27+ Tasty Spring Jamie Oliver Recipes to Celebrate the Best

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As the days get longer and the flowers begin to bloom, there’s no better way to embrace the beauty of spring than through food. Jamie Oliver, with his vibrant, fresh approach to cooking, offers a perfect assortment of recipes that capture the essence of the season.

Whether you’re looking for light salads, hearty meals, or delightful desserts, these 27+ spring Jamie Oliver recipes will inspire you to create dishes that celebrate fresh produce and vibrant flavors.

From roasted veggies to zesty seafood, each recipe is simple yet impressive, perfect for family meals, gatherings, or even solo dining.

So, roll up your sleeves, preheat your oven, and get ready to dive into the world of springtime cooking with Jamie Oliver’s easy-to-follow recipes.

Let’s make this spring not just a season, but a feast!

27+ Tasty Spring Jamie Oliver Recipes to Celebrate the Best

With these 27+ spring Jamie Oliver recipes, your kitchen will be alive with the flavors of the season.

Whether you’re an experienced cook or just starting out, Jamie’s laid-back yet creative approach makes it easy for anyone to bring the best of spring into their homes.

so, grab those fresh ingredients, try out some new dishes, and savor the tastes of spring.

You’ll be amazed at how cooking with fresh, seasonal produce can elevate every meal.

Jamie Oliver’s Spring Courgetti Carbonara

This fresh and light twist on the traditional Italian carbonara uses courgetti (zucchini noodles) instead of pasta, making it an ideal choice for those following a low-carb or keto diet. The creamy sauce combines eggs, pancetta, and parmesan, delivering that rich carbonara flavor without the heaviness of traditional pasta. Perfect for a quick and satisfying lunch, this recipe brings vibrant spring flavors to your table while keeping the carbs in check.

Ingredients

2 medium courgettes (zucchini), spiralized
100g pancetta or bacon lardons
2 large eggs

50g Parmesan cheese, finely grated
1 clove garlic, peeled and smashed
1 tablespoon olive oil

Freshly ground black pepper
Salt to taste

Instructions

Heat a large frying pan over medium heat, and add olive oil and the smashed garlic clove. Cook for 1 minute, until fragrant.
Add the pancetta or bacon lardons to the pan and cook until crisp and golden, about 5-7 minutes.
While the pancetta is cooking, whisk the eggs and Parmesan cheese in a bowl, seasoning with black pepper and a pinch of salt.

Once the pancetta is crispy, remove the garlic and add the spiralized courgetti to the pan. Toss quickly to warm the courgetti through.
Pour the egg and Parmesan mixture over the courgetti and pancetta, stirring quickly to coat the courgetti in the creamy sauce. The heat from the pancetta and pan should gently cook the eggs, forming a smooth, creamy sauce.
Serve immediately, garnished with extra Parmesan and black pepper if desired.

This Spring Courgetti Carbonara is a delightful low-carb, keto-friendly lunch that doesn’t compromise on flavor. It’s an easy-to-make, quick dish that delivers all the creamy comfort of a traditional carbonara while keeping things light and fresh with the addition of courgetti. The pancetta brings a savory depth of flavor, and the egg-based sauce creates the perfect creamy texture that pairs perfectly with the noodles. Ideal for a busy weekday lunch, this dish offers a healthy yet indulgent way to enjoy the flavors of spring.

jamie Oliver’s Spring Chicken Salad with Avocado

This light, refreshing chicken salad is the perfect dish for a spring lunch. Packed with protein, healthy fats, and plenty of colorful veggies, it’s a low-carb, keto-friendly option that’s as nourishing as it is delicious. The grilled chicken provides a savory base, complemented by creamy avocado, tangy feta, and a zesty lemon dressing. With each bite, you get a perfect combination of textures and flavors that make this salad a delightful spring lunch.

