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I’ve been on a balsamic kick lately. Drizzling it on salads, veggies, and even watermelon! But this Balsamic Chicken marinade is pure magic. It’s tangy, a little sweet, and makes everyday chicken taste incredible!
Marinade Magic
Big Taste, Easy Prep: Balsamic chicken marinade packs bold, tangy flavor using just a few pantry staples.
Great for Meal Prep: Marinate ahead of time and then cook when you want. Perfect for quick weeknight meals or weekend grilling.
Cook Your Way: Grill it, pan-sear it, or roast it, this marinade performs like a champ no matter how you cook it up.
Pairs with Everything: Serve your balsamic chicken on salads, with veggies, rice, or pasta. It’s a tasty go-to for any meal!
Balsamic Chicken Marinade Ingredients
For sweetness: If you prefer brown sugar, it swaps in easily for the honey. Want it sweeter? Then add a tablespoon or two more of honey.
Add fresh herbs: Not into Italian seasoning? Skip it and toss in some chopped fresh herbs instead, about a teaspoon each. Rosemary, thyme, and oregano all play really well with balsamic.
Balsamic vinegar: No need to splurge here, affordable balsamic works perfectly since it gets mixed in. Save the fancy stuff for a drizzle on top when serving.
How to Make Balsamic Chicken Marinade
This easy balsamic chicken marinade takes 5 minutes to prepare! Just whisk the ingredients together and pour them into a large zip-top bag with your chicken!
Combine: Add the chicken breasts to a gallon ziplock bag, then set aside. Add the balsamic vinegar, olive oil, honey, garlic, mustard, Italian seasoning, salt, and pepper to a medium bowl, mix until fully combined.
Marinate: Pour the marinade over the chicken in the bag and close it. Be sure to press out all the air from the bag. Squish the chicken around to ensure all of it is covered with the marinade. Set it aside to marinate at room temperature for 1-1 ½ hours, or in the fridge for up to 8 hours. *Tip: Don’t marinate too long. If you do itover 8 hours (or 2 at room temp), the vinegar can make it mushy.
Cook: Once finished marinating, discard the sauce and cook the chicken using your preferred cooking method. *Cooking instructions in recipe card below.
Alyssa’s Pro Tip
Doubling Up? If you’re marinating more than 2 pounds of chicken, go ahead and double the recipe. Every piece of chicken deserves its fair share of balsamic chicken marinade flavor.
Freezing and Storing Cooked Chicken
Freezing: If you’re freezing the chicken in the balsamic chicken marinade, it’ll keep for up to 3 months. Just thaw it overnight in the fridge before cooking.
Storing Cooked Chicken: Once cooked, you can then store the chicken in the fridge for up to 7 days, or freeze it in an airtight container for up to 3 months.
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More Marinade Recipes
A good marinade can turn a simple meal into something amazing! It adds flavor, softens the meat, and makes it juicy and delicious. Here are some other tried and true favorites!
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
If you grew up in Utah, chicken pillows were practically a weeknight tradition. Creamy chicken wrapped in warm crescent dough is the kind of cozy comfort kids love and adults secretly crave.
Why This Utah Classic Still Hits
Nostalgic comfort: Buttery crescent roll dough and creamy chicken filling give you that classic Utah-style coziness in every bite.
Kid-Friendly: Simple flavors and the fun “pillow” shape make this an easy weeknight dinner win picky eaters.
Weeknight Easy: Minimal ingredients, quick prep, and everything bakes in the oven for a simple dinner.
Chicken Pillow Ingredients
Crescent Rolls: Refrigerated dough makes this recipe easy! I also like to use crescent dough sheets. Simply cut the sheet of dough into 8 even squares before putting them together.
Chicken: Canned or rotisserie chicken is a great alternative!
Bread Crumbs: Plain or panko bread crumbs can be used. Add flavor with 1 teaspoon of Italian seasoning if you use either of these options!
Milk: Add a splash of milk for a thinner gravy, if preferred.
How to Make Chicken Pillows
This chicken pillows recipe is my go to when I haven’t planned dinner. I keep crescent rolls on hand because this is my girls’ favorite recipe. And, there’s almost always some cooked chicken in the fridge or freezer.
Chicken Pillows
Prep and Chicken Filling: Preheat the oven to 375°F. Spray 2 sheet pans with non stick cooking spray and set aside. In a medium sized bowl, add shredded chicken, cream cheese, green onion, and garlic powder.
Combine & Open: Stir chicken mixture well until well combined. Next, open crescent rolls and separate the triangles.
Fill Pillows: Place about 2 tablespoons of the chicken mixture onto the wider end of the crescent roll.
Seal Pillows: Fold the sides of the dough over the chicken mixture, then roll the crescent roll. Pinch the dough around the chicken mixture to fully seal it. Repeat the method until done.
Coat Pillows: Melt butter in a microwaveable bowl for about 40 seconds. Pour Italian bread crumbs on a plate for easy dipping! Dip the top of each chicken pillow in the bowl of melted butter, followed by the Italian bread crumbs.
Bake: Place the coated chicken pillows on the prepared pan. Bake for 10-15 minutes or until the chicken pillows are golden brown.
Chicken Gravy
In a small pan, add cream of chicken soup, milk, and sour cream. Heat and stir over medium heat until warmed through, about 5 minutes. Add more milk if needed to reach the desired thickness. Serve the gravy on the side or pour it over the warm chicken pillows and enjoy!
