45+ Mouthwatering Mozzarella Lunch Recipes to Try Today

Looking for a delicious and nutritious way to shake up your lunch routine? Mozzarella is the perfect ingredient to elevate your midday meal.

Whether you’re a fan of the classic Caprese salad or eager to try something new, mozzarella offers a rich, creamy texture and a mild flavor that pairs well with just about anything.

In this blog post, we’ll explore 45+ mozzarella lunch recipes that are not only easy to make but also packed with flavor.

From savory sandwiches to fresh salads and even baked dishes, there’s something for every taste and occasion.

Ready to enjoy mozzarella like never before?

45+ Mouthwatering Mozzarella Lunch Recipes to Try Today

With so many mozzarella lunch recipes to choose from, it’s easy to see why this cheese is a favorite in kitchens around the world.

Whether you’re craving something light and fresh or hearty and comforting, mozzarella can be the key ingredient to make your lunch both satisfying and flavorful.

These 45+ recipes offer endless possibilities for creativity and customization, so you’ll never run out of ideas.

So grab some mozzarella, and start cooking your next delicious lunch today!

Mozzarella & Avocado Zucchini Boats

This recipe combines the rich, creamy flavor of mozzarella with the fresh, buttery taste of avocado, all served in a zucchini boat. It’s a perfect low-carb, keto-friendly dish packed with healthy fats and protein. The mozzarella melts beautifully over the avocado and zucchini, creating a satisfying and flavorful lunch.

Ingredients:

• 2 medium zucchinis
• 1 ripe avocado
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center, leaving a small border along the sides to create “boats.”
3. Drizzle olive oil on the zucchini halves and season with salt, pepper, garlic powder, and oregano.
4. Place the zucchini boats on a baking sheet lined with parchment paper.
5. Scoop out the flesh of the avocado and mash it in a small bowl. Spread a layer of mashed avocado into each zucchini boat.
6. Top the avocado with shredded mozzarella cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.
8. Garnish with fresh basil before serving.

These Mozzarella & Avocado Zucchini Boats are a fantastic low-carb lunch that’s as nutritious as it is delicious. The combination of the soft zucchini, creamy avocado, and melted mozzarella makes for a satisfying meal, and the light seasoning ensures each bite is packed with flavor. This dish is a perfect choice for anyone following a keto diet, as it’s high in healthy fats and protein, with minimal carbs.

Caprese Salad with Mozzarella and Chicken

This Caprese Salad with Mozzarella and Chicken is a refreshing, low-carb lunch option that brings together fresh mozzarella, juicy chicken, and ripe tomatoes, all dressed in a simple balsamic vinaigrette. The addition of grilled chicken boosts the protein content, making it a filling meal that won’t derail your keto goals.

Ingredients:

• 1 grilled chicken breast, sliced
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves
• 1 teaspoon dried oregano (optional)

Instructions:

1. Grill the chicken breast until fully cooked, then slice it into thin strips.
2. In a large bowl, combine the mozzarella balls and halved cherry tomatoes.
3. Drizzle olive oil and balsamic vinegar over the salad, and season with salt, pepper, and oregano.
4. Gently toss the ingredients to combine.
5. Arrange the grilled chicken slices on top of the salad and garnish with fresh basil leaves.
6. Serve immediately or chill for 10 minutes to allow the flavors to meld.

This Caprese Salad with Mozzarella and Chicken is an easy, vibrant, and delicious lunch that’s full of healthy fats, protein, and antioxidants. It’s a low-carb, keto-friendly dish that’s perfect for those who want a quick and satisfying meal that won’t compromise on taste. The grilled chicken adds a savory element, while the mozzarella and tomatoes provide freshness, making this a well-balanced lunch option.

Mozzarella Stuffed Meatballs with Zucchini Noodles

These Mozzarella Stuffed Meatballs are a great low-carb, keto-friendly alternative to traditional pasta and meatballs. The mozzarella filling adds a creamy surprise to each bite, and when paired with zucchini noodles, you have a perfectly satisfying, low-carb lunch that still feels indulgent.