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika

1 teaspoon garlic powder
Salt and pepper to taste
1 ripe avocado, sliced

100g mixed salad greens (such as spinach, rocket, and watercress)
50g feta cheese, crumbled
1 small cucumber, sliced

10 cherry tomatoes, halved
Juice of 1 lemon
2 tablespoons olive oil

Fresh herbs (such as parsley or basil) for garnish

Instructions

Preheat a grill pan or barbecue over medium-high heat. Rub the chicken breasts with olive oil and season with smoked paprika, garlic powder, salt, and pepper.

Grill the chicken for 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the heat and let rest for a few minutes.
While the chicken is resting, prepare the salad. In a large bowl, toss the mixed greens, sliced avocado, cucumber, tomatoes, and feta.
Slice the chicken breasts thinly and add them to the salad.

In a small bowl, whisk together the lemon juice and olive oil to make the dressing. Drizzle over the salad and toss to combine.
Garnish with fresh herbs and serve immediately.

This Spring Chicken Salad with Avocado is a perfect balance of fresh ingredients and bold flavors. The combination of juicy grilled chicken, creamy avocado, and tangy feta creates a delightful mix of textures that elevate the dish. The lemon dressing adds a zesty touch that brightens up the salad and enhances the natural flavors of the vegetables. This recipe is not only low in carbs but also provides a healthy dose of protein and fats, making it an ideal choice for anyone looking for a satisfying and nutritious keto-friendly lunch.

Jamie Oliver’s Zucchini Noodles with Pesto and Grilled Salmon

This simple yet elegant dish features zucchini noodles (zoodles) tossed in a fresh homemade pesto and topped with perfectly grilled salmon. It’s a perfect low-carb, keto lunch that brings together the earthy, nutty flavors of the pesto and the rich, savory taste of the grilled salmon. With minimal prep time and full of fresh spring ingredients, this dish is a light but satisfying meal that’s packed with healthy fats, protein, and vibrant flavors.

Ingredients

medium zucchinis, spiralized

2 salmon fillets
1 tablespoon olive oil
Salt and pepper to taste

1/4 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese, grated

1 small garlic clove
1/4 cup olive oil
1 tablespoon lemon juice

A handful of fresh rocket leaves for garnish (optional)

Instructions

Preheat a grill or frying pan over medium-high heat. Drizzle the salmon fillets with olive oil, then season with salt and pepper. Grill the salmon for 4-5 minutes on each side or until fully cooked and flakey.

While the salmon is grilling, prepare the pesto. In a food processor, blend the basil, pine nuts, Parmesan, garlic, olive oil, and lemon juice until smooth. Season with salt and pepper to taste.
Toss the spiralized zucchini noodles in the pesto, making sure they are well coated.
Once the salmon is ready, break it into chunks and gently mix it into the pesto-coated zucchini noodles.

Serve with a garnish of fresh rocket leaves for added flavor and a burst of color.

This dish of Zucchini Noodles with Pesto and Grilled Salmon is a perfect example of how fresh, vibrant spring ingredients can be combined into a satisfying, keto-friendly meal. The zucchini noodles take the place of pasta, offering a light and refreshing base that soaks up the rich, aromatic pesto. The grilled salmon provides a hearty, protein-packed topping that complements the pesto perfectly. This dish is a breeze to make, bursting with spring flavors, and delivers a well-balanced, low-carb lunch that will leave you feeling nourished and satisfied.

Jamie Oliver’s Grilled Asparagus with Lemon and Parmesan

This fresh and vibrant dish highlights one of spring’s most beloved vegetables: asparagus. Grilled to perfection, the asparagus is drizzled with a zesty lemon dressing and finished with a generous sprinkle of Parmesan cheese. Simple yet full of flavor, this low-carb side dish or light lunch is perfect for anyone following a keto diet. It’s not only a quick meal to prepare but also brings out the natural
ingredients

1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste

Zest and juice of 1 lemon
2 tablespoons Parmesan cheese, grated
Fresh herbs for garnish (optional)

Instructions

Preheat a grill or griddle pan over medium-high heat.
Drizzle the asparagus with olive oil and season with salt and pepper.

Grill the asparagus for 3-4 minutes, turning occasionally, until the stalks are tender and slightly charred.
In a small bowl, combine the lemon zest and juice.
Once the asparagus is cooked, drizzle the lemon juice over it and sprinkle with Parmesan cheese.

