Top Ten Keto Recipes from

Chicken Marbella
top ten keto

Picky Eaters

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly’s going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Chicken Marbella

I remember this Chicken Marbella as one of the first recipes my mother taught me to make just before I was leaving for college. She was not about having ramen for dinner every night and this recipe quickly spread around campus. Simple ingredients and easy to make for those nights when you’re missing home.

Step 1. Combine Chicken and Marinade

In a large bowl combine 8 chicken thighs with 6 cloves of peeled and smashed garlic, 1 tablespoon of dried oregano, 1 teaspoon of salt and ½ teaspoon of pepper, ¼ cup of red wine vinegar, ¼ cup of olive oil, ½ cup of pitted prunes, ½ cup of pitted green olives, ¼ cup of capers with their juices, and 3 bay leaves. Toss to combine and coat.

Step 2. Marinate Chicken

Cover with plastic wrap and refrigerate, for at least 1 hour to overnight, to marinate.

Step 3. Preheat Oven

Preheat the oven to 350 °F.

Step 4. Prepare Chicken with Sauce

Transfer the marinated chicken with all the fruits and juices to a shallow baking pan and sprinkle ¼ cup of brown sugar over the chicken pieces. Pour ½ cup of dry white wine around.

Step 5. Bake

Bake, uncovered, for about 50-60 minutes, basting a few times with the sauce during the cooking time, until the chicken is cooked through and is golden and roasted.

Step 6. Serve

Serve hot with juice and sauce dripping all over and garnish with ¼ cup of freshly chopped parsley.

Nutrition for  8 Portions:

Calories: 293

Fat: 19,4g

Carbohydrates: 13,8g

Protein: 15g

Cholesterol: 71mg

Sodium: 661mg


2. Mexican Lime Chicken
top ten keto

Tender and Spicy

Everyone that has tried my Mexican Lime Chicken absolutely falls in love with it. It’s perfectly sweet, spicy and zesty with juicy chicken breasts marinated and cooked in olive oil combined with crushed coriander seeds, grated lime zest, paprika, muscovado sugar, lime juice, garlic and fresh red chilis. Have I forgotten anything? Keep it low carb and serve it with salad and salsa!

Vegetarian and Vegan

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Step 1. Combine Marinade

In a mixing bowl, whisk 2 tablespoons of olive oil with 1 teaspoon of crushed coriander seeds, 1 teaspoon of grated lime zest, ½ teaspoon of each paprika and ½ teaspoon of light muscovado sugar until combined.

Step 2. Marinate Chicken Breasts

In a baking dish, pour the prepared marinade over the 2 chicken breasts and coat well then squeeze some juice from a lime over the chicken. Cover the dish with some plastic wrap and set aside for 25-30 minutes to marinate.

Step 3. Prepare For Roasting

Once marinated, place 1-2 lime slices underneath the skin of each chicken breast and season with some salt and pepper, to taste. Add 6 unpeeled garlic cloves and 2 fresh red chilis, scattered around the baking dish.

Step 4. Preheat Oven

Preheat the oven to 375 °F (190 °C/gas 5/fan oven 170 °C).

Step 5. Roast

Roast in the preheated oven, uncovered, for about 30-35 minutes until the chicken is still soft but cooked through and no longer pink.

Step 6. Serve

Enjoy hot and serve with a salad and/or salsa, if you wish!

Nutrition for 2 Portions:

Calories: 395

Fat: 19,4g

Carbohydrates: 11,9g

Protein: 44,1g

Cholesterol: 128mg

Sodium: 109mg


3. Red Cabbage Salad with Shredded Chicken
top ten keto

To make my version of Red Cabbage Salad with Shredded Chicken, you will need the following ingredients:

Start by making a dressing from soy, rapeseed, lime juice and ginger in a jar. Assemble the salad ingredients in your favorite salad bowl. Pour over the dressing and mix well. Before serving, garnish with sesame seeds and spring onion slices.

Step 1. Make Dressing

In a small bowl, mix 3 tablespoons of tamari soy, 3 tablespoons of rapeseed oil, 1½ tablespoons of lime juice and 1 tablespoon of minced ginger together.