Alyssa’s Pro Tip
Gravy: These pillows are delicious with or without gravy! Make my easy gravy recipe, or use store bought if you’re short on time!
Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!
Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!
These low carb, gluten-free Buffalo Chicken Meatballs have a very special place in my heart. I created the recipe back in 2016 for a friend’s Super Bowl party and they became an instant hit. Ever since, my friends insist that I bring my “balls” to any get together.
Being the lovely, goofy friends that they are, they have even hatched a plan for a local food truck called Carolyn’s Ballz. (Because it has to end with a z!). The idea being that I will serve all sorts of balls at this imaginary food truck, both savory to sweet. Everything from peanut butter protein balls to keto chocolate truffles to classic keto meatballs.
Round, bite-sized food is the name of the game, my friends. And these Buffalo Chicken Meatballs are the delicious appetizers that started it all.
Why we love these meatballs
I originally created this recipe with some Buffalo flavored chicken sausage. But the brand is no longer available and I decided that using ground chicken would make the recipe more accessible.
I also decided to lower the carb count by reducing the added flours. The meatballs still hold their shape and stay juicy, but now they have only 2.5g net carbs per serving (appetizer servings).
The original recipe called for adding crumbled bleu cheese into the meatballs themselves. But not everyone likes bleu cheese, so I scrapped that and simply added it to the dipping sauce. And you can still skip it, if you prefer!
This buffalo chicken meatball recipe makes a big ol’ batch and serves at least 12 as an appetizer. But you can scale it back and make a half batch easily, too.
Reader Reviews
“Made a double batch for camping this weekend… If I could keep family out of container, we may have some to take… Very Good…” — Debby
“We call these Buffalo Chicken Amazeballs! They are fantastic! I made only a half batch in case my family didn’t like them and I will definitely be making the full batch when I make them again soon” — Amy
“Another winner! I made half the recipe and made slightly bigger balls (5 minutes more in the oven). Instead of making the dipping sauce, we had several of these over mashed cauliflower for an easy dinner.” — Allison
Ingredient Notes
Ground chicken: You can also use ground turkey. Ground beef and ground pork tend to have a lot more fat so while they will be tasty, they will shrink a lot as they cook.
Shredded cheddar cheese: You can use sharp or mild cheddar. I think sharp adds more flavor.
Almond flour and coconut flour: I use a combination of these keto flours to help the meatballs hold their shape and retain moisture.
Buffalo sauce: Make sure to use Frank’s Original sauce rather than a pre-mixed wing sauce. The wing sauces often contain additives that raise the carb count. For super clean ingredients, check out the sauce from The New Primal. It’s my absolute favorite!
Mayonnaise: I usually use an avocado oil mayo, to avoid the soybean oil. Also make sure to look for added sugar, as a few brands have them.
Almond milk: This is the lowest carb option, and I use unsweetened and unflavored. But you can also mix a little cream and water (about half of each).
Garlic: I prefer the flavor of fresh garlic, but you can substitute with garlic powder instead.
Bleu cheese: This is entirely optional. If you don’t like it, simply skip it and make a ranch style sauce.
Seasonings: Cayenne pepper, dried dill, dried parsley, salt and pepper
Step by Step Directions
1. Prepare the meatballs: In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.
2. Shape the balls: Roll into 1-inch balls and place about an inch apart on two rimmed baking sheets lined with parchment paper.
3. Bake: Bake at 350ºF for about 25 minutes, until the internal temperature reaches 165ºF on an instant read thermometer.
4. Prepare the sauce: Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.
Expert tips
Ground chicken can be very soft and quite sticky when trying to form meatballs. The added almond flour and coconut flour help to firm it up a bit, but if the mixture is sticking to your hands, try wetting them a bit while shaping the balls.
You can prep the mixture and roll into balls the night before baking them. Simply keep them covered with plastic wrap and refrigerate overnight. You can also freeze the meatballs after they have been baked.
Frequently Asked Questions
How do you keep chicken meatballs from falling apart?
Ground chicken is very soft and moist compared to beef or pork, so it often requires some additional requirements to give it structure. For these keto chicken meatballs, I use a combination of almond flour and coconut flour and they hold together perfectly!
Is Buffalo chicken keto?
There are so many things you have to forego on a keto diet, but thankfully buffalo chicken isn’t one of them. Just make sure your chicken isn’t breaded or dredged in something that contains gluten, grains, or starches.
How many carbs are in Buffalo Chicken Meatballs?
This keto recipe has 4.2g of carbs and 1.7g of fiber per serving. That comes to 2.5g net carbs per serving of 4 sausage balls.
How do you store Keto Chicken Meatballs?
Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months.
More delicious keto appetizer recipes
Keto Buffalo Chicken Sausage Balls
Servings: 12servings
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Buffalo Chicken Meatballs are a surefire hit for all your celebrations. Juicy and flavorful, they make the perfect game day appetizer or easy keto dinner recipe! Make a double batch because they will go fast!
Bleu Cheese Ranch Dipping Sauce:
1/3cup(74.67g)mayonnaise
1/3cup(78.86ml)unsweetened almond milk, (or a mix of cream and water)
2clovesgarlic, minced
1tspdried dill
½tspdried parsley
½tspsalt
½tsppepper
¼cup(33.75g)crumbled bleu cheese, or more, if desired
Prevent your screen from going dark
Buffalo Chicken Meatballs
Preheat the oven to 350ºF and line two large baking sheets with parchment paper.