Garnish with fresh herbs like parsley or basil if desired. Serve immediately.

This Grilled Asparagus with Lemon and Parmesan is a light, keto-friendly dish bursting with fresh spring flavors. The smoky, slightly charred asparagus is enhanced by the sharpness of lemon and the savory depth of Parmesan. This easy-to-make dish is ideal for a healthy lunch or as a side to accompany grilled meats or fish. It’s not only low in carbs but also rich in vitamins and antioxidants, making it a perfect addition to your spring menu.

Jamie Oliver’s Cauliflower Rice Stir-Fry with Shrimp

This cauliflower rice stir-fry is a fantastic low-carb, keto-friendly alternative to traditional fried rice. Cauliflower rice takes the place of regular rice, offering a light base for shrimp and colorful veggies. Tossed in a savory stir-fry sauce and seasoned with fresh herbs, this dish is full of flavor without the carbs. It’s a perfect spring lunch or dinner option for anyone seeking a quick and healthy meal that’s both satisfying and nutritious.

Ingredients

1 medium cauliflower, grated or processed into rice-sized pieces
200g shrimp, peeled and deveined

1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, sliced

1/2 cup peas (optional)
2 cloves garlic, minced
2 tablespoons soy sauce (or coconut aminos for a gluten-free option)

1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
Fresh cilantro for garnish

Instructions

Heat the olive oil in a large frying pan or wok over medium heat. Add the onion and cook for 3-4 minutes until softened.
Add the red bell pepper, peas, and garlic to the pan and stir-fry for another 3 minutes.

In a separate pan, cook the shrimp with a bit of olive oil until pink and fully cooked, about 4-5 minutes.
While the vegetables are cooking, pulse the cauliflower in a food processor to make rice-sized pieces.
Add the cauliflower rice to the stir-fry mixture, then drizzle with soy sauce and sesame oil. Stir well to combine.

Add the cooked shrimp and fresh ginger, mixing everything thoroughly. Cook for an additional 2-3 minutes until everything is heated through.
Garnish with fresh cilantro before serving.

his Cauliflower Rice Stir-Fry with Shrimp is a vibrant, low-carb dish that’s packed with flavor. The cauliflower rice provides the perfect base for the shrimp and veggies, absorbing the savory stir-fry sauce and creating a hearty, satisfying meal. The ginger and sesame oil add depth, while the shrimp bring a touch of protein to make this dish complete. Quick to prepare, this recipe is an excellent choice for anyone looking for a healthy, keto-friendly lunch option that’s both filling and delicious.

Jamie Oliver’s Avocado, Tuna, and Cucumber Lettuce Wraps

These light and refreshing lettuce wraps are a perfect keto-friendly lunch option. The creamy avocado pairs perfectly with the fresh tuna and crunchy cucumber, while the crisp lettuce leaves serve as the ideal low-carb wrap. This meal is packed with healthy fats, protein, and fresh flavors, making it a delicious and satisfying option for a quick, low-carb lunch. Perfect for a spring picnic or light weekday meal, these wraps are simple to prepare and full of nourishing ingredients.

Ingredients

1 can of tuna in olive oil, drained

1 ripe avocado, mashed
1/2 cucumber, thinly sliced
4 large lettuce leaves (such as Romaine or Butterhead)

1 tablespoon lemon juice
Salt and pepper to taste
Fresh dill or parsley for garnish

Instructions

In a bowl, combine the drained tuna with the mashed avocado, lemon juice, salt, and pepper. Mix until well combined.
Place the lettuce leaves on a plate, arranging them like wraps.

Spoon the tuna and avocado mixture evenly onto each lettuce leaf.
Top with thin slices of cucumber for added crunch.
Garnish with fresh dill or parsley for a burst of color and flavor.

Serve immediately and enjoy.

