishes, as they may have higher water content.
Pat them dry: After spiralizing the zucchini, place the zoodles on a paper towel or clean kitchen towel. Gently pat them dry to remove excess moisture. Do this while you measure out and prepare the other ingredients and you will be shocked at how much moisture you absorb.
Quick cooking: Cook the zoodles quickly over high heat. This will help them retain their structure and prevent them from releasing too much water. Avoid overcooking, as this can lead to sogginess.
Don’t overcrowd the pan: If you’re cooking a large batch of zoodles, it’s essential not to overcrowd the pan. Cooking in smaller batches allows for better heat distribution and helps to avoid steaming the zoodles, which can make them soggy.
Serve immediately: Zoodles are best when served right after cooking. If you let them sit for too long, they may release more moisture and become soggy.

Storage and Reheating

Allow any leftovers to cool completely before storing them in an airtight container. To help prevent additional moisture from being an issue you can add a paper towel to the container to absorb and liquid the zucchini releases, however this step is optional. To reheat add to a skillet over medium heat and warm, stirring occasionally for 3-4 minutes.

I do not recommend freezing this dish. Zucchini noodles do not freeze well due to their high water content. Freezing them can cause them to become mushy and lose their texture.

Recipe FAQ

How to make zucchini noodles?

To make zucchini noodles you will need a spiralizer. This is the one I use and it has several different attachments so you can make different cuts.

Which blade do I use to make zucchini noodles?

The blade you will need looks like it has several small holes. Most spiralizers come with two different size blades for noodles. I suggest using the smallest for zucchini noodles.

Can I use a different meat?

Yes, this recipe works well with shrimp, pork, steak or salmon.

Is this recipe gluten-free?

If you use gluten-free soy sauce this recipe is naturally gluten-free and does not require other adjustments.

Other Zucchini Recipes

Air Fryer Zucchini with Parmesan: a quick and easy side with minimal ingredients and a short cook time!
Buffalo Chicken Zucchini Boats: a reader favorite recipe!
Air Fryer Sausage and Veggies: quick, easy and delicious!
Tuna Zoodle Casserole: the perfect low carb comfort food!

Yield: 4

Asian Chicken Zoodles

Asian Chicken Zoodles feature tender sesame chicken served with zucchini noodles for a healthy, hearty low carb meal!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

3 medium-large zucchinis, spiralized (about 1 1⁄2 pounds; 6-7 cups zucchini noodles)
1 pound boneless skinless chicken thighs, fat trimmed and cut into 1” cubes
4 garlic cloves, minced
1 tablespoon creamy peanut butter
2 1/2 tablespoons toasted sesame oil
1/4 cup soy sauce or tamari sauce
2 tablespoons sesame seeds
2 tablespoons rice vinegar
1/2 teaspoon freshly grated ginger
1/8 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
**2 teaspoons cornstarch combined with 1 tablespoon COLD water: optional, if needed to thicken the sauce**

Instructions

Spiralize zucchini using a zucchini spiralizer. Alternatively, you can buy pre-spiralized zucchini. Place the zucchini noodles on a clean dish towel to rest while you prep the remaining ingredients.
Make the sauce: In a jar or medium bowl, whisk together the peanut butter, 2 tablespoons of sesame oil, soy sauce, sesame seeds, rice vinegar, ginger, and red pepper flakes.
Marinade the chicken: Place chicken in a medium bowl with salt, pepper, and 2 tablespoons of sauce. Let marinate for 15 minutes.
Heat a large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon of sesame oil and the marinated chicken. Cook for about 7-10 minutes, stirring occasionally, until cooked through (reaching at least 160°F on an instant-read thermometer). Mix in the garlic and cook for 2-3 minutes over medium heat until the garlic has cooked through.
Add remaining sauce and simmer for 2 minutes or until it has reduced by half and thickened.
Add spiralized zucchini and toss everything together, cooking for 1 minute on medium heat. Be sure not to overcook the zucchini, cook until just tender.

**OPTIONAL: If you wish to thicken the sauce further combine 2 teaspoons cornstarch with 1 tablespoon COLD water and stir in the last minute of cooking. This is especially handy if the zucchini releases more liquid than desired.

