Chicken – Recipe Coast

Paprika Chicken Recipe

admin — Fri, 21 Aug 2026 16:21:20 +0000

My Paprika Chicken Recipe is an easy skillet meal that’s inspired by a famous Hungarian dish, and this is loaded with flavor! And I updated the recipe to make this tasty chicken dish with paprika and sour cream easier and even lower in carbs.

PIN the Paprika Chicken Recipe to try it later!

This favorite Paprika Chicken Recipe is an easy skillet meal that I’ve loved for years! And food blogs are a work in progress, and I love updating a favorite recipe with better photos so current readers will want to try it. Sometimes I like to improve the recipe as well. So for this updated recipe for Paprika Chicken I made a few changes. (You can see the very old original version here if you’d like.)

I updated the recipe for Paprika Chicken to make it easier to make to make and also slightly lower in carbs. This recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that includes a roux made of flour and chicken fat or butter. My version doesn’t have flour, and if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll enjoy the lower-carb version of Paprika Chicken!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this chicken with paprika an authentic Hungarian Recipe?

I’m not claiming this is an authentic Hungarian recipe! So if this isn’t the way your Hungarian grandmother used to make it, go ahead and make her version if you still have that recipe!

Can you use red peppers from a jar for Paprika Chicken?

For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Both versions were delicious, so make it the way you prefer.

Please use Hungarian Paprika for this chicken recipe!

I want to emphasize the importance of using real Hungarian paprika for this recipe! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link). But any Hungarian paprika will be better than the American version from the grocery store. And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!

How low in carbs is this Paprika Chicken Recipe?

This delicious chicken skillet meal with Hungarian flavors only has 7 net carbs and 22 grams of protein per serving!

How to Make the Paprika Chicken Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup.
Drain tomatoes into a colander in the sink.
Cut onion and two red bell peppers into pieces.
Trim chicken breasts, and cut chicken into cubes about 1 square.
When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
Add the reduced stock and cook 2-3 minutes.
Then add browned chicken pieces and any juice that’s on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s NOT TOO HOT or the sour cream will curdle).
When it’s cooled a little, remove a few tablespoons of liquid from the pan and and gently stir into sour cream.
Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.)
Season with a little more salt and fresh-ground pepper if desired and serve immediately.
Paprika Chicken is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.

Make it a Low-Carb Meal:

I’d love this Paprika Chicken with one of these low-carb side dishes:

More Recipes using Hungarian Paprika:

Ingredients

one 14.5 oz. can chicken broth (see notes)
one 14.5 oz. can diced tomatoes, drained
1 small onion
2 red bell peppers
3 large boneless, skinless chicken breasts
4 tsp. sweet paprika (see notes)
1 tsp. hot paprika, sometimes called sharp paprika (see notes)
1/2 tsp. ground Caraway seed (optional)
salt and fresh-ground black pepper (to taste)
1 T + 2 tsp. olive oil
1 cup sour cream

Instructions

Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.
Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like.)
Cut onions and red bell pepper into fairly large pieces, about an inch square.
Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock). Cut chicken into large cubes (about 1 inches square).
Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.
Heat 1 T. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5 minutes.
Remove chicken to a plate.
Add the other 2 tsp. of olive oil and the onions and cook unions about 4 minutes. Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.
Add peppers and cook until they are starting to soften when pierced with a fork, then add the tomatoes and cook about 2 minutes more.
Add the reduced chicken stock and cook 2-3 minutes, or until the stock is bubbling hot.
Then add the browned chicken cubes and any juice that’s accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.
Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle.)
Remove a few tablespoons of the hot liquid, add to the sour cream, and stir to combine.
Then add the sour cream mixture to the skillet and stir gently to combine. (The mixture should have completely stopped simmering before you add the sour cream.)
Serve hot. I love this dish just served in a bowl like a stew, but you eat it over rice or cauliflower rice if you prefer.
I wouldn’t recommend freezing for the Paprika Chicken Recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil or the sour cream will curdle.)

Notes

Chicken broth should be simmered to reduce to 3/4 cup; you can also start with 1 1/2 cups homemade chicken stock instead of canned broth if you have some.

If possible I’d use a combination of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) for this recipe, but any Hungarian Paprika will be fine.

This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn. That recipe doesn’t seem to be on their website any more.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 228Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 538mgCarbohydrates 10gFiber 3gSugar 6gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s served as a stew without noodles, this recipe for Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this recipe:
The Paprika Chicken Recipe was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Stovetop Shredded Chicken

admin — Fri, 21 Aug 2026 16:20:16 +0000

Learn how to make shredded chicken on the stovetop in under an hour — tender, juicy, and endlessly versatile for meal prep.

At A Glance

Ready In: 50 minutes
Yield: 8 cups shredded chicken
Diet: High-protein, gluten-free, dairy-free, low-carb
Nutrition Highlights: Lean protein base with minimal added fat
Main Ingredients: Chicken breasts, chicken broth, onion, garlic, paprika
Flavor Profile: Savory and lightly seasoned, with a neutral base that adapts to whatever you’re making
Meal-Prep Friendly: Keeps 4 days in the fridge, freezes well for up to 3 months
Best Served With: Tacos, chicken salad, casseroles, wraps, soups

If you’ve ever ended up with dry, flavorless shredded chicken from a quick boil, this stovetop method fixes that for good. The chicken simmers gently in a broth built with onion, garlic and warm spices, then gets tossed with a splash of that same broth once shredded — which is the step that keeps it juicy through days of reheating. It’s intentionally a base recipe rather than a strongly flavored dish, so it slots straight into buffalo chicken wraps, chicken salad, casseroles, tacos or grain bowls without fighting whatever sauce or seasoning you add next.

I like that it comes together in under an hour with almost no hands-on effort, and that a hand mixer turns the shredding step into a two-minute job once the chicken’s had a few minutes to cool. It’s the kind of recipe worth keeping on hand for busy weeks — cook it once on Sunday, and you’ve got protein sorted for several meals.

You might also like these recipes: shredded chicken in a slow cooker, chicken salad wraps, cheesy garlic chicken wraps, or buffalo chicken dip with cottage cheese. Plus, check out these 50 tasty shredded chicken recipes ideas.

What You’ll Need

Here is what you’ll need for this stovetop shredded chicken recipe. Find the full measurements in the recipe card below.

Boneless skinless chicken breasts – the base of the recipe. Swap in chicken thighs if you want an even juicier result; they’re more forgiving and harder to overcook.
Olive oil – just enough to soften the onion and garlic and build a flavor base for the broth.
White onion and garlic cloves – quartered and smashed rather than finely chopped, since they’re only there to infuse the poaching liquid, not to be eaten.
Salt, black pepper, garlic powder, onion powder and paprika – a simple spice blend that seasons the chicken without overpowering it, so it stays adaptable for other recipes.
Low-sodium chicken broth – using low-sodium here means you control the final saltiness, especially since some of the liquid goes back into the shredded chicken later; if you only have regular chicken broth or stock, hold back on added salt to season later if needed.
Lemon juice – a small amount stirred in at the end brightens the whole thing up.
Fresh parsley (optional) – a finishing touch for color and freshness, easy to skip if you don’t have it on hand.

How To Make Stovetop Shredded Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make stovetop shredded chicken.

Season the chicken breasts all over with salt, black pepper, garlic powder, onion powder, and paprika, then let them sit for 5-10 minutes while you prep everything else.
Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and garlic and cook for 2–3 minutes until fragrant — they don’t need to brown, they’re just there to flavor the liquid.
Arrange the chicken in the pot and pour in the chicken broth so it’s mostly submerged. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 40 minutes, or until the thickest part hits 165°F (74°C).
Transfer the chicken to a bowl and let it cool for a few minutes, then shred with two forks or a hand mixer.
Strain the cooking liquid and reserve about 1 cup (240 ml). Toss it through the shredded chicken along with the lemon juice until evenly moistened, then finish with parsley if using.
Serve straight away or cool completely before storing.

