35+ Delicious Low-Carb, High-Protein Dinner Recipes for a Healthier You

In today’s fast-paced world, finding the perfect dinner that is both nutritious and satisfying can be a challenge.

If you’re on a low-carb, high-protein diet, you might find yourself struggling to come up with meal ideas that fit your lifestyle.

Whether you’re aiming to lose weight, boost your energy, or simply eat cleaner, these types of meals can help you stay on track.

Luckily, we’ve compiled a list of over 35 mouthwatering low-carb, high-protein dinner recipes that will not only satisfy your hunger but also fuel your body with the nutrients it needs.

From hearty salads to protein-packed stir-fries, these recipes are quick, easy, and full of flavor—proving that healthy meals don’t have to be boring or complicated.

35+ Delicious Low-Carb, High-Protein Dinner Recipes for a Healthier You

With these 35+ low-carb, high-protein dinner recipes, you’ll never have to worry about falling into a mealtime rut.

These dishes are not only nutritious and delicious but also packed with the right balance of protein and healthy fats to keep you full and energized throughout the evening.

Whether you’re trying to manage your weight, improve your overall health, or simply switch to a more balanced eating plan, these recipes will help you achieve your goals without sacrificing flavor.

Say goodbye to bland, calorie-laden dinners and hello to meals that nourish your body and taste amazing.

It’s time to make every dinner count!

Lemon Garlic Herb Grilled Chicken

This zesty and savory grilled chicken is packed with protein and low in carbs, making it a perfect option for a healthy dinner. Marinated in a blend of fresh lemon, garlic, and herbs, the chicken is tender, flavorful, and satisfying. It’s simple to prepare and can be served with a side of roasted vegetables or a light salad for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
4. Preheat your grill or grill pan over medium heat.
5. Grill the chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C).
6. Serve with a side of roasted vegetables or a green salad.

This Lemon Garlic Herb Grilled Chicken is a flavorful and protein-packed meal that fits seamlessly into any low-carb diet. The combination of fresh herbs and lemon infuses the chicken with a vibrant, refreshing taste, making it a great option for a light yet filling dinner. The grilled chicken is juicy and tender, and when paired with healthy sides like vegetables or salad, it creates a balanced, nutrient-rich meal that keeps you energized.

Zucchini Noodles with Turkey Meatballs

A perfect alternative to traditional pasta, zucchini noodles provide a low-carb, high-protein base for savory turkey meatballs. The dish is topped with a fresh tomato sauce and garnished with parmesan, offering a satisfying, guilt-free dinner. This recipe is a great way to enjoy classic Italian flavors without the carbs, while still packing in plenty of lean protein.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 pound ground turkey (preferably lean)
• 1/4 cup almond flour
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (low-carb or homemade)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the ground turkey, almond flour, egg, Parmesan, garlic, oregano, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until golden brown and cooked through.
5. While the meatballs are baking, sauté the zucchini noodles in a large skillet with a little olive oil for 3-4 minutes until tender. Season with salt and pepper.
6. Heat the marinara sauce in a separate pan.
7. Serve the zucchini noodles topped with turkey meatballs and marinara sauce, garnished with fresh basil and extra Parmesan if desired.

Zucchini noodles with turkey meatballs offer a deliciously healthy alternative to traditional pasta dishes. This low-carb, high-protein meal is a perfect balance of flavors and textures, with the lean turkey providing protein while the zucchini noodles serve as a nutritious substitute for pasta. The fresh marinara sauce and Parmesan cheese add a touch of indulgence, making this a satisfying dinner without the carb overload. It’s a light yet filling option that will keep you full and fueled throughout the evening.

Spicy Shrimp Stir-Fry with Broccoli and Bell Peppers

This spicy shrimp stir-fry is a vibrant, low-carb dinner that is both quick and full of flavor. With shrimp as the protein-packed base, combined with fresh vegetables like broccoli and bell peppers, this dish offers a healthy balance of nutrients. The spicy stir-fry sauce adds a kick, while still being low in carbohydrates. Perfect for a busy weeknight meal, this dish is both delicious and nutritious.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the bell peppers, broccoli, garlic, and ginger. Sauté for about 4-5 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, salt, and pepper.
5. Return the shrimp to the skillet with the vegetables and pour the sauce over the top. Toss to combine and coat everything evenly.
6. Cook for an additional 2 minutes, allowing the sauce to thicken and the flavors to meld together.
7. Serve the stir-fry garnished with sesame seeds, if desired.

