35 High Protein Low Carb Meals You Need to Try

High protein low carb meals are perfect for anyone looking to boost their protein intake while keeping carbs in check. These meals can help with weight management, muscle building, and maintaining energy levels throughout the day. Whether you’re into meal prepping or simply cooking for tonight, there’s a wide range of delicious options to choose from that won’t leave you feeling deprived.

Egg Avocado Boats

Egg avocado boats are a delicious and nutritious option for anyone looking to boost their protein intake while keeping carbs low. This simple dish combines creamy avocado with perfectly baked eggs, creating a satisfying meal that’s both filling and flavorful. The buttery texture of the avocado pairs perfectly with the rich eggs, making every bite a delightful experience.

Not only are egg avocado boats easy to make, but they also come together in just a few minutes, making them perfect for breakfast or a quick lunch. Top them with your favorite seasonings or herbs for an extra kick, and enjoy a meal that checks all the boxes for high protein low carb meals!

Ingredients

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• 1 teaspoon paprika (optional)
• Fresh herbs for garnish (such as cilantro or parsley)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the avocados in half and remove the pit. Scoop out a little extra flesh to make room for the eggs.
3. Place the avocado halves in a baking dish, so they don’t tip over.
4. Crack an egg into each avocado half, being careful not to break the yolk.
5. Season with salt, pepper, and paprika if using.
6. Bake in the preheated oven for about 15-20 minutes, or until the egg whites are set and yolks are cooked to your liking.
7. Garnish with fresh herbs before serving. Enjoy your egg avocado boats!

Baked Salmon with Asparagus

Baked salmon with asparagus is a delightful dish that’s both healthy and satisfying. The rich, flaky texture of the salmon pairs perfectly with the vibrant, tender asparagus, creating a meal that’s not only visually appealing but also packed with nutritional benefits. This recipe is simple to prepare, making it a go-to option for weeknight dinners or special occasions.

The combination of flavors is fresh and bright, especially when complemented by a squeeze of lemon. Plus, it fits perfectly into the category of high protein low carb meals, making it an excellent choice for anyone looking to maintain a balanced diet. Let’s get cooking!

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste
• Fresh herbs (like dill or parsley) for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, arrange the asparagus and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
3. Place the salmon fillets on the baking sheet alongside the asparagus. Drizzle the remaining olive oil over the salmon and sprinkle with minced garlic, salt, and pepper.
4. Top the salmon with lemon slices and place it all in the preheated oven.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh herbs before serving.

Grilled Lemon Herb Chicken

This Grilled Lemon Herb Chicken is a fantastic choice for anyone looking to enjoy high protein low carb meals. The bright flavors of lemon and fresh herbs create a delightful dish that’s both satisfying and light. Grilling adds a charred texture that perfectly complements the juicy chicken.

Simple and quick to prepare, this recipe is ideal for a weeknight dinner or meal prep for the week. It’s packed with flavor and pairs well with your favorite low-carb sides or a fresh salad.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• Sliced lemon for garnish
• Chopped green onions for garnish

Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts and ensure they are well coated. Cover and refrigerate for at least 30 minutes.
2. Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Chicken: Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. Rest and Serve: Once cooked, let the chicken rest for a few minutes. Serve with sliced lemon and chopped green onions for added flavor.

Cauliflower Rice Stir-Fry

Cauliflower rice stir-fry is a vibrant and nutritious dish that’s perfect for anyone looking to enjoy high protein low carb meals. This recipe combines the light and fluffy texture of cauliflower rice with a colorful mix of fresh vegetables. It’s simple to make and bursting with flavor, making it a satisfying option for any meal of the day.

The taste is a delightful mix of savory and fresh, with a hint of crunch from the veggies. Plus, you can easily customize it by adding your favorite proteins like chicken, shrimp, or tofu. This dish not only fits perfectly into a low-carb diet but also offers a great way to pack in those veggies!

Ingredients

• 1 medium head of cauliflower, grated into rice
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 cup green peas (fresh or frozen)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Prepare the Cauliflower Rice: Grate the cauliflower using a box grater or a food processor until it resembles rice.
2. Heat Oil: In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
3. Add Vegetables: Toss in sliced bell peppers, snap peas, and green peas. Stir-fry for 3-5 minutes until they begin to soften.
4. Add Cauliflower Rice: Stir in the grated cauliflower and soy sauce. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
5. Season and Serve: Season with salt and pepper to taste. Remove from heat, garnish with chopped green onions, and enjoy!

Zucchini Noodles with Turkey Meatballs

Zucchini noodles with turkey meatballs is a delicious and healthy twist on traditional pasta dishes. This meal is packed with protein and low in carbs, making it perfect for anyone looking to eat healthier without sacrificing flavor. The turkey meatballs are moist, savory, and pair perfectly with the light, tender zucchini noodles, making each bite satisfying and delightful.

