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Spring is a season that beckons with its fresh flavors and vibrant colors, making it the perfect time to explore light, zesty dishes.
One ingredient that stands out during this season is the lemon—its bright, citrusy flavor adds a refreshing kick to any recipe.
Whether it’s a tangy salad dressing, a refreshing dessert, or a savory main course, lemons bring out the best in spring’s bounty.
In this blog post, we’ll explore 28+ spring lemon recipes that promise to awaken your taste buds and bring sunshine to your table, no matter the weather.
From quick appetizers to delectable desserts, these recipes highlight the versatility of lemons while celebrating the essence of spring.
28+ Easy Spring Lemon Recipes to Brighten Your Season
Lemons are truly the unsung heroes of spring kitchens, their tartness and brightness bringing a burst of flavor to countless dishes.
From revitalizing drinks to savory entrées and delightful desserts, there’s no shortage of ways to incorporate this citrus marvel into your seasonal cooking.
These 28+ spring lemon recipes will surely inspire you to get creative and infuse your meals with the freshness and vibrance of spring.
So, grab some lemons, embrace the season, and let your culinary imagination run wild!
Lemon Zucchini Noodles with Garlic Shrimp
This light and refreshing keto recipe combines spiralized zucchini noodles with perfectly cooked shrimp, all tossed in a tangy lemon garlic sauce. With the right balance of flavors, this dish is not only low-carb but also packed with protein and fiber. Perfect for a spring lunch, it’s quick to make and guaranteed to please your taste buds while keeping you in line with your low-carb goals.
Ingredients:
- 2 medium zucchini (spiralized into noodles)
- 12 large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1 minute, being careful not to burn the garlic.
- Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until tender.
- Return the shrimp to the skillet, then pour in the lemon juice and zest. Toss to coat everything in the sauce.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
This dish offers a delightful combination of tangy lemon and savory shrimp, all while being a light and keto-friendly option. The zucchini noodles provide the perfect base for the lemony shrimp, and it’s a great way to enjoy a flavorful meal that fits into your low-carb lifestyle. Whether for lunch or dinner, it’s a refreshing, satisfying meal that embraces the freshness of spring.
lemon Chicken Salad with Avocado and Mixed Greens
A zesty twist on a classic chicken salad, this recipe features grilled chicken paired with creamy avocado, fresh mixed greens, and a tangy lemon dressing. Packed with healthy fats, protein, and a burst of citrus, it’s the perfect low-carb option for a quick spring lunch that will leave you feeling satisfied without the added carbs.
Ingredients:
- 2 boneless, skinless chicken breasts (grilled and sliced)
- 1 ripe avocado (diced)
- 3 cups mixed greens (spinach, arugula, and romaine)
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions:
- Grill or pan-sear the chicken breasts until fully cooked, about 6-7 minutes per side, then slice them thinly.
- In a large bowl, combine the mixed greens and diced avocado.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper until well combined.
- Drizzle the lemon dressing over the salad and toss gently to coat.
- Top the salad with the sliced chicken and garnish with fresh herbs, if desired.
This lemon chicken salad brings a beautiful balance of textures and flavors to your plate, with the freshness of lemon and creamy avocado pairing wonderfully with the grilled chicken. The healthy fats from the avocado and the vibrant greens make this a satisfying meal that’s low in carbs but full of nutrients. It’s the ideal spring lunch, providing you with the energy you need while keeping your meal light and fresh.
Lemon Herb Cauliflower Rice with Grilled Salmon
A fantastic low-carb lunch option, this dish features cauliflower rice flavored with lemon and fresh herbs, paired with succulent grilled salmon. The cauliflower rice mimics the texture of traditional rice but is much lower in carbs, making it an excellent choice for anyone on a keto diet. This meal is full of healthy fats from the salmon and bursting with bright spring flavors.
Ingredients:
- 1 medium head of cauliflower (grated or processed into rice-sized pieces)
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 2 salmon fillets (skin-on)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- For the cauliflower rice, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until it becomes tender.
- Stir in the lemon zest, lemon juice, oregano, salt, and pepper. Continue cooking for another 2 minutes, allowing the flavors to meld together.