Watch The Video

Recipe Tips

Keep the liquid at a gentle simmer rather than a rolling boil — it makes a real difference to how tender the chicken turns out, and a hard boil tends to toughen it.
Chicken breasts vary a lot in size, so check for doneness with an instant-read thermometer rather than going by time alone.
If you’re meal prepping, save a bit of extra cooking liquid in the fridge alongside the chicken — stir it through when reheating to bring the moisture back.
A hand mixer makes shredding almost effortless if you do it while the chicken is still warm.
Variations: stir in dried thyme or Italian seasoning for a more herby flavor, use chicken thighs for extra juiciness, add sliced carrot and celery to the broth, or swap part of the broth for salsa for a Tex-Mex spin.

Serving Suggestions

This is the kind of chicken that earns its keep in the fridge. Pile it into tacos or quesadillas for a fast dinner, fold it through a creamy chicken salad for lunches, or stir it into soups and casseroles when you want dinner mostly done already. It also works beautifully in grain bowls, wraps (try my bang bang chicken wrap), piled onto a pinwheel sandwich with whatever toppings you’re in the mood for, or my loaded BBQ shredded nachos with chicken. Find some shredded chicken meal ideas here.

If you’ve tried this stovetop shredded chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A simple stovetop method for juicy, well-seasoned shredded chicken — ready in under an hour and flexible enough for tacos, salads, casseroles and more. Find step-by-step photos and more recipe tips above.

Place the chicken breasts in a large bowl and sprinkle with the kosher salt, black pepper, garlic powder, onion powder and paprika. Toss until evenly coated, then let sit for 10 minutes while you prepare the remaining ingredients.
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and garlic and cook for 2–3 minutes, stirring occasionally, until fragrant. They don’t need to brown — their job is to infuse the cooking liquid with flavor.
Arrange the seasoned chicken breasts in the pot and pour in the chicken broth; the chicken should be mostly submerged. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 40 minutes, or until the thickest part of the chicken reaches 165°F (74°C). Avoid an aggressive boil, which can make the chicken tough.
Transfer the cooked chicken to a large bowl and let it cool for a few minutes, then shred using two forks or a hand mixer.
Strain the cooking liquid and reserve about 1 cup (240 ml). Add the reserved liquid and lemon juice to the shredded chicken and toss until evenly moistened. Finish with fresh parsley if using.
Serve immediately, or allow to cool completely before refrigerating.

Important Ingredient Tips: Low-sodium broth is worth sticking to here, since some of the concentrated cooking liquid gets tossed back through the finished chicken — using a fully salted broth can make the end result too salty.
Key Recipe Tips: Simmer gently rather than boiling, check doneness with a thermometer rather than by time, and shred while the chicken is still warm for the easiest results.
Storage Tips: Store in an airtight container in the fridge for up to 4 days.
Make-Ahead Tips: Freeze in portions with a little of the reserved cooking liquid for up to 3 months; thaw and stir in a splash of broth when reheating to restore moisture.
FAQs:
Can I use chicken thighs instead of breasts? Yes — boneless skinless chicken thighs work extremely well and often produce even juicier shredded chicken.
How long does shredded chicken last in the refrigerator? Up to 4 days in an airtight container.
Can I freeze it? Yes, in portions with a small amount of cooking liquid, for up to 3 months.
Why add the cooking liquid back into the chicken? It carries the flavor from the seasonings, onion, garlic and chicken itself, and helps keep the meat moist rather than drying out.
Can I make this with water instead of broth? You can, but broth gives a noticeably better result.

Keywords: stovetop shredded chicken, how to make shredded chicken on stovetop, shredded chicken breast, shredded chicken meal prep

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Instant Pot Buffalo Chicken Soup

admin — Tue, 18 Aug 2026 16:15:47 +0000

This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

PIN Instant Pot Buffalo Chicken Soup to try it later!

Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
While veggies cook, trim the chicken and cut into lengthwise strips.
Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!

Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

1 medium onion chopped small
2 cups chopped celery, chopped small
1 T olive oil
1 tsp. dried thyme
1 tsp. garlic powder (see notes)
4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
1/4 cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)
4 cups chicken broth or homemade chicken stock
4 oz. cream cheese, cut into small cubes
1/2 cup crumbled blue cheese, plus more for serving

Instructions

Chop the onion and celery. Heat the oil in the Instant Pot, using the Saute setting with medium heat.
Add the chopped onion and celery and cook until they’re starting to soften, about 5 minutes.
Add the thyme and garlic powder and cook a minute or two longer.
While the veggies cook, trim the chicken and cut into lengthwise strips.
Add the chicken strips, Frank’s Red Hot Sauce (affiliate link), and chicken stock to the Instant Pot.
Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the rest of the pressure.
While the soup cooks, crumble the blue cheese and cut the cream cheese into small cubes.
Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
After the pressure has released and you’ve removed the chicken to a cutting board, add the two cheeses to the Instant Pot and let them melt while you shred the chicken apart.
When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup. (You can heat it for a minute or two using the Saute setting if needed, but it will probably still be pretty hot.)
Serve the Buffalo Chicken Soup hot, with extra crumbled blue cheese and Frank’s Red Hot Sauce to add at the table if desired.

Notes

If you have Ground Thyme (affiliate link) you can use a slightly smaller amount of that to replace the dried thyme and avoid seeing specks of thyme in the finished soup.

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

This recipe created by Kalyn, with help testing a few different versions from Jake and Kara!

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 335Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 100mgSodium 774mgCarbohydrates 5gFiber 1gSugar 5gProtein 33g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.

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Chicken Hummus Bowl

admin — Tue, 18 Aug 2026 16:13:43 +0000

This chicken hummus bowl comes together in 20 minutes — juicy seasoned chicken, creamy hummus and crunchy veg. Quick lunch or lazy dinner, sorted. High in protein and fibre, under 500 calories!

At A Glance

Ready In: 20 minutes
Serves: 3 (you can adjust the quantities)
Diet: High-protein, gluten-free (without bread), dairy-free
Nutrition Highlights: High in protein, good source of fiber from hummus and veg
Main Ingredients: Chicken tenderloins, Italian seasoning, hummus, cucumber, carrot, bell pepper, cherry tomatoes
Flavor Profile: Lemony, herby chicken with creamy, garlicky hummus and fresh crunch
Meal-Prep Friendly: Chicken keeps 3-4 days in the fridge; assemble bowls fresh
Best Served With: Warm pita or flatbread, olives, pickles

Some bowls are complicated. This one is just good hummus, quick herby lemony chicken and whatever crunchy veg is in the fridge, and somehow that’s exactly enough.

The whole thing lives or dies on the hummus, honestly. I use a store-bought one from a little place here in Sydney called Erciyes (properly garlicky, velvety, and so smooth ), but use whichever brand you genuinely love, or make your own.

It’s naturally high in protein between the chicken and the hummus, and just as good with leftover rotisserie chicken or sliced turkey if you want a completely no-cook version. I like to pair it with some Lebanese flatbread or pita bread for extra carbs, but you can go without.

Per serving: under 500 calories, 45 grams of protein and 13 grams of fibre.

You might also like these meal bowls: Greek chicken bowl, chicken and rice bowl, steak and rice bowl, ground beef and sweet potato bowl, Mediterranean salmon bowl, tofu rice bowl, or any of these best chicken bowls.

What You’ll Need

Here is what you’ll need for this chicken hummus bowl recipe. Find the full measurements in the recipe card below.

For the chicken:

Chicken tenderloins or chicken breast — tenderloins cook faster and stay juicier; swap in leftover rotisserie chicken or turkey slices for a no-cook version
Salt
Italian seasoning
Lemon juice — adds brightness and helps to tenderize the chicken
Olive oil (or oil spray) for cooking

For serving:

Hummus — the star of the bowl, use a good-quality one or homemade.
Veggies – carrot, cucumber, red bell pepper (capsicum) — cut into sticks for crunch – and cherry tomatoes.
Pepperoncini — pickled hot peppers for tang and heat; you can use Greek peppers or jalapeños.
Flatbread or pita, sliced pickles, olives, fermented radish or turnip — optional, for serving.

