#chickenappetizer

These Keto Barbecue Chicken Mini Pies are perfect for a low-carb snack or appetizer. They're packed with flavor and easy to make, combining tender shredded chicken with tangy sugar-free barbecue sauce, savory vegetables, and a cheesy almond flour crust.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup sugar-free barbecue sauce. 1/4 cup diced onion. 1/4 cup diced green bell pepper. 1/4 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro. Salt and pepper to taste. 1 1/2 cups almond flour. 2 tablespoons coconut flour. 1/4 teaspoon baking powder. 1/4 teaspoon garlic powder. 1/4 cup unsalted butter, melted. 1 large egg.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Cooked chicken, barbecue sauce, diced onion, diced green bell pepper, shredded cheddar cheese, chopped cilantro, salt, and pepper should all be mixed together in a bowl. Mix well. Mix the coconut flour, baking powder, garlic powder, and almond flour together in a different bowl. Melt the butter and add the egg. Mix the dry ingredients together until a dough forms. The dough should be pressed into the bottom and up the sides of each mini muffin cup in an even way. Put some barbecue chicken in each cup that has been lined with dough. After the oven is hot, bake for 20 to 25 minutes, or until the crust is golden brown. Wait a few minutes for the mini pies to cool down before carefully taking them out of the muffin tin. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Cheesy Chicken Crescent Rolls are a delicious and easy-to-make appetizer or snack. Filled with shredded chicken, cheddar cheese, and flavorful seasonings, they are sure to be a hit at any gathering.

Ingredients: 2 cups cooked shredded chicken. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup mayonnaise. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon black pepper. 1 can refrigerated crescent roll dough 8 ounces.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and mix it with the cheddar cheese, green onions, mayonnaise, garlic powder, onion powder, and black pepper in a bowl. Mix everything together well. Take the crescent roll dough out of the package and cut it into triangles. On each triangle of crescent roll, put a spoonful of the chicken mixture. Beginning at the wide end, roll up the triangles and place them on a baking sheet that has been lined with parchment paper. Place the crescent rolls in an oven that has already been heated. Bake for 12 to 15 minutes, or until they are golden brown and fully cooked. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

For a quick weeknight meal, try these tasty and nutritious Thai Chicken Lettuce Cups. They are flavorful and satisfying as a main course or appetizer. Your taste buds will be delighted by the combination of crunchy veggies, flavorful spices, and ground chicken wrapped in crisp lettuce leaves.

Ingredients: 1 lb ground chicken. 2 tablespoons vegetable oil. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon fish sauce. 1 tablespoon oyster sauce. 1 tablespoon brown sugar. 1 red bell pepper, diced. 1/2 cup water chestnuts, chopped. 1/4 cup cilantro leaves, chopped. 8-10 large lettuce leaves such as iceberg or butter lettuce. Lime wedges for garnish. Crushed peanuts for garnish. Sriracha sauce for serving.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, minced garlic, and minced ginger. Stir-fry for 1-2 minutes until fragrant. Add ground chicken to the skillet and cook until it's no longer pink, breaking it apart as it cooks. In a small bowl, mix together soy sauce, fish sauce, oyster sauce, and brown sugar. Pour this sauce mixture over the cooked chicken and stir-fry for 2-3 minutes. Add diced red bell pepper and chopped water chestnuts to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp. Remove the skillet from heat and stir in chopped cilantro leaves. To serve, spoon the Thai chicken mixture into large lettuce leaves, creating cups. Garnish with lime wedges, crushed peanuts, and a drizzle of Sriracha sauce. Enjoy your Thai Chicken Lettuce Cups!

Prep Time: 15 minutes

Cook Time: 15 minutes