- While the cauliflower rice is cooking, season the salmon fillets with salt and pepper. Grill the salmon over medium-high heat for 4-5 minutes per side or until the flesh is opaque and flakes easily with a fork.
- Serve the grilled salmon fillets over the lemon herb cauliflower rice and garnish with fresh parsley.
The lightness of the cauliflower rice complements the richness of the grilled salmon perfectly, while the lemon and fresh herbs add brightness to each bite. This low-carb lunch is not only packed with healthy fats and protein but also provides a satisfying and flavorful way to stay on track with your keto lifestyle. The combination of salmon and cauliflower rice makes it an excellent choice for a fresh and healthy spring meal.
Lemon Poppy Seed Chicken Lettuce Wraps
These lemon poppy seed chicken lettuce wraps are a refreshing, low-carb alternative to traditional wraps. The lemon adds a bright citrus flavor, while the poppy seeds give a delightful crunch. Paired with grilled chicken and crisp lettuce, these wraps make for a delicious and healthy lunch, perfect for a springtime keto meal.
Ingredients:
- 2 boneless, skinless chicken breasts (grilled and shredded)
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1 tablespoon poppy seeds
- 2 tablespoons mayonnaise (preferably avocado oil-based)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 6 large lettuce leaves (such as butter lettuce or romaine)
Instructions:
- Grill the chicken breasts until cooked through, then shred them using two forks.
- In a bowl, mix together the olive oil, lemon juice, lemon zest, poppy seeds, mayonnaise, Dijon mustard, salt, and pepper.
- Toss the shredded chicken in the lemon poppy seed mixture until evenly coated.
- Spoon the chicken mixture into the center of each lettuce leaf, then fold the sides over to create a wrap.
- Serve immediately, garnished with extra lemon zest if desired.
These wraps are a perfect blend of creamy, crunchy, and tangy flavors. The lemon poppy seed dressing adds a refreshing twist to the chicken, making it a satisfying, keto-friendly meal. The lettuce wrap is a great alternative to high-carb tortillas, keeping the dish light and fresh for a quick and easy spring lunch.
Lemon Avocado Tuna Salad
This lemon avocado tuna salad is a light and creamy dish that combines the richness of avocado with the fresh tang of lemon. It’s quick to prepare, packed with healthy fats, and makes for a filling, low-carb lunch. It’s an excellent way to enjoy a tuna salad without the carbs, offering both flavor and nutrients.
Ingredients:
- 1 can of tuna in olive oil (drained)
- 1 ripe avocado (diced)
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill or parsley
- Salt and pepper to taste
- 1/2 small red onion (finely diced, optional)
Instructions:
- In a bowl, combine the drained tuna, diced avocado, lemon juice, lemon zest, and olive oil.
- Add the chopped fresh dill or parsley, then season with salt and pepper to taste.
- If using, mix in the finely diced red onion for an extra crunch and flavor.
- Serve the tuna salad on a bed of mixed greens or as a standalone dish.
This tuna salad is a wonderfully creamy and refreshing low-carb meal that combines the heartiness of avocado with the zesty freshness of lemon. Perfect for a quick spring lunch, it’s packed with healthy fats and protein, making it a satisfying choice for anyone on a keto or low-carb diet. The added fresh herbs elevate the flavors, making each bite full of brightness and depth.
lemon Basil Chicken Skewers
Lemon basil chicken skewers are an easy and flavorful option for a spring lunch that is both keto-friendly and low-carb. The fresh lemon and basil marinade infuses the chicken with a bright, aromatic flavor, and grilling it on skewers adds a nice smoky touch. This dish is perfect for a light, yet satisfying lunch or dinner.
Ingredients:
- 2 boneless, skinless chicken breasts (cut into cubes)
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 1/4 cup fresh basil (chopped)
- 2 garlic cloves (minced)
- Salt and pepper to taste
- 1 tablespoon lemon juice (for serving, optional)
- Fresh basil leaves for garnish
Instructions:
- In a bowl, combine the olive oil, lemon juice, lemon zest, chopped basil, minced garlic, salt, and pepper to create the marinade.
- Add the cubed chicken to the bowl and mix to coat evenly. Marinate for at least 30 minutes in the refrigerator.
- Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
- Grill the chicken skewers for 4-5 minutes per side or until fully cooked and golden brown.
- Serve with a squeeze of fresh lemon juice and garnish with additional basil leaves.
These lemon basil chicken skewers are bursting with fresh, bright flavors that are perfect for spring. The lemon adds a refreshing tang, while the basil enhances the dish with its fragrant, aromatic notes. This dish is ideal for a keto lunch, offering lean protein and healthy fats without the carbs. Serve it with a side of grilled vegetables for a complete meal.
Lemon Garlic Roasted Brussels Sprouts
These roasted Brussels sprouts are a simple, yet flavorful side dish that brings out the best in this low-carb vegetable. The lemon and garlic combination adds a tangy and savory dimension to the Brussels sprouts, making it a perfect complement to any keto meal, especially during the spring when Brussels sprouts are in season.
Ingredients:
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves (minced)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a large bowl.
- Spread the Brussels sprouts evenly on a baking sheet, cut-side down.
- Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
- Garnish with fresh parsley before serving.
These roasted Brussels sprouts are crispy, savory, and tangy, making them a great low-carb side dish to enjoy alongside any main course. The combination of lemon and garlic enhances the natural flavors of the Brussels sprouts, giving them a bright, refreshing finish. It’s a perfect choice for a healthy, keto-friendly meal that’s light yet satisfying.
Lemon Dill Salmon Salad
Lemon dill salmon salad is a refreshing and healthy option for a keto-friendly lunch. The delicate flavors of the grilled salmon pair perfectly with the fresh, citrusy lemon and aromatic dill. This salad is loaded with omega-3 fatty acids, making it not only delicious but nutritious, and it’s easy to put together for a quick meal.
Ingredients:
- 2 salmon fillets (grilled or baked)
- 4 cups mixed greens (spinach, arugula, and romaine)
- 1/4 cup sliced cucumber
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
Instructions:
- Grill or bake the salmon fillets until cooked through, about 4-5 minutes per side. Flake the salmon into large chunks.
- In a large bowl, combine the mixed greens and sliced cucumber.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, chopped dill, salt, and pepper.
- Toss the salad with the lemon-dill dressing.
- Top the salad with the flaked salmon and serve immediately.
This lemon dill salmon salad is a light, nutrient-packed dish that brings together the best of fresh spring flavors. The salmon is rich and satisfying, while the lemon and dill provide a refreshing zing. Perfect for a low-carb lunch, it’s a great way to enjoy the health benefits of salmon while keeping your meal light and refreshing.
Lemon Herb Grilled Chicken with Cauliflower Mash
Lemon herb grilled chicken paired with creamy cauliflower mash is a hearty yet low-carb meal that brings together savory flavors with a touch of citrus. The grilled chicken, marinated with fresh lemon and herbs, is tender and juicy, while the cauliflower mash offers a creamy, satisfying alternative to traditional mashed potatoes. This keto-friendly dish is perfect for a springtime lunch or dinner.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 teaspoons dried oregano
- 1 garlic clove (minced)
- 1 medium cauliflower (cut into florets)
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a bowl, mix together the olive oil, lemon juice, lemon zest, oregano, minced garlic, salt, and pepper. Marinate the chicken breasts for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until cooked through and golden.
- Meanwhile, steam the cauliflower florets until soft (about 10 minutes). Drain and mash them with butter, heavy cream, salt, and pepper until smooth and creamy.
- Serve the grilled chicken on a plate alongside the cauliflower mash. Garnish with fresh parsley.
This dish combines the tangy brightness of lemon with the savory depth of grilled chicken, paired perfectly with creamy cauliflower mash. It’s a deliciously satisfying low-carb alternative to traditional mashed potatoes. Whether served for lunch or dinner, it’s a flavorful and nutritious keto meal that’s perfect for the spring season.
Lemon Garlic Shrimp and Asparagus Stir-Fry
This lemon garlic shrimp and asparagus stir-fry is a quick and easy keto meal that packs a punch of flavor. The shrimp is cooked in a tangy lemon garlic sauce, while the asparagus adds a crisp, fresh crunch. This dish is low-carb, high in protein, and full of healthy fats, making it an ideal springtime lunch for anyone following a keto diet.