How To Make Chicken Hummus Bowl

Find the full recipe and nutritional information below. Here are the steps you need to follow:

Toss the chicken tenderloins with salt, Italian seasoning, and lemon juice until evenly coated.
Heat a large skillet over medium-high heat, spray with olive oil, and cook the chicken for 3-4 minutes per side.
Rest for a minute, then slice into smaller pieces.
Spoon hummus into each bowl, top with chicken, and add a generous amount of cucumber, pepper, carrot, and cherry tomatoes.
Serve with warm pita or flatbread on the side.

Watch The Video

Recipe Tips

Good hummus makes or breaks this bowl — every brand tastes different, so use one you actually love.
No time to cook? Use leftover rotisserie chicken or turkey slices for a completely no-cook meal.
Warm the flatbread briefly in a frying pan, air fryer or oven before serving — it makes a real difference.
Store cooked chicken separately from the veg and hummus for up to 4 days; assemble bowls fresh.

Serving Suggestions

Keep it simple with warm pita, olives, pickles or fermented radish on the side — they all add a nice contrast to the creamy hummus. This is an easy one to pack for lunch too: just keep the chicken, veg and hummus in separate containers and assemble at the table.

If you’ve tried this chicken hummus bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A quick, high-protein bowl of lemon and herb chicken, creamy hummus and crunchy veg — ready in 20 minutes. Find step-by-step photos and more recipe tips above.

Season the chicken tenderloins with salt, Italian seasoning and lemon juice, and toss to coat evenly.
Heat a large skillet or frying pan over medium-high heat. Spray with olive oil (about 1 teaspoon) and cook the chicken for 3-4 minutes on each side.
Remove from heat and let rest for a minute before cutting into smaller pieces.
To each bowl, add about ½ to ⅔ cup hummus, a third of the chicken (about 5 oz / 150 grams per serving), and a generous amount of cucumber, pepper, carrot sticks and cherry tomatoes.
Serve with pita or flatbread triangles, toasted or warmed briefly in the air fryer, oven or frying pan. Bread is optional but makes the meal more filling — nutrition below includes about 2 oz / 50 grams of flatbread per serving.

Nutrition: The nutrition label above is based on 1/2 cup hummus, 5-6 oz / 150 grams of chicken, veggies, and a 3 slices of flatbread (see photos) per serving.
Important Ingredient Tips: Hummus quality varies a lot between brands — go for one that’s smooth, creamy, and well-seasoned, or make your own.
Key Recipe Tips: No-cook version works well with leftover rotisserie chicken or turkey slices. Warm the flatbread before serving for the best texture.
Storage Tips: Store cooked chicken in an airtight container in the fridge for up to 4 days. Keep veg and hummus separate and assemble bowls fresh.
Make-Ahead Tips: Cook the chicken ahead and chop the veg up to 2 days in advance for quick assembly.
FAQs:
Can I make this vegetarian? Yes — skip the chicken and add extra hummus, chickpeas or falafel instead.
What’s the best hummus to use? Whatever you genuinely enjoy eating on its own — a smooth, garlicky, well-seasoned hummus makes the biggest difference here.

Keywords: chicken hummus bowl, hummus bowl, mediterranean hummus bowl, chicken hummus bowls

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Asian Marinated Chicken Kabobs

admin — Sat, 15 Aug 2026 16:12:26 +0000

This Asian Marinated Chicken cooked on kabobs is easy to make, delicious, family-friendly and kid-approved! Enjoy chicken kabobs with Asian flavors, or use the Asian marinade to make chicken breasts if you prefer.

PIN the Asian Marinated Chicken to try it later!

For this week’s Friday Favorites pick, I’m recommending this Asian Marinated Chicken that was such hit when I cooked it on kabobs for dinner guests! And the kabobs were enjoyed by both kids and adults. So I’m happy to report that the marinated chicken kabobs are not only healthy and low in carbs, they’re kid-friendly as well. If you’re looking for a tasty idea for summer grilling, I recommend this recipe.

If you don’t want to go to the trouble of making kabobs, just use my tips for making juicy grilled chicken breasts with the same marinade and make pieces of grilled chicken instead! Either way you do it, this Asian Marinated Chicken will be perfect for a summer dinner.

And I love summer cooking! At this tome year I’m starting to cook with zucchini, making salads with cucumbers and tomatoes, and grilling outside. And I love all the summer flavors! I hope you’re enjoying summer foods and planning to cook on the grill for the Fourth of July!

What ingredients do you need for this recipe?

What Asian flavors are in the marinated chicken?

I am not claiming this is an authentic Asian recipe, but with soy sauce, Asian sesame oil, garlic, and ginger, there are a lot of Asian flavors going on here.

What skewers did I use for Asian Marinated Chicken Kabobs?

This recipe uses those beautiful blade-type skewers I got in Turkey, and if you’re making kabobs I highly recommend using either thicker blade-type skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning around on the skewers. But if you don’t have any skewers like that, make sure you squeeze the food together to hold it in place.

How to make Asian Marinated Chicken without an outdoor grill:

If you don’t have an outdoor grill (or it’s not grilling weather) the grilled chicken kabobs can be cooked on a stove-top grill pan with ridges or George Foreman Grill as well. (affiliate links) Remember the George Foreman Grill cooks both sides at once, so adjust the grilling time.

How low in carbs are the Asian Chicken Kabobs?

These tasty chicken kabobs have only 3 net carbs per kabob with 39 grams of protein!

How to make Asian Marinated Chicken Kabobs:

Mix together the oil, soy sauce or Gluten-Free Soy Sauce (affiliate link), sesame oil (affiliate link), garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.
Trim chicken breasts (or use 8 skinless, boneless thighs if you prefer) and cut in 4 or 5 pieces crosswise.
(If you prefer cooking whole chicken breasts, use the marinade in this recipe and tips in my post about juicy grilled chicken breasts.)
Put chicken and marinade in a Ziploc bag and let it marinate all day in the fridge.
When it’s time to cook, drain the chicken pieces while you preheat the grill to medium-high.
Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer.
Cook chicken about 8 minutes on the first side, or until you see nice grill marks and the chicken is starting to feel firm.
Then turn skewers over and cook about 5 minutes more on the second side.
For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)
Serve Asian Marinated Chicken Kabobs hot and enjoy.

Make it a Low-Carb Meal:

The Asian Marinated Chicken would taste great with any of these low-carb side dishes:

Want more ideas for grilled kabobs?

Check out Amazing Recipes for Grilled Kabobs if you want to see some other options for dinners cooked on a skewer!

Ingredients

4 skinless, boneless chicken breasts (see notes)

1/8 cup peanut oil (see notes)
1/8 cup olive oil (see notes)
1/4 cup soy sauce (see notes)
1 T Asian sesame oil
1 T garlic puree
2 tsp. ginger puree
3 T fresh lime juice (see notes)
1 tsp. Madras Curry Powder or any curry powder you like will work
salt, pepper to taste

Instructions

Mix together the peanut oil (or more olive oil), olive oil, soy sauce, sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.
Trim chicken, removing all visible fat and tendons.
Cut chicken breasts into 4 or 5 crosswise strips. (For thighs, cut into two pieces each.)
(If you prefer cooking whole chicken breasts, use the marinade in this recipe with tips my for making juicy grilled chicken breasts.)
Arrange chicken in single layer in Ziploc bag, pour marinade over and marinate at least 8 hours in the refrigerator. If you’re going to be home, turn it a few times, but it’s not essential.
To cook, drain chicken in a colander in the sink and let it come to room temperature while you preheat gas or charcoal grill to medium high.
Spray the grill with non-stick spray or brush with oil before you heat. (You can also brush a little oil directly on the kabobs after you’ve assembled them.)
Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer. I like blade shaped skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning.
Put chicken on grill and cook about 8 minutes, rotating a partial turn a few times for maximum grill marks.
Then turn chicken over and cook about 5 minutes more, or until chicken feels firm but not hard to the touch.
For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)
Serve hot.
Leftover Asian Marinated Chicken would be great on a salad like this one.