In a large bowl, combine the chicken, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.
Roll into 1-inch balls and place about an inch apart on the prepared baking sheets. Bake about 25 minutes, until golden brown. Serve warm with dipping sauce.
Dipping Sauce
Combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.
Storage Information: Store the leftovers in an airtight container in the refrigerator for 3 to 5 days. They also freeze very well. Arrange the cooled meatballs on a baking sheet and freeze for a couple hours. Once frozen solid, transfer them to a freezer bag. They will keep in the freezer for up to 4 months. Nutritional information without the dipping sauce: Food energy: 202kcal Total fat: 14.02g Carbohydrate: 3.90g Total dietary fiber: 1.67g Protein: 14.54g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Let’s chat costs. Grocery prices are no joke right now, so I wanted to put together something that actually helps stretch your dollar. Rotisserie chicken is one of my favorite budget tricks. It is already cooked, full of flavor, and usually way cheaper than buying and cooking chicken yourself.
I have rounded up 9 recipes that you can make using a rotisserie chicken (I got mine at Costco for only $4.99!). Because the chicken is cooked and ready to be shredded which not only saves you money but time!
Why Rotisserie Chicken Is the Best Shortcut
Rotisserie chicken gives you a built-in head start on dinner. It is juicy, already seasoned, and you can shred it in minutes. Then just choose a recipe, toss everything together, and dinner is basically done. These recipes are delicious (how can you go wrong with chicken casserole) and perfect for nights when you do not want to think about what is for dinner.
Can’t Find a Rotisserie Chicken?
If rotisserie chicken sells out or you cannot get to the store, canned chicken works in almost all of these recipes. Just drain it well and fluff with a fork so it shreds like rotisserie. It is a great pantry backup for busy nights!
You can also cook a chicken yourself in the air fryer! Check out my tips on how to do that HERE.
Crack Chicken Casserole
Crack chicken casserole is creamy, cheesy, bacon-filled goodness that your family is going to want on repeat. It’s the perfect comfort food and ready in 30 minutes!
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Crockpot White Chicken Chili
Crockpot White Chicken Chili combines chopped onions, garlic, spices, rotisserie chicken, green chiles, hearty beans, and chicken broth. The best part is the flavors meld in your slow cooker while it cooks all day.
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Shredded Chicken Tacos- 4 Ways
Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings. It’s always a hit!
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Easy Teriyaki Chicken Casserole
Easy Teriyaki Chicken Casserole is a simple casserole made with homemade teriyaki sauce, vegetable stir fry and rice that’s all baked to perfection. A savory dish that everyone loves!
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Baked Chicken Spaghetti
Baked chicken spaghetti is an easy dinner casserole. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.
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The Very Best Poppy Seed Chicken Casserole
Poppy seed chicken casserole is such a classic dish that is incredibly easy to make! A creamy chicken casserole topped with a buttery ritz topping; this will be the best casserole that you ever make!
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Marry Me Chicken Soup
Fall in love with the creamy, comforting flavors in this marry-me chicken soup! It’s loaded with shredded chicken and tender noodles in a rich and creamy soup base. The irresistible flavors from the sun-dried tomatoes, garlic, and parmesan cheese take this soup over the top!
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Million Dollar Chicken Casserole
Million Dollar Chicken casserole is both delicious and easy to make. The combination of tender chicken, creamy sauce, and crispy Ritz cracker topping is irresistible. The flavor and texture is so good, you’ll think it costs a million dollars!
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Chicken Salad Croissant Sandwich
This is the Best Chicken Salad EVER! It’s packed with flavor and some crunch and is the perfect sandwich for any occasion!
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Tell Me Your Favorite Grocery Hack!
Look, we all are looking ways to save money on our grocery bills. Help everyone out and drop a comment below with your favorite hack to help lower that bill!
My Keto Crack Chicken Bake combines the method I use for chicken bake dinners with the flavorful crack chicken sauce so many people love! Even people who aren’t eating Keto will love this Crack Chicken recipe, and kids will devour it!
Pin Keto Crack Chicken Bake to try the recipe later!
This extra-delicious Keto Crack Chicken Bake is a perfect recipe for anyone who wants to start the new year eating fewer fewer carbs. This recipe is my variation of the famous Crack Chicken recipe you can see all over the web. For years I was intrigued with that idea, but so many of the recipes I saw were for shredded chicken with a creamy sauce and used Ranch Dressing mix, and that didn’t appeal to me.
And then I had the idea of using my method for the dinners I call chicken bakes with a sauce inspired by the Crack Chicken ingredients. For the Ranch flavor I used the seasonings from Grandma Denny’s Homemade Ranch Dip. And Keto Crack Chicken Bake was the delicious result!
Kara and I tested this recipe a few times to get it just right. And when we made the final version, I immediately sat down and devoured it for an early dinner! If you like chicken, bacon, cream cheese, cheese, and a touch of Ranch flavor, I bet you’ll enjoy this Keto Crack Chicken for an easy meal the whole family is going to love! Happy New Year everyone, and I hope you try the recipe!
What ingredients do you need for this recipe?
(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.)
thick-sliced bacon
boneless, skinless chicken breasts
Garlic Powder (affiliate link)
Onion Powder (affiliate link)
dried Dill Weed (affiliate link)
Beau Monde Seasoning (affiliate link)
black pepper
cream cheese
sour cream
mayo
shredded sharp cheddar cheese
shredded Monterey Jack cheese
green onions
What do I mean by Chicken Bake Dinners?