Chicken Lazone

Clayton Holmes — Tue, 25 Jul 2023 11:00:00 +0000

This Chicken Lazone recipe is a Cajun classic. Tender chicken breasts are smothered in a creamy sauce that has just the right amount of heat! This recipe is packed with delicious flavor and incredible texture. Whether you’re cooking for guests or preparing a weeknight meal, this is a great dish that is ready in less than 30 minutes!

Chicken Lazone is a recipe rooted in Louisiana cuisine. Cajun recipes are known for their bold flavors and this recipe is no different. Chicken Lazone blends chicken, cajun seasoning, and a heavy cream sauce to create a heavenly flavor combination. This may sound like a dish that requires considerable time and effort, but it is ready in less than 30 minutes!

This Chicken Lazone recipe is only 2.7 net carbs per serving. You can combine it with a low carb side to create a keto-friendly meal or pair it with pasta or rice for a delicious, well-rounded meal. This would be a great recipe to impress house guests and it’s convenience will make it a new household staple!

Why You Will Love This Recipe

Amazing flavor. This recipe has an incredible, bold flavor that Cajun recipes are known for.
Quick to Prepare. You can have this recipe ready in less than 30 minutes.
Unique. This dish is not well known outside of Louisiana and would be great when hosting guests.
Low Carb. This recipe only has 3.6 carbs per serving!

Ingredients for Cajun Chicken

As always, this is a quick overview of the ingredients needed for this chicken lazone recipe. For the complete, printable recipe scroll to the recipe card below.

Chicken Breasts: this recipe uses 2 large chicken breast cut into 4 thinner breasts. This ensures they cook quickly and that the chicken is perfectly cooked in the sauce.
Spices: garlic powder, onion powder, paprika, Kosher salt, cayenne pepper, and dried oregano
Olive oil: or another neutral oil such as avocado oil.
Butter: butter is added to the sauce to create a texture and thickness similar to an Alfredo sauce.
Heavy cream: the star of the show that makes an ultra rich sauce, do not substitute any other ingredients.

How to Make Chicken Lazone

In addition to the ingredients listed above, you will need a mixing bowl and skillet. To make the best chicken lazone follow the instructions below:

Season and Sear the Chicken

First, place the large chicken breasts on a cutting board and slice through the chicken as if you are butterflying, but cut all the way through. Next, combine the spices in a small bowl, and sprinkle each side of the chicken breast with the spices. Be sure to season the chicken on each side for the best results.

Next, heat a large skillet to medium heat. Next, add the olive oil and 1 tablespoon of butter. Once the butter is melted, add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown.

Make the Cream Sauce

Remove the chicken from the skillet and reduce the heat to medium-low. Stir in the heavy cream and scrape up any bits from the bottom of the pan. Next, add the butter and allow the mixture to slowly come to a simmer, stirring occasionally. Do not cook the heavy cream too quickly or at too high of a temperature. You want to be gentle with the sauce to prevent it from burning or curdling.

Add Chicken to Sauce

After the sauce has simmered softly for 3-4 minutes add the chicken back to the skillet and cover. Next, cook the chicken over medium-low for 6-10 minutes. At this point, the sauce should be thickened somewhat similar to Alfredo sauce. The dish is done when the chicken reaches an internal temperature of 165 degrees F.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge up to 3 days. To reheat you can use the oven, microwave, or air fryer:

Oven: Preheat the oven to 325 degrees. Place the leftovers in an oven safe dish covered with foil. Warm for 15 minutes, then remove the foil and warm for another 5 minutes.
Microwave: Place the leftovers on a plate and warm in 30 second increments until heated through.
Air Fryer: Place the chicken in a lined air fryer and heat at 350 degrees for 4 minutes or until warmed through.

Freezer Instructions

Transfer cooled leftovers into a freezer-safe container, pressing out as much air as possible. Enjoy within 3 months for the best taste and texture. To reheat frozen leftovers allow them to thaw in the fridge overnight and reheat covered at 300 degrees in an oven safe baking dish.