Ingredients:
- 1 pound shrimp (peeled and deveined)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
- Add the shrimp and cook for about 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the asparagus and cook for about 5-6 minutes, stirring occasionally, until tender-crisp.
- Return the shrimp to the skillet, then add the lemon juice, lemon zest, salt, and pepper. Stir to combine and heat through.
- Garnish with fresh parsley and serve.
This stir-fry is a light yet flavorful dish that makes the most of fresh ingredients. The lemon garlic sauce elevates the shrimp and asparagus, making each bite refreshing and savory. It’s a perfect, low-carb lunch option that’s full of nutrients and can be made in under 30 minutes, making it an ideal choice for a quick spring meal.
Lemon Almond-Crusted Chicken Tenders
These lemon almond-crusted chicken tenders are a crispy, low-carb alternative to traditional breaded chicken. The almond flour provides a crunchy, nutty coating, while the lemon adds a zesty burst of flavor. This keto-friendly dish is perfect for a light, satisfying spring lunch or dinner, offering a healthy yet indulgent twist on a classic comfort food.
Ingredients:
- 2 boneless, skinless chicken breasts (cut into tenders)
- 1/2 cup almond flour
- 1 tablespoon lemon zest
- 1 teaspoon dried thyme
- 2 eggs (beaten)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the almond flour, lemon zest, thyme, salt, and pepper.
- Dip each chicken tender into the beaten eggs, then coat with the almond flour mixture.
- Heat olive oil in a skillet over medium heat. Sear the chicken tenders for 2-3 minutes on each side, until golden.
- Transfer the tenders to the baking sheet and bake for 10-12 minutes or until fully cooked.
- Serve with lemon wedges on the side.
These lemon almond-crusted chicken tenders are crispy, flavorful, and keto-friendly, offering a guilt-free way to enjoy a classic dish. The almond flour crust provides a satisfying crunch, while the lemon zest adds a refreshing twist. It’s a perfect spring lunch that’s quick to prepare, low in carbs, and full of flavor.
Lemon Cucumber Avocado Salad
This lemon cucumber avocado salad is a refreshing, light, and nutrient-dense keto salad that combines the crispness of cucumber, the creaminess of avocado, and the bright tang of lemon. This simple, yet flavorful dish is ideal for a low-carb lunch or as a side for your favorite keto dinner. It’s a quick and easy way to get your servings of healthy fats and vegetables.
Ingredients:
- 1 large cucumber (thinly sliced)
- 1 ripe avocado (diced)
- Juice and zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions:
- In a large bowl, combine the cucumber slices and diced avocado.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Drizzle the lemon dressing over the cucumber and avocado, then gently toss to combine.
- Garnish with fresh dill or parsley and serve immediately.
This lemon cucumber avocado salad is the perfect light, refreshing dish to enjoy on a warm spring day. The creamy avocado complements the crisp cucumber, while the lemon dressing adds a tangy, zesty flavor. It’s a simple, low-carb, and keto-friendly salad that’s ideal for a healthy, quick lunch.
Lemon Rosemary Pork Chops
Lemon rosemary pork chops are a juicy, flavorful, and keto-friendly dish that’s ideal for a spring lunch or dinner. The bright lemon pairs beautifully with the earthy rosemary, creating a dish that is both aromatic and satisfying. Served with a side of roasted vegetables or a fresh salad, this meal is low in carbs and high in flavor.
Ingredients:
- 2 bone-in pork chops
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 tablespoon fresh rosemary (chopped)
- 2 garlic cloves (minced)
- Salt and pepper to taste
- Fresh rosemary sprigs for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Season the pork chops with salt, pepper, lemon zest, and chopped rosemary.
- Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown.
- Add the garlic and lemon juice to the skillet, then transfer the pork chops to the oven to roast for 8-10 minutes, or until cooked through.
- Garnish with fresh rosemary sprigs before serving.
Lemon rosemary pork chops are a savory, juicy, and aromatic meal that’s simple to prepare yet full of flavor. The lemon adds a fresh, zesty note, while the rosemary enhances the overall flavor profile. It’s a perfect low-carb dish for spring, offering a great balance of protein and healthy fats, making it a satisfying and delicious lunch or dinner option.