Recipes I call Chicken Bakes are quick dinners that start with four chicken breasts. The chicken is rubbed with seasoning, browned in a frying pan, cut into strips, covered with a flavorful sauce or topping, and baked in the oven for 20-25 minutes. The quick browning and then baking the chicken with flavor-adding ingredients always produces great results for me. (Look below for a list of other recipes where I’ve used this technique.)
Why is this recipe called Keto Crack Chicken?
The type of recipe is called Crack Chicken because it’s supposed to be addictive in the way drugs are. I don’t love the name, but I do think it conveys how absolutely delicious this creamy chicken and bacon recipe is!
Can you make Keto Crack Chicken with less fat?
Keto Crack Chicken Bake as written is a high fat dish, suitable for the Keto diet. If you’re not eating Keto and don’t want that much fat, I’d try variations like using less bacon, using reduced-fat cream cheese, sour cream, and mayo, and using less cheese. I haven’t tried making a version with less fat like that, but I’m betting it will still be very good.
Can you use Ranch Mix to season this Keto Crack Chicken Bake?
I love my Grandma Denny’s Homemade Ranch Dip and I was glad I could use the ingredients she uses to season the chicken and the sauce for this recipe. But I know that Beau Monde Seasoning (affiliate link) won’t be an ingredient everyone has on hand. If you don’t want to buy that, just substitute the spices used here for about 2 tablespoons of packaged Ranch mix, no problem!
How low in carbs is my Keto Crack Chicken Bake?
This tasty baked chicken casserole has only 5 net carbs per serving, with 74 grams of protein!
How to Make Keto Crack Chicken Bake:
(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.)<
Preheat oven to 375F/190C.
Take cream cheese out of the fridge.
Slice bacon into strips and start cooking it in a frying pan over medium-high heat.
While bacon cooks combine Garlic Powder, Onion Powder, Dill Weed, Beau Monde Seasoning, and black pepper.
Trim chicken breasts and rub on both sides with seasoning mix, using about half of it.
When bacon is done remove to a paper towel. Reserve 2 tablespoons bacon grease.
Heat bacon grease in the frying pan over medium-high heat, add chicken breasts and cook until both sides are browned but chicken isn’t cooked through.
When chicken is browned, move to a cutting board. Cut each piece into 4 or 5 lengthwise strips.
Spray a 9″ x 13″ casserole dish with non-stick spray and arrange chicken strips in the dish.
Put softened cream cheese in a bowl and microwave a few seconds.
Chop up half of the cooked bacon.
Mix together softened cream cheese, crumbled bacon, sour cream, mayo, sharp cheddar cheese, 1/2 cup of Monterey Jack cheese, and the other half of the seasoning mix.
Spread mixture over the chicken.
Sprinkle over the other 1/2 cup of Monterey Jack cheese.
Bake chicken 20-25 minutes, or until it’s bubbling hot and starting to slightly brown.
While chicken cooks, thinly slice green onions.
When chicken is done, sprinkle with sliced green onions and other half of the cooked bacon.
Serve the Crack Chicken Bake hot.
This will stay good in the fridge for a few days and reheats well. I haven’t frozen any, but I’m confident it will freeze well, although I imagine most people won’t have many leftovers to freeze!
Make it a low-carb meal:
I would serve the Keto Crack Chicken Bake with a vegetable side dish like Stir-Fried Spinach with Garlic and Parmesan, Green Beans with Lemon, Parmesan, and Pine Nuts, or Garlicky Green Beans Stir Fry. It would also be delicious with a salad like Cucumber Salad with Balsamic Dressing, Kalyn’s Low-Carb Coleslaw, or Kalyn’s Favorite Baby Arugula Salad.
More Tasty Chicken Bake Dinners You Might Like:
Ingredients
8 slices thick-sliced bacon
4 boneless, skinless chicken breasts, about 2.5 pounds of chicken
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
2 tsp. dried dillweed
3/4 tsp. Beau Monde Seasoning (see notes)
1/4 tsp. black pepper
8 oz. cream cheese
1/2 cup sour cream
1/4 cup mayo
1/2 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
3 green onions
Instructions
Preheat oven to 375F/190C.
Take cream cheese out of the fridge and cut into pieces so it will soften on the counter.
Slice the bacon into thin strips and start cooking it in a large frying pan over medium-high heat. (Choose a pan that’s large enough to hold all the chicken breasts.
While bacon cooks combine Garlic Powder, Onion Powder, Dill Weed, Beau Monde Seasoning, and black pepper to make the seasoning mix
Trim any fat and undesirable parts from chicken breasts and rub the chicken on both sides with the seasoning mix, using about half of the seasoning mix
When bacon is crisp and well-browned, remove it to a paper towel. Reserve 2 tablespoons bacon grease from the pan and discard the rest. (I would wipe out the pan if there are a lot of bacon crumbles.
Heat the bacon grease in the frying pan over medium-high heat, add chicken breasts, and cook until both sides are browned but the chicken isn’t cooked through. (That should only take 2-3 minutes per side.)
When chicken is browned, move it to a cutting board. Cut each piece or chicken into 4 or 5 lengthwise strips, depending on how large the piece is
Spray a 9″ x 13″ casserole dish with non-stick spray and arrange the chicken strips in the dish. (I stagger them so most of the surface of the baking dish is covered.