Not only is this dish easy to prepare, but it also comes together quickly, making it an excellent choice for busy weeknights. With fresh herbs and a zesty tomato sauce, you get a meal that feels indulgent while sticking to high protein low carb meals. Let’s get cooking!

Ingredients

• 4 medium zucchinis, spiralized
• 1 pound ground turkey
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine ground turkey, Parmesan cheese, minced garlic, Italian seasoning, salt, pepper, and the beaten egg. Mix well and form into small meatballs.
3. Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until cooked through.
4. While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat.
5. Add the spiralized zucchini to the skillet and sauté for about 3-5 minutes, until tender.
6. Serve the zucchini noodles topped with meatballs and marinara sauce. Garnish with fresh basil before enjoying!

Spicy Shrimp and Avocado Salad

This spicy shrimp and avocado salad is a delightful blend of flavors and textures, perfect for anyone looking for a refreshing meal. It’s packed with protein from the shrimp and healthy fats from the avocado, making it an excellent choice for high protein low carb meals. The slight kick from the spices adds an exciting twist, while the fresh greens offer a crunchy contrast.

Making this salad is easy and quick, ideal for a busy weekday lunch or a light dinner. With just a few ingredients, you can whip up a satisfying dish that feels indulgent yet is perfectly healthy.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, and lettuce)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions

1. Season the shrimp: In a bowl, toss the shrimp with olive oil, chili powder, paprika, salt, and pepper until well coated.
2. Cook the shrimp: Heat a skillet over medium heat and add the seasoned shrimp. Cook for 2-3 minutes on each side until they are pink and opaque.
3. Prepare the salad: In a large bowl, combine mixed greens, avocado slices, and cherry tomatoes.
4. Assemble: Once the shrimp are cooked, add them to the salad mixture. Drizzle lime juice over the top and toss gently to combine.
5. Serve: Garnish with fresh cilantro if desired and enjoy your spicy shrimp and avocado salad!

Cobb Salad with Grilled Chicken

Cobb Salad with Grilled Chicken is a fresh and hearty dish that packs a punch of flavor while keeping the carbs low. Perfect for lunch or dinner, this salad is loaded with protein from the grilled chicken, hard-boiled eggs, and crispy bacon, making it a filling option for anyone looking to maintain a high protein low carb meal plan.

Simple to whip up, this salad combines vibrant greens with delicious toppings, making it not only enjoyable to eat but also visually appealing. Toss everything together and you’ve got a satisfying meal that doesn’t take much time to prepare.

Ingredients

• 2 grilled chicken breasts, sliced
• 4 cups mixed greens
• 4 hard-boiled eggs, halved
• 4 slices of cooked bacon, crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 1/4 cup fresh herbs (parsley, chives, or basil) for garnish
• Your favorite salad dressing (vinaigrette or ranch work well)

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper, then grill until cooked through, about 6-7 minutes per side. Let them rest before slicing.
2. Assemble the Salad: On a large plate, layer the mixed greens, then top with sliced chicken, halved eggs, crumbled bacon, cherry tomatoes, and blue cheese.
3. Add Dressing: Drizzle your favorite dressing over the salad and toss gently to combine.
4. Garnish: Finish with fresh herbs for added flavor and presentation.

Creamy Spinach and Chicken Casserole

This creamy spinach and chicken casserole is a delightful, easy-to-make dish that’s perfect for a high protein low carb meal. Packed with tender chicken and fresh spinach, it delivers a comforting taste that the whole family will enjoy. The creamy sauce makes it rich and satisfying without loading up on carbs.

With just a few simple ingredients, this casserole comes together quickly and is great for meal prep. It’s versatile enough to serve as a hearty main dish or as a side. Here’s how to whip it up!

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups fresh spinach, chopped
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, chopped spinach, cream cheese, mozzarella, Parmesan, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until everything is combined.
3. Transfer the mixture to a greased baking dish, spreading it out evenly.
4. Bake for 25-30 minutes, or until the casserole is bubbly and golden on top. If desired, broil for an additional 2-3 minutes for a crispier finish.
5. Let it cool slightly before garnishing with cherry tomatoes and serving warm.

Greek Yogurt Parfait with Berries

This Greek Yogurt Parfait with Berries is a delightful blend of creamy yogurt and fresh fruits, making it a perfect choice for high protein low carb meals. It’s light yet filling and offers a sweet and tangy flavor that’s hard to resist. Plus, it’s super easy to whip up, making it a great option for breakfast or a quick snack.

The combination of Greek yogurt and berries not only satisfies your sweet tooth but also packs a nutritional punch. With its high protein content from the yogurt and the vitamins from the berries, it’s both delicious and healthy!

