45+ Tasty Friday Low-Sodium Keto Recipes Perfect for Your Dinner

If you’re looking to kickstart your weekend with delicious, healthy, and satisfying meals, Friday is the perfect day to explore new recipe ideas.

Whether you’re managing your sodium intake or following a keto diet, finding meals that balance both can be a challenge.

But fear not!

We’ve curated over 45+ tasty, low-sodium keto recipes that are not only good for your health but will also leave your taste buds wanting more.

These recipes will help you stay on track with your health goals while enjoying a flavorful, nutritious start to your weekend.

From savory snacks to hearty meals, these recipes cater to various tastes and preferences, ensuring that there’s something for everyone to enjoy.

45+ Tasty Friday Low-Sodium Keto Recipes Perfect for Your Dinner

Eating low-sodium and sticking to a keto diet doesn’t mean sacrificing flavor or satisfaction.

With these 45+ Friday low-sodium keto recipes, you’ll have a variety of meals to choose from that are both heart-healthy and keto-friendly.

Whether you’re cooking for yourself or hosting a weekend dinner, these recipes are designed to make meal prep easier and tastier.

So, why not kick off your weekend with one of these delightful dishes and feel good knowing you’re treating your body well?

Try out these recipes, and let them inspire a week full of healthy, delicious meals!

Keto Avocado Chicken Salad

This Keto Avocado Chicken Salad is a delicious, low-carb lunch that’s packed with healthy fats and protein. It’s the perfect combination of tender chicken, creamy avocado, and crisp vegetables, all seasoned with a zesty lime dressing. With minimal carbs, this dish fits perfectly into a keto lifestyle while keeping sodium levels low for a heart-healthy option.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/2 tsp garlic powder

Instructions:

1. Start by cooking the chicken breasts. Season with a pinch of salt and pepper, then bake or grill until fully cooked. Once cooled, shred the chicken.
2. In a large bowl, combine the shredded chicken, diced avocado, chopped onion, cucumber, tomatoes, and cilantro.
3. In a separate small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Serve immediately or refrigerate for later use.

This Keto Avocado Chicken Salad is a fantastic, low-sodium, low-carb lunch option that’s easy to prepare and incredibly satisfying. The creamy avocado blends perfectly with the juicy chicken, while the lime dressing adds just the right amount of zing. It’s a versatile recipe that can be served as a standalone meal or as a filling for lettuce wraps.

Zucchini Noodles with Pesto Chicken

Zucchini Noodles with Pesto Chicken is a fresh, low-carb alternative to traditional pasta, perfect for those following a keto or low-sodium diet. The combination of tender chicken and herby pesto sauce on spiralized zucchini offers a light yet flavorful meal that will leave you feeling satisfied without the extra carbs or sodium.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)
• Salt and pepper to taste
• 1 clove garlic, minced
• 1 tbsp pine nuts (optional)

Instructions:

1. Begin by cooking the chicken breasts. Season with salt, pepper, and a little olive oil, then bake or grill until cooked through. Slice thinly once done.
2. For the pesto, blend the fresh basil, olive oil, garlic, lemon juice, Parmesan (if using), salt, and pepper in a food processor until smooth.
3. Spiralize the zucchinis into noodles and sauté them lightly in a pan with a little olive oil for 2-3 minutes, until they soften but remain firm.
4. Toss the zucchini noodles with the pesto sauce and top with sliced chicken.
5. Garnish with pine nuts if desired and serve immediately.

Zucchini Noodles with Pesto Chicken offer a delightful way to enjoy a keto-friendly lunch with minimal sodium. The spiralized zucchini noodles provide the perfect texture to hold the vibrant pesto sauce, while the grilled chicken adds a satisfying protein boost. This recipe is a great choice for anyone craving a light, refreshing, and healthy meal without compromising on flavor.