Put the softened cream cheese in a bowl and microwave 20 seconds, or until it’s quite soft
Chop up half of the cooked bacon so it’s finely crumbled
Mix together the softened cream cheese, crumbled bacon, sour cream, mayo, sharp cheddar cheese, 1/2 cup of the Monterey Jack cheese, and the other half of the seasoning mix
Then spread that mixture over the chicken in the baking dish
Sprinkle over the other 1/2 cup of Monterey Jack cheese
Bake chicken 20-25 minutes, or until it’s bubbling hot and starting to slightly brown on top
While chicken cooks, thinly slice the green onions
When chicken is done, sprinkle with the sliced green onions and the other half of the cooked bacon
Serve hot
This will stay good in the fridge for quite a few days and reheats well. I haven’t frozen any yet, but I am confident it will freeze well, although I can’t imagine most people will have any leftovers to freeze!
Notes
If you don’t have Beau Monde Seasoning and don’t want to buy it for this recipe you can definitely season the chicken and the sauce with about 2 tablespoons of Ranch Dressing mix, divided as described.
It’s hard to accurately calculate the amount of fat in this recipe because the bacon fat is mostly discarded. I have adjusted for that the best I could.
This recipe adapted from many Crack Chicken recipes found online and inspired by my easy dinners called Chicken Bakes. It was tested and adapted by Kalyn and Kara.
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Keto Crack Chicken recipe is a good dinner option for any low-carb or Keto diet plan. It’s too high in fat for any phase of the original South Beach Diet, but if the idea really appeals to you I think you could make a version using lower-fat ingredients that would still be tasty.
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 chicken bake recipe was first posted in 2023. Since then it’s been hugely popular on the website, and it was last updated with more information in 2025.
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Crispy smashed chicken tacos with a cheesy corn chip crust and zesty slaw— your new go-to for high-protein, high-flavor Taco Tuesday wins.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Tex-Mex Recipe Ideas
This recipe takes the viral smashed tacos trend and gives it a McChicken-meets-Taco-Tuesday makeover. Instead of beef, we’re using seasoned ground chicken spread right onto mini tortillas and topped with crushed salted tortilla chips (or corn chips for Aussies) and cheese, then smashed into a hot pan until golden and crispy. Topped with tangy cabbage slaw and cilantro sauce mayo sauce. It’s a little Tex-Mex, a little Macca’s nostalgia, and a whole lot of high-protein.
These are surprisingly filling, thanks to the lean chicken and the fiber-rich veg. Plus, the texture is on point: crispy edges, juicy center, creamy sauce, crunchy slaw. You can make these for two in under 30 minutes, and scale up for a crowd. They’re easy to customize and make ahead, and let’s be honest, who doesn’t love a taco that reminds you of a chicken burger?
Nutrition (per serving, 2 tacos – they are filling!): 580 calories, 34 grams of protein, 7 grams of fiber
👉 This recipe is part of my high-protein and high-fiber meals series. You might also like these: chicken taco soup, Mediterranean baked fish (with white bean puree), lentil mushroom Bolognese, chicken Shawarma with baked rice, or high-protein zucchini fritters.
What You’ll Need
Here is what you’ll need for these crispy smashed chicken tacos. Find the full measurements in the recipe card below.
Chicken mixture:
Ground chicken – lean breast mince is great for a high-protein, low-fat option.
Garlic powder, cumin, smoked paprika – your flavor trifecta.
Salt & pepper – for balance and bite.
Crunchy topping:
Corn tortilla chips – crushed for a crispy, salty crust. Sub with breadcrumbs or gluten-free chips if needed.
Cheddar cheese – use regular or low-fat; melts into golden, crispy edges.
Tortillas:
Mini wheat tortillas – or swap for corn or gluten-free versions. Pick ones with fiber if you’re after macro-friendly.
Sauce & veg:
Light mayo + low-fat Greek yogurt – creamy but lighter.
Fresh coriander – adds that herby pop.
Red cabbage & lettuce – for crunch, fiber, and a fresh contrast.
Hot sauce – for heat (optional, but delicious).
How To Make Smashed Chicken Tacos
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make smashed tacos with ground chicken, cheese and tortilla chips.
Crush corn chips and grate cheese. Set aside.
Mix mayo cilantro sauce ingredients. Set aside.
Mix chicken with spices and seasoning.
Spread chicken mix on each tortilla like pizza sauce.
Top with crushed chips and cheese, press down.
Fry chicken-side down until golden (2-3 minutes), then flip and toast the other side (quick on this side).
Top cooked tacos with slaw, sauce, and hot sauce. Serve hot!
Watch The Video
Recipe Tips
Make ahead: Mix the chicken and crush your chips earlier in the day. Keep in the fridge until ready to assemble.
Swap-ins: Ground turkey works well too. No tortilla chips? Use seasoned panko.
Fiber boost: Add black beans to the chicken mix or tuck them into the tacos after cooking.
Cooking options: Use two pans to speed things up or broil them chicken-side-up in the oven.
Storage: Best fresh, but leftovers can be stored in the fridge for 1–2 days. Reheat in a pan or oven for crispiness.
Serving Suggestions
These tacos shine on their own, but you can round things out with guacamole, extra slaw, or a side of black beans (check out these taco side dishes). If you’re making it a taco night, pair with a cucumber-lime agua fresca or a fizzy lime soda.
💬 If you’ve tried these smashed chicken tacos 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 smashed chicken tacos with a cheesy corn chip crust and zesty slaw— your new go-to for high-protein, high-flavor Taco Tuesday wins. Find step-by-step photos and more recipe tips above.