Ingredients

• 2 cups Greek yogurt (plain, low-fat)
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey or maple syrup (optional)
• 1/4 cup granola (optional)
• Fresh mint leaves for garnish

Instructions

1. Prepare the Berries: Wash and slice the strawberries. Combine them with blueberries and raspberries in a bowl.
2. Layer the Yogurt: In a glass or bowl, add a layer of Greek yogurt at the bottom.
3. Add the Berries: Top the yogurt with a mix of berries and drizzle with honey or maple syrup if desired.
4. Repeat Layers: Add another layer of yogurt followed by more berries. You can repeat this until the glass is filled.
5. Top and Garnish: Finish with a dollop of yogurt, a sprinkle of granola, and garnish with fresh mint leaves.

Stuffed Bell Peppers with Quinoa and Turkey

Stuffed bell peppers are a delicious and healthy choice for anyone looking for high protein low carb meals. The combination of lean turkey, quinoa, and vibrant vegetables all packed into a sweet bell pepper creates a filling dish that’s bursting with flavor. It’s easy to make and perfect for meal prep, making it a go-to option for busy weeknights.

This recipe is not only nutritious but also customizable. You can mix in your favorite spices or substitute the turkey for chicken or even plant-based protein. The result is a colorful and satisfying meal that everyone will love.

Ingredients

• 4 bell peppers (any color)
• 1 pound ground turkey
• 1 cup cooked quinoa
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet over medium heat, cook the ground turkey with onion and garlic until browned. Drain any excess fat.
4. Add the cooked quinoa, diced tomatoes, chili powder, cumin, salt, and pepper. Mix thoroughly and let simmer for about 5 minutes.
5. Stuff the bell peppers with the turkey and quinoa mixture, packing it in well. If desired, sprinkle cheese on top.
6. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese.
7. Remove from the oven and let cool for a few minutes before serving.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a delicious and nutritious dish that perfectly fits into the category of high protein low carb meals. The tender beef pairs wonderfully with crisp broccoli, creating a satisfying combo that’s both hearty and healthy. This stir-fry is packed with flavor from soy sauce and ginger, making it an enjoyable meal that’s quick to whip up!

Not only is this recipe simple to make, but it also requires minimal ingredients, making it perfect for busy weeknights. With just a few minutes on the stove, you can have a colorful and vibrant dish ready to serve. Let’s dive into the ingredients and get cooking!

Ingredients

• 1 lb beef sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 cup beef broth
• 2 green onions, sliced (for garnish)
• Red pepper flakes (optional, for heat)

Instructions

1. Marinate the Beef: In a bowl, mix the sliced beef with soy sauce, oyster sauce, and cornstarch. Let it marinate for at least 15 minutes.
2. Cook the Beef: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add the remaining sesame oil. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Then, add the broccoli and stir-fry for 4-5 minutes until bright green and tender.
4. Combine: Return the beef to the skillet, pour in the beef broth, and bring to a simmer. Cook for another 2-3 minutes until the sauce thickens slightly.
5. Serve: Garnish with sliced green onions and red pepper flakes if using. Enjoy your Beef and Broccoli Stir-Fry over cauliflower rice for a complete high protein low carb meal!

Eggplant Lasagna with Ricotta

Eggplant lasagna with ricotta is a delicious twist on the classic Italian dish, making it a perfect choice for anyone looking for high protein low carb meals. Instead of traditional pasta, thinly sliced eggplant layers create a hearty base that soaks up all the rich flavors of marinara sauce and creamy ricotta. It’s a filling meal that’s surprisingly simple to prepare, making it ideal for weeknight dinners or meal prep.

The combination of savory eggplant and rich cheese offers a satisfying taste without the extra carbs. Each bite is a blend of creamy ricotta and melted mozzarella, topped with fresh herbs that brighten the dish. Whether you’re a vegetarian or just looking to cut down on carbs, this eggplant lasagna is sure to please!

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Fresh basil or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. In a bowl, mix the ricotta cheese, egg, oregano, garlic powder, and half of the Parmesan cheese until well combined.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer eggplant slices, then add a portion of the ricotta mixture, followed by marinara sauce. Repeat layers until all ingredients are used, finishing with mozzarella and the remaining Parmesan on top.
4. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
5. Let it cool for a few minutes, garnish with fresh herbs, and serve warm.

Tuna Salad Lettuce Wraps

Tuna salad lettuce wraps are a fantastic option for anyone looking to enjoy a high protein low carb meal. These wraps are not only refreshing but also packed with flavor. The crisp lettuce leaves serve as the perfect vessel for a creamy, zesty tuna salad, making each bite satisfying and delicious.

This recipe is super simple to whip up, requiring just a handful of ingredients. It’s ideal for lunch or a light dinner and can be customized with your favorite herbs and spices. Enjoy the crunch of the lettuce paired with the savory tuna for a delightful meal that’s both nutritious and easy to make!