This Spicy Shrimp Stir-Fry with Broccoli and Bell Peppers is a bold and satisfying dish that’s low in carbs but packed with protein. The shrimp offers a lean source of protein, while the crunchy vegetables add fiber and essential nutrients. The spicy sauce elevates the flavor, giving the dish a kick without adding unnecessary carbs. It’s a quick and easy dinner option that’s perfect for anyone looking to enjoy a tasty and filling meal while sticking to a low-carb, high-protein lifestyle.

Baked Salmon with Avocado Salsa

This simple yet elegant baked salmon is paired with a refreshing avocado salsa for a meal that is both low-carb and high in protein. The richness of the salmon is balanced by the fresh, creamy texture of the avocado, creating a delicious and satisfying dinner. This recipe is perfect for those who enjoy flavorful, healthy meals that require minimal preparation but deliver maximum taste.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the salmon with olive oil, then season with garlic powder, salt, and pepper.
4. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon is baking, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and olive oil. Gently toss to combine and season with salt and pepper to taste.
6. Once the salmon is cooked, top each fillet with a generous scoop of the avocado salsa.
7. Serve immediately with a side of steamed vegetables or a green salad.

This Baked Salmon with Avocado Salsa is a light yet fulfilling meal that’s perfect for any occasion. The salmon offers a rich source of protein and omega-3 fatty acids, while the avocado salsa provides a fresh and creamy contrast. Together, they create a balanced and flavorful dish that is low in carbs and packed with nutrients. It’s a quick, easy, and healthy dinner that’s as delicious as it is nourishing, making it a go-to for anyone seeking a satisfying low-carb, high-protein meal.

Eggplant Lasagna with Ground Beef

This low-carb eggplant lasagna is a twist on the classic Italian dish, using thinly sliced eggplant instead of traditional pasta to create a lighter, carb-free version. The rich ground beef filling, layered with a homemade marinara sauce and melted cheese, makes for a hearty, protein-packed meal that’s just as satisfying as the original. Perfect for those on a low-carb or keto diet, this dish is flavorful and filling without the guilt.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick slices
• 1 pound ground beef (or turkey for a leaner option)
• 1 jar (2 cups) low-carb marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants and place them in a colander. Sprinkle with salt and let them sit for 20-30 minutes to draw out excess moisture. Pat dry with paper towels.
3. While the eggplant slices are resting, cook the ground beef in a large skillet over medium heat until browned. Add the marinara sauce, oregano, garlic powder, salt, and pepper. Stir to combine and let simmer for 10 minutes.
4. In a separate bowl, mix the ricotta cheese with half of the shredded mozzarella and the Parmesan cheese.
5. In a baking dish, layer the eggplant slices on the bottom. Spread a layer of the beef mixture on top, followed by a layer of the ricotta cheese mixture. Repeat the layers until all ingredients are used up, finishing with a layer of mozzarella cheese on top.
6. Bake the lasagna for 30-35 minutes, or until the top is golden and bubbly.
7. Garnish with fresh basil and serve.

This Eggplant Lasagna with Ground Beef is a perfect solution for anyone craving a hearty, comforting meal while staying within their low-carb goals. The eggplant replaces traditional noodles, making this lasagna a nutritious, low-carb alternative. The ground beef provides a great source of protein, while the layers of melted cheese bring rich flavor and creaminess. It’s a filling, flavorful dish that will satisfy your lasagna cravings without the carbs, making it ideal for those on keto or low-carb diets.

Chicken and Asparagus Stir-Fry

This Chicken and Asparagus Stir-Fry is a healthy, quick, and easy dinner option that’s both low in carbs and high in protein. The tender chicken breast is stir-fried with vibrant asparagus and seasoned with a light soy sauce-based glaze. This dish is perfect for a busy weeknight, offering a balance of lean protein, vegetables, and bold flavors without compromising on nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce (or coconut aminos for a gluten-free version)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken to the skillet and cook for 4-5 minutes, or until browned and cooked through. Remove the chicken and set it aside.
3. In the same skillet, add the garlic and ginger, cooking for about 1 minute until fragrant.
4. Add the asparagus and stir-fry for 3-4 minutes, until the asparagus is tender-crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, salt, and pepper.
6. Return the chicken to the skillet, then pour the sauce over the chicken and asparagus. Stir to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
7. Garnish with sesame seeds and green onions before serving.