Crush corn chips in a ziplock bag using a rolling pin or can. Grate cheese. Set aside.
Mix mayo, yogurt, coriander, and salt in a bowl. Set aside.
In a bowl, mix chicken, garlic powder, cumin, smoked paprika, salt and pepper.
Lay tortillas flat and spread chicken mixture over each, like sauce on pizza.
Sprinkle with crushed chips and cheese, press down gently.
Heat a non-stick pan over medium-high. Spray with oil. Place tortilla chicken-side down, press with spatula, and cook 2–3 minutes until crispy and golden. Spray and flip, cooking another 30 sec to 1 minute.
To serve, top tacos with cabbage, lettuce, sauce and hot sauce. Eat while hot and crispy.
Can I make these ahead? You can prep the chicken and toppings ahead, but cook fresh for best texture. Keep in the fridge until ready to assemble.
How do I get more fiber in these? Use high-fiber tortillas, double the cabbage, or add ¼ cup black beans per serve. Add beans to chicken mix or tuck them into the tacos after cooking.
Can I bake these? Yes! Broil chicken-side-up on a tray until the top is crispy and golden, about 5–7 minutes.
Macros for the tortillas I used: 86 cal | Protein: 2.3g | Fat: 2.4g | Carbs: 13.5g | Fiber: <1g – I will maybe delete this later
Swap-ins: Ground turkey works well too. No tortilla chips? Use seasoned panko.
Cooking options: Use two pans to speed things up or broil them chicken-side-up in the oven.
Storage: Best fresh, but leftovers can be stored in the fridge for 1–2 days. Reheat in a pan or oven for crispiness.
Part bowl, part salad, part sandwich folded up into any kind of bread you like, and I’m here for it in every form.
Favorite thing I’ve been eating lately: these sheet pan chicken pitas.
Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.
Here’s our lineup:
marinated, spiced, flash-roasted chicken
roasted bell peppers
diced fresh cucumber
kalamata olives
feta cheese
olive oil, salt, pepper, lemon juice
tzatziki (that yogurt dill sauce that crowns the plate)
Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.
How To Serve Sheet Pan Chicken Pitas
Here’s how I like to serve this: family style!
Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.
It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.
Check Out Our Video For How To Make Sheet Pan Chicken Pitas:
Frequently Asked Questions For These Chicken Pitas
How long will the tzatziki keep?
The tzatziki will be best for about 3-4 days.
Could you marinate the chicken for longer? Overnight?
You can marinate the chicken for up to 24 hours in the fridge!
How can I make this dairy-free?
Omit the feta and use dairy-free Greek-style yogurt in the tzatziki (Kite Hill is a brand that makes this!).
Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.
Chicken:
Peppers:
Tzatziki:
Other:
Notes
Store bought tzatziki also works great in this recipe to save you a few steps!
Prep Time:30 minutes
Cook Time:15 minutes
Category:Dinner
Method:Bake
Cuisine:Mediterranean
Keywords: sheet pan dinner, greek chicken, mediterranean chicken, chicken pitas, sheet pan chicken
Three More Easy Sheet Pan Dinners
Make It A Freezer Meal!
Freeze Together:
1 lb. boneless skinless chicken breasts, cut into very thin strips
2–3 bell peppers, sliced
3 cloves garlic, grated
1 tablespoon olive oil
1–2 tablespoons lemon juice
1 teaspoon each: cumin, smoked paprika, kosher salt
1/2 teaspoon curry powder
black pepper to taste
FREEZE: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer.
To Cook:
BAKE: From frozen, bake at 425 degrees for 20 minutes.
FINAL STEP: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!
View more healthy freezer meals here!
One More Thing!
This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!
This Baked Mayo Parmesan Chicken is my version of a low-carb chicken dish that’s been popular all over the internet! And if you like the idea of chicken topped with creamy mayo and delicious Parmesan cheese, I bet this is a chicken dinner you’ll make over and over.
PIN the Baked Mayo Parmesan Chicken to try it later!
When I discovered the inspiring recipe for this Baked Mayo Parmesan Chicken in a Facebook group, this recipe really caught my eye. I loved the idea of using mayonnaise as an ingredient to keep chicken moist in the oven. So I printed the recipe, and then I tried to find the original source.
What I did end up finding was variations of Mayo Parmesan Chicken with rave reviews all over the internet! Some of them had no attribution at all, but many attributed the recipe to another website or blog in an endless loop of internet recipe posting! (If anyone sees a site that claims to be the original source, I would love to credit them!)
When I worked on adapting the recipe with Kara, we loved the version we came up with. We did tweak it to use slightly less mayo and Parmesan and added a little poultry seasoning and garlic powder. Now I’ve made this baked chicken crusted with mayo and Parmesan over and over and I understand why the recipe has been shared far and wide on the internet! I hope this reminder will encourage you make it for an easy dinner some time soon!
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.)
boneless, skinless chicken breasts
mayo
Parmesan cheese (For best results, use coarsely-shredded Parmesan or grate your own.)
Poultry Seasoning (affiliate link)
Garlic Powder (affiliate link)
fresh-ground black pepper to taste
What makes my Baked Mayo Parmesan Chicken recipe extra tasty?
As I mentioned, there are versions of this recipe all over the web. But my version pounds the chicken breasts for more even cooking, and I use poultry seasoning and garlic powder in the topping for some added flavors! That’s why I think my recipe is the internet’s best version of this classic dish!