These Avocado, Tuna, and Cucumber Lettuce Wraps are a fresh, satisfying, and keto-friendly lunch. The creamy avocado and protein-rich tuna create a delicious filling for the crunchy lettuce leaves, while the cucumber adds a refreshing crunch. This meal is quick to prepare, low in carbs, and perfect for those looking for a light, healthy lunch option. It’s also customizable—add more veggies or herbs for an extra burst of flavor. These wraps make a simple, yet nutritious, spring meal.

jamie Oliver’s Spaghetti Squash with Garlic Butter and Herbs

This recipe features spaghetti squash, a popular low-carb alternative to pasta. Roasted to perfection, the spaghetti squash strands are tossed in a rich garlic butter sauce and finished with fresh herbs. It’s an easy-to-make dish that provides a hearty, satisfying texture without the carbs of traditional pasta. With the flavors of garlic, butter, and herbs, this dish is a simple but elegant lunch that fits perfectly into a keto diet.

Ingredients

1 medium spaghetti squash
3 tablespoons butter

2 cloves garlic, minced
Fresh thyme or rosemary leaves
Salt and pepper to taste

Grated Parmesan cheese for garnish (optional)

Instructions

Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and remove the seeds.

Drizzle the squash halves with olive oil and season with salt and pepper. Place them face-down on a baking tray.
Roast the squash for 30-40 minutes, or until the flesh is tender and can be easily scraped into spaghetti-like strands with a fork.
While the squash is roasting, melt the butter in a frying pan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.

Once the squash is ready, scrape the flesh into strands with a fork and toss with the garlic butter. Add fresh thyme or rosemary and mix well.
Serve with grated Parmesan cheese, if desired.

Spaghetti Squash with Garlic Butter and Herbs is a wonderful low-carb, keto-friendly dish that mimics the comfort of pasta without the carbs. The spaghetti squash strands provide a satisfying texture that pairs beautifully with the rich, aromatic garlic butter. The fresh herbs elevate the flavor, and the addition of Parmesan brings a delightful finish to this simple yet flavorful dish. This meal is a perfect option for those looking to enjoy a hearty lunch without the heaviness of traditional pasta, making it an excellent springtime choice.

Jamie Oliver’s Lemon and Herb Chicken with Roasted Veggies

This Lemon and Herb Chicken with Roasted Veggies is a delicious and healthy meal that’s perfect for a spring keto lunch. The chicken is marinated in lemon, garlic, and fresh herbs, resulting in juicy, flavorful meat. Roasted seasonal vegetables like zucchini, bell peppers, and cauliflower add color, texture, and nutrients to the dish, making it a balanced and satisfying meal. Low in carbs and full of fresh, vibrant flavors, this dish is a great choice for a nourishing lunch.

Ingredients

2 chicken breasts

Juice and zest of 1 lemon
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped

1 tablespoon olive oil
Salt and pepper to taste
1 zucchini, sliced

1 red bell pepper, chopped
1 small cauliflower, broken into florets
Fresh parsley for garnish

Instructions

In a bowl, combine lemon juice, zest, garlic, rosemary, olive oil, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
Preheat the oven to 200°C (400°F).

Arrange the zucchini, bell pepper, and cauliflower on a baking tray. Drizzle with olive oil and season with salt and pepper.
Roast the vegetables for 20-25 minutes, or until tender and golden brown.
While the veggies are roasting, cook the marinated chicken in a pan over medium heat for 5-7 minutes per side until fully cooked.
Serve the chicken with the roasted vegetables and garnish with fresh parsley.

This Lemon and Herb Chicken with Roasted Veggies is a refreshing and flavorful dish that’s perfect for spring. The bright citrus notes from the lemon and the earthiness of the herbs create a delicious marinade for the chicken, while the roasted vegetables bring a lovely sweetness and texture to the meal. This is a light yet filling keto-friendly option that’s ideal for a satisfying lunch. Whether

Jamie Oliver’s Keto-Friendly Eggplant Parmesan

A comforting and healthy twist on the classic Italian Eggplant Parmesan, this keto-friendly version replaces breadcrumbs with almond flour to create a crispy, low-carb crust. The layers of tender eggplant, rich marinara sauce, and melted mozzarella and Parmesan cheeses make this a satisfying dish without the carbs. It’s a perfect spring lunch or dinner, offering all the flavors you love from traditional Parmesan, but in a lighter, low-carb version.

