45+ Quick And Tasty Oven Lunch Recipes to Try Today

When it comes to lunch, sometimes you just want something simple, quick, and packed with flavor.

Oven lunch recipes are the perfect solution for busy weekdays or laid-back weekends when you don’t want to spend hours in the kitchen.

Whether you’re craving a savory casserole, roasted veggies, or a hearty sheet-pan meal, the oven can help you create a variety of dishes that require minimal effort while delivering maximum taste.

In this blog, we’ll explore 10 mouthwatering oven lunch recipes that are both easy to prepare and satisfying, perfect for those seeking comfort and convenience in their midday meals.

45+ Quick And Tasty Oven Lunch Recipes to Try Today

Oven lunch recipes are an ideal way to make your meals simpler without sacrificing taste.

With just a little prep time, you can have a satisfying, nutritious lunch that will keep you fueled for the rest of the day.

Whether you’re a fan of roasted vegetables, savory pies, or baked pasta dishes, the oven is your best friend when it comes to creating easy, flavorful meals.

So, preheat your oven, grab your ingredients, and get ready to enjoy some of the best lunch ideas that require little effort but pack a punch in flavor.

Baked Chicken Thighs with Garlic Butter

This simple yet flavorful recipe features succulent chicken thighs baked with a savory garlic butter sauce. The combination of crispy skin and tender meat makes this dish a perfect low-carb and keto-friendly lunch option. The added garlic and herbs infuse the chicken with a rich, aromatic taste that pairs beautifully with a side of steamed vegetables or a fresh salad.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup unsalted butter, melted
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme or rosemary, chopped
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the melted butter, minced garlic, fresh thyme (or rosemary), salt, and pepper.
3. Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 3-4 minutes until the skin is golden brown.
5. Flip the chicken and pour the garlic butter mixture over the thighs. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
6. Remove from the oven and let it rest for a few minutes before serving.

These baked chicken thighs with garlic butter are an excellent keto-friendly lunch option, offering a satisfying balance of protein and healthy fats. The crispy skin adds texture, while the buttery, garlicky flavor enhances the richness of the dish. Pair this with your favorite low-carb side for a complete meal that will leave you full and satisfied.

Zucchini Lasagna

Zucchini lasagna is a fantastic low-carb alternative to traditional pasta lasagna. By replacing pasta with thin slices of zucchini, this dish becomes keto-friendly while maintaining all the comfort and flavor of the original. Layers of seasoned ground beef, marinara sauce, and melted cheese come together for a hearty, delicious lunch that won’t spike your blood sugar.

Ingredients:

• 2 large zucchinis, sliced thinly lengthwise
• 1 lb (450g) ground beef
• 1/2 onion, chopped
• 2 cups marinara sauce (sugar-free)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips, then place them on a paper towel-lined surface to remove excess moisture.
3. Heat a skillet over medium heat and cook the ground beef with the chopped onion until browned. Drain any excess fat. Add the marinara sauce, oregano, salt, and pepper. Stir well and let the sauce simmer for 10 minutes.
4. In a greased baking dish, lay a layer of zucchini slices at the bottom. Top with a layer of the beef mixture, followed by a spoonful of ricotta cheese and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
5. Cover with foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Let it cool for a few minutes before slicing and serving.

Zucchini lasagna is an excellent keto lunch choice that still delivers the delicious, comforting flavors of traditional lasagna. The zucchini acts as the perfect pasta substitute, providing a satisfying texture without the carbs. Whether you enjoy it on its own or with a side salad, this dish will keep you full and aligned with your low-carb goals.

Baked Salmon with Lemon and Dill

This baked salmon recipe is a light and refreshing keto lunch option that’s full of heart-healthy fats and protein. With the freshness of lemon and the aromatic fragrance of dill, this dish is a flavorful and simple way to prepare salmon. The oven-baked technique ensures the fish stays moist while achieving a tender, flaky texture that pairs wonderfully with roasted vegetables or a mixed greens salad.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 lemon, thinly sliced
• Salt and pepper, to taste
• 1 tablespoon fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. Drizzle olive oil over the fillets and season with salt and pepper.
4. Arrange lemon slices on top of the salmon and sprinkle with fresh dill.
5. Bake the salmon for 15-20 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Remove from the oven and garnish with fresh parsley if desired.