Lemon Garlic Grilled Portobello Mushrooms
These lemon garlic grilled Portobello mushrooms are a vegetarian-friendly, keto-approved dish that’s full of flavor. The meaty texture of the mushrooms is enhanced with a lemon and garlic marinade, and grilling brings out their natural umami. This simple yet delicious recipe makes for a great low-carb lunch or side dish.
Ingredients:
- 4 large Portobello mushrooms (stems removed)
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves (minced)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Brush the mushrooms with the marinade and let them sit for 15-20 minutes.
- Preheat the grill or grill pan to medium-high heat. Grill the mushrooms for 4-5 minutes per side, until tender and charred.
- These lemon garlic grilled Portobello mushrooms are a wonderfully savory, low-carb option that’s bursting with fresh, vibrant flavors. The garlic and lemon marinade enhances the natural richness of the mushrooms, making them a satisfying and healthy meal. Whether served as a side or a main dish, this is a perfect keto-friendly spring recipe.
Lemon Garlic Butter Baked Cod
This lemon garlic butter baked cod is a light and flavorful keto meal that’s simple to prepare yet bursting with fresh, bright flavors. The cod is baked in a buttery, garlicky lemon sauce, making it tender and flaky. It’s an ideal spring dish that’s low in carbs and high in protein, making it a perfect choice for anyone looking to stay on track with their keto diet.
Ingredients:
- 4 cod fillets
- 3 tablespoons butter (melted)
- Juice and zest of 1 lemon
- 3 garlic cloves (minced)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Place the cod fillets on a baking sheet lined with parchment paper.
- In a small bowl, mix together the melted butter, lemon juice, lemon zest, garlic, salt, and pepper.
- Pour the lemon garlic butter mixture over the cod fillets, making sure they’re evenly coated.
- Bake the cod for 12-15 minutes or until it’s fully cooked and flakes easily with a fork.
- Garnish with fresh parsley before serving.
his lemon garlic butter baked cod is a light yet indulgent meal that combines the delicate flavor of cod with the richness of garlic butter. The lemon adds a fresh, tangy note that perfectly complements the fish. It’s an easy-to-make, keto-friendly dish that works wonderfully for a low-carb lunch or dinner.
Lemon Roasted Chicken Thighs with Spinach
Lemon roasted chicken thighs with spinach is a keto-friendly, flavorful, and easy-to-make dish. The chicken thighs are roasted to perfection with a zesty lemon marinade, while the spinach provides a nutrient-rich base. This meal is full of healthy fats, protein, and fresh spring flavors, making it a perfect low-carb lunch option.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 garlic cloves (minced)
- 4 cups fresh spinach
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
- Preheat the oven to 400°F (200°C). In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Rub the chicken thighs with the lemon marinade, ensuring they are evenly coated. Let the chicken marinate for 20-30 minutes.
- Place the chicken thighs on a baking sheet and roast for 35-40 minutes, until the skin is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is roasting, sauté the spinach in a pan with a bit of olive oil until wilted, about 3-4 minutes.
- Lemon roasted chicken thighs with spinach is a comforting and nutritious meal that is rich in healthy fats and protein. The bright lemon flavor pairs beautifully with the crispy chicken skin and the tender spinach. This is a satisfying keto dish that’s perfect for a filling and low-carb lunch or dinner.
Lemon Caper Chicken Piccata
Lemon caper chicken piccata is a delicious, keto-friendly variation of the classic piccata dish. The tender chicken breasts are simmered in a tangy lemon and caper sauce, creating a rich, flavorful dish without the carbs. This easy-to-make recipe is perfect for a light and satisfying spring lunch that’s full of flavor and low in carbohydrates.
Ingredients:
- 2 boneless, skinless chicken breasts (flattened)
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 tablespoons capers (rinsed)
- 1/4 cup chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat.
- Cook the chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the lemon juice, lemon zest, capers, and chicken broth. Stir to combine and let the sauce simmer for 2-3 minutes to thicken slightly.