Ingredients

2 large eggplants, sliced into 1/2-inch thick rounds
1 cup almond flour
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1 cup marinara sauce (preferably sugar-free)
200g mozzarella cheese, shredded
50g Parmesan cheese, grated
Fresh basil for garnish

Instructions

Preheat the oven to 200°C (400°F).
In a shallow bowl, mix the almond flour, oregano, garlic powder, salt, and pepper.
Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through, until golden and crispy.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of baked eggplant slices, then top with marinara sauce and mozzarella cheese. Repeat the layers, finishing with a layer of mozzarella and Parmesan cheese.
Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil and serve hot.

This Keto-Friendly Eggplant Parmesan offers the comfort and flavors of the traditional dish without the carbs. The crispy, almond flour crust adds a satisfying crunch, while the melty mozzarella and savory marinara create a rich, comforting base. This dish is ideal for anyone following a low-carb or keto diet, allowing you to enjoy a beloved Italian classic in a healthy way. The eggplant absorbs all the flavors beautifully, and the addition of fresh basil gives it a lovely spring freshness.

Jamie Oliver’s Grilled Shrimp and Avocado Salad

This Grilled Shrimp and Avocado Salad is a refreshing and light spring dish that’s perfect for a low-carb, keto lunch. The shrimp is grilled to perfection, and combined with creamy avocado, mixed greens, and a zesty dressing, it makes for a satisfying and healthy meal. Packed with protein, healthy fats, and fresh vegetables, this salad is a nutrient-dense option that will keep you full and energized throughout the day.

Ingredients

200g shrimp, peeled and deveined
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon paprika
Salt and pepper to taste
1 avocado, sliced
2 cups mixed salad greens (arugula, spinach, etc.)
1 small cucumber, sliced
10 cherry tomatoes, halved
1 tablespoon olive oil (for dressing)
1 tablespoon apple cider vinegar
Fresh cilantro for garnish

Instructions

Preheat the grill or a grill pan over medium heat.
In a bowl, toss the shrimp with olive oil, lime juice, paprika, salt, and pepper.
Grill the shrimp for 2-3 minutes on each side, or until fully cooked and pink.
In a large bowl, combine the mixed greens, cucumber, and cherry tomatoes.
Add the grilled shrimp and avocado slices on top of the salad.
In a small bowl, whisk together the olive oil and apple cider vinegar to make the dressing. Drizzle the dressing over the salad.
Garnish with fresh cilantro and serve immediately.

This Grilled Shrimp and Avocado Salad is the perfect dish for spring, offering a refreshing and light option for a keto-friendly lunch. The combination of grilled shrimp and creamy avocado creates a satisfying meal, while the zesty lime dressing adds a burst of flavor. The salad is easy to prepare and full of fresh, nutrient-rich ingredients that will leave you feeling full and energized. It’s a wonderful choice for anyone looking to enjoy a healthy, low-carb meal packed with protein and healthy fats.

Jamie Oliver’s Keto Cauliflower Mac and Cheese

This low-carb, keto-friendly version of mac and cheese swaps pasta for cauliflower, making it a creamy, cheesy, and satisfying dish that’s perfect for lunch or dinner. The cauliflower mimics the texture of macaroni and pairs beautifully with a rich cheese sauce made with cheddar and Parmesan. It’s a simple yet indulgent meal that’s great for anyone following a low-carb or keto diet, offering all the comfort of mac and cheese without the carbs.

Ingredients

1 medium cauliflower, cut into florets
1 cup heavy cream
100g cheddar cheese, shredded
50g Parmesan cheese, grated
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 180°C (350°F).
Steam the cauliflower florets for 5-7 minutes until tender, but still firm.
In a saucepan, heat the heavy cream over medium heat. Add the cheddar cheese and Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
Season the sauce with garlic powder, salt, and pepper.
Place the steamed cauliflower in a baking dish and pour the cheese sauce over it. Stir to combine.
Bake for 15-20 minutes, until the cheese is bubbling and golden.
Garnish with fresh parsley and serve hot.