Ingredients

• 2 cans of tuna in water, drained
• 1/4 cup Greek yogurt or mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup diced celery
• 1/4 cup diced bell pepper
• 1 tablespoon fresh dill or parsley, chopped
• Salt and pepper to taste
• 2-4 large lettuce leaves (such as romaine or butter lettuce)

Instructions

1. In a medium bowl, combine the drained tuna, Greek yogurt or mayonnaise, and Dijon mustard. Mix well until fully combined.
2. Add the diced celery, bell pepper, and herbs to the bowl. Season with salt and pepper to taste.
3. Lay out the lettuce leaves on a plate. Spoon the tuna salad mixture into each leaf, creating wraps.
4. Serve immediately or refrigerate for later. Enjoy your refreshing and protein-packed meal!

Cheesy Cauliflower Bake

This Cheesy Cauliflower Bake is a delightful twist on comfort food, offering a creamy and cheesy flavor that’s hard to resist. It’s perfect for anyone looking for high protein low carb meals, making it a fantastic option for a quick lunch or dinner.

Simple to prepare, this dish uses fresh cauliflower and plenty of cheese to create a satisfying meal. The combination of textures and flavors makes it a hit with both adults and kids alike. Enjoy it as a side dish or a main course; either way, it’s sure to please!

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add cauliflower florets and cook for about 5 minutes until tender but still crisp. Drain and set aside.
3. In a large bowl, mix cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth. Stir in the cauliflower until well coated.
4. Transfer the cauliflower mixture to a greased baking dish. Top with cheddar and Parmesan cheese.
5. Bake for 25-30 minutes or until the cheese is bubbly and golden brown. Garnish with chopped chives before serving.

Pesto Zoodles with Grilled Chicken

Pesto Zoodles with Grilled Chicken is a delightful dish that combines the fresh tastes of zucchini noodles and savory grilled chicken, all tossed in a rich basil pesto. This meal is not only bursting with flavor, but it’s also a fantastic option for those looking for high protein low carb meals. It’s simple to whip up, making it perfect for a quick weeknight dinner or a meal prep idea for the week ahead.

The zoodles add a light, refreshing crunch that pairs beautifully with the tender grilled chicken and creamy pesto, creating a satisfying dish without the heavy carbs. It’s a great way to enjoy your favorite Italian flavors while staying mindful of your dietary goals!

Ingredients

• 2 medium zucchinis
• 2 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Prepare the Zoodles: Use a spiralizer to create zucchini noodles. Set aside.
2. Grill the Chicken: Preheat your grill. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 6-7 minutes on each side, or until cooked through. Let rest and slice.
3. Combine Ingredients: In a large bowl, toss the zoodles with basil pesto until well coated. Add the cherry tomatoes and mix gently.
4. Serve: Arrange the zoodles on a plate, top with sliced grilled chicken, and garnish with fresh basil. Enjoy your meal!

Mushroom and Spinach Frittata

A Mushroom and Spinach Frittata is a delightful dish that combines the earthiness of mushrooms with the freshness of spinach, all wrapped in fluffy eggs. It’s a perfect option when you’re looking for high protein low carb meals that are both satisfying and easy to whip up. This frittata is not only packed with flavor, but it’s also a breeze to prepare, making it an ideal choice for a quick breakfast or a light lunch.

The combination of creamy eggs with sautéed mushrooms and vibrant spinach creates a wonderful texture and taste. Plus, it’s a versatile recipe; you can customize it by adding your favorite herbs or spices. Enjoy this frittata warm or cold, and you’ve got a nutritious meal ready to go!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheese (optional)
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper.
4. In a bowl, whisk together the eggs and milk. Pour the egg mixture over the mushroom and spinach mixture in the skillet. Stir gently to combine.
5. If using, sprinkle shredded cheese on top of the frittata.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and the top is slightly golden.
7. Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Salmon and Avocado Sushi Rolls

Salmon and avocado sushi rolls are a delicious way to enjoy a high protein, low carb meal. These rolls combine fresh salmon and creamy avocado, creating a delightful blend of flavors and textures. They’re light yet filling, making them perfect for lunch or dinner.

Making sushi at home is simpler than you might think! With just a few ingredients and a little practice, you can roll up these delightful bites. They are great for impressing friends or enjoying a healthy treat yourself.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets of nori (seaweed)
• 8 oz fresh salmon, sliced into thin strips
• 1 ripe avocado, sliced
• Cucumber, julienned (optional)
• Soy sauce, for serving
• Wasabi, for serving (optional)

Instructions

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to package instructions. Once cooked, transfer to a bowl and let cool.
2. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled rice, taking care not to mash the grains.
3. Assemble the Rolls: Place a bamboo sushi mat on a flat surface. Lay one sheet of nori on the mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge.
4. Add Fillings: Arrange slices of salmon, avocado, and cucumber (if using) in a line across the center of the rice. Carefully roll the sushi away from you, pressing gently but firmly to keep it tight.
5. Slice and Serve: Once rolled, use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce and wasabi for dipping.

