Protein-Packed Delights: Carnivore Diet Chicken Recipes
Discover delicious and healthy Carnivore Diet chicken recipes to satisfy your cravings. From mouthwatering grilled chicken to savory chicken soups, our recipes will keep you on track with your carnivore diet goals. Explore now
Grilled Chicken Breasts with a Simple Spice Rub:
Ingredients:
2 boneless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Half teaspoon paprika
1/2 teaspoon garlic powder
Instructions:
Preheat your grill to medium-high heat.
In a bowl, mix olive oil, salt, pepper, paprika, and garlic powder to create a spice rub.
Rub the spice mixture evenly over both sides of the chicken breasts.
Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
Let it rest for a few minutes before slicing and serving.
Crispy Chicken Thighs with Rosemary Butter:
Ingredients:
4 chicken thighs, bone-in and skin-on
2 tablespoons butter
2 sprigs fresh rosemary
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Season chicken thighs with salt and pepper.
Heat a skillet over medium-high heat and sear the chicken, skin-side down, for 4-5 minutes until it’s golden and crispy.
Flip the chicken thighs and add rosemary sprigs and butter to the skillet.
Transfer the skillet to the oven and roast for 20-25 minutes until the chicken is cooked through.
Serve with pan juices and crispy rosemary.
Chicken and Bacon Skewers: A Satisfying Delight:
Ingredients:
2 boneless chicken breasts, cut into chunks
8 strips of bacon, cut in half
Salt and pepper to taste
Skewers
Instructions:
Preheat your grill or broiler.
Season chicken chunks with salt and pepper.
Wrap each chicken chunk with half a strip of bacon and thread them onto skewers.
Grill or broil the skewers, turning occasionally, until the bacon is crispy and the chicken is cooked through (about 10-15 minutes).
Serve hot as a delicious protein-packed snack or meal.
Creamy Garlic Parmesan Chicken: Low-Carb Indulgence:
Ingredients:
4 boneless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the chicken for about 6-8 minutes per side until cooked through.
Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.
Stir in heavy cream and Parmesan cheese, and cook until the sauce thickens.
Return the chicken to the skillet and simmer for a few minutes until heated through.
Serve hot with the creamy garlic Parmesan sauce.
Lemon Herb Roasted Chicken: Zesty and Flavorful:
Ingredients:
1 whole chicken (about 3-4 pounds)
2 lemons, halved
4 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and pepper to taste
Olive oil
Instructions:
Preheat your oven to 425°F (220°C).
Season the chicken inside and out with salt and pepper.
Stuff the chicken cavity with lemon halves, rosemary, and thyme.
Rub the outside of the chicken with olive oil and season with more salt and pepper.
Place the chicken in a roasting pan and roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
Let it rest for a few minutes before carving and serving.
Chicken Bone Broth: Nutrient-Rich Liquid Gold:
Ingredients:
2-3 pounds chicken bones (e.g., carcass or wings)
Water
Salt to taste
Instructions:
Place chicken bones in a large stockpot.
Cover with water and add a pinch of salt.
Bring to a boil, then reduce heat to a simmer.
Simmer for 4-6 hours, skimming off any foam that rises to the surface.
Strain the broth through a fine-mesh sieve.
Allow it to cool and store in jars or containers. Use as a base for soups or drink it as a nutritious beverage.
Chicken and Avocado Salad: Fresh and Protein-Packed:
Ingredients:
2 boneless chicken breasts
2 ripe avocados, sliced
4 cups mixed greens
Olive oil
Salt and pepper to taste
Lemon juice (optional)
Instructions:
Season chicken breasts with salt and pepper.
Heat a skillet over medium-high heat, add a splash of olive oil, and sear the chicken for about 6-8 minutes per side until fully cooked.
Remove chicken from heat, let it rest for a few minutes, and then slice it.
In a large bowl, combine mixed greens, sliced avocado, and chicken slices.
Drizzle with olive oil and a squeeze of lemon juice (if desired). Toss to combine and serve.
Baked Buffalo Chicken Wings: Spicy Keto Goodness:
Ingredients:
2 pounds of chicken wings
1/2 cup butter, melted
1/2 cup hot sauce (adjust to your spice preference)
Salt and pepper to taste
Instructions:
Preheat your oven to 425°F (220°C).
Season chicken wings with salt and pepper.
Place the wings on a baking sheet lined with parchment paper.
Bake for 30-35 minutes or until the wings are crispy and cooked through.
While the wings are baking, mix melted butter and hot sauce in a bowl.
Toss the baked wings in the sauce until fully coated.
Serve with celery sticks and your favorite dipping sauce.
Smoked Paprika Chicken Drumsticks: Smoky Delight:
Ingredients:
8 chicken drumsticks
2 tablespoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil
Instructions:
Preheat your grill or oven to 375°F (190°C).
In a bowl, mix smoked paprika, salt, and black pepper.
Coat chicken drumsticks with olive oil and then rub them with the paprika mixture.
Grill or bake for 25-30 minutes, turning occasionally, until the chicken is fully cooked and has a smoky flavor.
Creamy Chicken Alfredo: A Rich and Creamy Treat:
Ingredients:
4 boneless chicken thighs
2 cups heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Season chicken thighs with salt and pepper.
Heat a skillet over medium-high heat, add a splash of olive oil, and sear the chicken for about 6-8 minutes per side until fully cooked.
Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.
Stir in heavy cream and Parmesan cheese, and cook until the sauce thickens.
Return the chicken to the skillet and simmer for a few minutes until heated through.
Serve hot with the creamy Alfredo sauce.