Jamie Oliver’s Keto Cauliflower Mac and Cheese is a fantastic alternative to traditional mac and cheese, offering the same creamy, cheesy satisfaction without the carbs. The cauliflower acts as a perfect base, soaking up the rich cheese sauce, while the garlic and Parmesan elevate the flavor. This dish is a great way to indulge in a comforting classic while staying within your keto goals. It’s perfect for lunch or dinner, and you can pair it with a side salad or protein for a complete meal.

Jamie Oliver’s Keto Cabbage Stir-Fry with Pork

This Keto Cabbage Stir-Fry with Pork is a quick and easy lunch or dinner that’s both low in carbs and high in flavor. The cabbage provides a crunchy base, and when stir-fried with tender pork and seasoned with soy sauce and garlic, it becomes a delicious, savory dish. It’s a great option for anyone looking for a filling, healthy meal with plenty of protein and vegetables.

Ingredients

200g pork tenderloin, thinly sliced
1 small head of cabbage, shredded
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
1 teaspoon sesame oil
1 tablespoon rice vinegar
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large frying pan or wok over medium-high heat. Add the pork slices and cook for 5-6 minutes, until browned and cooked through. Remove the pork from the pan and set aside.
In the same pan, add the garlic and stir-fry for 1 minute, until fragrant.
Add the shredded cabbage and stir-fry for 3-4 minutes, until slightly wilted but still crisp.
Return the cooked pork to the pan and add the soy sauce, sesame oil, and rice vinegar. Stir well to combine.
Season with salt and pepper to taste, and cook for another 2 minutes.
Garnish with fresh cilantro and serve immediately.

This Keto Cabbage Stir-Fry with Pork is a flavorful, satisfying meal that’s low in carbs but high in taste. The pork adds protein and richness, while the cabbage offers a nice crunch and absorbs all the savory flavors from the soy sauce and sesame oil. This quick and easy dish is perfect for a busy lunch or dinner and is easily customizable with your favorite vegetables or spices. It’s a great option for those following a keto lifestyle and seeking a flavorful, nutrient-packed meal.

jamie Oliver’s Spinach and Ricotta Stuffed Chicken Breasts

This dish features tender chicken breasts stuffed with a creamy spinach and ricotta filling, creating a perfect low-carb, keto-friendly lunch or dinner. The rich filling contrasts beautifully with the juicy, grilled chicken, and the dish is finished off with a sprinkle of Parmesan cheese for added flavor. It’s an elegant, nutrient-dense meal that’s packed with protein, healthy fats, and vegetables, making it ideal for anyone following a keto diet.

Ingredients

2 chicken breasts, boneless and skinless
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
50g Parmesan cheese, grated
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (such as thyme or rosemary) for garnish

Instructions

Preheat the oven to 180°C (350°F).
In a small bowl, mix the spinach, ricotta cheese, and Parmesan cheese. Season with salt and pepper.
Cut a pocket in each chicken breast and stuff with the spinach and ricotta mixture.
Heat olive oil in a frying pan over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden.
Transfer the chicken to the oven and bake for 15-20 minutes, or until the chicken is cooked through.
Garnish with fresh herbs and serve hot.

Jamie Oliver’s Spinach and Ricotta Stuffed Chicken Breasts are a deliciously creamy and savory meal that’s perfect for a low-carb, keto-friendly diet. The stuffed chicken is rich in flavor, with the spinach and ricotta providing a wonderful creamy texture that pairs beautifully with the lean chicken. This dish is satisfying and filling, offering a complete meal with plenty of protein and healthy fats. It’s perfect for a spring lunch or dinner when you want something indulgent yet healthy.

Jamie Oliver’s Keto Chicken Alfredo with Zucchini Noodles

fredo with Zucchini Noodles is a creamy, low-carb twist on the classic pasta dish. The zucchini noodles are a perfect substitute for traditional pasta, providing a light base that soaks up the rich, velvety Alfredo sauce made with heavy cream and Parmesan cheese. Tender chicken breast adds protein, and the dish is seasoned with garlic, herbs, and a touch of nutmeg to bring out the comforting flavors. It’s a fantastic choice for anyone following a keto diet, offering the indulgence of Alfredo without the carbs.