Ingredients:

• 1 pound ground beef or turkey
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (for stuffing)
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1/2 cup marinara sauce (sugar-free, optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ground meat, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper.
3. Form the meat mixture into 12 meatballs, and use your thumb to make an indentation in each one.
4. Stuff each meatball with about a tablespoon of shredded mozzarella cheese, then seal the meatball around the cheese.
5. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes or until fully cooked.
6. While the meatballs bake, heat olive oil in a pan over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
7. If using marinara sauce, heat the sauce in a small pot.
8. Serve the mozzarella-stuffed meatballs over the zucchini noodles with marinara sauce, if desired.

Mozzarella Stuffed Meatballs with Zucchini Noodles is a rich and satisfying keto-friendly lunch that feels indulgent yet is packed with protein and healthy fats. The melty mozzarella inside the meatballs gives a burst of creamy goodness, perfectly complemented by the tender zucchini noodles. This dish is a great way to enjoy the flavors of a traditional Italian meal without the carbs, making it an excellent choice for anyone following a low-carb lifestyle.

Mozzarella & Pesto Chicken Lettuce Wraps

These Mozzarella & Pesto Chicken Lettuce Wraps are a quick and delicious keto-friendly lunch option. The pesto adds a rich, herbaceous flavor to the tender chicken, while the fresh mozzarella brings a creamy, savory element. Wrapped in crisp lettuce leaves, this meal is refreshing and low-carb, perfect for anyone looking to keep their lunch light but satisfying.

Ingredients:

• 2 grilled chicken breasts, sliced
• 1/2 cup fresh mozzarella balls, halved
• 1/4 cup pesto sauce (store-bought or homemade)
• 6 large lettuce leaves (such as Romaine or Butterhead)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Grill or pan-cook the chicken breasts until fully cooked, then slice them thinly.
2. In a bowl, toss the chicken slices with pesto sauce, ensuring they are evenly coated.
3. Lay out the lettuce leaves on a flat surface, and spoon the pesto chicken mixture into the center of each leaf.
4. Top each wrap with halved mozzarella balls and garnish with cherry tomatoes if desired.
5. Carefully roll the lettuce around the filling to form wraps, and serve immediately.

These Mozzarella & Pesto Chicken Lettuce Wraps are a fantastic low-carb option that’s both flavorful and refreshing. The pesto adds an aromatic touch to the chicken, while the mozzarella adds a creamy texture. Using lettuce as a wrap keeps the meal light and perfect for a quick keto lunch. These wraps are ideal for anyone craving something light yet filling, with a combination of healthy fats, protein, and fresh flavors.

Baked Mozzarella-Stuffed Portobello Mushrooms

Baked Mozzarella-Stuffed Portobello Mushrooms are a delicious, low-carb alternative to pizza, offering all the satisfaction without the carbs. The mushrooms act as a perfect vessel for a savory mozzarella filling, complemented by a simple tomato sauce and herbs. This keto-friendly dish is filling, flavorful, and a great option for a quick lunch.

Ingredients:

• 4 large Portobello mushroom caps
• 1 cup shredded mozzarella cheese
• 1/4 cup marinara sauce (sugar-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the Portobello mushroom caps and remove the stems.
3. Brush the mushrooms with olive oil and season with salt, pepper, garlic powder, and dried basil.
4. Spoon a tablespoon of marinara sauce into the center of each mushroom cap, then top with shredded mozzarella cheese.
5. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
6. Garnish with fresh basil and serve immediately.

Baked Mozzarella-Stuffed Portobello Mushrooms are a great way to enjoy a pizza-inspired lunch without the carbs. The Portobello mushrooms provide a meaty texture that pairs perfectly with the rich mozzarella cheese and tangy marinara sauce. This dish is packed with flavor and perfect for a keto lunch, offering a satisfying, low-carb option that still delivers the comfort of a traditional pizza.

