chicken recipes keto Keto fried chicken recipe baked in oven

Hey there, fellow foodies! Do you ever get tired of the same old chicken recipes? Well, have no fear because I have stumbled upon two delicious and easy cheesy chicken recipes that will make your taste buds do a happy dance. And the best part? They're keto-friendly! So, let's get cookin'! First up, we have Cheesy Chicken Fritters. This recipe is so simple and oh, so savory. It's the perfect dish to make when you're short on time but still want to have a flavorful meal.

Cheesy Chicken Fritters

Ingredients:

1 pound ground chicken
1/2 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
1/4 cup almond flour
1 egg
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp paprika
1/4 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil or avocado oil

Instructions:

In a large bowl, mix together all of the ingredients except for the oil.
Form the mixture into small patties, about 2-3 inches in diameter.
In a large skillet, heat the oil over medium-high heat.
Cook the fritters for 3-4 minutes on each side or until golden brown and cooked through.
Serve hot with your favorite dipping sauce.

Now, let's move on to our second recipe, Easy Keto Cashew Chicken. Who doesn't love Chinese takeout? This dish is a great way to satisfy those cravings while still staying on track with your keto diet.

Easy Keto Cashew Chicken

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup unsalted cashews
1/4 cup coconut aminos (or soy sauce if not following a keto diet)
2 tbsp olive oil or avocado oil
1 tbsp cornstarch
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp grated ginger
Green onions, chopped, for garnish

Instructions:

In a small bowl, whisk together the coconut aminos, cornstarch, apple cider vinegar, garlic, and ginger.
In a large skillet or wok, heat the oil over high heat.
Add the chicken and cook for 5-7 minutes or until cooked through.
Add the chopped bell peppers and cashews and cook for an additional 2-3 minutes.
Pour the sauce over the chicken and vegetables and stir to coat evenly.
Cook for an additional 2-3 minutes or until the sauce has thickened.
Garnish with chopped green onions and serve hot over cauliflower rice or zucchini noodles.

There you have it, folks! Two tasty recipes that will have you wanting seconds (and maybe even thirds). Give them a try and let me know what you think. Happy cooking!

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