What to Serve With Chicken Lazone

Keto Three Cheese Biscuits: These biscuits are perfectly soft and fluffy! Each low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!
Cheesy Brussels Sprouts with Bacon: These are made in one pan and perfect for entertaining! This easy vegetable side dish is low carb and keto-friendly!
Air Fryer Hasselback Potatoes: Your new go-to side dish! This easy potato recipe is ready in only 15 minutes and is packed with fresh herb flavor!
Keto Dinner Rolls: You would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.

Tips for the Best Chicken Lazone

Do not cook the heavy cream too quickly or at too high of a temperature. You want to be gentle with the sauce to prevent it from burning or curdling. (I know it has already been mentioned but this is very important)
Do not use an alternative to heavy cream such as regular milk or almond milk.
Be sure to sear the chicken until it is golden brown for the best taste.
Allow the sauce to thicken for a creamy, indulgent sauce.

Recipe FAQ

Is this recipe keto friendly?

Yes, this recipe has only 2.7 net carbs per serving

Can this dish be frozen?

Yes, see freezer instructions above.

Is this recipe gluten free?

Yes, this recipe is naturally gluten free and low carb.

Can I use a different meat?

Yes, this recipe will work well with other cuts of chicken such as chicken thighs. It is also excellent with pork chops, salmon, or shrimp.

Can I use frozen chicken breasts?

It is best to thaw the chicken before cooking.

One Pan Chicken Recipes

Yield: 4

Chicken Lazone

This Chicken Lazone recipe is a Cajun classic. Tender chicken breasts are smothered in a creamy sauce that has just the right amount of heat! This recipe is packed with delicious flavor and incredible texture. Whether you're cooking for guests or preparing a weeknight meal this is great dish that is ready in less than 30 minutes!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

2 large chicken breasts, cut lengthwise to make 4 thinner breasts
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon olive oil + 1 tablespoon butter
2 tablespoons salted butter
1 1/4 cups heavy cream

Instructions

Combine the spices in a small bowl. Sprinkle each side of the chicken breast with the spices.
Heat a large skillet to medium heat. Add the olive oil and 1 tablespoon of butter. When the butter is melted add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown.
Remove the chicken from the skillet and reduce the heat to medium-low. Stir in the heavy cream and scrape up any bits from the bottom of the pan. Add the butter and allow the mixture to slowly come to a simmer, stirring occasionally.
When the sauce has simmered softly for 3-4 minutes add the chicken back to the skillet and cover.
Cook the chicken over medium-low for 6-10 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Notes

Do not cook the heavy cream too quickly or at too high of a temperature. You want to
be gentle with the sauce to prevent it from burning or curdling.

Use a meat thermometer and once the chicken has reached a temperature of 165 degrees F remove this dish from heat.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1 chicken breast and 1/4 cup cream sauce
Amount Per Serving: Calories: 323Total Fat: 25.3gCholesterol: 119.7mgSodium: 279.9mgCarbohydrates: 3.6gNet Carbohydrates: 2.7gFiber: 0.9gSugar: 1.3gProtein: 20.8g

The post Chicken Lazone appeared first on The Best Keto Recipes.

Buffalo Chicken Lettuce Wraps

Maggie Mayoza — Mon, 17 Jul 2023 11:00:00 +0000

These easy Buffalo Chicken Lettuce Wraps make the best low-carb lunch or dinner! This super flavorful recipe is naturally keto-friendly, gluten-free, healthy, and easy to make ahead of time.

Keto Lettuce Wraps with Buffalo Chicken

This delicious Buffalo Chicken Wrap recipe is going to be your new favorite go-to meal! It tastes as good as a basket full of your favorite wings slathered in sauce, but it’s actually a perfectly healthy meal prep recipe you can feel good eating. You can easily double or triple this recipe to feed a crowd, and it’s a great lunchtime potluck recipe!

You can quickly make these on a busy weeknight for dinner, and they make great leftover lunches! Whether you choose to warm up the chicken or eat it cold, this is a healthy meal that satisfies all your salty, spicy food cravings.

Ingredients for Buffalo Chicken Lettuce Wraps

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card.