Mozzarella & Spinach Stuffed Chicken Breast

Mozzarella & Spinach Stuffed Chicken Breast is a hearty, keto-friendly dish that’s both delicious and filling. The chicken breast is stuffed with a flavorful combination of mozzarella cheese and spinach, then baked to perfection. This low-carb recipe provides a great source of protein and healthy fats, making it perfect for a satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon cream cheese (optional, for extra creaminess)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
3. In a bowl, mix the chopped spinach, shredded mozzarella, cream cheese (if using), garlic powder, and Italian seasoning.
4. Stuff the chicken breasts with the spinach and mozzarella mixture, then secure the opening with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the toothpicks before serving.

Mozzarella & Spinach Stuffed Chicken Breast is a wonderfully satisfying, low-carb lunch that’s full of flavor. The creamy mozzarella and fresh spinach make a delicious filling that pairs perfectly with the tender, juicy chicken. This dish is not only keto-friendly but also an excellent source of protein, making it a great option for anyone looking for a hearty and nutritious meal without the carbs.

Mozzarella and Prosciutto Wrapped Asparagus

Mozzarella and Prosciutto Wrapped Asparagus is a simple yet elegant low-carb keto lunch option. The combination of crispy prosciutto and creamy mozzarella complements the fresh, tender asparagus perfectly. This recipe is easy to prepare, quick to cook, and delivers a flavorful, satisfying bite, making it ideal for those on a keto diet.

Ingredients:

• 12 fresh asparagus spears
• 6 slices of prosciutto
• 6 small mozzarella balls (bocconcini or ciliegine), halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Trim the tough ends off the asparagus and set aside.
3. Lay a slice of prosciutto flat on a cutting board. Place a mozzarella ball (or half) and 2-3 asparagus spears at one end of the prosciutto, and roll it tightly to secure the asparagus and mozzarella inside.
4. Repeat the process with the remaining asparagus, prosciutto, and mozzarella.
5. Place the wrapped asparagus on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
6. Bake for 12-15 minutes, or until the prosciutto is crispy and the mozzarella is melted.
7. Garnish with fresh basil and serve immediately.

Mozzarella and Prosciutto Wrapped Asparagus is a fantastic low-carb, keto-friendly lunch that’s packed with flavor. The prosciutto crisps up nicely, adding a savory crunch, while the mozzarella provides a creamy richness that complements the tender asparagus. This dish is quick to prepare and perfect for those seeking a light yet satisfying meal with minimal carbs.

Mozzarella & Cucumber Salad with Lemon Vinaigrette

A refreshing and tangy Mozzarella & Cucumber Salad with Lemon Vinaigrette makes for an ideal keto-friendly lunch. The combination of creamy mozzarella and crisp cucumber creates a light, yet filling salad. The lemon vinaigrette adds a bright, zesty flavor, making it an excellent choice for a light lunch that’s still packed with healthy fats.

Ingredients:

• 1 cucumber, sliced
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced (optional)

Instructions:

1. In a large bowl, combine the cucumber slices, mozzarella balls, and red onion (if using).
2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, dill, salt, and pepper to create the vinaigrette.
3. Pour the vinaigrette over the cucumber and mozzarella mixture and toss to combine.
4. Serve immediately or chill for 10-15 minutes to allow the flavors to meld.

This Mozzarella & Cucumber Salad with Lemon Vinaigrette is a refreshing and keto-friendly option that’s perfect for a light lunch. The creaminess of the mozzarella pairs beautifully with the crispness of the cucumber, while the lemon vinaigrette adds a tangy kick that brightens up the whole dish. It’s a quick, easy, and satisfying salad that’s low in carbs and rich in healthy fats.

Mozzarella-Stuffed Avocados with Cilantro Lime Dressing

Mozzarella-Stuffed Avocados with Cilantro Lime Dressing are a creamy, flavorful low-carb lunch perfect for anyone following a keto diet. The creamy mozzarella inside the rich avocado adds a delicious contrast, and the cilantro lime dressing gives the dish a fresh, zesty flavor. This simple yet indulgent meal is a great way to enjoy the benefits of healthy fats from both avocado and cheese.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Slice the avocados in half and remove the pit. Scoop out a bit of the flesh from each half to make room for the mozzarella.
2. Fill each avocado half with shredded mozzarella cheese.
3. In a small bowl, mix the olive oil, lime juice, garlic powder, cilantro, salt, and pepper to make the cilantro lime dressing.
4. Drizzle the dressing over the stuffed avocados.
5. Serve immediately, or refrigerate for a chilled, refreshing lunch.