Baked salmon with lemon and dill is a quick and nutritious keto lunch that’s packed with healthy fats and omega-3s. The fresh lemon and dill elevate the flavors of the salmon, making it a perfect pairing with a light side dish. This meal is not only keto-friendly but also a great option for anyone looking for a healthy, satisfying lunch that is easy to prepare and full of flavor.

Keto Stuffed Bell Peppers

Keto stuffed bell peppers are a vibrant, filling, and low-carb lunch option. With a savory filling of ground turkey (or beef), cauliflower rice, and cheese, these stuffed peppers offer a comforting meal that’s full of flavor and packed with nutrients. They’re easy to prepare and perfect for meal prep, making them a great option for those following a keto diet or anyone looking for a delicious, low-carb lunch.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb (450g) ground turkey (or ground beef)
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 onion, chopped
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the ground turkey (or beef) and cook until browned, breaking it up into small pieces.
3. Stir in the cauliflower rice, garlic powder, oregano, paprika, salt, and pepper. Cook for an additional 3-5 minutes, until the cauliflower rice is tender.
4. Cut the tops off the bell peppers and remove the seeds. Arrange the peppers in a baking dish, then stuff each pepper with the meat and cauliflower rice mixture.
5. Top each stuffed pepper with shredded cheddar cheese.
6. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
7. Serve hot and enjoy!

Keto stuffed bell peppers are a perfect lunch choice when you’re craving something hearty yet low-carb. The bell peppers provide a slightly sweet crunch, while the ground meat and cauliflower rice filling offers a satisfying mix of flavors and textures. Plus, the melted cheese on top adds an indulgent touch. This meal is not only keto-friendly but also versatile and perfect for making in batches for the week ahead.

Cheesy Broccoli Chicken Casserole

This cheesy broccoli chicken casserole is a rich and comforting dish that’s ideal for a keto lunch. With tender chicken, broccoli, and a creamy cheese sauce, this casserole is packed with protein, fiber, and healthy fats. The low-carb, high-fat ingredients make it perfect for those on a keto diet, and it’s incredibly easy to make, requiring minimal prep time.

Ingredients:

• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 3 cups broccoli florets
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup almond flour (optional, for a crunchy topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 5-7 minutes. Drain and set aside.
3. In a large bowl, combine the cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
4. Add the shredded chicken and steamed broccoli to the mixture and stir to coat evenly.
5. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar and Parmesan cheese evenly over the top.
6. If desired, sprinkle almond flour on top for a crunchy texture.
7. Bake for 25-30 minutes, until the cheese is melted and bubbly.
8. Let it cool slightly before serving.

This cheesy broccoli chicken casserole is the ultimate keto comfort food. The creamy cheese sauce and tender chicken are perfectly balanced by the crisp-tender broccoli, making it a filling and delicious lunch. It’s an excellent choice for those looking for a low-carb meal that’s easy to prepare and even easier to enjoy. Plus, it’s great for meal prepping—just store the leftovers in the fridge for a quick and satisfying lunch later in the week.

Keto Eggplant Parmesan

Keto eggplant parmesan offers all the flavor and satisfaction of traditional eggplant parmesan, but with a low-carb twist. Instead of breadcrumbs, the eggplant slices are coated in a mixture of almond flour and parmesan cheese, then baked until golden and crispy. Layered with marinara sauce and melted mozzarella, this dish is an ideal keto lunch that’s both savory and indulgent.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into 1/2-inch rounds. Lay the slices on a paper towel and sprinkle with salt to draw out excess moisture. Let them sit for 10-15 minutes, then blot with paper towels.
3. In a shallow bowl, combine almond flour, Parmesan cheese, dried basil, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat it with the almond flour mixture.
4. Place the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until the eggplant is crispy and golden.
5. In a baking dish, layer the cooked eggplant slices with marinara sauce and shredded mozzarella cheese. Repeat until all eggplant is used, finishing with a layer of cheese on top.
6. Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Let it cool for a few minutes before serving.