Ground chicken – You can often find ground chicken on sale, so this can be an excellent inexpensive meal! The texture keeps buffalo chicken salad nice and juicy instead of dried out. Feel free to swap with ground turkey if you prefer.
Celery, Carrots – These pair perfectly with the ranch and buffalo sauce! This also helps stretch the chicken further, makes the dish more filling, and adds loads of nutrients to the meal.
Hidden Valley Ranch seasoning packet – Such an easy way of seasoning! It also has thickening ingredients that help keep the sauce creamy and rich. Feel free to use a store brand version if you like that better.
Chicken broth or water, Cream cheese, Buffalo sauce – These create a deliciously flavorful sauce! Homemade chicken stock adds more flavor than water, but water will work in a pinch. Softened, room temperature cream cheese melts into a smoother consistency, so remember to take it out of the fridge ahead of time.
Bleu cheese crumbles – The perfect cheese to pair with buffalo sauce! The tangy flavor cuts through the sauce and works well with the ranch seasoning, too.
Butter lettuce – This is a natural choice for lettuce cups because they already form the perfect size cup for filling! There’s a good crunch and mild flavor that goes with everything as well.
Optional garnish: Green onions, celery, shredded carrots, additional ranch dressing

How to Make Buffalo Chicken Lettuce Wraps

These easy chicken lettuce wraps are simple to throw together. Here’s a step-by-step guide for making this chicken meal prep recipe.

Brown the chicken & sauté veggies

Heat a large, greased skillet to medium heat. Brown the ground chicken, breaking it up into bite-sized pieces as it cooks. Drain off any grease, then add in the celery and carrots. Sauté until softened, about 3-4 minutes.

Season & simmer

Add the ranch seasoning packet to the skillet and stir in the broth or water. Continue stirring until seasonings are well incorporated. Cook for 4-5 minutes while the liquid evaporates, stirring occasionally to prevent things from sticking.

Add creamy sauce

In a small bowl, combine the room temperature cream cheese and buffalo sauce, stirring until smooth. If it’s difficult to stir out the clumps, microwave in 15-second increments to help soften and smooth it out. Pour this buffalo sauce mixture into the skillet and toss to coat. Spoon into lettuce wraps and top with bleu cheese as well as green onions, shredded carrots, and extra ranch.

Serve

These tasty Buffalo Chicken Lettuce Wraps are great with crunchy keto chips (or these Ranch Zucchini Chips to add a little more nutrition). Sides you can eat with your hands always win when pairing with lettuce wraps… Think Keto Fries, Crispy Green Bean Fries, or Baked Zucchini Fries for easy low-carb recipes you can dip. If you like ranch but want more spice, try this Jalapeno Ranch Dip instead!

More great low-carb sides you could pair with lettuce wraps:

Storing & Reheating

This recipe is best stored in the fridge in an airtight container WITHOUT the lettuce wraps. When kept separate, the buffalo chicken filling can last up to 4 days. If you store them together, the moisture in the filling will ruin the lettuce wraps within a day. To keep lettuce fresh, store with a few paper towels to soak up moisture that could wilt the leaves.

To reheat, transfer the chicken filling to a microwave-safe dish and heat on 50% power for 45-60 second increments, stirring between each blast. This helps ensure the center gets hot without overheating the cream cheese mixture. If you don’t have a microwave, simply transfer back to the skillet and heat (covered with lid) on low, stirring occasionally.

Can you freeze lettuce wraps?

The crisp butter lettuce leaves cannot survive the freezing and defrosting process, so it’s not recommended to freeze these. However, you could freeze the chicken filling. Simply scoop into a freezer-safe container and enjoy within 3 months for the best flavor and texture. When ready to eat, thaw overnight in the fridge and give a good stir before reheating. Sometimes the texture of cream cheese can change a bit after freezing/thawing, so make sure to stir well.

If you love these chicken lettuce wraps, you’ll love these other keto wrap ideas:

Asian Chicken Lettuce Wraps – These are very similar but with a delicious mix of Asian inspired flavors! So easy to make ahead of time and great scooped onto celery and cucumbers slices, too!
Turkey Wrap – This one is super easy and no cooking necessary! Instead of wrapping everything up in lettuce, a tasty cheese wrap holds everything together.
Thai Chicken Collard Wrap – Blanched collard greens make durable burrito-style wraps that are super healthy! This is a big favorite in our house, and the dipping sauce is unbelievable.
Chicken Bacon Wrap – If you enjoy keto tortillas, this TikTok-inspired recipe will work great for you! This creative wrap is folded and seared in a skillet for a delicious twist.
Keto Italian Lettuce Wrap – This is another no-cook wrap, but it works best with super crunchy lettuce like Iceberg or Romaine!