Mozzarella-Stuffed Avocados with Cilantro Lime Dressing is a flavorful, creamy, and satisfying low-carb lunch. The combination of rich avocado and melty mozzarella offers a perfect balance of healthy fats and protein. The cilantro lime dressing adds a burst of freshness and brightness, making this dish a simple yet indulgent meal that aligns perfectly with a keto lifestyle.

Mozzarella and Sausage Stuffed Peppers

Mozzarella and Sausage Stuffed Peppers are a hearty, keto-friendly dish perfect for lunch. The savory sausage pairs wonderfully with the creamy mozzarella and sweet bell peppers, creating a filling and flavorful meal. This recipe is simple to prepare, and it’s a great way to enjoy a low-carb, satisfying lunch that’s rich in protein and healthy fats.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound Italian sausage (either mild or spicy)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, heat olive oil over medium heat and cook the sausage until browned and fully cooked, breaking it apart into crumbles.
4. Stir in the garlic powder, oregano, salt, and pepper, then remove from heat.
5. Mix the shredded mozzarella and Parmesan cheese into the sausage.
6. Stuff each pepper with the sausage and cheese mixture, pressing down gently to pack it in.
7. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve immediately.

Mozzarella and Sausage Stuffed Peppers are a fantastic low-carb lunch, combining the savory flavors of sausage with the creamy mozzarella and sweet peppers. This dish is satisfying and rich in protein and healthy fats, making it an ideal choice for a keto-friendly meal. The stuffed peppers are easy to prepare, delicious, and perfect for anyone looking for a filling lunch without the carbs.

Mozzarella and Eggplant Parmesan Bake

Mozzarella and Eggplant Parmesan Bake is a delicious, low-carb take on the classic eggplant Parmesan. Instead of breadcrumbs, this recipe uses mozzarella to create a cheesy, comforting dish that’s keto-friendly. The eggplant provides a hearty base, and the gooey mozzarella and tomato sauce bring all the familiar flavors without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup marinara sauce (sugar-free)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the eggplant slices on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast the eggplant for 15-20 minutes, turning halfway through, until tender.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish.
4. Layer the roasted eggplant slices in the dish, covering them with marinara sauce, mozzarella cheese, and Parmesan cheese.
5. Repeat the layering process until all the ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
6. Sprinkle dried basil over the top and bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil if desired.

Mozzarella and Eggplant Parmesan Bake is a satisfying, keto-friendly lunch option that captures the essence of traditional eggplant Parmesan without the carbs. The eggplant acts as a hearty base, while the mozzarella and Parmesan create a cheesy, savory topping that melts beautifully. This dish is rich in flavor, making it an ideal choice for a filling, low-carb meal.

Mozzarella and Pesto Zoodle Bowl

Mozzarella and Pesto Zoodle Bowl is a light and refreshing low-carb lunch option that’s packed with flavor. Using zucchini noodles (zoodles) as the base, this dish combines fresh mozzarella and a rich, herby pesto sauce for a keto-friendly meal. It’s an easy and satisfying lunch that’s quick to prepare and full of healthy fats and vegetables.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh mozzarella balls (bocconcini or ciliegine), halved
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon pine nuts (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set aside.
2. Heat olive oil in a large pan over medium heat. Add the zoodles and sauté for 2-3 minutes until just tender but still firm.
3. Remove the pan from heat and toss the zoodles with pesto sauce, ensuring the noodles are evenly coated.
4. Gently fold in the mozzarella balls and season with salt and pepper.
5. Top with pine nuts (if using) and garnish with fresh basil leaves.
6. Serve immediately.