Herbed Lamb Chops with Green Beans

This recipe for Herbed Lamb Chops with Green Beans is a delightful option for anyone looking to enjoy high protein low carb meals. The lamb chops are juicy and tender, infused with aromatic herbs that enhance their natural flavor. Paired with fresh green beans, this dish is not only delicious but also simple to prepare, making it perfect for a weeknight dinner or a special occasion.

The combination of savory lamb and crisp green beans creates a satisfying meal that is both nutritious and filling. You’ll love how quickly this meal comes together, allowing you to enjoy a gourmet experience right at home.

Ingredients

• 4 lamb chops
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper, to taste
• 2 cups fresh green beans, trimmed
• 1 tablespoon lemon juice
• 1 tablespoon butter

Instructions

1. Preheat your grill or skillet on medium-high heat.
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture onto both sides of the lamb chops.
3. Grill or pan-sear the lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness.
4. While the lamb is cooking, bring a pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until tender-crisp. Drain and rinse under cold water to stop the cooking process.
5. In a skillet, melt butter over medium heat. Add the green beans and toss with lemon juice, salt, and pepper to taste. Cook for an additional 2 minutes.
6. Serve the herbed lamb chops alongside the sautéed green beans, and enjoy your healthy, high protein low carb meal!

Chili Lime Grilled Shrimp Skewers

Chili Lime Grilled Shrimp Skewers are a perfect blend of zesty lime and spicy chili, making them a fantastic choice for a quick and tasty meal. These skewers are not only simple to prepare but also low in carbs and high in protein, aligning perfectly with your health goals.

The combination of grilled shrimp with a tangy marinade creates a mouthwatering dish that’s great for a summer barbecue or a quick weeknight dinner. Plus, they’re colorful and fun to eat, making them a hit with everyone!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 2 limes
• 2 tablespoons chili powder
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden skewers, soaked in water

Instructions

1. Marinate the Shrimp: In a bowl, mix olive oil, lime juice, chili powder, garlic, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for at least 30 minutes.
2. Prepare the Skewers: Thread the marinated shrimp onto the soaked skewers, making sure they are evenly spaced.
3. Grill the Skewers: Preheat the grill to medium-high heat. Grill the skewers for about 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
4. Serve: Remove from the grill and serve immediately, garnished with lime wedges and fresh cilantro if desired.

Coconut Curry Chicken Thighs

Coconut Curry Chicken Thighs are a delicious way to enjoy a meal that’s both high in protein and low in carbs. This dish features tender chicken thighs simmered in a creamy coconut curry sauce, packed with flavor from fragrant spices. It’s simple to make and perfect for a weeknight dinner.

The combination of spices and coconut creates a rich, satisfying taste that will leave you craving more. Pair it with cauliflower rice or steamed vegetables to keep the carbs low while still enjoying a hearty meal.

Ingredients

• 4 chicken thighs, boneless and skinless
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Sprinkle in the curry powder and stir for about 30 seconds to release its flavor.
4. Add the chicken thighs to the skillet, season with salt and pepper, and sear on both sides until browned.
5. Pour in the coconut milk, bringing the mixture to a simmer. Cover and cook for 15-20 minutes until the chicken is cooked through.
6. Garnish with fresh cilantro before serving, and enjoy your high protein low carb meal!

Roasted Brussels Sprouts with Bacon

Roasted Brussels sprouts with bacon are a perfect example of how to create a delicious, high protein low carb meal that’s simple and satisfying. The combination of crispy bacon and tender Brussels sprouts creates a savory flavor that’s hard to resist. This dish is not only easy to make, but it also brings a hearty feel to your plate without the extra carbs.

The roasting process caramelizes the Brussels sprouts, enhancing their natural sweetness while the bacon adds a delightful crunch. This recipe is great as a side dish or a meal on its own, making it versatile for any dining occasion.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices bacon, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, garlic powder, and onion powder until well coated.
3. Add the diced bacon to the bowl and mix everything together.
4. Spread the mixture evenly on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and the bacon is crispy.
6. If desired, drizzle with balsamic vinegar before serving for extra flavor.

Sausage and Kale Skillet

This Sausage and Kale Skillet is a deliciously simple dish that packs a punch of flavor while being a great option for those looking for high protein low carb meals. The savory sausage complements the slightly bitter taste of kale, making it a satisfying and nutritious choice for any meal of the day.