Notes

You can use 8 skinless, boneless chicken thighs if you prefer.

I liked this with a combination of olive oil and peanut oil, but just use 1/4 cup olive oil if you don’t have peanut oil or don’t want to use it.

I used my fresh-frozen lime juice for this recipe.

Use Gluten-Free Soy Sauce (affiliate link) if needed.

This recipe created by Kalyn.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 363Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 102mgSodium 1111mgCarbohydrates 4gFiber 1gSugar 0gProtein 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Asian Marinated Chicken would be great for a low-carb or Keto diet, or for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Asian Marinated Chicken cooked on kabobs was first posted in 2008. The photos were updated in 2016 and the recipe was last updated with more information and the option to use the marinade on chicken breasts in 2026.

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Chicken Milanese

admin — Sat, 15 Aug 2026 16:10:22 +0000

Crispy, golden chicken Milanese served with a lightened-up Parmesan Caesar salad — this is a meal that feels a little special but comes together in 35 minutes.

At A Glance

Ready In: 35 minutes (20 minutes prep, 15 minutes cook).
Serves: 4
Diet: High-Protein (gluten-free swap noted below).
Nutrition Highlights: High in protein from the chicken, egg coating, and Parmesan.
Main Ingredients: Chicken breast, breadcrumbs, eggs, flour, Italian seasoning, Parmesan, Romaine or Cos lettuce, Greek yogurt, mayo.
Flavor Profile: Crispy, garlicky and herby chicken with a tangy, lighter umami-packed Caesar-style salad.
Meal-Prep Friendly: Leftovers keep well and reheat crispy in a pan, oven, or air fryer (or eat cold as a snack!)
Best Served With: Parmesan Caesar salad, lemon wedges, or a peppery arugula salad for a more classic pairing.

This is genuinely one of my favorite “feels fancy but isn’t” meals. The chicken gets a double hit of flavor — garlic powder right in the seasoning and Italian seasoning through the crumb — and frying it in a mix of olive oil and butter gives you a noticeably tastier, richer crust than oil alone. But the real reason I keep making this one is the pairing: crispy chicken Milanese with a lightened-up Parmesan Caesar salad is such a good combo, because the chicken basically acts like a giant, protein-packed crouton alongside the crisp, cool lettuce.

I skip the bacon you’d normally find in a Caesar since the chicken already brings plenty of protein, and instead of whole croutons I use crouton crumbs (Pangrattato) scattered through the salad — you still get that crunch in every bite, just without piling on the calories and carbs. It’s a full, satisfying meal that doesn’t feel heavy.

You might also like these recipes: pecan-crusted chicken, garlic Parmesan chicken skewers, shrimp Caesar salad, grilled chicken tenders (with herb and garlic sauce), Greek yogurt marinated chicken (with herby sumac salad), or my easy high-protein chicken pasta salad.

What You’ll Need

Here is what you’ll need for this chicken Milanese recipe. Find the full measurements in the recipe card below.

For the chicken

Chicken breasts — sliced into thinner cutlets so they cook quickly and evenly
Salt, garlic powder, and pepper — seasons the chicken itself, not just the crumb, so every bite has flavor

For the crumbing station

Flour — helps the egg stick
Eggs — the “glue” layer between flour and crumbs
Breadcrumbs (panko works great for extra crunch) — mixed with Italian seasoning and a little salt so the crust is seasoned, not just crispy
Italian seasoning — this is one of my two flavour secrets in this recipe; it makes the crust taste like more than “just breaded chicken”

For cooking

Olive oil and butter — cooking in a mix of the two (rather than oil alone) gives you a richer, tastier golden crust

For the Parmesan Caesar salad

Light mayo and low-fat Greek yogurt — the base of a lighter Caesar dressing that still tastes creamy
Parmesan (finely grated for the dressing, shaved for the salad) — brings the classic Caesar flavor
Garlic powder and Dijon mustard — rounds out the dressing’s flavor
Worcestershire sauce and anchovy (both optional) — for a more traditional Caesar flavor, add these in; leave them out for a milder, simpler version. I didn’t have either when I was shooting this recipe, but I do like to add them.
Romaine, cos or gem lettuce — crisp, sturdy lettuce that holds up well to the dressing
Cherry tomatoes and red onion — fresh, juicy contrast to the crispy chicken
Crouton crumbs (pangrattato) — this is the trick that keeps the salad lighter: you get the crunch of croutons without needing a full cup of them

How To Make Chicken Milanese

Find the full recipe and nutritional information below. Here’s the step-by-step for how to make chicken Milanese.

Cut away the chicken tenderloins and slice the main breast into two thinner pieces. Cover with cling wrap (optional) and pound with a meat hammer until thin and even. Season one side with salt, garlic powder, and pepper, and the other side with a touch more salt.

Set up your breading station: flour in one bowl, whisked eggs in a second, and breadcrumbs mixed with Italian seasoning and salt in a third.
Dredge each cutlet in flour (shaking off the excess), then egg, then press firmly into the breadcrumb mixture, flipping a few times so it’s fully coated on both sides.
To pan-fry: Heat a large skillet over high heat, then bring it down to medium-high. Add a tablespoon and a bit of olive oil and half a tablespoon of butter. Once sizzling, cook 2-3 cutlets at a time (don’t overcrowd the pan) for 2.5-3 minutes per side until golden and crispy, topping up oil and butter as needed between batches. Finish with a sprinkle of sea salt.
To air fry: Preheat the air fryer to 200°C/400°F. Arrange the crumbed cutlets in a single layer, spray both sides generously with oil, and cook for about 10-12 minutes, flipping and spraying again halfway through, until golden and cooked through.
To bake: Preheat the oven to 220°C/425°F. Place the cutlets on a wire rack set over a baking tray (this keeps the crumb crispy on both sides by letting air circulate underneath). Spray generously with oil and bake for 18-22 minutes, flipping halfway, until golden and cooked through.

Make my healthy Caesar salad

Meanwhile, make the dressing: whisk together the mayo, yogurt, grated parmesan, garlic powder, Dijon mustard, a little lemon juice, salt, pepper, and a splash of water until smooth. Add the Worcestershire sauce and minced anchovy here if using. Thin with a touch more water if needed, and taste for seasoning.
Chop the lettuce, halve the tomatoes, and thinly slice the onion. Shave a little extra parmesan for the salad.
Bash your croutons in a Ziploc bag with a rolling pin or meat hammer to turn them into crumbs (or use my Pangrattato recipe if you’re making it from scratch).
Toss the lettuce, tomatoes, and onion with 2-3 tablespoons of dressing. Add most of the crouton crumbs and shaved parmesan, toss again, then sprinkle the remaining crumbs on top.
Serve the crispy chicken Milanese with a generous serving of salad alongside.

Watch The Video

Recipe Tips

Pound the chicken evenly. This is the single biggest thing that makes or breaks a Milanese — even thickness means even cooking, so you don’t end up with a dry thin end and an undercooked thick end.
Don’t skip the oil-and-butter combo when pan-frying. It genuinely makes a noticeably tastier crust than oil alone.
Air fryer and oven methods both work well if you want a lighter, less hands-on option — just make sure to spray generously with oil so the crumb crisps up properly, since there’s less fat than pan-frying.
Want it closer to a classic Caesar? Add the Worcestershire sauce and anchovy to the dressing — they add a real savory depth that’s hard to replicate without them.
Prefer arugula? Swap the romaine/cos for peppery arugula for a chicken Milanese with arugula-style salad — it’s a lovely variation, especially with a squeeze of extra lemon.
Gluten-free swap: use gluten-free flour and breadcrumbs (or crushed gluten-free crackers) in the crumbing station.
Storage: Leftovers keep well in the fridge for a few days. Reheat in a skillet, oven or air fryer for the crispiest finish — or the oven alone if you’re not fussed about maximum crunch. Honestly, I also love eating the leftover chicken cold, straight from the fridge, as a snack.
Make-ahead: the dressing and pangrattato/crouton crumbs can both be made a day or two ahead and stored in the fridge (crumbs in an airtight container so they stay crisp).