Step 2. Assemble the Salad

Place two handfuls of red cabbage, 3-4 radishes, 1 sliced bell pepper, 1 sliced spring onion, a handful of mung beans and 2 shredded chicken breasts in a large salad bowl. Toss well to combine.

Step 3. Dress the Salad

Pour the dressing over the salad and mix well. Taste and season with salt if necessary.

Step 4. Serve

Garnish the salad with sesame seeds and sliced spring onions before serving.

Nutrition for 2 portion:

Calories: 299

Fat: 10,2g

Carbohydrates: 21,1g

Protein: 34,2g

Cholesterol: 73mg

Sodium: 1574mg


4. Broccoli Cheese Stuffed Chicken

I came up with this Broccoli Cheese Stuffed Chicken recipe when I realized the only way to convince my son to eat his vegetables was to stuff them inside some chicken breasts and it worked like a charm. A creamy and cheesy mixture of broccoli florets, red bell pepper, mild Cheddar cheese and mayonnaise stuffed inside chicken breasts and seasoned with garlic powder and paprika. What a way to win over your family, am I right?

To make Broccoli Cheese Stuffed Chicken, you will need the following ingredients:

Step 1. Preheat Oven

Preheat the oven to 425 °F.

Step 2. Season Chicken

Generously and evenly, season the chicken on both sides with some salt and pepper, ¼ teaspoon of paprika and ½ teaspoon of garlic powder.

Step 3. Slice Chicken

Use a sharp knife to slice through the middle of 3 chicken breasts taking care to not cut all the way through and just creating a pocket to stuff and fill.

Step 4. Cook Broccoli

In a microwave safe bowl, combine 1 cup of finely chopped broccoli florets and 2 tablespoons of water. Cover with plastic wrap and cook in the microwave for about 1 minute.

Step 5. Drain Excess Water.

Step 6. Add Stuffing Ingredients

Add the ½ cup of finely diced bell pepper, 1 cup of mild Cheddar cheese, 1 tablespoon of mayonnaise, remaining teaspoon garlic powder, and salt and pepper to taste. Mix everything together until well combined.

Step 7. Stuff Chicken Breasts

Divide the stuffing mixture between the 3 chicken breasts, to fill. If necessary, use toothpick to secure the pocket.

Step 8. Sear Chicken

In a large ovenproof skillet over medium heat, heat 2 tablespoons of olive oil and add the stuffed chicken breasts. Cook for about 3-4 minutes on each side, to sear.

Step 9. Bake

Cover the skillet with silver aluminum foil and bake in the preheated oven for about 15-17 minutes until the center of the chicken reads 165 °F on a thermometer.

Step 10. Serve

Allow to rest for about 5 minutes before serving.

Portion: 3

Calories: 454

Fat: 29,1g

Carbohydrates: 5,1g

Protein: 42,4g

Cholesterol: 137mg

Sodium: 401mg


5. Tomato Mozzarella Salad with Lettuce

Start by chopping lettuce and mozzarella into bite-size chunks and cutting cherry tomatoes in half. Assemble the salad by combining all the ingredients in a large bowl. Dress with avocado (or olive) oil and balsamic vinegar. Toss the ingredients together and you are ready to serve. Simple or what?!

To make this version of Tomato Mozzarella Salad with Lettuce, you will need the following ingredients:

Step 1. Assemble salad ingredients

Place chopped lettuce, tomato and mozzarella in a large salad bowl.

Step 2. Prepare dressing

In a small jar, combine 1 tbsp avocado oil, 1 tbsp balsamic vinegar, some chopped fresh herbs, salt, and pepper to taste. Cover the jar tightly and shake well.

Step 3. Dress salad

Drizzle the salad ingredients with avocado oil and balsamic vinegar dressing. Add some fresh herbs and season to taste if needed.

Step 4. Toss Salad

Toss well.

How to serve it?

Serve this salad immediately.