Shrimp and Broccoli Stir-Fry

This Shrimp and Broccoli Stir-Fry is a quick and flavorful low-sodium, keto-friendly meal that’s packed with protein, fiber, and healthy fats. The shrimp are sautéed to perfection with crisp-tender broccoli in a simple garlic and ginger sauce, making it a delicious and nutritious choice for lunch without spiking your carb or sodium intake.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp and set aside.
2. In the same skillet, add the remaining olive oil and sauté the ginger and garlic for 1 minute until fragrant.
3. Add the broccoli florets and sauté for 4-5 minutes, until they are bright green and slightly tender.
4. Stir in the coconut aminos, rice vinegar, sesame oil, and salt and pepper. Add the shrimp back to the skillet and toss everything together.
5. Garnish with sesame seeds if desired and serve immediately.

The Shrimp and Broccoli Stir-Fry is an excellent choice for a low-sodium, keto lunch that doesn’t compromise on flavor. The shrimp are succulent and pair wonderfully with the tender broccoli, while the simple ginger-garlic sauce adds depth to the dish without relying on high-sodium ingredients. This dish is a quick, easy, and healthy option that’s sure to keep you energized throughout the day.

Cauliflower Fried Rice with Chicken

Cauliflower Fried Rice with Chicken is a tasty and healthy alternative to traditional fried rice, making it an ideal low-carb, keto lunch. This dish is packed with protein, vegetables, and a savory, low-sodium soy sauce replacement, making it both satisfying and nutritious. The cauliflower rice provides the perfect base while the tender chicken and veggies add delicious flavor and texture.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 boneless, skinless chicken breasts, diced
• 1/4 cup green onions, chopped
• 1/4 cup carrots, diced
• 2 eggs, lightly beaten
• 2 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1 tbsp olive oil
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1/4 tsp garlic powder

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium heat. Add the diced chicken and cook until browned and fully cooked through, about 5-6 minutes. Remove and set aside.
2. In the same pan, sauté the carrots and green onions for about 2-3 minutes until softened.
3. Add the grated cauliflower to the skillet and cook for about 5 minutes, stirring occasionally until it softens and turns slightly golden.
4. Push the cauliflower mixture to one side of the pan and scramble the beaten eggs on the other side. Once cooked, mix the eggs into the cauliflower rice.
5. Add the cooked chicken back into the pan along with the coconut aminos, garlic powder, salt, and pepper. Stir everything together and cook for another 2-3 minutes.
6. Serve immediately and enjoy!

Cauliflower Fried Rice with Chicken is a fantastic, low-carb lunch option that will satisfy your cravings without compromising on flavor or nutritional value. The cauliflower rice provides a great texture and absorbs all the flavors of the savory sauce and chicken. It’s a quick and easy meal that’s packed with healthy fats, protein, and fiber, making it the perfect keto-friendly dish for a busy day.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa is a simple yet flavorful dish that brings together the richness of grilled salmon with a zesty and fresh avocado salsa. This low-sodium, keto-friendly recipe is not only packed with heart-healthy omega-3s from the salmon but also loaded with healthy fats from the avocado, making it a filling and nutritious meal.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1 tbsp cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side, or until cooked through and flakey.
3. While the salmon cooks, prepare the avocado salsa by combining the diced avocado, red onion, cherry tomatoes, cilantro, and lime juice in a bowl. Gently mix to combine.
4. Once the salmon is ready, top each fillet with a generous spoonful of the avocado salsa.
5. Serve immediately and enjoy!

rilled Salmon with Avocado Salsa is a delicious, heart-healthy, and low-sodium lunch that’s perfect for anyone following a keto diet. The combination of the smoky grilled salmon and the fresh, creamy avocado salsa creates a burst of flavors that complement each other beautifully. This dish is not only rich in healthy fats and protein but also light enough to leave you feeling satisfied without the heaviness of traditional lunch options.

Egg Salad Lettuce Wraps

Egg Salad Lettuce Wraps are a fresh and light keto lunch that’s perfect for those craving a low-sodium, low-carb meal. This recipe replaces traditional bread with crisp lettuce leaves, making it a refreshing option that’s easy to make and enjoy. The creamy egg salad filling provides protein and healthy fats, while the lettuce adds a crunchy, refreshing texture.