Serving Suggestions

This is a complete meal on its own with the Parmesan Caesar salad piled generously alongside, but a wedge of lemon squeezed over the chicken right before serving takes it up a notch. If you want to switch things up, try it with a peppery arugula salad instead of the Caesar for a chicken Milanese with arugula spin, or add some crusty garlic bread on the side if you’re feeding bigger appetites.

If you’ve tried this chicken Milanese or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Crispy, golden chicken Milanese with a lighter Parmesan Caesar salad — a satisfying dinner that’s ready in about 35 minutes, with pan-fried, air-fried, and baked options included. Find step-by-step photos and more recipe tips above. Nutrition below is for chicken and salad.

For the Parmesan Caesar dressing

Cut away the tenderloin from each chicken breast and slice the main piece into two thinner cutlets. Cover with clingwrap (optional) and pound with a meat hammer until thin and even. Season one side with the salt, garlic powder and pepper, and the other side with a touch more salt.
Set up a breading station: flour in the first bowl, whisked eggs in the second, and breadcrumbs mixed with Italian seasoning and salt in the third.
Dip each cutlet in flour (shaking off excess), then egg (shaking off excess), then press into the breadcrumbs, flipping a few times to coat evenly. Place on a plate and repeat with the remaining pieces.
Pan-fry: Heat a large skillet over high heat, then reduce to medium-high. Add a tablespoon and a bit of olive oil and half a tablespoon of butter. Once sizzling, cook 2-3 cutlets at a time for 2.5-3 minutes per side until golden and crispy, adding more oil/butter between batches as needed. Sprinkle with a little sea salt to finish.
Air fryer method: Preheat to 200°C/400°F. Arrange cutlets in a single layer, spray both sides with oil, and cook 10-12 minutes, flipping and re-spraying halfway, until golden and cooked through (internal temp 165°F/75°C).
Oven method: Preheat to 220°C/425°F. Place cutlets on a wire rack over a baking tray, spray generously with oil, and bake 18-22 minutes, flipping halfway, until golden and cooked through.
Make the dressing: whisk together the mayo, yogurt, parmesan, garlic powder, Dijon, lemon juice, salt, pepper and water until smooth. Stir in Worcestershire sauce and anchovy, if using. Thin with a little more water if needed and taste for seasoning.
Chop the lettuce, halve the tomatoes, and thinly slice the onion. Shave the parmesan for the salad.
Crush your croutons into crumbs (pangrattato) using a rolling pin or meat hammer in a Ziploc bag.
Toss the lettuce, tomatoes and onion with 2-3 tablespoons of dressing. Add most of the crouton crumbs and shaved parmesan and toss again. Sprinkle remaining crumbs on top.
Serve the chicken Milanese with a generous side of salad.

Nutrition info above is for chicken and salad.

Important Ingredient Tips: Pound the chicken to an even thickness — this matters more than any other single step for getting a juicy result. Panko breadcrumbs will give you an extra-crunchy crust; regular dried breadcrumbs work too but will be slightly less crisp.
Key Recipe Tips: Cooking in a mix of olive oil and butter gives a noticeably tastier crust than oil alone. For a more traditional Caesar flavor, add the Worcestershire sauce and anchovy to the dressing. Swap in arugula for a peppery, fresh twist.
Storage Tips: Store leftover chicken and salad separately in airtight containers in the fridge for a few days. Reheat the chicken in a skillet, oven, or air fryer for the crispiest result (oven alone works too, just slightly less crispy) — or enjoy it cold straight from the fridge as a snack.
Make-Ahead Tips: The dressing and the crouton crumbs (pangrattato) can both be made 1-2 days ahead and stored in the fridge/airtight container.
FAQs:
Is chicken Milanese the same as chicken schnitzel? They’re very similar — both are thin, breaded, pan-fried cutlets. Milanese is the Italian version, traditionally made with veal and fried in butter, while schnitzel is more associated with Austrian/German cooking. This chicken version borrows from both traditions.
Can I make this gluten-free? Yes — use a gluten-free flour blend and gluten-free breadcrumbs (or crushed gluten-free crackers) in the crumbing station.
Can I use chicken thighs instead of breast? Chicken breast works best here since it’s easier to slice into even, thin cutlets. Thighs can work too, but you’ll need to trim and pound them carefully for even cooking.
Is the Caesar dressing traditional? This version is lightened up with Greek yogurt and light mayo instead of a classic egg-yolk-and-oil dressing, so it’s not fully traditional, but the flavour is still creamy, garlicky, and tangy. Add the anchovy and Worcestershire sauce for a more classic Caesar taste.

Keywords: chicken milanese, chicken milanese recipe, milanese chicken, chicken milanese salad, chicken milanese with arugula, chicken milanese caesar, Italian chicken cutlets

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45 Ground Chicken Recipes

admin — Wed, 10 Jun 2026 03:48:56 +0000

If you’ve got a pack of ground chicken (mince) in the fridge and no clue what to make with it, you’re in the right place. These ground chicken recipes are easy, family-friendly, and packed with flavor — from juicy meatballs and quick stir-fries to saucy noodles, rice bowls, and better-than-takeout dinners. Basically, proof that ground chicken does not have to taste like “healthy sadness.”

Ground chicken (or minced chicken) is one of those ingredients that quietly saves dinner over and over again. It cooks quickly, takes on bold flavors like a champ, and works across basically every cuisine — garlic, ginger, taco seasoning, gochujang, fresh herbs. It plays well with everything.

The “bland” reputation? Mostly a seasoning problem. A little soy sauce, Parmesan, pesto, or a generous handful of garlic and spices can completely transform ground chicken into something people actually get excited about. No sad dry chicken vibes here.

This roundup covers a lot of ground (pun intended) — quick stir-fries and saucy noodle dishes, juicy meatballs in every flavour direction, rice bowls and salad bowls, Tex-Mex classics, hearty pastas, and cozy soups and chilis. Some recipes are veggie-packed and lighter, others are rich and satisfying, and quite a few bring serious heat — because it turns out ground chicken loves a spicy moment.

Ground Chicken Meatballs & Patties

Ground chicken makes incredibly tender, juicy meatballs and patties — and these recipes prove it. Whether you’re after a quick weeknight dinner, a saucy baked situation, or something with an Asian-inspired glaze, this collection covers every meatball mood.

Greek Chicken Meatballs

These Greek-inspired chicken meatballs look fresh, herby, and versatile enough for bowls, salads, or wraps. They’re the kind of recipe that works equally well for meal prep and family dinners. Recipe from The Wooden Skillet.

Best Anytime Baked Chicken Meatballs

The name says it all. These baked chicken meatballs are designed to be an easy, reliable staple. Make a batch and use them in everything from pasta to sandwiches throughout the week. Recipe from Pinch of Yum.

Chicken Ricotta Meatballs

Adding ricotta gives these chicken meatballs an extra-soft texture that sounds incredibly appealing. They’re a lovely alternative to traditional meatballs when you’re after something a little lighter. Recipe from Family Style Food.

Chicken Meatball Curry

This recipe combines juicy chicken meatballs with the cozy appeal of a flavorful curry. It’s a great way to turn ground chicken into a dinner that feels hearty and satisfying. Recipe from Kitchen Sanctuary.

Chicken Meatloaf

Chicken meatloaf is a lighter twist on a classic comfort food favorite. It’s simple, family-friendly, and perfect for nights when you want a dependable dinner on the table. Recipe from Little Sunny Kitchen.

Ground Chicken Burgers

These ground chicken burgers are a delicious change from beef while still delivering plenty of burger-night satisfaction. Add your favorite toppings, and you’ve got an easy crowd-pleaser. Recipe from Feel Good Foodie.

Chicken Rissoles / Patties

These chicken rissoles are a fantastic budget-friendly dinner that the whole family can get behind. They’re versatile, freezer-friendly, and perfect alongside a simple salad or veggies. Recipe from RecipeTin Eats.