Keto eggplant parmesan is a low-carb, cheesy, and satisfying lunch that’s sure to satisfy your craving for comfort food. The eggplant becomes tender and flavorful with a crispy almond flour coating, and the combination of marinara sauce and melted cheese takes this dish to the next level. It’s a great keto-friendly alternative to traditional eggplant parmesan and perfect for those looking for a filling and delicious lunch without the carbs.

Keto Cauliflower Mac and Cheese

Keto cauliflower mac and cheese is a delicious, low-carb twist on the classic comfort food. Instead of pasta, cauliflower florets are used to create a similar texture and structure. The creamy, cheesy sauce made with heavy cream and sharp cheddar envelops the cauliflower, creating a rich, indulgent dish without the carbs. This is an ideal lunch for anyone following a keto diet, offering a satisfying, comforting meal that feels just like the real thing.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional, for extra flavor)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the cauliflower florets for 5-7 minutes, until tender but still firm. Drain well and pat dry with paper towels to remove excess moisture.
3. In a saucepan, melt butter over medium heat. Add the garlic powder, paprika (if using), salt, and pepper. Stir in the heavy cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.
4. Gradually add the shredded cheddar cheese and Parmesan cheese, stirring until smooth and creamy.
5. In a baking dish, arrange the steamed cauliflower florets and pour the cheese sauce over the top. Stir to coat the cauliflower evenly.
6. Bake for 20-25 minutes, until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving.

Keto cauliflower mac and cheese offers a perfect combination of creaminess, cheesiness, and comfort, while keeping the carbs low. The cauliflower mimics the texture of traditional pasta, allowing you to indulge in this keto-friendly version of a beloved classic. It’s an excellent lunch option that will keep you full and satisfied, offering all the cheesy goodness you crave without the carbs.

Keto Chicken Alfredo Bake

Keto chicken Alfredo bake is a rich, creamy, and comforting dish that’s perfect for a keto lunch. With tender chicken breast, zucchini noodles, and a creamy Alfredo sauce made from heavy cream and Parmesan cheese, this dish is packed with protein and healthy fats while being completely low-carb. The combination of savory flavors and cheesy goodness makes it an irresistible meal that feels Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Stir in the heavy cream, Parmesan cheese, oregano, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens.
4. In a large mixing bowl, combine the shredded chicken, zucchini noodles, and Alfredo sauce. Mix until well combined.
5. Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella cheese on top.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Let it cool for a few minutes before serving.

Keto chicken Alfredo bake is a flavorful and creamy dish that brings all the comfort of traditional Alfredo pasta without the carbs. The zucchini noodles provide a great low-carb substitute for pasta, while the rich sauce and tender chicken make every bite indulgent. This recipe is not only perfect for lunch but also great for meal prepping, ensuring you have a tasty, keto-friendly dish ready whenever you need it.

Keto Shrimp Scampi

Keto shrimp scampi is a delicious, seafood-inspired dish that combines succulent shrimp with a garlicky, buttery sauce. Served over zucchini noodles or a bed of leafy greens, this dish is low in carbs and high in flavor. The rich, lemony sauce is the perfect
Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles (or use pasta alternative like shirataki noodles)
• 4 tablespoons butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine or chicken broth
• Juice of 1 lemon
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Cook for 1-2 minutes, until the garlic is fragrant.
3. Stir in the white wine or chicken broth and lemon juice. Let the mixture simmer for 2-3 minutes, allowing the sauce to reduce slightly.
4. Add the shrimp back into the skillet along with the zucchini noodles. Toss everything together and cook for an additional 2-3 minutes, until the noodles are tender and the shrimp are coated in the sauce.
5. Season with salt, pepper, and dried parsley.
6. Garnish with fresh chopped parsley before serving.

Keto shrimp scampi is a light and refreshing dish, perfect for those following a low-carb or keto lifestyle. The combination of buttery shrimp and the zesty, garlicky lemon sauce is both satisfying and full of flavor. Zucchini noodles serve as a great low-carb alternative to traditional pasta, making this an ideal keto-friendly lunch option. It’s quick, easy, and packed with delicious, fresh ingredients that are sure to keep you coming back for more.