Ingredients:

• 6 hard-boiled eggs, chopped
• 2 tbsp mayonnaise (preferably low-sodium)
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1/4 cup celery, finely chopped
• 1 head of romaine lettuce (or butter lettuce leaves)

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, fresh dill, celery, salt, and pepper.
2. Mix everything together until the egg salad is creamy and evenly combined.
3. Carefully separate the lettuce leaves from the head of lettuce and wash them thoroughly.
4. Spoon the egg salad mixture onto each lettuce leaf, wrapping it up to create a handheld wrap.
5. Serve immediately, or refrigerate the egg salad for up to 1 day before serving.

Egg Salad Lettuce Wraps are a wonderfully satisfying and low-carb lunch that’s perfect for a keto lifestyle. The creamy egg salad is full of flavor and texture, and the crisp lettuce provides a refreshing crunch that complements the richness of the salad. This recipe is quick to make, can be prepared ahead of time, and is versatile enough to suit various dietary preferences. It’s the perfect light yet filling meal for any occasion.

Chicken Zucchini Stir-Fry

Chicken Zucchini Stir-Fry is a simple, low-sodium, keto-friendly dish that features tender chicken and fresh zucchini sautéed together with a savory, low-carb sauce. The zucchini adds a light texture, while the chicken offers lean protein, making this stir-fry a healthy and satisfying lunch. It’s quick to prepare and perfect for anyone on a keto diet looking for a low-carb, flavorful meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 medium zucchinis, sliced into half-moons
• 1/4 cup bell pepper, thinly sliced
• 2 tbsp olive oil
• 1 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove the chicken and set it aside.
2. In the same pan, sauté the garlic and ginger for 1 minute until fragrant.
3. Add the sliced zucchini and bell pepper to the pan and stir-fry for 3-4 minutes, until they begin to soften but still retain some crunch.
4. Return the chicken to the skillet, add the coconut aminos, red pepper flakes (if using), salt, and pepper, and toss everything together until evenly coated.
5. Cook for another 2-3 minutes, then garnish with sesame seeds if desired.
6. Serve immediately and enjoy!

Chicken Zucchini Stir-Fry is a delicious and easy-to-make low-carb lunch that’s perfect for anyone on a keto or low-sodium diet. The chicken is tender and juicy, and the zucchini provides a fresh, light crunch. The savory coconut aminos and sesame oil create a rich flavor without the need for added sodium. This stir-fry is not only a healthy option but also a quick and satisfying meal that can be enjoyed any day of the week.

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a low-carb, keto-friendly version of the classic Italian carbonara, made with spaghetti squash instead of traditional pasta. This dish features creamy egg-based sauce, crispy bacon, and Parmesan, offering a rich and satisfying flavor profile. It’s a great way to enjoy a hearty and indulgent meal while keeping your sodium intake low and carbs in check.

Ingredients:

• 1 medium spaghetti squash
• 4 slices of bacon, chopped
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Place the halves on a baking sheet, cut-side down, and roast for about 40-45 minutes, until tender. Once done, use a fork to scrape out the squash strands into a bowl.
2. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy, about 6-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. In a separate bowl, whisk together the eggs, Parmesan, garlic powder, salt, and pepper.
4. Add the spaghetti squash strands to the skillet with the bacon fat, tossing to coat. Then pour the egg mixture over the squash and stir quickly to combine. The heat from the squash and bacon will cook the eggs, creating a creamy sauce.
5. Add the crispy bacon back into the pan and toss everything together. Garnish with fresh parsley and serve immediately.

Spaghetti Squash Carbonara is a perfect keto-friendly, low-sodium lunch that delivers all the comfort of a traditional carbonara without the carbs. The spaghetti squash offers a light, pasta-like texture, while the creamy egg sauce and crispy bacon create a rich, satisfying dish. It’s a great option for anyone looking to indulge in a classic recipe while maintaining a healthy, low-carb lifestyle.

Grilled Chicken Caesar Salad (No Croutons)

Grilled Chicken Caesar Salad (No Croutons) is a keto-friendly twist on the classic Caesar salad. The grilled chicken adds lean protein, while the creamy, homemade Caesar dressing is rich and flavorful without the extra sodium from store-bought dressings. With no croutons, this dish is perfect for those following a low-carb or keto diet, offering a satisfying and fresh meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• 1/4 cup mayonnaise (preferably low-sodium)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp anchovy paste (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic, anchovy paste (if using), salt, and pepper to make the Caesar dressing.
4. In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until evenly coated.
5. Top the salad with the sliced grilled chicken and grated Parmesan cheese. Serve immediately.