Lettuce Wraps FAQs

What’s the best lettuce for lettuce wraps?

This depends on your personal preference and the type of wrap you want. To hold this buffalo chicken salad, butter lettuce is perfect because it’s already the correct shape! If you want a more hotdog-style meal, romaine lettuce is great. When you want to roll up fillings as if the lettuce was a tortilla, blanched collard greens are perfect.

How do you make wraps keto?

Most wraps can be made keto by simply swapping out a tortilla with a low-carb substitute like lettuce, cheese, homemade Zucchini Tortillas, or even keto-friendly store-bought tortillas. Make sure to leave out high-carb foods like beans, hummus, or sugar-filled dressings, and you should be good to go!

Is buffalo sauce keto?

Yes, MOST brands of buffalo sauce are low in carbs and don’t include added sugars! Double check the label, but this is one flavor you can generally trust to lower in carbs (versus traditional barbecue sauce that does include added sugar).

Yield: 4 servings (2 wraps each)

Buffalo Chicken Lettuce Wraps

These easy Buffalo Chicken Lettuce Wraps make the best low-carb lunch or dinner! This super flavorful recipe is naturally keto-friendly, gluten-free, healthy, and easy to make ahead of time.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 pound ground chicken
1/4 cup celery, chopped
1/4 cup carrots, chopped
1 (1 ounce) Hidden Valley Ranch seasoning packet
1/3 cup water or chicken broth
2 ounces cream cheese, softened
1/4 cup buffalo sauce
1/4 cup bleu cheese crumbles
1 large head of butter lettuce
Garnish with chopped green onions, celery, shredded carrots, and
additional Ranch dressing if desired

Instructions

Heat a large, greased skillet to medium heat. Brown the ground
chicken and drain off any grease.
Add the celery and carrots and sauté 3-4 minutes until softened.
Add the Ranch seasoning and water, stir well to incorporate the seasonings. Allow the mixture to cook, stirring occasionally for 4-5 minutes until the liquid has evaporated.
4. In a small bowl combine the softened cream cheese and buffalo sauce and stir until smooth. (You may need to microwave the mixture in 15-second increments until the mixture is smooth)
Pour the buffalo sauce mixture into the skillet and toss to coat.
Serve the buffalo chicken mixture in butter lettuce wraps and sprinkle with the Bleu cheese crumbles. Garnish with chopped green onions, celery, shredded carrots, and additional ranch if desired.

Nutrition Information:

Yield:

Serving Size:

2 wraps
Amount Per Serving: Calories: 245Total Fat: 16.1gCholesterol: 119mgSodium: 227.2mgCarbohydrates: 3.2gNet Carbohydrates: 2.4gFiber: 0.8gSugar: 1.8gProtein: 22.4g

The post Buffalo Chicken Lettuce Wraps appeared first on The Best Keto Recipes.

Grilled Zucchini Salad

Maggie Mayoza — Tue, 13 Jun 2023 11:00:00 +0000

This Grilled Zucchini Salad with a homemade red wine vinaigrette will be your repeat meal of the summer! This healthy recipe is ready in under 30 minutes, loaded with fresh mozzarella and tender veggies, and has fewer than 5 net carbs.

Zucchini Salad

This Grilled Zucchini Salad just screams, “SUMMER!” Fresh tomatoes and basil, juicy mozzarella, and tender charred zucchini come together for a healthy meal that feels decadent. Add on the homemade vinaigrette, and your taste buds will be thrilled!

Why you’ll love this recipe

Easy – The only cooking required is grilling the zucchini. You can do this on an outdoor grill, over a campfire, under the broiler, or on the stove. This is perfect for beginners because you can use the method you’re most comfortable with, and it’s one simple step!
Healthy – This recipe focuses on making the most from simple, healthy ingredients! It works for gluten-free, low-carb, and keto diet, too. You get your healthy fats from the cheese and oil, fiber from zucchini, and loads of antioxidants in the tomatoes!
Quick – This recipe is ready to go within 30 minutes. Most of the time you’re just waiting for the zucchini to cool! You could easily grill the zucchini a few hours ahead of time if you want to assemble ahead of time for a party or gathering.