Keto Bacon-Wrapped Chicken

Keto bacon-wrapped chicken is a simple yet indulgent low-carb lunch that combines the savory flavor of crispy bacon with tender, juicy chicken breast. The bacon not only adds flavor but also helps to keep the chicken moist during baking. With just a few ingredients, this dish is quick to prepare and perfect for meal prepping. It pairs wonderfully with a side of roasted vegetables or a fresh salad for a complete keto-friendly meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken breasts dry with paper towels and season them with garlic powder, smoked paprika, salt, pepper, and dried thyme.
3. Wrap each chicken breast with 2 slices of bacon, ensuring the bacon covers the chicken completely.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Add the bacon-wrapped chicken breasts and sear for 2-3 minutes per side, until the bacon begins to crisp.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the bacon is crispy.
6. Keto bacon-wrapped chicken is a perfect combination of crispy and tender, offering the rich, smoky flavor of bacon with the juiciness of baked chicken. This dish is a simple yet satisfying low-carb meal that’s perfect for any time of the day. Whether served alone or with a side of vegetables, this meal will fill you up while keeping your carb count low.

Keto Beef and Broccoli Stir-Fry

Keto beef and broccoli stir-fry is a flavorful, quick-to-make lunch that’s both filling and nutritious. This low-carb dish uses tender beef slices, crisp-tender broccoli, and a savory stir-fry sauce made with coconut aminos (a keto-friendly soy sauce substitute). It’s a great option for anyone looking for a hearty, protein-packed meal that’s perfect for the keto diet. The combination of beef and broccoli is not only classic but also a winning pairing for a low-carb lunch.

Ingredients:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons coconut oil or avocado oil
• 1/4 cup coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes, until browned and cooked through. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the broccoli florets and cook for 3-5 minutes until they are tender but still crisp.
3. While the broccoli cooks, prepare the stir-fry sauce by combining the coconut aminos, rice vinegar, sesame oil, grated ginger, minced garlic, salt, and pepper in a small bowl.
4. Once the broccoli is done, add the beef back to the skillet along with the stir-fry sauce. Toss everything together until the beef and broccoli are well-coated in the sauce and heated through.
5. Garnish with sesame seeds, if desired, before serving.

Keto beef and broccoli stir-fry is a quick, savory meal that’s perfect for anyone on a low-carb diet. The coconut aminos-based sauce gives the dish an umami flavor without the carbs of traditional soy sauce, and the beef and broccoli provide a satisfying combination of protein and fiber. This stir-fry is a delicious, nutritious, and easy-to-make lunch that will keep you full and energized.

Keto Turkey and Cheese Lettuce Wraps

Keto turkey and cheese lettuce wraps are a simple and light low-carb lunch that’s quick to prepare. Using crisp lettuce leaves as the wrap, this dish is perfect for anyone looking for a fast, portable meal. The turkey and cheese filling is not only delicious but also packed with protein, making it both satisfying and keto-friendly. These wraps are great for meal prepping or for a quick lunch when you’re on the go.

Ingredients:

• 8 large Romaine lettuce leaves
• 8 slices deli turkey breast
• 4 slices cheddar cheese, halved
• 1/4 cup mayonnaise (or avocado mayo)
• 1 tablespoon Dijon mustard
• 1/4 cucumber, thinly sliced (optional)
• 1/4 avocado, sliced (optional)
• Salt and pepper, to taste

Instructions:

1. Lay the Romaine lettuce leaves flat on a clean surface, overlapping them slightly if needed to form a larger surface for the wraps.
2. Spread a thin layer of mayonnaise and Dijon mustard on each lettuce leaf.
3. Place one slice of turkey on each leaf, followed by a half slice of cheddar cheese.
4. Add thin slices of cucumber and avocado, if using.
5. Season with salt and pepper to taste.
6. Carefully roll up the lettuce leaves, tucking in the sides as you go to form wraps.
7. Serve immediately or wrap them in parchment paper for easy transport.