Quick to prepare and cook, this meal is perfect for busy weeknights or a leisurely brunch. Just toss everything together in one skillet, and you’ll have a hearty dish ready in no time!

Ingredients

• 1 lb sausage (your choice, sliced)
• 4 cups kale, chopped
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for a kick)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes.
2. Add the sliced onions and minced garlic to the skillet. Sauté until the onions are translucent, about 3 minutes.
3. Stir in the chopped kale and cook until wilted, about 5-6 minutes. Season with salt, pepper, and red pepper flakes if using.
4. Serve warm, enjoying the delightful combination of flavors!

Pumpkin Spice Chia Pudding

Looking for a delightful way to enjoy high protein low carb meals? This Pumpkin Spice Chia Pudding is a fantastic choice! It’s creamy, comforting, and packed with the warm flavors of pumpkin spice. Not only does it taste amazing, but it’s also super easy to whip up, making it perfect for a quick breakfast or a satisfying snack.

The blend of chia seeds and pumpkin gives this pudding a smooth texture, while the spices add a touch of fall magic. Plus, you’ll love knowing that you’re fueling your body with a healthy option that’s both delicious and nutritious. Get ready to indulge in a guilt-free treat!

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1/4 cup chia seeds
• 2 tablespoons maple syrup (or to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• Pinch of salt

Instructions

1. In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and salt until well combined.
2. Stir in the chia seeds, making sure they are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to thicken and create a pudding-like consistency.
4. Once ready, give it a good stir and adjust sweetness if needed. Serve chilled, topped with whipped cream or additional pumpkin spice if desired.

Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry is a fantastic choice for anyone looking for high protein low carb meals. It’s quick and easy to whip up, making it perfect for busy weeknights. The combination of tender chicken and vibrant veggies creates a delicious, satisfying dish that’s both nutritious and flavorful.

With the fresh crunch of bell peppers, zucchini, and snap peas, each bite is a burst of flavor. Plus, it can be customized with your favorite vegetables or sauces, ensuring you’ll never get bored of this healthy option. Here’s a simple recipe to get you started!

Ingredients

• 1 pound chicken breast, sliced into thin strips
• 2 cups mixed vegetables (bell peppers, zucchini, snap peas)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Cooked cauliflower rice (optional, for serving)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned, about 5-7 minutes.
2. Add garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
3. Stir in the mixed vegetables and cook for another 5 minutes, or until they are tender but still crisp.
4. Pour in the soy sauce, mixing well to coat the chicken and vegetables. Season with salt and pepper to taste.
5. Serve hot, optionally over cooked cauliflower rice for a complete meal.

Buffalo Cauliflower Bites

Buffalo Cauliflower Bites are a delicious and healthy twist on traditional buffalo wings. These bites bring the same tangy, spicy flavor that buffalo sauce lovers crave, but with a fraction of the calories and carbs. They’re easy to whip up, making them a perfect snack or appetizer for any occasion.

The crispy texture combined with the spicy coating makes these bites irresistible. Whether you’re hosting a game day gathering or just craving something savory, these buffalo cauliflower bites will satisfy your taste buds while fitting perfectly into high protein low carb meals.

Ingredients

• 1 large head of cauliflower, cut into bite-sized florets
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup hot sauce (such as Frank’s RedHot)
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, ensuring they are well-coated.
3. In a separate bowl, mix the almond flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each cauliflower piece in the flour mixture until fully coated.
4. Arrange the coated cauliflower on the prepared baking sheet in a single layer. Bake for 20 minutes or until they turn golden and crispy.
5. Meanwhile, combine the hot sauce and a tablespoon of olive oil in a bowl. Once the cauliflower is done, toss them in the hot sauce mixture until evenly coated.
6. Return the cauliflower to the baking sheet and bake for an additional 10-15 minutes, until crispy. Serve hot with your favorite dipping sauce!

Baked Cod with Lemon Garlic Butter

Baked cod with lemon garlic butter is a delightful dish that highlights the mild, flaky texture of cod, paired with the bright flavors of lemon and garlic. This meal is not only delicious but also incredibly simple to prepare, making it perfect for busy weeknights or a special dinner. The combination of butter and fresh lemon juice infuses the fish with moisture and a zesty kick, ensuring every bite is flavorful.

This recipe is a fantastic option for those looking for high protein low carb meals, as cod is an excellent source of protein while being low in carbohydrates and calories. Serve it on a bed of greens or alongside steamed vegetables for a well-rounded, healthy dish. Enjoy the refreshing taste and ease of preparation that makes this baked cod a favorite!

Ingredients

• 4 cod fillets
• 2 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for serving)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup.
2. In a small bowl, mix together the melted butter, minced garlic, lemon juice, and lemon zest.
3. Place the cod fillets in the baking dish and season with salt and pepper. Pour the lemon garlic butter mixture over the fish, ensuring they are well coated.
4. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
5. Remove from the oven, garnish with chopped parsley, and serve with lemon slices on the side.