Grilled Zucchini Salad Ingredients

Here’s a quick overview of what you’ll need for this zucchini recipe. For exact measurements, keep scrolling down to the printable recipe card near the bottom.

Zucchini – You want fresh, firm zucchini that has just a tiny bit of give when you squeeze it. Choose zucchini of similar sizes so that they all cook at about the same rate.
Tomatoes & Cherry Tomatoes – This is perfect for any garden tomatoes you have coming in! You can use 1 large heirloom tomato, 2 medium vine-ripened tomatoes, or 2-3 Kumato or Roma tomatoes if you prefer. The cherry tomatoes add a different texture and add a great color to the salad.
Mozzarella – You want the fresh, juicy mozzarella, not the low-moisture version. These usually come in balls or shaped like logs, and you simply slice them into thin, delicious pieces.
Basil leaves – These add tons of flavor, and I highly recommend not leaving these out! If you’re out of fresh leaves, at least toss 1/2 teaspoon of dried basil to add a touch of flavor. The fresh leaves really knock this salad out of the park, though!
Olive oil, Red wine vinegar, Sugar-free maple syrup, Garlic, Red pepper flakes, Salt, Pepper – This comes together to create a well-balanced vinaigrette that will bring out the best in the tomatoes and zucchini! The little sweetness added by the maple syrup is perfect with the contrasting red pepper flakes. You could replace the syrup with a few drops of liquid monk fruit if you prefer.

How to Make a Grilled Salad

This simple healthy recipe is so easy and great for beginners or lazy days! Here’s a step-by-step guide for making this low-carb salad.

Slice & dry zucchini

First you want to wash, slice, and dry your zucchini. Press them between two layers of paper towels to absorb as much excess moisture as you can. Doing this helps get a great char on the outside of the zucchini without it cooking through steam as much.

Cook & season zucchini

Heat your grill, grill pan, or cast iron skillet to medium-high heat and brush with oil. Place the zucchini on but do not overcrowd the pan. If necessary, you may need to cook zucchini in batches. Cook for 2-3 minutes per side or until nicely charred. Remove and set onto a plate to cool.

As the zucchini cools, sprinkle with 1/4 teaspoon salt and toss with your hands. We didn’t want to add the salt before cooking because it would have drawn out moisture and could have prevented us from getting a perfect charred texture.

Make vinaigrette

While the zucchini is cooling, mix together your vinaigrette ingredients. This doesn’t require any heat, just some vigorous whisking or shaking. Pour all ingredients into a jar and shake to emulsify, or place them in a bowl and whisk until well combined.

Assemble salad

Now that your zucchini has cooled to room temperature, you can start mixing it with the cherry tomatoes and sliced tomatoes in a platter. Add in the torn mozzarella, making sure everyone could get a little bit of everything in every bite. Finally, spoon over the vinaigrette and torn basil leaves. It’s best to start with just 1/2 the dressing, then taste and add to your preference.

Serve

This recipe is delicious served on its own for a vegetarian summer meal that makes the most out of your garden! Additional fresh herbs like parsley, thyme, or chives would also be fantastic.

What to serve with Grilled Zucchini Salad

If serving this zucchini salad as your meal, a hearty appetizer like Grilled Portobello Mushrooms or Smashed Brussels Sprouts with Lemon Aioli would be great. If this salad is your appetizer or side, consider serving Steak and Shrimp Skillet and some Keto Garlic Bread Chaffles. When you want to add some protein and crunch, toss in some chopped Pecan Crusted Chicken! To add a delicious keto cocktail to your party, consider an herby option like Basil Whiskey Sour, Keto Mint Julep, or a Rosemary Gin Fizz.

How to Store Zucchini Salad

This salad is best served fresh. However, leftovers can be enjoyed within 1-2 days. Store leftovers in an airtight container in the fridge. If you’d like to make this ahead of time or meal prep it for lunches, simply leave the components separate until ready to serve–Keep the zucchini and basil in one container (unsalted), the tomatoes in another, and the vinaigrette in a third container.