Ground Chicken Stir-Fries & Noodles

Fast, flavor-packed, and endlessly versatile — ground chicken stir-fries and noodle dishes are weeknight gold. Most of these come together in 30 minutes or less, with bold sauces that make the whole family happy.

Ground Chicken Stir Fry

Cooked & Loved recipe: This ground chicken stir-fry is quick, colorful, and packed with the kind of flavors that make weeknight cooking feel easy. It’s a great way to turn simple ingredients into a satisfying meal.

Saucy Gochujang Noodles with Chicken

These noodles look wonderfully saucy with the bold sweet-spicy flavor that gochujang is known for. If you enjoy noodles with a little kick, this one deserves a spot on your menu. Recipe from Pinch of Yum.

Honey Garlic Chicken Noodles

Honey and garlic are always a winning combination, especially when tossed with noodles and ground chicken. This sounds like one of those easy dinners you’ll want to make again and again. Recipe from Mason Fit.

Chicken Cabbage Stir Fry

This simple stir-fry pairs ground chicken with cabbage for a meal that’s both budget-friendly and filling. It’s proof that a handful of ingredients can still make a really tasty dinner. Recipe from Feasting at Home.

Chicken Tantanmen Ramen

For noodle lovers, this chicken tantanmen ramen brings plenty of cozy comfort to the table. It looks rich, warming, and ideal for cooler evenings. Recipe from Lindsey Eats.

Hot Chili Chicken Noodles

These hot chili chicken noodles are made for anyone who enjoys a little heat with their dinner. The combination of noodles and spicy chicken is hard to pass up. Recipe from Ambitious Kitchen.

Dan Dan Noodles

Dan Dan noodles are famous for their bold flavor, making them a fun way to switch up your usual noodle routine. This version is budget-friendly and packed with personality. Recipe from Budget Bytes.

Egg Roll in a Bowl

All the flavors of an egg roll, without the wrapper, make this a popular weeknight dinner for good reason. It’s quick, satisfying, and loaded with texture. Recipe from Foodess.

Ground Chicken Fried Rice

Ground chicken fried rice is a practical way to turn everyday ingredients into a complete meal. It’s fast, filling, and perfect for using up leftover rice. Recipe from Eating on a Dime.

Rice Bowls & Salad Bowls

Chicken bowls are one of the best ways to get a balanced, satisfying meal on the table fast. These ground chicken recipes are loaded with fresh vegetables, bold sauces, and plenty of variety — from Asian-inspired rice bowls to Mediterranean and Middle Eastern flavors.

Honey Soy Ground Chicken Rice Bowls

Cooked & Loved recipe: These rice bowls combine savory ground chicken with a sweet-salty honey soy sauce for an easy meal that never feels boring. They’re perfect for meal prep or busy weeknights.

Chicken Lettuce Wraps

These chicken lettuce wraps are fresh, flavorful, and a great way to keep dinner light while still feeling satisfying. I love recipes like this when I want something quick but packed with texture. Recipe from The Big Man’s World.

Gochujang Chicken Bowls

If you’re a fan of sweet-spicy flavors, these gochujang chicken bowls look like a winner. The bold sauce turns simple ingredients into something crave-worthy. Recipe from Ambitious Kitchen.

Chinese Ground Chicken Bowl

This bowl is a simple way to enjoy the rich flavors of Chinese-inspired cooking with everyday ingredients. It’s the kind of meal that’s easy enough for weeknights but satisfying enough to repeat often. Recipe from Omnivore’s Cookbook.

Garlic Sesame Chicken Zucchini Bowls

Garlic and sesame are a combination that rarely disappoints, and these zucchini bowls sound both fresh and satisfying. They’re a nice alternative to traditional grain-based bowls. Recipe from Kalejunkie.

Greek Chicken Rice Bowl

This Greek chicken rice bowl brings together fresh Mediterranean-inspired flavors in one easy meal. It’s a great choice for lunch, dinner, or meal prep. Recipe from JZ Eats.

Buffalo Chicken Bowls

Buffalo chicken fans will appreciate this easy bowl packed with bold, tangy flavor. It’s a fun way to enjoy those classic buffalo-inspired flavors in a complete meal. Recipe from Killing Thyme.

Chicken Larb Salad

This chicken larb salad looks fresh, vibrant, and full of flavor in every bite. It’s a wonderful option when you’re looking for something lighter but still satisfying. Recipe from Cooking for Keeps.

Comfort Food, Pasta & Cozy Dinners

When you want something hearty and warming, ground chicken delivers. These recipes cover everything from rich pasta dishes and saucy rice bakes to skillet meals that feel like a hug — all made with chicken mince.

Tuscan Chicken Pasta

Tuscan-inspired flavors and pasta are always a comforting combination. This recipe looks like the kind of cozy dinner everyone happily comes back for seconds of. Recipe from Kim’s Cravings.

Gochujang Chicken Pasta

This recipe brings together creamy pasta comfort and the bold kick of gochujang. It’s a fun twist for anyone looking to break out of their usual pasta routine. Recipe from Easy Chicken Recipes.

Chicken Sloppy Joes

These chicken sloppy joes offer a lighter spin on the classic sandwich while keeping all the messy, delicious appeal. They’re a family-friendly dinner that’s always a hit. Recipe from Little Sunny Kitchen.

Chicken and Corn Skillet

Simple skillet meals are hard to beat, and this combination of chicken and corn sounds wonderfully comforting. It’s the sort of dinner that comes together with minimal fuss. Recipe from Eat the Gains.

Tex-Mex & Tacos With Ground Chicken

Ground chicken is a natural fit for Tex-Mex — it soaks up taco seasoning beautifully, works great in burritos and stuffed peppers, and makes a lighter but just-as-satisfying alternative to beef. These are the recipes you reach for on taco night and beyond.

BBQ Ground Chicken Tacos

Cooked & Loved recipe: These tacos combine smoky BBQ flavor with ground chicken for an easy dinner that’s a little different from the usual taco night. They’re fun, flavorful, and easy to customize.

Smashed Chicken Tacos

Cooked & Loved recipe: Smashed tacos have become popular for good reason, and this chicken version looks especially easy and satisfying. Expect plenty of flavor and crispy edges in every bite.

Chicken Burritos

These chicken burritos are a reliable dinner option when you want something filling and customizable. They’re perfect for feeding a hungry crowd or stocking the freezer. Recipe from Jo Cooks.

Chicken Taco Salad

This taco salad delivers all the flavors of taco night in a fresh, colorful bowl. It’s a great option when you want something lighter without sacrificing flavor. Recipe from Ambitious Kitchen.

Chicken Taco Soup

Taco soup is one of those comforting meals that’s easy to throw together and always satisfying. This chicken version looks perfect for busy evenings and leftovers. Recipe from Diethood.

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Chicken and Avocado Salad with Lime and Cilantro

admin — Tue, 02 Jun 2026 08:08:50 +0000

I love this Chicken and Avocado Salad with Lime and Cilantro, and it’s a great year-round salad with the perfect combination of flavors. And if you’re not a cilantro fan, see my suggestion for making this without cilantro!

PIN the Chicken and Avocado Salad to try it later!

Chicken and Avocado Salad with Lime and Cilantro was inspired by a recipe my sister Pam discovered on Pinterest! And my version of this tasty salad is a recipe I’ve made over and over since Pam first told me about it. She sent me an e-mail that had just a list of ingredients. So I worked on the salad and made up my own amounts and directions!

My version of this favorite salad has chunks of chicken and avocado, and I mix the lime and mayonnaise to make a dressing. And my family has some cilantro avoiders, so I often make an equally-delicious version without cilantro. Through the years I’ve made this chicken and avocado salad for so many parties. And if you like these ingredients, I bet this salad is going to be a keeper for you too!

The salad became so popular on the site that a few years ago I decided I should improve the photos. I also realized now I usually make a slightly larger amount than the original recipe. So this recipe is the new-and-improved version of this chicken and avocado salad, with slightly more chicken, avocado, and cilantro than the original version. Feel free to adjust ingredients and amounts any way that suits your fancy! And I think this combination will be good no matter how you switch it up!