Ingredients

2 chicken breasts, thinly sliced
2 medium zucchinis, spiralized into noodles
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a pan over medium heat. Add the chicken slices and cook for 5-6 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and nutmeg, then cook for 3-4 minutes until the sauce thickens.
Season the sauce with salt and pepper to taste.
Add the zucchini noodles to the pan and toss in the sauce for 2-3 minutes until they soften slightly but still have a bit of crunch.
Return the chicken to the pan and stir everything together.
Garnish with fresh parsley and serve immediately.

This Keto Chicken Alfredo with Zucchini Noodles is a comforting and indulgent meal that satisfies the cravings for creamy pasta while being low in carbs. The zucchini noodles provide a light, fresh alternative to pasta, and the rich Alfredo sauce brings all the creamy goodness. The chicken adds a nice protein boost, making this a balanced and delicious meal. Whether you’re enjoying it for lunch or dinner, this dish is perfect for anyone on a keto diet who wants to enjoy a classic comfort food in a healthier, low-carb version.

Jamie Oliver’s Keto Salmon with Asparagus and Lemon Butter Sauce

This dish combines flaky, rich salmon with a vibrant asparagus side, all smothered in a zesty lemon butter sauce. It’s a simple yet elegant keto-friendly meal perfect for spring. The salmon provides heart-healthy omega-3 fatty acids, while the asparagus offers a nutritious, low-carb side. The lemon butter sauce adds a refreshing, tangy flavor that perfectly complements the salmon and quick, flavorful dish that’s ideal for a light lunch or dinner.

Ingredients

2 salmon fillets
1 bunch asparagus, trimmed
3 tablespoons butter
Juice and zest of 1 lemon
1 clove garlic, minced
Salt and pepper to taste
Fresh dill for garnish

Instructions

Preheat the oven to 180°C (350°F).
Place the salmon fillets on a baking tray and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through.
While the salmon is cooking, bring a pot of water to a boil and blanch the asparagus for 3-4 minutes until tender but still crisp. Drain and set aside.
In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
Stir in the lemon juice and zest, and cook for an additional 1-2 minutes to let the flavors combine.
Serve the salmon with the blanched asparagus, then drizzle with the lemon butter sauce. Garnish with fresh dill and serve immediately.

This Keto Salmon with Asparagus and Lemon Butter Sauce is a light, flavorful, and satisfying meal. The tender salmon fillets are complemented by the crisp asparagus, and the zesty lemon butter sauce adds a refreshing, tangy element that elevates the dish. Packed with healthy fats and low in carbs, it’s an ideal choice for a keto-friendly lunch or dinner. The meal is quick to prepare, making it a perfect option for busy days when you want a healthy and delicious meal.

Jamie Oliver’s Cauliflower Fried Rice with Chicken

This Cauliflower Fried Rice with Chicken is a flavorful, low-carb alternative to traditional fried rice. The cauliflower rice provides the perfect base, absorbing all the savory flavors from the soy sauce and seasonings. Tender pieces of chicken add protein, while colorful veggies like bell peppers and peas give the dish vibrancy and texture. It’s a quick, satisfying meal that’s perfect for anyone on a keto diet, offering all the flavor of fried rice without the carbs.

Ingredients

2 chicken breasts, diced
1 small cauliflower, grated into rice-sized pieces
1 tablespoon olive oil
1 small onion, chopped
1 red bell pepper, diced
1/2 cup peas (optional)
2 cloves garlic, minced
2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
1 egg, lightly beaten
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large frying pan or wok over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the onion, bell pepper, and peas (if using). Stir-fry for 3-4 minutes until tender.
Add the garlic and cook for another minute until fragrant.
Add the cauliflower rice to the pan and stir-fry for 5-6 minutes, until it softens and begins to take on color.
Push the cauliflower rice to one side of the pan and add the beaten egg to the other side. Scramble the egg until fully cooked, then mix everything together.
Return the cooked chicken to the pan and stir in the soy sauce. Season with salt and pepper.
Garnish with fresh cilantro and serve immediately.