Keto turkey and cheese lettuce wraps are the perfect low-carb lunch when you’re looking for something light yet filling. The turkey provides lean protein, while the cheese adds richness, and the fresh veggies offer crunch and nutrients. The lettuce acts as the ideal wrap, keeping the meal carb-free while being incredibly refreshing. These wraps are quick, easy, and perfect for lunch on-the-go or as a light meal.

Keto Chicken Zucchini Casserole

Keto chicken zucchini casserole is a hearty and flavorful low-carb dish that’s perfect for lunch. This casserole combines tender chicken, fresh zucchini, and a creamy cheese sauce, all baked to perfection. It’s rich in protein, healthy fats, and fiber, making it an ideal choice for anyone following a keto diet. The simplicity of the ingredients and ease of preparation make it a great meal prep option as well.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 medium zucchinis, sliced into thin rounds
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 teaspoon dried basil (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add the zucchini slices and cook for 5-7 minutes until slightly tender. Season with garlic powder, onion powder, salt, and pepper.
3. In a bowl, combine the heavy cream, mozzarella cheese, Parmesan cheese, and dried basil. Stir until smooth.
4. In a greased 9×9-inch baking dish, layer the shredded chicken, sautéed zucchini, and cheese mixture. Stir gently to combine.
5. Bake for 20-25 minutes, until the cheese is melted and bubbly, and the casserole is heated through.
   Keto chicken zucchini casserole is an easy-to-make, satisfying meal that’s perfect for lunch or dinner. The combination of tender chicken and zucchini with a creamy, cheesy sauce is incredibly comforting and flavorful, while being completely keto-friendly. This casserole is a great option for meal prepping and can be stored in the fridge for a few days, making it a convenient choice for busy weekdays.

Keto Salmon with Avocado Salsa

Keto salmon with avocado salsa is a light yet flavorful lunch that’s perfect for those on a low-carb diet. The richness of the salmon pairs beautifully with the freshness of the avocado salsa, making it a satisfying meal that’s both healthy and delicious. This dish is high in healthy fats, protein, and omega-3s, making it an excellent choice for anyone looking for a nutrient-packed, keto-friendly lunch.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 avocado, diced
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
3. Bake the salmon for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
4. While the salmon bakes, prepare the avocado salsa by combining the diced avocado, cucumber, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
   Keto salmon with avocado salsa is a refreshing and nutrient-dense lunch that’s perfect for a low-carb diet. The rich, tender salmon is complemented by the fresh, creamy avocado salsa, creating a well-balanced and satisfying meal. This dish is not only flavorful but also packed with healthy fats and protein, making it an ideal option for anyone looking to eat well on a keto diet.

Keto Meatballs with Zucchini Noodles

Keto meatballs with zucchini noodles is a delicious, low-carb alternative to traditional spaghetti and meatballs. The juicy meatballs are made with ground beef (or turkey) and seasoned with Italian herbs, while the zucchini noodles provide a light, refreshing base. The addition of marinara sauce (sugar-free) and melted cheese makes this dish comforting and satisfying without the carbs.

Ingredients:

• 1 lb (450g) ground beef or ground turkey
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground meat, almond flour, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper. Mix until fully 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 they are fully cooked through and browned on the outside.
5. While the meatballs bake, prepare the zucchini noodles by sautéing them in a skillet with a little olive oil for 2-3 minutes, until tender but still firm.
6. Heat the marinara sauce in a saucepan over medium heat.
7. Once the meatballs are done, add them to the marinara sauce and simmer for 5-10 minutes.
8. Serve the meatballs over the zucchini noodles, topping with shredded mozzarella cheese.

Keto meatballs with zucchini noodles are a great low-carb option that satisfies the craving for pasta without the carbs. The meatballs are juicy and flavorful, and when paired with the tender zucchini noodles and marinara sauce, they make for a comforting meal. This dish is perfect for meal prep, as it keeps well in the fridge and can be easily reheated for a quick and satisfying lunch.

Note: More recipes are coming soon!