What ingredients do you need for this recipe?

cooked chicken
avocados
fresh squeezed lime juice; I used my fresh-frozen lime juice
salt, to taste
green onion
chopped fresh cilantro (optional, see notes)
mayo

How to make this chicken and avocado salad without Cilantro:

If you’re one of those people with the anti-cilantro tastebuds, simply triple the amount of green onion and skip the cilantro. This salad will still be amazing without cilantro, I promise!

Can you make this salad with rotisserie chicken?

Yes, I highly recommend using rotisserie chicken for this salad if you don’t want to take time to poach some chicken breasts. I’ve made this with rotisserie chicken I cut up myself and also with the pre-cut rotisserie chicken that comes in a big pack at Costco!

How long will Chicken and Avocado Salad keep in the fridge?

I’ve enjoyed this salad for lunch when it had been in the fridge overnight. But the avocado is a fragile ingredient and I don’t think it would last in the fridge for more than a day or two, and this salad is always best freshly made.

How low in carbs is the Chicken and Avocado Salad?

This amazing salad is not only extra flavorful but the salad only has 2 net carbs per serving and 18 grams of protein!

How to make Chicken and Avocado Salad with Lime and Cilantro:

I used three cups of diced chicken rotisserie chicken from Costco, and we cut it into chunks of chicken that weren’t too small.
Dice up 2 medium avocados, and toss them with fresh-squeezed lime juice.
Slice the green onion. (Use about 3/4 cup sliced green onion if you’re skipping the cilantro.
Chop up fresh cilantro. (We chopped the cilantro very fine so the cilantro flavor would be all through the salad.)
I mixed mayo and fresh squeezed lime juice to make the dressing; use more or less dressing to taste. (Remember there is already some lime juice on the avocado, so if you’re not that crazy about lime you could use a bit less.)
Put chicken in a bowl large enough to hold all the ingredients, add sliced green onions and dressing and mix well, so all the chicken is coated with dressing.
Add avocado with the lime juice that’s in the bottom of the bowl and mix gently to combine.
Then add finely chopped cilantro and gently mix again, just until it’s barely combined. Season with salt to taste.
Serve the salad right away or chill for a few hours before serving.
This salad will keep in the fridge for a day, although the avocado is best when it’s freshly made.

Make it a Low-Carb Meal:

Chicken and Avocado Salad with Lime and Cilantro could be a nice side dish for a pot-luck. But if you wanted to use it as a main dish salad I’d serve with something like Olive Bread, Savory Almond Flour Bread, or Low-Carb High-Fiber Savory Muffins on the side.

More Salads with Chicken or Avocado:

Ingredients

3 cups cooked chicken, cut into large pieces
2 medium avocados, diced
3 T fresh squeezed lime juice, divided
salt, to taste
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (see notes)
3 T mayo (see notes)

Instructions

Cut up enough chicken to make 3 cups of chopped chicken. I like it cut into fairly large chunks.
Dice the avocados into medium-sized pieces, put in small bowl, mix with 1 T of the lime juice, and season avocado with salt to taste.
Thinly slice the green onion and finely chop the cilantro (if using).
Mix 3 T mayo and 2 T lime juice to make the dressing. (If you’re not a huge lime fan like I am, you might want to start with less lime and taste, adding more until it seems sour enough for you.
Put the chicken into a bowl large enough to hold all the salad ingredients.
Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.
Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.
Then add the chopped cilantro and gently mix into the salad, just until it is barely combined. Season with salt to taste.
Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.
Chicken and Avocado Salad will keep in the fridge overnight, but the avocado is best when it’s freshly made. When I make it I rarely have leftovers, but if you’re only making for one or two people you might want to cut the recipe in half.

Notes

If you’re not a cilantro fan just triple the green onion and skip the cilantro completely.

If you like a lot of dressing on your salads, you might want to slightly increase the dressing amounts.

Recipe was adapted from Avocado Chicken Salad from Becoming Betty, which my sister Pam’s friend found on Pinterest.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 306Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 66mgSodium 195mgCarbohydrates 7gFiber 5gSugar 1gProtein 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Avocado Salad with Lime and Cilantro would be perfect for low-carb eating plans, including Keto. The salad would be approved for any phase of the original South Beach Diet, but remember that avocados and mayonnaise are both a limited food for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This mega-popular recipe for chicken and avocado salad was first posted in 2012, and I have made it so many times since then. It was updated with new photos and more information in 2021 and was last updated with more information in 2026.

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Top-Picked Chicken Tenderloin Recipes

admin — Fri, 29 May 2026 03:23:03 +0000

From crispy air fryer chicken tenders to creamy skillet dinners and sticky grilled favorites, these chicken tenderloin recipes are fast, practical, and full of flavor. Whether you need dinner in 20 minutes or something cozy for Sunday night, there’s a recipe here with your name on it.

There’s a reason chicken tenderloins are always hanging around in my fridge like the dependable friend who never cancels plans. They’re quick to cook, naturally tender, easy to season, and far more versatile than they get credit for. Unlike full chicken breasts, tenderloins cook in minutes — making them perfect for busy weeknights, meal-prep lunches, and those “what’s for dinner?” evenings when motivation is running on fumes. They soak up marinades beautifully, crisp up well in the air fryer, and work in everything from cozy one-pan dinners to fresh summer grilling. This roundup covers easy chicken tenderloin recipes in every form — baked and crispy, saucy skillet dinners, air fryer favorites, sheet pan meals, globally-inspired flavors, and a few comfort-food situations that deserve stretchy pants. Enjoy!

Baked Chicken Tenders (Breaded & Crispy)

If there’s one thing people want from a baked chicken tender, it’s that crunch — without the deep-fry mess. These recipes nail it with clever tricks like toasted breadcrumbs, Parmesan coatings, and panko crusts that go properly golden in the oven.

Hot Honey Chicken Tenders

Cooked & Loved recipe: These baked chicken tenders have that crispy Parmesan crumb coating everyone fights over, plus a sweet-hot honey drizzle that makes them seriously hard to stop eating. They’re the kind of weeknight dinner that disappears fast.

Truly Crispy Oven Baked Chicken Tenders

These oven baked chicken tenders are famous for a reason — the toasted breadcrumb trick gives them a properly golden, crunchy coating without frying. A great pick when you want crispy chicken with less mess. Recipe from RecipeTin Eats.

Baked Honey Mustard Chicken Tenders

If you like that sweet-savory combo, these baked honey mustard chicken tenders really hit the spot. The panko coating stays crispy while the honey Dijon flavor keeps things extra tasty. Recipe from Kitchen Swagger.

Chicken Tenders Parmesan

These baked Parmesan chicken tenders are simple, crispy, and packed with cheesy flavor. They feel a little more special than basic tenders but are still easy enough for a busy weeknight. Recipe from Skinnytaste.

Chicken Fingers with Fried Onions

This recipe swaps the usual breadcrumbs for a crunchy fried onion coating, and honestly, it’s such a smart idea. The flavor is rich, savory, and a little addictive. Recipe from Food52.

Fried & Air Fryer Chicken Tenders

Whether you’re going full crispy in hot oil or letting the air fryer do the work, this is the category for tenders with serious crunch. From classic buttermilk-fried to spicy Korean-inspired, there’s something here for every craving.

Crispy Fried Chicken Tenders

These crispy fried chicken tenders are classic comfort food with a crunchy coating and juicy middle that’s hard to beat. Even better, they come together fast, in just 15 minutes, when the craving hits. Recipe from Feast & Farm.

Buttermilk Fried Chicken Tenders

A buttermilk marinade gives these fried chicken tenders extra flavor and tenderness, while the pan-fried coating turns beautifully crisp. They’re the kind of tenders that don’t even need a dipping sauce. Recipe from Once Upon a Chef.

Air Fryer Chicken Tenderloins

This is one of those easy air fryer chicken recipes that’s great for meal prep or quick lunches during the week. Simple seasoning, juicy chicken, and barely any cleanup — always a win. Recipe from The Skinnyish Dish.