Mozzarella and Pesto Zoodle Bowl is a perfect low-carb, keto-friendly lunch that’s full of flavor and nutrients. The zucchini noodles are light and refreshing, while the mozzarella adds a creamy, satisfying element. The pesto sauce brings a burst of herby goodness that elevates the entire dish. This is a quick, simple, and delicious meal that’s perfect for anyone looking for a flavorful, filling, and low-carb lunch.

Mozzarella and Bacon-Wrapped Chicken Thighs

Mozzarella and Bacon-Wrapped Chicken Thighs are a rich and indulgent low-carb lunch option. The crispy bacon adds a savory crunch to the tender chicken thighs, while the melted mozzarella cheese inside the chicken creates a creamy and flavorful surprise. This keto-friendly dish is high in protein and healthy fats, making it an ideal choice for a satisfying meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 8 slices of bacon
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper.
3. Place a generous amount of shredded mozzarella cheese inside each chicken thigh.
4. Wrap each stuffed chicken thigh with two slices of bacon, securing the ends with toothpicks if necessary.
5. Heat olive oil in a pan over medium-high heat and sear the bacon-wrapped chicken on both sides until golden brown (about 3-4 minutes per side).
6. Transfer the chicken thighs to a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
7. Serve immediately.

Mozzarella and Bacon-Wrapped Chicken Thighs are a fantastic, indulgent keto lunch option. The crispy bacon and melted mozzarella make each bite a flavor-packed experience, while the chicken thighs keep the dish juicy and tender. This meal is not only keto-friendly but also a great source of protein and healthy fats, making it both satisfying and delicious.

Mozzarella and Tomato Basil Omelette

The Mozzarella and Tomato Basil Omelette is a quick, keto-friendly lunch option that’s packed with flavor. The combination of gooey mozzarella, fresh tomatoes, and aromatic basil makes for a light yet satisfying meal. This omelette is high in protein and healthy fats, providing an ideal balance of nutrients for a low-carb lunch.

Ingredients:

• 3 large eggs
• 1/4 cup shredded mozzarella cheese
• 1/4 cup cherry tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon butter or olive oil
• Salt and pepper to taste

Instructions:

1. Whisk the eggs in a bowl and season with salt and pepper.
2. Heat the butter or olive oil in a non-stick skillet over medium heat.
3. Pour the beaten eggs into the skillet and cook for 1-2 minutes, allowing the edges to set.
4. Once the eggs begin to set, sprinkle the mozzarella cheese, chopped tomatoes, and basil over one half of the omelette.
5. Fold the omelette in half and cook for another 1-2 minutes, or until the cheese is melted and the eggs are fully cooked.
6. Slide the omelette onto a plate and serve immediately.

The Mozzarella and Tomato Basil Omelette is a simple yet flavorful keto lunch that’s quick to prepare and full of satisfying ingredients. The creamy mozzarella pairs perfectly with the juicy tomatoes and fragrant basil, making for a delicious and refreshing meal. This dish is perfect for anyone looking for a high-protein, low-carb option that’s both light and filling.

Mozzarella and Roasted Pepper Chicken Salad

Mozzarella and Roasted Pepper Chicken Salad is a light yet filling keto-friendly lunch that combines tender chicken, fresh mozzarella, and roasted peppers. The creamy mozzarella adds richness, while the roasted peppers bring a smoky sweetness. This simple, low-carb salad is perfect for a satisfying meal that won’t leave you feeling heavy.

Ingredients:

• 2 cooked chicken breasts, sliced
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1/2 cup roasted red peppers, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, combine the sliced chicken, mozzarella balls, and roasted red peppers.
2. Drizzle the olive oil and balsamic vinegar over the salad.
3. Sprinkle the oregano, salt, and pepper over the ingredients and toss gently to combine.
4. Garnish with fresh basil leaves and serve immediately.

Mozzarella and Roasted Pepper Chicken Salad is a vibrant and flavorful keto lunch that’s both satisfying and light. The creamy mozzarella and smoky roasted peppers complement the tender chicken, creating a perfect balance of textures and flavors. This dish is easy to prepare, low in carbs, and full of healthy fats, making it an excellent choice for anyone following a keto diet.

Note: More recipes are coming soon!