Spinach and Feta Stuffed Chicken

This Spinach and Feta Stuffed Chicken is a delightful dish that’s packed with flavor and nutrition. Each bite features juicy chicken filled with creamy feta and fresh spinach, offering a perfect balance of savory and tangy tastes. It’s an easy recipe that’s great for weeknight dinners or meal prep, making it a fantastic choice for anyone looking to enjoy high protein low carb meals.

The combination of spinach and feta not only enhances the flavor but also boosts the nutritional profile of this dish. Plus, it’s versatile enough to be served with a side of roasted vegetables or a light salad for a complete meal. Let’s get cooking!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the chopped spinach, feta cheese, cream cheese, garlic, oregano, salt, and pepper until well combined.
3. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if necessary.
5. Place the stuffed chicken breasts in a baking dish, drizzle with olive oil, and season with salt and pepper.
6. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
7. Let rest for a few minutes before serving. Enjoy your flavorful, high protein low carb meal!

Keto Beef Tacos in Lettuce Wraps

Keto Beef Tacos in lettuce wraps offer a delicious twist on traditional tacos, combining savory ground beef with fresh toppings, all while keeping carbs in check. The lettuce wraps provide a crisp and refreshing base, making it a light yet satisfying meal.

This recipe is not only packed with flavor but also super easy to whip up. Perfect for a quick lunch or a fun dinner, these tacos are sure to please anyone looking for high protein low carb meals.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 packet taco seasoning (low-carb if available)
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or your choice)
• 1 head of iceberg or butter lettuce
• Optional toppings: sour cream, salsa, avocado

Instructions

1. Cook the Beef: In a skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it apart as it cooks.
2. Add Seasoning: Once the beef is cooked, stir in taco seasoning and a splash of water. Cook for another 5 minutes until well blended.
3. Prepare the Lettuce: While the beef is cooking, carefully separate lettuce leaves to use as taco shells.
4. Assemble the Tacos: Spoon the seasoned beef into the lettuce wraps. Top with diced tomatoes, shredded cheese, and any optional toppings you prefer.
5. Serve and Enjoy: Serve immediately and enjoy your fresh and tasty keto tacos!

Roasted Chicken Thighs with Rosemary

This roasted chicken thighs recipe is a delicious way to enjoy high protein low carb meals. The chicken is juicy and tender, infused with the fragrant aroma of fresh rosemary. It’s simple to prepare, making it perfect for a weeknight dinner or a weekend feast.

The combination of herbs and seasoning creates a delightful flavor that pairs beautifully with any side dish. You’ll love how easy it is to make this dish, and it’s sure to impress anyone at your table!

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 lemon, juiced

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix together olive oil, garlic, rosemary, salt, pepper, paprika, and lemon juice.
3. Place the chicken thighs in a baking dish and pour the marinade over them, ensuring they are well coated.
4. Arrange the thighs skin-side up and bake for 35-40 minutes, or until the skin is crispy and the chicken is cooked through.
5. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a fantastic high protein low carb meal that’s both refreshing and satisfying. With its colorful mix of bell peppers and black beans, it’s not only tasty but also visually appealing. Perfect for a quick lunch or a side dish at dinner, it’s simple to whip up in just a few minutes.

The combination of quinoa and black beans delivers a hearty protein punch while keeping the carb count low. Tossed with fresh vegetables and a zesty dressing, this salad brings a burst of flavor in every bite. Plus, it’s great for meal prep and tastes even better the next day!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup corn (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, black beans, bell peppers, corn, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for an hour to allow flavors to meld.

Moroccan Spiced Vegetable Tagine

This Moroccan Spiced Vegetable Tagine is a delightful way to enjoy a high protein, low carb meal. Packed with colorful vegetables and aromatic spices, it offers a warm, comforting taste that’s both satisfying and healthy. Plus, it’s simple to prepare, making it perfect for a weeknight dinner.

With a mix of hearty vegetables like bell peppers, zucchini, and sweet potatoes, this tagine is not only flavorful but also provides great nutritional value. The spices, such as cumin and coriander, elevate the dish, creating a rich and inviting aroma. Serve it on its own or with a side of protein for an even more filling meal!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, chopped
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and cook for another minute.
3. Add the diced bell peppers, zucchini, and sweet potato to the pot. Cook for about 7-10 minutes until the vegetables start to soften.
4. Mix in the chickpeas, diced tomatoes, cumin, coriander, paprika, cinnamon, salt, and pepper. Stir well to combine.
5. Cover the pot and let it simmer for about 20 minutes, stirring occasionally, until all the vegetables are tender.
6. Garnish with fresh parsley before serving. Enjoy your Moroccan Spiced Vegetable Tagine warm!

