Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember one chilly evening last winter. My kitchen was filled with the aroma of garlic and fresh herbs, my kids were doing homework at the table, and my husband was sipping tea by the window. I wanted something that felt hearty, comforting, but also light enough that we wouldn’t feel sluggish after dinner. That’s when I started experimenting with low carb healthy dinner recipes that are filling. Since then, these meals have become my go-to for weeknights, family dinners, and even when I need a little self-care on my own.
Low carb meals don’t have to be boring. In fact, some of my most beloved dishes are brimming with flavor, textures, and ingredients that make everyone at the table feel nourished and satisfied. From creamy zucchini pasta to baked chicken with roasted vegetables, these dinners keep me full, happy, and guilt-free. Over the years, I’ve discovered that the secret to a low carb dinner that fills you up is layering flavors, using hearty vegetables, and including protein in every bite.
Why I Love Making This Recipe
I love making low carb healthy dinner recipes that are filling because they strike the perfect balance between indulgence and wellness. They let me enjoy my food without worrying about bloating or extra calories, and my whole family feels satisfied even my pickiest eater. There’s a sense of accomplishment in creating a meal that tastes decadent while still being nourishing.
One of my favorite aspects of these dinners is how versatile they are. You can swap proteins, add different vegetables, or mix spices to match your mood. They also help me feel organized during busy weeks because I can prep ingredients in advance and assemble them quickly on dinner nights. The joy I see in my family’s faces when they sit down to a low carb, filling meal is why I continue to experiment, taste, and share these recipes.
Ingredients & Little Kitchen Secrets
Here’s what I typically have on hand for my low carb dinner recipes that are filling. These ingredients are staples in my kitchen, and I’ve added little secrets to maximize flavor without extra carbs:
- 2 medium zucchinis, spiralized or sliced into thin ribbons
- 2 chicken breasts (or 300g of salmon or firm tofu for vegetarian option)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese (optional)
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon chili flakes (optional, for a little heat)
Little kitchen secrets:
- Roast vegetables at high heat for 20 minutes to bring out natural sweetness without extra carbs.
- Use spiralized zucchini as a pasta replacement; it cooks quickly and keeps the dish light.
- Add fresh herbs at the end to maintain vibrant flavor.
How I Make It, Step by Step
- Preheat your oven to 200°C (390°F).
- Toss the chicken breasts with 1 tablespoon olive oil, smoked paprika, oregano, salt, and pepper. Place them on a baking sheet.
- Roast the chicken for 20–25 minutes, until cooked through. Remove and let it rest.
- While the chicken cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sauté garlic for 30 seconds until fragrant. Add mushrooms, bell pepper, and cherry tomatoes. Cook for 5–7 minutes until slightly tender.
- Add zucchini noodles to the skillet and toss for 2–3 minutes. Be careful not to overcook they should stay slightly firm.
- Slice the roasted chicken and layer it on top of the vegetables. Sprinkle with parmesan and fresh basil.
- Add chili flakes if desired, and serve immediately.
How I Serve It at Home
I love plating these low carb dinners in a cozy, family-style way. I usually serve the roasted chicken and vegetables straight from the skillet to the table, garnished with fresh basil. A small side salad with avocado and a drizzle of olive oil adds extra creaminess without carbs. My kids love it with a sprinkle of parmesan, and my husband appreciates the warmth and depth of flavor in every bite. For a little sparkle, I sometimes add toasted pine nuts on top it’s a simple touch that makes it feel special.
Storage, Reheating & Make-Ahead Tips
These low carb dinners store beautifully for 2–3 days in the fridge. I like to prep all vegetables and proteins in advance so I can assemble dinners quickly during the week. Reheat in a skillet over medium heat for best results, as microwaving can make zucchini watery. You can also roast extra vegetables and store them separately to add to salads or omelets.
For make-ahead meals, cook the chicken and vegetables, store them in airtight containers, and spiralize the zucchini fresh before serving. This keeps the noodles from becoming soggy and maintains the texture you want for a filling dinner.
100-Word Short Version
For a quick, healthy, low carb dinner that fills you up, roast chicken or salmon with seasoned vegetables like zucchini, bell peppers, and mushrooms. Toss spiralized zucchini noodles in a skillet with garlic and olive oil, then top with roasted protein. Add fresh basil, parmesan, and optional chili flakes for extra flavor. These meals are satisfying, easy to make, and family-friendly. They store well in the fridge for 2–3 days and can be prepped ahead of time. Perfect for weeknights or when you need a comforting yet light dinner option.
Recipe Card Section
⏱️ Time
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
🛒 Ingredients
- 2 medium zucchinis, spiralized
- 2 chicken breasts (or 300g salmon/tofu)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese (optional)
- 1/4 cup fresh basil, chopped
- 1/2 tsp chili flakes (optional)
👩🍳 Instructions
- Preheat oven to 200°C (390°F).
- Toss chicken with olive oil, paprika, oregano, salt, and pepper. Roast 20–25 mins.
- Heat olive oil in a skillet; sauté garlic 30 sec.
- Add mushrooms, bell pepper, cherry tomatoes; cook 5–7 mins.
- Add zucchini noodles; toss 2–3 mins.
- Slice roasted chicken; layer on vegetables.
- Sprinkle with parmesan and basil; add chili flakes if desired.
- Serve immediately.
📝 Notes
- Roast vegetables at high heat for best flavor.
- Spiralize zucchini fresh before serving to prevent sogginess.
- Store leftovers in airtight containers for 2–3 days.
- Swap chicken with salmon or tofu for variety.
🍽️ Nutrition
Serving Size: 1 plate
Calories: 320 kcal
Protein: 28g
Carbs: 10g
Fiber: 4g
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Sugar: 5g
Sodium: 220mg
Cholesterol: 75mg
Low Carb Healthy Dinner Recipes That Are Filling
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2–3 servings 1x
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: International
Description
Enjoy low carb healthy dinner recipes that are filling, flavorful, and family-friendly. Perfect for weeknights, these easy meals combine protein, fresh vegetables, and aromatic herbs for a satisfying, guilt-free dinner.
Ingredients
- 2 medium zucchinis, spiralized
- 2 chicken breasts (or 300g salmon/tofu)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese (optional)
- 1/4 cup fresh basil, chopped
- 1/2 tsp chili flakes (optional)
Instructions
- Preheat oven to 200°C (390°F).
- Toss chicken with olive oil, paprika, oregano, salt, and pepper. Roast 20–25 mins.
- Heat olive oil in a skillet; sauté garlic 30 sec.
- Add mushrooms, bell pepper, cherry tomatoes; cook 5–7 mins.
- Add zucchini noodles; toss 2–3 mins.
- Slice roasted chicken; layer on vegetables.
- Sprinkle with parmesan and basil; add chili flakes if desired.
- Serve immediately.
Notes
Roast vegetables at high heat for best flavor. Spiralize zucchini fresh before serving to prevent sogginess. Store leftovers in airtight containers for 2–3 days. Swap chicken with salmon or tofu for variety.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5
- Sodium: 220
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 28
- Cholesterol: 75
Conclusion
Low carb healthy dinner recipes that are filling have transformed the way I cook and enjoy weeknight meals. They remind me that eating well doesn’t have to be boring or complicated. Every time I plate these dishes, I feel proud to share something nourishing and delicious with my family. Cooking is a way to show love, to create memories, and to celebrate everyday moments and low carb meals can absolutely do that too. From my kitchen to yours, I hope these recipes bring warmth, comfort, and happiness to your table.