One way we made sure this is a low-carb dish:
Some versions of this recipe use breadcrumbs in the topping, but trust me when I say no breadcrumbs are needed for this tasty chicken recipe!
How low in carbs is the Baked Mayo Parmesan Chicken?
This tasty internet-famous baked chicken has only 2 net carbs and 27 grams of protein!
Steps for making Baked Mayo Parmesan Chicken:
(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.)
Trim the chicken, removing pieces of fat or ragged edges. I had two breasts that were extra-large, so I cut them in half and made 6 pieces.
Pound chicken just enough to make each piece an even thickness (or use chicken cutlets and skip this step).
I used my trick from Juicy Grilled Chicken Breasts and cut small slits crosswise in the chicken. This helps the chicken cook evenly and keeps more of the coating on.
Then mix the mayo, poultry seasoning, garlic powder, and pepper and stir in the Parmesan.
Spray a baking dish with non-stick spray and arrange the chicken pieces in a single layer. (Choose the smallest dish that fits all the chicken.)
Use a rubber scraper (affiliate link) to spread a layer of the mayo mixture over each piece of chicken.
Bake in a preheated 375F/190C oven for 35-40 minutes, or until the chicken is firm and cooked through and the mayo-parmesan topping is nicely browned.
Serve, and wait for compliments!
Make it a Low-Carb Meal:
The Baked Mayo Parmesan Chicken would be great served with with one of these low-carb side dishes:
Want another idea for the Mayo Parmesan topping?
After I shared this recipe, it didn’t take long before people started telling me how much they loved the Mayo Parmesan topping on fish! And I eventually decided that needed to be a separate recipe, and now Baked Mayo Parmesan Fish is also hugely popular on the site too!
Weekend Food Prep:
This Baked Mayo Parmesan Chicken recipe is great when it’s re-heated so the 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
4 large boneless, skinless chicken breasts
3/4 cup mayo
6 T coarsely-grated Parmesan (For best results, use coarsely-shredded Parmesan or grate your own.)
3/4 tsp. poultry seasoning
3/4 tsp. garlic powder
fresh-ground black pepper to taste
Instructions
Preheat oven to 375F/190C. Spray a baking dish with non-stick spray, choosing a dish just large enough to hold the chicken.
Trim chicken breasts well, cutting larger ones in half if desired.
Put each piece of trimmed chicken inside a small Ziploc bag and pound with a meat mallet (affiliate link) (or something heavy), just until the chicken is an even thickness, about 1/2 inch thick. (Don’t pound too hard or too long or the chicken breasts will start to shred apart.) Then cut small shallow crosswise slits going down each chicken breast, being careful not to cut through.
Mix the mayo, poultry seasoning (affiliate link), garlic powder (affiliate link), and black pepper, then stir in the coarsely grated Parmesan.
Put chicken breasts into the baking dish and use a rubber scraper (affiliate link) to spread the mayo-parmesan coating over the top of each chicken breast, covering the entire surface.
Bake chicken 35-40 minutes, or until the chicken is firm and the top is nicely browned. (There will probably be some liquid and congealed cheese in the bottom of the baking dish, but just move the chicken breasts to a serving platter. Several other places where I spotted similar recipes mentioned this, so I’m not sure there’s a way to avoid that.)
Serve Baked Mayo Parmesan Chicken hot, and wait for compliments!
Notes
I saw variations on this Baked Mayo-Parmesan Chicken all over the internet and experimented with Kara to come up with the version you see in this recipe. If anyone knows the original source of the recipe, I would love to credit them!
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.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This tasty Mayo Parmesan Chicken is great for low-carb diet plans, including Keto. For the original South Beach Diet, light mayo would definitely be recommended and the amount of Parmesan would probably make this an occasional treat for South Beach Dieters.
Find More Recipes Like This One: Use Oven Dinners 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 recipe for chicken coated with mayo and Parmesan and then baked was posted in 2017, and it’s been hugely popular on the site. 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.
Easy Baked Pesto Chicken is a tasty dinner to make with purchased pesto, or use homemade pesto if you have some! And this easy five-ingredient low-carb baked chicken recipe is probably something the whole family will enjoy!
Pin Easy Baked Pesto Chicken to try it later!
When I first made Easy Baked Pesto Chicken, I loved what a flavorful dinner it was. But I didn’t realize it would become one of the most popular recipes on the blog. Now it’s been pinned millions of times and visited over and over on my website! And I’ve made this many times myself.
I got the inspiration for a Baked Pesto Chicken recipe years ago when I was browsing in The South Beach Diet Quick and Easy Cookbook. That was in the summer, and when it’s summer at my house there’s fresh basil on the counter, I’m freezing basil for winter, and I’m making Basil Pesto with Lemon. So it’s not surprising that a recipe using pesto would catch my eye.
But this recipe is also great with purchased pesto. I’m a fan of Kirkland Basil Pesto, so that’s what I’d use if I don’t have homemade pesto in the freezer. I hope you try the recipe if you’re also a pesto fan!
What ingredients do you need for this recipe?
(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.
boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
Basil Pesto (affiliate link), or Basil Pesto with Lemon
grated Mozzarella cheese
Is this baked chicken with pesto a kid-friendly dish?
A few years after I posted this recipe I started working out with a trainer named Wendy. Then one day she told me she had searched the recipe for her kids’ favorite chicken dish, and it was this recipe from my blog! So if you’re wondering if this can be kid-friendly, Wendy says her kids love this Baked Pesto Chicken. Wendy serves it with pasta for the kids, but I’d serve with one of the options below for a tasty low-carb meal.