Nutrition for 4 Portion:

Calories: 238

Fat: 198

Carbohydrates: 5g

Protein: 7g

Cholesterol: 32mg

Sodium: 509mg


6. 30-Minute Low Carb Chicken

To make 30-Minute Low-Carb Chicken, you will need the following ingredients:

Step 1. Preheat Oven

Preheat the oven to 360 ℉.

Step 2. Season Chicken

Season 3 chicken breasts with garlic parsley salt on both sides.

Step 3. Cook Chicken

In a skillet, heat some oil and then add the seasoned chicken breasts. Cook for a few minutes until browned all over. Set aside.

Step 4. Prepare Sauce

In the same skillet, whisk 2 cups of whipped cream, ½ cup of Parmesan cheese and 3 minced garlic cloves until combined. Bring sauce to a simmer.

Step 5. Prepare Chicken for Baking

Add the browned chicken breasts to the skillet with sauce and top with ½ cup of mozzarella cheese sprinkled over.

Step 6. Bake Chicken

Transfer the skillet to the preheated oven and bake for about 15-20 minutes until the center of the chicken reaches a temperature of 165 ℉.

How to serve it?

Serve warm and enjoy with some veg or salad.

Nutrition for 6 portions:

Calories: 192

Fat: 7g

Carbohydrates: 2g

Protein: 29g

Cholesterol: 85mg

Sodium: 323mg


7. Creamy Mustard and Tarragon Chicken

Creamy Sauce

Start by cooking the chicken. To make a creamy sauce, add crème fraîche, mustards and tarragon to the pan and combine. Bring the sauce to a simmer, before returning the chicken to the pan and spooning the sauce over the fillets. Transfer to the oven to finish cooking. I usually serve this with steamed greens and wholegrain rice.

French Tarragon

This Creamy Mustard & Tarragon Chicken is my ultimate comfort food. It’s creamy – a must for any comfort food, I’m sure you’ll agree! It also makes great use of my favorite herb: aniseedy French tarragon. Finally, it adds not one but two types of mustard to create a delicious meal in just 30 minutes.

Step 1. Heat Oven

Preheat the oven to 390 °F.

Step 2. Heat Oil

Heat 1 tablespoon of sunflower oil in an ovenproof pan.

Step 3. Season and Brown Chicken

Season the chicken on both sides with salt and pepper. Brown the chicken breasts on each side for about 1 minute. Transfer to a plate and set aside.

Step 4. Make Sauce

Add a tub of crème fraîche, ½ a tablespoon each of Dijon and wholegrain mustard along with 2 sprigs of tarragon to the pan. Stir to combine and bring to a simmer.

Step 5. Cook Chicken Through

Return the chicken to the pan with the sauce and spoon some of the sauce over each of the fillets. Transfer the pan to the preheated oven and cook for 20 minutes.

How to serve it?

Serve this with wholegrain rice and steamed greens.

Portion: 4

Calories: 411

Fat: 20.5g\t

Carbohydrates: 4.1g\t

Protein: 49.6g

Cholesterol: 165mg\t

Sodium: 193mg


8. Italian Chicken Kabobs

Italian Spices

These Italian Chicken Kabobs are great to throw on the grill when you fancy something tasty to eat. The marinade for these Italian marinated chicken kabobs combines traditional Italian seasonings like basil, oregano, onion flakes, red pepper flakes and garlic. The marinade helps keep the chicken moist as it grills.

To make the Italian Chicken Kabobs, you will need the following ingredients:

Step 1. Make Marinade

Combine ¼ cup of olive oil with 3 tablespoons white wine vinegar, ½ a teaspoon of ground black pepper, ¾ teaspoon of salt, ½ a teaspoon of dried basil, ¾ teaspoon dried oregano, ½ a teaspoon of dried onion, ¼ teaspoon of red pepper and 1 clove garlic.

Step 2. Prepare Chicken

Trim any fat from the chicken. Chop it into cubes.

Step 3. Marinate the Chicken

In a medium sized bowl or container, mix the chicken cubes with the marinade and leave to marinate for at least 1-2 hours.

Step 4. Soak Skewers

Place wood skewers in water and soak for at least 30 minutes.