This Chicken and Asparagus Stir-Fry is an excellent choice for a quick and nutritious low-carb dinner. The lean chicken provides a great source of protein, while the asparagus adds fiber and essential vitamins. The soy sauce-based glaze adds rich flavor without adding unnecessary carbs, and the dish is packed with satisfying textures and flavors. It’s a simple yet delicious way to enjoy a protein-packed, low-carb meal that can be whipped up in no time, perfect for anyone on the go.

Garlic Butter Shrimp with Spinach

This Garlic Butter Shrimp with Spinach is a rich, savory, and satisfying meal that’s quick and easy to make. Shrimp, a high-protein, low-carb option, is cooked in a garlic butter sauce and served with wilted spinach for a nutrient-packed, flavorful dish. With just a few ingredients, this dish is a great choice for a delicious and healthy dinner that fits perfectly into a low-carb lifestyle.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons butter
• 4 cloves garlic, minced
• 4 cups fresh spinach
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional, for spice)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until the shrimp are pink and cooked through. Remove the shrimp and set them aside.
3. In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté the garlic for about 1 minute, until fragrant.
4. Add the spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.
5. Return the shrimp to the skillet, add lemon juice, and season with salt, pepper, and red pepper flakes (if using). Toss everything together to combine.
6. Serve immediately, garnished with fresh parsley.

Garlic Butter Shrimp with Spinach is a simple, low-carb dinner that is bursting with flavor. The garlic butter sauce adds richness to the shrimp, while the spinach provides a healthy dose of vitamins and fiber. The combination of protein and greens makes this meal not only tasty but also satisfying. Whether you’re following a low-carb diet or just looking for a quick and healthy meal, this dish delivers on both taste and nutrition.

Turkey and Cauliflower Stuffed Peppers

These Turkey and Cauliflower Stuffed Peppers are a healthy, low-carb take on traditional stuffed peppers. Ground turkey, seasoned with spices, is combined with cauliflower rice for a high-protein, veggie-packed filling. The peppers are then baked to perfection, creating a satisfying meal that’s both light and filling. It’s a great option for a healthy, low-carb dinner that doesn’t skimp on flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat a little olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces with a spoon. Add chili powder, cumin, paprika, salt, and pepper, stirring to combine.
4. Stir in the cauliflower rice and cook for an additional 3-4 minutes, until the cauliflower rice is tender.
5. Stuff the peppers with the turkey and cauliflower mixture, pressing it down gently to pack it in.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender.
7. If using cheese, sprinkle it on top of the stuffed peppers during the last 5 minutes of baking, allowing it to melt.
8. Garnish with fresh cilantro before serving.

Turkey and Cauliflower Stuffed Peppers are a delicious and satisfying low-carb meal. The ground turkey offers lean protein, while the cauliflower rice acts as a healthy, carb-free alternative to traditional rice. The spices bring a depth of flavor to the filling, and the baked peppers provide the perfect vessel for this nutrient-packed mixture. Whether you enjoy them as a main dish or as part of a larger meal, these stuffed peppers are a great way to stay on track with your low-carb goals while indulging in a tasty dinner.

Chicken Avocado Salad with Lime Dressing

This Chicken Avocado Salad is a fresh, protein-packed dish that combines the richness of chicken with the creaminess of avocado and a zesty lime dressing. Perfect for a light yet filling low-carb dinner, this salad is full of healthy fats, lean protein, and fresh vegetables, making it a great option for those looking for a nutritious and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 4 cups mixed salad greens (e.g., spinach, arugula, or romaine)
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Grill or cook the chicken breasts in a skillet over medium heat until fully cooked and sliced into strips.
2. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and diced avocado.
3. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top the salad with the grilled chicken slices and garnish with fresh cilantro.

The Chicken Avocado Salad with Lime Dressing is a light, refreshing, and satisfying meal that’s both low in carbs and high in protein. The chicken provides lean protein, while the avocado offers healthy fats, making this salad both filling and nutritious. The zesty lime dressing ties everything together, adding a burst of flavor to the fresh ingredients. Whether you’re looking for a quick dinner or a post-workout meal, this salad is a great choice that’s both healthy and delicious.