Jamie Oliver’s Cauliflower Fried Rice with Chicken is a flavorful, low-carb dish that mimics the taste and texture of traditional fried rice while being keto-friendly. The cauliflower rice serves as an excellent substitute for regular rice, absorbing the savory flavors of the soy sauce and seasonings. The chicken adds protein and makes the dish hearty, while the fresh cilantro adds a burst of color and flavor. It’s an easy-to-make meal that’s perfect for a quick lunch or dinner when you’re craving something satisfying but healthy.

Jamie Oliver’s Grilled Lemon Herb Chicken with Broccoli Rice

This Grilled Lemon Herb Chicken with Broccoli Rice is a fresh, low-carb meal that’s full of flavor. The chicken is marinated in lemon, garlic, and fresh herbs, then grilled to perfection. Paired with broccoli rice, which is a great low-carb substitute for regular rice, this dish is both satisfying and nutritious. The combination of protein, healthy fats, and fiber makes this an ideal keto lunch or dinner, perfect for a spring day.

Ingredients

2 chicken breasts
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
2 cups broccoli florets
1 tablespoon olive oil (for rice)
Fresh parsley for garnish

Instructions

In a bowl, combine lemon juice, zest, garlic, olive oil, thyme, salt, and pepper. Marinate the chicken in this mixture for at least 30 minutes.
Preheat the grill or grill pan over medium heat. Grill the chicken for 6-7 minutes on each side until fully cooked.
While the chicken is grilling, pulse the broccoli florets in a food processor to create rice-sized pieces.
Heat olive oil in a pan over medium heat. Add the broccoli rice and stir-fry for 5-6 minutes until tender.
Serve the grilled chicken on top of the broccoli rice, and garnish with fresh parsley.

Grilled Lemon Herb Chicken with Broccoli Rice is a light, nutritious, and satisfying keto-friendly meal. The chicken s bursting with fresh flavors from the lemon and herbs, and the broccoli rice provides a crunchy, flavorful base that makes this dish both filling and low in carbs. This dish is perfect for a spring lunch or dinner, offering a complete meal with protein, healthy fats, and fiber. It’s simple to prepare and packed with fresh ingredients, making it a delicious addition to your keto recipe collection.

Jamie Oliver’s Keto Turkey Meatballs with Zucchini Noodles

These Keto Turkey Meatballs with Zucchini Noodles are a healthier, low-carb version of traditional spaghetti and meatballs. The turkey meatballs are tender and full of flavor, made with herbs and spices, and served over zucchini noodles. The zucchini noodles provide a fresh, light base that’s perfect for the flavorful meatballs and a homemade marinara sauce. This dish is ideal for anyone on a keto diet, offering a delicious, satisfying meal without the carbs.

Ingredients

500g ground turkey
1/4 cup almond flour
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 zucchinis, spiralized into noodles
1 cup marinara sauce (sugar-free)
Fresh basil for garnish

Instructions

Preheat the oven to 180°C (350°F).
In a bowl, combine the ground turkey, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
Roll the mixture into meatballs (about 1-inch in diameter) and place them on a baking sheet.
Bake the meatballs for 20-25 minutes, or until cooked through.
While the meatballs are baking, sauté the zucchini noodles in a pan with a bit of olive oil for 2-3 minutes until slightly softened.
Heat the marinara sauce in a separate pan and add the cooked meatballs, simmering for 5-6 minutes.
Serve the meatballs on top of the zucchini noodles, garnished with fresh basil.

These Keto Turkey Meatballs with Zucchini Noodles are a delicious, low-carb alternative to traditional spaghetti and meatballs. The turkey meatballs are juicy and flavorful, complemented by the fresh zucchini noodles and tangy marinara sauce. This dish is perfect for anyone following a keto diet, offering a satisfying, protein-packed meal without the carbs. It’s easy to prepare and ideal for lunch or dinner, making it a great addition to your healthy eating routine.

Note: More recipes are coming soon