Can you make Baked Pesto Chicken with pesto from the store?
You can certainly make this ultra-easy main dish with purchased basil pesto, which is what the inspiring recipe called for. But when I have some on hand, I’d always make it with my homemade pesto from the freezer.
How low in carbs is the Easy Baked Pesto Chicken?
This flavorful chicken dish only has 3 net carbs per serving, with 48 grams of protein! And this tasty chicken dish is also gluten-free.
How to Make Easy Baked Pesto Chicken:
(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.)
Trim chicken breasts and cut into lengthwise strips. (I save scraps in the freezer and use them to make homemade chicken stock.)
Spray casserole dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
Lay chicken strips over the pesto and season with salt and fresh ground black pepper.
Spread another 1/4 cup of basil pesto over chicken strips.
Cover dish with foil and bake at 375F/190C for 25-30 minutes, or until the chicken is barely cooked through. (Don’t cook too long at this stage, or the chicken will be overcooked when the cheese is melted.)
Then sprinkle 1/2 cup grated mozzarella cheese (or a little more) over the top and bake about 5 minutes more, or until cheese is melted. (If your broiler is separate from the oven, start preheating it.)
I wanted the cheese to be lightly browned, so after 5 minutes I switched to broil for just long enough to get some color on the cheese.
That’s all there is to making this easy and delicious low-carb chicken dinner!
Serve Easy Baked Pesto Chicken hot, and I hope this will become a favorite in your household!
Make it a Low-Carb Meal:
Baked Pesto Chicken would be delicious with either Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Easy Cauliflower Rice to smother with the flavorful sauce that will be left in the dish. (It would also be amazing with Greek Lemon Rice if you don’t mind having more carbs!)
Or serve with one of these low-carb side dishes:
Want more low-carb dinners with pesto?
If you still have more basil pesto after you make this, check out my other Amazing Recipes with Pesto!
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! This recipe can easily be doubled if you want leftovers to reheat later.
Ingredients
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (see notes)
1/2 cup grated mozzarella cheese (or more if you like it cheesy!)
Instructions
Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)
Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.
Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted.)
When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese (or more.)
Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.)
After I melted the cheese for 5 minutes I switched my oven to broil and broiled a few minutes more, just long enough to get the cheese lightly browned.
Serve the Baked Pesto Chicken hot.
There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, Cauliflower Rice, or quinoa to soak up the juice.
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.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Baked Pesto Chicken would be great for low-carb and Keto diets. If you use low-fat Mozzarella, it could work for any phase of the original South Beach Diet. For low-carb eating plans, full-fat Mozzarella would be preferred.
Find More Recipes Like This One: Use Casserole 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 popular recipe was first posted in 2010 (probably with a photo that would make me shudder if I saw it now.) The recipe was updated in 2022 and 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.
Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!
Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold
Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!
This bowl is a power combo. It’s loaded with:
Lemon rice (lightly scented, fluffy, and gorgeous)
Crisped, golden chicken shawarma
Cabbage slaw that’s almost pickled
A tangy, creamy feta cucumber sauce
I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.
If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.
And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.
The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.
Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?
Hope you guys love it. Cheers to shortcuts! And feel-good food!
If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!
Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!
Chicken Shawarma:
Lemon Rice:
Cabbage Salad:
Feta Cucumber Sauce:
Instructions
Make Lemon Rice: Sauté rice, onion powder, garlic powder, and salt. Add bouillon and water; bring to a simmer. Cover the pot, and keep it on a very low simmer for 18 minutes. When it’s done, add lemon zest; fluff with a fork.
Toss Cabbage Salad: Toss together cabbage, white vinegar, water, olive oil, salt, and sugar; taste and adjust. Let it rest while you finish up.
Make Feta Cucumber Sauce: Stir together grated cucumber, Greek yogurt, olive oil or mayo, feta cheese, garlic, and dill; taste and adjust.
Air Fry Chicken Shawarma: I do this last so it’s hot and fresh! Air fry the chicken at 390 for 9-10 minutes, until 165 degrees and deeply browned on the outside. (You can also cook the chicken on a sheet pan in the oven – 450 for 5 minutes, and then broil on low for 5 more minutes). Chop into bite-sized pieces.
Serve: Plate rice with the chopped chicken shawarma, a scoop of the cabbage, and a dollop of the feta cucumbers.
Prep Time:15 minutes
Cook Time:30 minutes
Category:Dinner
Method:Air Fry
Cuisine:Middle Eastern
Keywords: chicken shawarma, chicken recipe, air fryer chicken
Frequently Asked Questions For This Chicken Shawarma
If I don’t have access to Trader Joe’s, how should I make the chicken?
I love the marinade used in this chicken pitas recipe and it would be a great fit here as well!
Can you use store-bought tzatziki?
Yes! And you can get tzatziki from Trader Joe’s as well!
Can I make this vegan?
Replace the chicken with something plant-based, like: falafel (from Trader Joe’s too!), marinated chickpeas, air fryer tofu, or roasted veggies. Trader Joe’s also sells a vegan tzatziki that’s fantastic!
How long do leftovers last?
This will keep for 3-4 days as leftovers! I like to keep all the ingredients separate so I can still warm the chicken and rice before adding the cabbage and sauce. Just a heads up that the cabbage will pickle more as it sits!