Baked Chicken Thighs with Roasted Brussels Sprouts

This Baked Chicken Thighs with Roasted Brussels Sprouts recipe is an easy, flavorful, and low-carb dinner that packs in both protein and vegetables. The chicken thighs are crispy on the outside and tender on the inside, perfectly seasoned with herbs and spices. Paired with roasted Brussels sprouts, this dish offers a satisfying balance of protein and fiber, making it a great option for anyone following a low-carb or keto diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the chicken thighs on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, smoked paprika, thyme, salt, and pepper.
3. Toss the Brussels sprouts with a little olive oil, salt, and pepper, and arrange them around the chicken thighs on the same baking sheet.
4. Roast for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C), and the Brussels sprouts are crispy and tender.
5. Drizzle with balsamic vinegar (optional) for a touch of sweetness before serving.

baked Chicken Thighs with Roasted Brussels Sprouts is a simple yet delicious low-carb meal that’s both hearty and nutritious. The crispy chicken thighs offer a rich source of protein, while the Brussels sprouts provide fiber and essential nutrients. Roasting everything in one pan makes cleanup a breeze, and the combination of savory flavors makes this dish incredibly satisfying. It’s perfect for busy weeknights when you need a quick, balanced dinner that fits into your low-carb lifestyle.

Spaghetti Squash Alfredo with Chicken

This Spaghetti Squash Alfredo with Chicken is a healthy, low-carb alternative to traditional pasta dishes. The spaghetti squash mimics the texture of pasta but is much lower in carbs, and when paired with a creamy, rich Alfredo sauce and tender chicken, it creates a filling and satisfying meal. This dish is perfect for those who want to enjoy comfort food without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes until the squash is tender and can be easily shredded with a fork.
2. While the squash is roasting, heat butter in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and Italian seasoning, and cook for 3-4 minutes until the sauce thickens. Season with salt and pepper to taste.
4. Once the spaghetti squash is roasted, use a fork to scrape out the strands and place them in a bowl.
5. Combine the spaghetti squash with the Alfredo sauce and top with sliced grilled chicken.
6. Garnish with fresh parsley before serving.

Spaghetti Squash Alfredo with Chicken is a delicious and healthy alternative to traditional pasta alfredo. The spaghetti squash provides a light, low-carb base, while the creamy Alfredo sauce makes the dish rich and indulgent. The addition of grilled chicken adds lean protein, making this dish both satisfying and nutritious. This recipe is a great way to enjoy a classic comfort food without the carbs, perfect for anyone following a low-carb or keto diet.

Cauliflower Fried Rice with Egg and Chicken

This Cauliflower Fried Rice with Egg and Chicken is a flavorful, low-carb version of the traditional fried rice. The cauliflower rice mimics the texture of regular rice but is much lower in carbohydrates, while the scrambled eggs and chicken provide lean protein. Packed with vegetables and seasoned with soy sauce, this dish is a quick, healthy, and satisfying meal that is perfect for a low-carb dinner.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces (or 4 cups pre-riced cauliflower)
• 2 boneless, skinless chicken breasts, cooked and diced
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free version)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for about 1 minute until fragrant.
2. Add the diced chicken to the skillet and stir-fry for 2-3 minutes until heated through.
3. Push the chicken to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs and cook until fully set, then combine with the chicken.
4. Add the cauliflower rice, peas, and carrots to the skillet, stirring to combine. Season with soy sauce, salt, and pepper, and cook for 5-7 minutes until the cauliflower rice is tender and lightly browned.
5. Garnish with chopped green onions and serve.

Cauliflower Fried Rice with Egg and Chicken is a flavorful, low-carb meal that’s both quick and filling. The cauliflower rice is a fantastic substitute for traditional rice, providing the same texture while keeping the carbs low. The chicken and scrambled eggs offer lean protein, and the vegetables add color and nutrition to the dish. It’s an easy-to-make, healthy dinner that satisfies cravings for fried rice without the excess carbs, making it a great option for anyone following a low-carb diet.