Spicy Gochujang Chicken Tenders

These Korean-inspired chicken tenders are coated in a spicy gochujang flavor that’s bold, sticky, and seriously crave-worthy. I love that you can make them in either the air fryer or oven depending on the mood. Recipe from Orchids & Sweet Tea.

Grilled Chicken Tenders & Skewers

The grill is where chicken tenders really shine — quick-cooking, great char, and they soak up a marinade beautifully. Thread them on skewers or lay them flat, either way you’re winning.

Grilled Teriyaki Chicken Skewers

Sweet, savory, and slightly smoky, these grilled teriyaki skewers are always a crowd-pleaser. The glossy teriyaki coating makes them especially good for summer grilling nights. Recipe from Table for Two.

Sticky, Saucy & Pan-Cooked Chicken Tenders

No breading, no grill — just chicken tenders straight into a hot pan with a sauce that gets glossy and sticky and coats every piece. Plus a few slow cooker options for when you want dinner to take care of itself.

Honey Garlic Chicken

This honey garlic chicken comes together in one skillet in about 15 minutes, which already makes it appealing. The sticky garlic sauce is the kind you’ll want spooned over rice. Recipe from Diethood.

Garlic Butter Chicken Tenders

You really can’t go wrong with garlic butter, and these chicken tenders prove it. They’re quick, juicy, and perfect for nights when you want dinner on the table in 10 minutes with a stovetop. Recipe from Primavera Kitchen.

Slow Cooker Chicken Teriyaki

This slow cooker chicken teriyaki is one of those easy dump-and-go dinners that makes life easier on busy days. The sauce turns sweet, savory, and perfect for serving over rice. Recipe from Balancing Motherhood.

Creamy Tuscan Chicken

This creamy Tuscan chicken has that rich restaurant-style sauce that makes an easy dinner feel a little fancy. A good one to keep in your back pocket for comfort food cravings. Recipe from Salt & Baker.

Sheet Pan & One-Pan Chicken Tender Dinners

When you want a proper dinner with minimal washing up, these one-pan meals deliver — chicken tenders cooked alongside vegetables so everything is done at the same time.

Globally-Inspired Chicken Tenders

Chicken tenders are a brilliant blank canvas — these recipes borrow from Korean, Mexican, Mediterranean, and Japanese kitchens to turn a simple cut into something with real personality.

Coconut Yogurt Chicken

Cooked & Loved recipe: The coconut yogurt marinade keeps this chicken extra tender while adding a lightly tangy flavor that feels a little different from the usual. A great option if you want something simple with a globally-inspired twist. It’s Whole30, paleo, and keto.

Pan-Fried Curry Chicken

This Japanese curry chicken is packed with warm, savory flavor and comes together quickly in a pan. It’s a fun change from standard chicken tender recipes. Recipe from Just One Cookbook.

Crunchy Chicken Taco Fingers (Baked)

These baked taco-flavored chicken fingers combine crunchy coating with classic taco-inspired seasoning for a fun dinner everyone will happily eat. They’d also be very good with plenty of dipping sauces on the side. Recipe from RecipeTin Eats.

Save These Top-Picked Chicken Tenderloin Recipes To Pinterest

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Instant Pot Teriyaki Chicken

admin — Wed, 27 May 2026 08:00:25 +0000

Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

What ingredients do you need?

Is this an authentic Teriyaki Chicken Recipe?

Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

What Size Instant Pot Did I use to make Teriyaki Chicken?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

How low in carbs is the Instant Pot Teriyaki Chicken?

Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

How to make Instant Pot Teriyaki Chicken:

Trim chicken and cut into strips.
Mix ingredients to make the sauce.
Spray the the Instant Pot with non-stick spray.
Add chicken to Instant Pot and pour sauce over.
Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
Remove chicken to cutting board.
Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
Break chicken apart and stir back into sauce.
Serve the Instant Pot Teriyaki Chicken hot.

What can you serve with the Teriyaki Chicken?

We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
It would be amazing with Stir-Fried Bok Choy.
And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

More Low-Carb Dinners made with the Instant Pot:

Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

Ingredients

4 large boneless, skinless chicken breasts
2/3 cup soy sauce or Gluten-Free Soy Sauce
1/3 cup water
6 T Golden Monkfruit Sweetener (see notes)
1 T minced garlic
1 T minced ginger
2 T cornstarch
sesame seeds for garnish, optional

Instructions

Trim chicken breasts and cut into thick crosswise strips.
Mix soy sauce, water, Golden Monkfruit Sweetener, minced garlic, and minced ginger to make the sauce.
Spray the inside of the Instant Pot with non-stick spray.
Add chicken strips to Instant Pot and pour the sauce over.
Set Instant Pot to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
When cooking time ends, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the rest of the pressure.
Remove chicken to a cutting board.
Set Instant Pot to SAUTE, HIGH TEMPERATURE and let sauce come to a simmer.
Mix cornstarch with 2 T water, and whisk into sauce in the Instant Pot. Let it cook until the mixture is thickened, about 2-3 minutes.
Break chicken apart into bite-sized pieces and stir back into sauce.
Serve Instant Pot Teriyaki Chicken hot. We served the chicken over Easy Cauliflower Rice with Garlic and Green Onion for a rice-bowl meal.

Notes

I’m a huge fan of Golden Monkfruit Sweetener (affiliate link), but use the sweetener you prefer for this recipe.

You can use fresh minced garlic and ginger root, or minced garlic and minced ginger from a jar.

Recipe created by Kalyn and Kara, and inspired by an earlier recipe for sugar-free Teriyaki Chicken sauce.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 194Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 1772mgCarbohydrates 7gFiber 1gSugar 1gProtein 28g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

Find More Recipes Like This One:
Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

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Chicken – Recipe Coast

Paprika Chicken Recipe

What ingredients do you need?

Is this chicken with paprika an authentic Hungarian Recipe?

Can you use red peppers from a jar for Paprika Chicken?

Please use Hungarian Paprika for this chicken recipe!

How low in carbs is this Paprika Chicken Recipe?

How to Make the Paprika Chicken Recipe:

Make it a Low-Carb Meal:

More Recipes using Hungarian Paprika:

Ingredients

Instructions

Notes

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Stovetop Shredded Chicken

At A Glance

What You’ll Need

How To Make Stovetop Shredded Chicken

Watch The Video

Recipe Tips

Serving Suggestions

More Chicken Recipes

Instant Pot Buffalo Chicken Soup

What ingredients do you need for this recipe?

How spicy is this Buffalo Chicken Soup?

What if you’re not a fan of blue cheese?

What size Instant Pot did I use for this recipe?

How low in carbs is the Buffalo Chicken Soup?

How to Make Instant Pot Buffalo Chicken Soup:

Make it a Low-Carb Meal:

Want more Buffalo Chicken flavor in your life?

Weekend Food Prep:

Ingredients

Instructions

Notes

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Chicken Hummus Bowl

At A Glance

What You’ll Need

How To Make Chicken Hummus Bowl

Watch The Video

Recipe Tips

Serving Suggestions

More Tasty Chicken Recipes

Asian Marinated Chicken Kabobs

What ingredients do you need for this recipe?

What Asian flavors are in the marinated chicken?

What skewers did I use for Asian Marinated Chicken Kabobs?

How to make Asian Marinated Chicken without an outdoor grill:

How low in carbs are the Asian Chicken Kabobs?

How to make Asian Marinated Chicken Kabobs:

Make it a Low-Carb Meal:

Want more ideas for grilled kabobs?

Ingredients

Instructions

Notes

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Chicken Milanese

At A Glance

What You’ll Need

How To Make Chicken Milanese

Watch The Video

Recipe Tips

Serving Suggestions

For the Parmesan Caesar dressing

More Chicken & Salad Recipes

45 Ground Chicken Recipes

Ground Chicken Meatballs & Patties

Greek Chicken Meatballs

Best Anytime Baked Chicken Meatballs

Chicken Ricotta Meatballs