Step 5. Assemble Kabobs

Take the skewers and thread chicken until you have used all of the cubes. Discard remaining marinade.

Step 6. Cook the Kabobs

Place the kabobs on the grill. Cook over low heat for 15 minutes, turning every 3-5 minutes until cooked through.

How to serve it?

Serve immediately with your favorite green salad and enjoy!

Nutrition for 4 portions:

Calories: 1100

Fat: 37.7g

Carbohydrates: 1.3g

Protein: 176.5g

Cholesterol: 532mg

Sodium: 1007mg


9. Tandoori Roast Chicken

To make the Tandoori Roast Chicken, you will need the following ingredients:

Whole Chicken

Start by marinating a whole chicken in a yogurt, lemon and spice marinade. Once the chicken is marinated, roast it in a roasting pan with onions, lemon and ginger. Once the chicken is cooked, puree the lemon and onion to make the base of a sauce. Combine the puree with coconut milk and bubble until it reduces. Stir through coriander and serve with the chicken. I like to add some homemade naan bread on the side to mop up the juices.

Step 1. Make Marinade

In a bowl, combine a 150 milliliters of natural yogurt with 1 tablespoon of tomato purée, the juice of 1 lemon, 1 teaspoon each of hot chili powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon, 6 garlic cloves, blended to a paste with ½ a finger-length piece of ginger, and a few drops of red food colouring if using.

Step 2. Marinate Chicken

Using a sharp knife, slash the legs of the chicken a few times. Rub the marinade all over the chicken. Make sure the marinade gets under the skin of the breast. Refrigerate for up to 24 hours.

Step 3. Preheat Oven

Heat the oven to 390 °F.

Step 4. Roast Chicken

Scatter two sliced onions, 2 lemon halves and sliced ginger in the bottom of a roasting tin. Place the marinated chicken on top and roast for 1½ hours until the thigh juices run clear.

Step 5. Remove Chicken and Ginger

Transfer the chicken to another dish and cover loosely with foil. Remove the ginger from the tin and discard.

Step 6. Make Sauce

Add the onions and any pan juices to a food processor with the roasted middles from the lemons. Blend to a purée. Return the puree to the roasting tin and place it over medium heat. Add the can of coconut milk and bring to a simmer. Add a splash of water if the sauce is too thick.

How to serve it?

Stir a chopped bunch of coriander through the sauce and serve alongside the roasted chicken.

Nutrition for 6 Portion:

Calories: 482

Fat: 30g

Carbohydrates: 12g

Protein: 43g

10. Piri-Piri Chicken

To make my version of Piri-Piri Chicken, you will need the following ingredients:

Step 1. Cook Chillies in Vinegar

Place 2 dried chilis and 100 milliliters of red wine vinegar in a saucepan and bring to a boil. Remove the pan from the heat and leave the chilis soaking in the vinegar until cold.

Step 2. Make Marinade

Place 6 red chilis, 6 cloves of garlic in a food processor with the soaked dried chilis and vinegar. Blitz until combined before adding 2 teaspoons of smoked paprika, 1 teaspoon each of oregano, thyme and sugar, a pinch of salt and the juice of two lemons. Blitz until you have a paste and set to one side.

Step 3. Marinate Chicken

Place the chicken in a shallow roasting dish. Using a small sharp knife, score the meat all over with 1 cm deep cuts. Add the marinade to the chicken and rub it into each of the cuts. Cover and chill the meat for a minimum 4 hours. Ideally leave it overnight.

Step 4. Heat Oven

Preheat the oven to 355 °F.

Step 5. Roast Chicken

Roast the chicken for one hour at 355 °F before turning the heat up to 425 °F to cook for the final 35 minutes.

Step 6. Rest for 30 Minutes

Remove the cooked chicken from the oven and leave to rest for about 30 minutes.

How to serve it?

Serve the Portuguese style chicken with some of your favorite side dishes such as homemade wedges or baked potatoes, coleslaw, some buttered corn or chili & mint peas.

Nutrition for 6 portions:

Calories: 353

Fat: 20g

Carbohydrates: 2g

Protein: 42g

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