- Return the chicken to the skillet and spoon the sauce over it, cooking for an additional 2-3 minutes to warm the chicken through.
- Garnish with fresh parsley before serving.
Lemon caper chicken piccata is a zesty, savory dish that’s perfect for a low-carb lunch or dinner. The tangy lemon and salty capers create a vibrant sauce that enhances the tender chicken. This dish is not only delicious but also keto-friendly, making it a fantastic choice for anyone on a low-carb diet.
Lemon Chia Pudding with Berries
emon chia pudding with berries is a refreshing, light dessert that’s perfect for a spring keto treat. The chia seeds create a creamy, satisfying pudding base, while the lemon adds a fresh, zesty flavor. Topped with a handful of fresh berries, this dessert is a great way to satisfy your sweet tooth while sticking to a low-carb diet.
Ingredients:
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- Juice and zest of 1 lemon
- 1 tablespoon erythritol or your preferred sweetener
- 1/4 teaspoon vanilla extract
- Fresh berries (blueberries, raspberries, strawberries)
Instructions:
- In a bowl, combine the chia seeds, almond milk, lemon juice, lemon zest, sweetener, and vanilla extract. Stir well to combine.
- Refrigerate the mixture for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
- Once the pudding has set, stir it again and divide it into serving bowls.
- Top each serving with fresh berries and a sprinkle of lemon zest.
Lemon chia pudding with berries is a light, creamy, and refreshing keto dessert that’s perfect for the spring season. The tartness of the lemon pairs beautifully with the sweetness of the berries, creating a delicious balance of flavors. This low-carb dessert is a great way to enjoy a guilt-free treat that’s both satisfying and healthy.
Lemon Dill Greek Yogurt Chicken Salad
This lemon dill Greek yogurt chicken salad is a light and refreshing take on the classic chicken salad. The creamy Greek yogurt acts as a healthy base, and the lemon and dill add a fresh, zesty kick. It’s a low-carb, protein-packed meal that’s perfect for a keto lunch, served on its own or in lettuce wraps.
Ingredients:
- 2 cups cooked chicken breast (shredded)
- 1/2 cup plain Greek yogurt
- Juice and zest of 1 lemon
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
- 1/4 cup celery (chopped)
- 1/4 cup red onion (chopped)
- Lettuce leaves for serving (optional)
Instructions:
- In a large bowl, combine the shredded chicken, Greek yogurt, lemon juice, lemon zest, dill, salt, and pepper. Stir until well combined.
- Add the chopped celery and red onion, and mix again.
- Serve the chicken salad on a bed of lettuce leaves for a low-carb option or enjoy it on its own.
Lemon dill Greek yogurt chicken salad is a light, creamy, and flavorful meal that’s both refreshing and satisfying. The combination of lemon and dill gives it a fresh, spring-like taste, while the Greek yogurt adds creaminess without the carbs. It’s the perfect keto-friendly lunch that’s easy to prepare and full of protein.
Lemon Coconut Fat Bombs
Lemon coconut fat bombs are the perfect sweet treat to satisfy your cravings while staying in line with your keto goals. These no-bake fat bombs are made with coconut, lemon, and healthy fats like coconut oil and cream cheese. They’re an easy-to-make, refreshing, low-carb snack or dessert that fits seamlessly into your keto diet.
Ingredients:
- 1/4 cup coconut oil (melted)
- 1/4 cup unsweetened shredded coconut
- 2 ounces cream cheese (softened)
- Juice and zest of 1 lemon
- 1 tablespoon erythritol or your preferred sweetener
- 1/2 teaspoon vanilla extract
Instructions:
- In a bowl, combine the melted coconut oil, shredded coconut, cream cheese, lemon juice, lemon zest, sweetener, and vanilla extract. Stir until smooth.
- Spoon the mixture into silicone molds or mini muffin tins.
- Refrigerate for 1-2 hours, or until firm.
Lemon coconut fat bombs are a delicious, refreshing, and keto-friendly treat that combines the sweetness of coconut with the tangy brightness of lemon. These little bites are packed with healthy fats, making them a perfect low-carb snack or dessert that will keep you on track with your keto lifestyle.
Note: More recipes are coming soon