Grilled Chicken Caesar Salad (No Croutons) is an excellent low-sodium, keto-friendly option for lunch. The grilled chicken adds lean protein, while the creamy homemade Caesar dressing delivers all the rich flavors you crave without the extra carbs or sodium from croutons. This salad is fresh, satisfying, and full of flavor, making it a perfect choice for anyone looking for a quick, healthy, and delicious keto meal.

Cabbage and Beef Stir-Fry

Cabbage and Beef Stir-Fry is a quick, low-carb, and keto-friendly dish packed with flavor and nutrition. The tender strips of beef are sautéed with crisp cabbage, garlic, and a savory sauce that adds a depth of flavor without relying on high-sodium ingredients. This stir-fry is a fantastic choice for a satisfying lunch that’s both filling and low in carbohydrates.

Ingredients:

• 1 lb ground beef (or thinly sliced beef)
• 1 small head of cabbage, shredded
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Salt and pepper to taste
• 1/2 tsp ginger, grated (optional)
• 1 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the beef (or sliced beef) and cook until browned and fully cooked, breaking it apart with a spatula if using ground beef.
2. Add the minced garlic and grated ginger (if using) to the skillet and sauté for 1 minute until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 5-6 minutes, until the cabbage softens but retains some crunch.
4. Stir in the coconut aminos, rice vinegar, sesame oil, salt, and pepper. Continue to cook for another 2-3 minutes to allow the flavors to meld.
5. Garnish with chopped green onions and serve immediately.

Cabbage and Beef Stir-Fry is a delicious, low-sodium, keto-friendly meal that’s both satisfying and easy to prepare. The savory beef and the crisp, tender cabbage work together to create a flavorful, hearty dish that is perfect for lunch. The dish is packed with protein, fiber, and healthy fats, making it a great option for anyone looking to stick to their keto diet while keeping their sodium intake low.

Turkey Lettuce Wraps with Avocado and Cucumber

Turkey Lettuce Wraps with Avocado and Cucumber are a refreshing, low-carb lunch that’s perfect for a keto diet. Lean turkey breast, creamy avocado, and crunchy cucumber come together in crisp lettuce leaves for a light, yet satisfying meal. These wraps are full of flavor and texture while keeping your sodium intake in check, making them an ideal option for those seeking a healthier lunch.

Ingredients:

• 8 oz deli-style turkey breast, thinly sliced
• 1 ripe avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 head of butter lettuce (or Romaine leaves)

Instructions:

1. Lay the lettuce leaves flat on a clean surface, using them as a base for your wraps.
2. Layer the turkey slices, avocado, cucumber, and red onion on each lettuce leaf.
3. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
4. Carefully fold the sides of the lettuce over the filling to create a wrap. Repeat with the remaining ingredients.
5. Serve immediately and enjoy!

Turkey Lettuce Wraps with Avocado and Cucumber are a light, refreshing, and low-sodium lunch that’s packed with healthy fats, lean protein, and fiber. These wraps are perfect for anyone on a keto diet, as they are low in carbs and sodium, yet incredibly flavorful. They are quick to prepare, portable, and can be customized with your favorite fillings for a versatile meal option.

Baked Lemon Garlic Salmon with Asparagus

Baked Lemon Garlic Salmon with Asparagus is a simple, keto-friendly meal that’s both delicious and healthy. The salmon fillets are baked to perfection with a zesty lemon-garlic marinade, while the asparagus provides a crisp and nutritious side. This dish is full of heart-healthy omega-3s, healthy fats, and fiber, making it an ideal choice for a low-sodium, low-carb lunch.

Ingredients:

• 2 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. Drizzle the salmon with 1 tbsp olive oil, lemon juice, minced garlic, salt, and pepper. Top with lemon slices.
3. Arrange the asparagus around the salmon on the baking sheet and drizzle with the remaining olive oil. Season the asparagus with salt and pepper.
4. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
5. Garnish the salmon with fresh parsley and serve immediately.