Zucchini Noodles with Pesto and Grilled Chicken

This Zucchini Noodles with Pesto and Grilled Chicken is a vibrant and healthy low-carb dinner that combines zucchini noodles as a pasta alternative with a flavorful pesto sauce and lean grilled chicken. It’s a light, refreshing, and protein-packed dish that’s quick to prepare, making it perfect for a weeknight dinner. The fresh basil pesto adds rich, herbaceous flavors while keeping the meal both satisfying and low in carbs.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1/4 cup homemade or store-bought pesto sauce
• 1 tablespoon olive oil
• 1/4 cup Parmesan cheese, grated (optional)
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until they are tender but still al dente. Season with salt and pepper.
2. While the zucchini noodles are cooking, grill or cook the chicken breasts until they are fully cooked and sliced into strips.
3. Once the zucchini noodles are ready, remove from heat and toss with the pesto sauce until well-coated.
4. Plate the zucchini noodles and top with the grilled chicken slices. Optionally, garnish with cherry tomatoes, grated Parmesan cheese, and fresh basil leaves.
5. Serve immediately.

Zucchini Noodles with Pesto and Grilled Chicken is a light, delicious, and satisfying low-carb meal that is both fresh and full of flavor. The zucchini noodles provide a perfect substitute for pasta, keeping the dish low in carbohydrates, while the pesto adds a rich, savory flavor. The grilled chicken offers lean protein, making this dish balanced and fulfilling. It’s an ideal choice for anyone looking for a nutritious meal that’s quick and easy to prepare, with all the flavor of a traditional pasta dish but without the carbs.

Beef and Broccoli Stir-Fry

beef and Broccoli Stir-Fry is a classic, flavorful dish that’s perfect for a low-carb dinner. The tender beef, stir-fried with crisp broccoli in a savory sauce, creates a satisfying and healthy meal. This recipe is simple, quick to prepare, and offers a great balance of protein and vegetables, making it an ideal choice for a low-carb or keto diet. The sauce is light yet full of flavor, adding depth to the dish without the carbs of traditional stir-fry sauces.

Ingredients:

• 1 pound flank steak or sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set it aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Stir-fry for 1 minute until fragrant.
3. Add the broccoli florets to the skillet and cook for 4-5 minutes until tender but still crisp. Add a splash of water if needed to help the broccoli steam.
4. Return the beef to the skillet and stir in the soy sauce, rice vinegar, crushed red pepper flakes (if using), and salt and pepper to taste. Stir everything together and cook for an additional 2-3 minutes until well combined and heated through.
5. Garnish with sesame seeds and chopped green onions before serving.

Beef and Broccoli Stir-Fry is a quick, flavorful, and healthy low-carb meal that’s perfect for busy nights. The lean beef provides a great source of protein, while the broccoli offers essential vitamins and fiber. The savory stir-fry sauce ties the ingredients together, creating a satisfying dish without the added carbs. Whether you’re following a low-carb or keto diet, this dish is a great way to enjoy a classic stir-fry with all the flavor and none of the excess carbs.

Lemon Herb Grilled Salmon with Asparagus

Lemon Herb Grilled Salmon with Asparagus is a simple, light, and delicious low-carb dinner that combines the richness of salmon with the freshness of lemon and herbs. Grilled to perfection, the salmon pairs beautifully with tender asparagus, making this meal both satisfying and nutritious. Packed with healthy fats, protein, and antioxidants, this dish is perfect for anyone looking for a quick and healthy dinner that is both flavorful and low in carbs.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 lemon, sliced (for garnish)
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle the salmon fillets with olive oil and season with garlic powder, thyme, salt, and pepper. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Place the salmon fillets and asparagus on the grill. Grill the salmon for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Grill the asparagus for about 6-8 minutes, turning occasionally, until tender and slightly charred.
4. Once cooked, remove the salmon and asparagus from the grill. Squeeze fresh lemon juice over the salmon and garnish with lemon slices and parsley.
5. Serve immediately.

Lemon Herb Grilled Salmon with Asparagus is a light yet satisfying low-carb meal that’s full of flavor and nutrients. The salmon is rich in healthy fats and protein, while the asparagus provides fiber and essential vitamins. The fresh lemon and herbs elevate the flavor profile, creating a refreshing and delicious dish. It’s an easy-to-make, healthy dinner that’s perfect for anyone looking for a simple, yet flavorful, low-carb meal.

Note: More recipes are coming soon!