If you love this zucchini salad, you’ll love these summer recipes:

Grilled Zucchini Mozzarella Wraps – These are the perfect pool-side appetizer on a hot day! Melty mozzarella surrounded by tender grilled zucchini feels like a treat but is actually pretty healthy.
The BEST Cucumber Salad – If you love fresh flavors in a tasty dressing with some cheese but don’t want to cook, this is the perfect recipe for you! Great for meal prepping and awesome for lunches.
Grilled Chicken Caesar Salad – This meal has it all; tangy dressing, tender chicken, crispy lettuce, and delicious parmesan! It’s best enjoyed in the summer with amazing fresh produce.
Smoked Queso – This easy dip recipe does the work on its own in the grill; barely any work or cleanup necessary! This low-carb dip is great with veggies, keto chips, or drizzled on top of meat.
Air Fryer Squash – You’ll love how easy, healthy, and full of flavor this side dish is. It’s ready quickly, goes with just about any dinner, and is super inexpensive during the summer months!

Zucchini Salad FAQs

Do I have to grill the zucchini?

The great charred flavor is a huge benefit of this salad, so you do need to cook the zucchini in a way that will provide that. If you don’t have an outdoor grill accessible, you can do this in a grill pan or cast-iron pan on the stove. You could broil the sliced zucchini on high for a couple minutes (keep a close eye on this–It burns quickly!) if you needed to.

What are the best kinds of tomatoes?

This is mostly a personal preference question. We used 2 types of tomatoes in this recipe for a difference in texture and color. Use whatever tomatoes you prefer, but try to provide a mix for the exciting variety!

Do I have to use red wine vinegar?

We love this flavor, but you could use different types of vinegar and still enjoy a delicious salad! Try white wine vinegar, apple cider vinegar, or even lemon juice if you don’t have other options.

Yield: 4

Grilled Zucchini Salad

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

For the Salad:

1 pound zucchini (about 3 medium zucchini)
6 ounces tomato of choice (can be 2 medium vine-ripe tomatoes, 1 large Heirloom Tomato, or 2-3 Kumato tomatoes) sliced into thin rounds
1⁄2 pint (8 ounces) colorful cherry tomatoes, halved
1⁄2 tsp fine salt
8 ounces fresh mozzarella cheese, sliced into thin rounds and torn in half
8-10 fresh basil leaves, torn right before serving

For the Vinaigrette:

1⁄3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 garlic cloves, minced
2 teaspoons sugar-free maple syrup
1 1⁄2 teaspoon salt
1⁄4 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper flakes, optional

Instructions

Trim ends off of each zucchini. Slice each zucchini into 1⁄2” thick circles on a bias. Line a baking sheet with a paper towel and place the zucchini on it. Lightly press a paper towel on top of the zucchini too to remove excess moisture.
Heat a grill pan or cast iron skillet over medium-high heat and brush with oil. Grill zucchini in batches, as not to overcrowd the pan, cooking for 2-3 minutes per side until charred. Once cooked, set onto a plate to cool.
Sprinkle the top of the cooked zucchini pieces with 1⁄4 teaspoon salt and toss with your hands.
Make the dressing by combining all the ingredients in a container or bowl and whisking together, or cover the container and shake well until emulsified.
Arrange the tomatoes & room-temperature grilled zucchini on a serving dish along with sliced tomatoes and mozzarella slices. Drizzle with vinaigrette (may not use all of it), sprinkle with torn basil, and sprinkle with 1⁄4 tsp salt and freshly cracked black pepper.

Notes

Start with using 1⁄2 of the dressing, then taste and see if you need more. You’ll likely end up using about 3⁄4 of it, but everyone's preferences are different.
I like to arrange this salad in a platter style, but one can also mix everything together in a bowl. If mixing in a bowl, you may consider chopping everything a bit smaller.
I used this grill pan, but any grill pan (of course real outdoor grill), cast iron skillet or even fry pan will work to charr the zucchini.

Nutrition Information:

Yield:

Serving Size:

About 3/4 cup
Amount Per Serving: Calories: 249Total Fat: 21gCholesterol: 29mgSodium: 829mgCarbohydrates: 6.3gNet Carbohydrates: 4.7gFiber: 1.6gSugar: 4.3gProtein: 10g

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