Baked Lemon Garlic Salmon with Asparagus is a low-sodium, keto-friendly dish that’s both satisfying and packed with healthy fats. The lemon and garlic marinade infuses the salmon with a burst of flavor, while the asparagus adds a fresh and crunchy side that complements the richness of the fish. This meal is quick to prepare, nutrient-dense, and perfect for anyone looking for a healthy, low-carb lunch option.

Shrimp and Broccoli Stir-Fry

Shrimp and Broccoli Stir-Fry is a flavorful, low-carb, and keto-friendly meal that’s quick and easy to prepare. The succulent shrimp is stir-fried with crispy broccoli and a savory sauce made from low-sodium ingredients. This dish provides a healthy serving of protein, fiber, and antioxidants, making it a perfect lunch for those following a keto diet while keeping sodium intake in check.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp coconut aminos (low-sodium soy sauce alternative)
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the broccoli florets and stir-fry for 4-5 minutes until they are tender but still bright green.
4. Return the shrimp to the skillet, adding coconut aminos, sesame oil, red pepper flakes (if using), salt, and pepper. Stir everything together and cook for another 2 minutes.
5. Garnish with sesame seeds and serve immediately.

Shrimp and Broccoli Stir-Fry is a quick, low-carb meal that’s packed with flavor and nutrients. The shrimp provides lean protein, while the broccoli offers fiber and essential vitamins. The savory sauce brings everything together in a delicious stir-fry that’s easy to make and perfect for anyone following a keto or low-sodium diet. It’s light, healthy, and satisfying, making it an excellent option for a weekday lunch.

Avocado Chicken Salad

Avocado Chicken Salad is a creamy, satisfying, and low-carb lunch that’s perfect for a keto diet. The combination of tender chicken, creamy avocado, and crunchy vegetables creates a well-balanced dish that’s rich in healthy fats and protein. This salad is refreshing and filling, and the homemade dressing keeps the sodium content low without sacrificing flavor.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder
• Romaine lettuce leaves (for serving)

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, red onion, and celery.
2. Add the lemon juice, olive oil, salt, pepper, and garlic powder, then stir to combine until everything is well coated.
3. Serve the chicken salad in lettuce leaves for a refreshing and low-carb wrap, or enjoy it on its own.
4. Garnish with additional fresh herbs or seasonings if desired.

Avocado Chicken Salad is a creamy and satisfying low-sodium, keto-friendly lunch option that’s perfect for a quick meal. The combination of healthy fats from the avocado and lean protein from the chicken makes it both filling and nutritious. This salad is customizable and can be enjoyed as a light meal on its own or wrapped in crisp lettuce for an extra crunch. It’s a great, easy-to-make recipe for anyone on a keto diet looking to keep their lunch fresh and low-carb.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini Noodles with Pesto and Grilled Chicken is a light, low-carb, and keto-friendly meal that replaces traditional pasta with zucchini noodles. The homemade pesto adds fresh, herbaceous flavor while keeping sodium levels low. Grilled chicken adds a lean protein boost, making this dish a delicious, nutrient-dense option for a satisfying lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup homemade pesto (see below for pesto recipe)

For the Pesto:

• 1/2 cup fresh basil leaves
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-7 minutes per side or until cooked through. Let the chicken rest for a few minutes before slicing.
2. To make the pesto, combine the basil, olive oil, Parmesan, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add more olive oil if needed to reach desired consistency.
3. Heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender but still firm. You can also serve them raw for extra crunch.
4. Toss the zucchini noodles with the pesto until well coated. Top with the sliced grilled chicken.
5. Serve immediately and enjoy!

Zucchini Noodles with Pesto and Grilled Chicken is a fresh, low-carb meal that’s packed with flavor and healthy fats. The zucchini noodles offer a light, crunchy alternative to pasta, while the homemade pesto adds a burst of basil flavor without the high sodium content of store-bought options. Grilled chicken provides a lean protein boost, making this a filling and satisfying keto lunch option. It’s an easy, healthy recipe perfect for anyone seeking a nutritious, low-carb meal.

Note: More recipes are coming soon!