Shrimp and Broccoli Alfredo

This Shrimp and Broccoli Alfredo is a delightful dish that combines tender shrimp with fresh broccoli in a creamy, savory sauce. It’s perfect for those looking for high protein low carb meals while still enjoying a rich, comforting flavor. The taste is a harmonious blend of garlic, parmesan, and a hint of lemon, making it a satisfying choice for dinner.

This recipe is quick and easy to prepare, making it ideal for busy weeknights. In just about 30 minutes, you can whip up a delicious meal that’s sure to impress your family or guests.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 cups broccoli florets
• 8 ounces fettuccine (or a low carb alternative)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions. Add the broccoli florets in the last 3 minutes of cooking. Drain and set aside.
2. Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute. Then, add the shrimp and cook until pink and opaque, about 3-4 minutes.
3. Add Cream and Cheese: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
4. Combine: Add the cooked pasta and broccoli to the skillet, tossing everything together until well coated.
5. Serve: Garnish with fresh parsley and serve immediately for a delicious high protein low carb meal!

Lemon Garlic Herb Grilled Tofu

Lemon Garlic Herb Grilled Tofu is a refreshing and satisfying dish that’s perfect for anyone looking to enjoy high protein low carb meals. The combination of zesty lemon, aromatic garlic, and fresh herbs creates a delicious flavor profile that makes this tofu truly stand out. It’s simple to prepare, making it an ideal option for weeknight dinners or meal prep.

This recipe brings out the best in tofu, turning it into a flavorful and protein-packed centerpiece. Whether you’re a tofu lover or just starting to explore plant-based meals, this grilled dish will impress your taste buds and keep you feeling full. Serve it alongside your favorite veggies for a complete meal.

Ingredients

• 1 block firm tofu, pressed and drained
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Prepare the Marinade: In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, parsley, cilantro, salt, pepper, and paprika.
2. Marinate the Tofu: Slice the tofu into thick slabs and place them in a shallow dish. Pour the marinade over the tofu, ensuring each piece is well coated. Let it marinate for at least 30 minutes.
3. Preheat the Grill: Heat your grill or grill pan over medium heat.
4. Grill the Tofu: Place the marinated tofu on the grill and cook for about 5-7 minutes on each side or until grill marks appear and the tofu is heated through.
5. Serve: Remove from the grill and garnish with additional herbs if desired. Enjoy your Lemon Garlic Herb Grilled Tofu warm, paired with fresh veggies or a salad.

Grilled Lemon Herb Chicken with Asparagus

This Grilled Lemon Herb Chicken with Asparagus is a delightful, high protein low carb meal that’s both refreshing and satisfying. The zesty lemon flavor paired with a hint of herbs makes the chicken incredibly flavorful while keeping things light. Plus, it’s super easy to whip up, perfect for a busy weeknight or a weekend gathering.

Not only is this recipe tasty, but it’s also packed with protein to help fuel your day. The asparagus adds a nice crunch and is a great source of vitamins. Together, they create a balanced dish that’s perfect for anyone looking to maintain a healthy lifestyle.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 bunch of asparagus, trimmed
• Fresh herbs for garnish (optional)

Instructions

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes.
2. Prepare the Grill: Preheat your grill to medium-high heat. While the grill is heating, prepare the asparagus by drizzling with olive oil and seasoning with salt and pepper.
3. Grill the Chicken: Place the marinated chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked and juices run clear.
4. Grill the Asparagus: In the last few minutes of cooking, add the asparagus to the grill. Cook for about 3-4 minutes, turning occasionally until tender and slightly charred.
5. Serve: Plate the chicken and asparagus together, garnishing with fresh herbs if desired. Enjoy your healthy, high protein low carb meal!

Zucchini Noodles with Pesto and Shrimp

Zucchini noodles with pesto and shrimp offer a fresh and light meal that’s bursting with flavor. This dish combines the subtle taste of zucchini with the rich, nutty notes of pesto, complemented perfectly by succulent shrimp. It’s a simple dish to whip up, making it ideal for a weeknight dinner or a healthy lunch.

The combination of high protein from the shrimp and low carbs from the zucchini noodles makes this a great option for those looking for high protein low carb meals. You’ll love how quickly it comes together and how satisfying it is!

Ingredients

• 2 medium zucchinis, spiralized
• 1 pound shrimp, peeled and deveined
• 1/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Season with salt and pepper.
3. Stir in the spiralized zucchini and cherry tomatoes. Cook for another 2-3 minutes until the zucchini is slightly tender.
4. Remove from heat and mix in the basil pesto until everything is well coated.
5. Serve immediately, garnished with fresh basil leaves.