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 remember one hectic weekday evening when I had barely 30 minutes to get dinner on the table. My kids were running around, my husband was exhausted from work, and I was staring at a fridge full of ingredients, wondering what on earth I could make that was quick, healthy, and something everyone would actually enjoy. That night, I discovered just how simple it could be to make low carb healthy dinner recipes for dinner tonight that were fast, nourishing, and full of flavor.
Over the years, I’ve developed a collection of go-to recipes that are cozy, comforting, and completely guilt-free. They’re perfect for busy nights when you want something wholesome without spending hours in the kitchen. Today, I’ll share one of my absolute favorites, including little kitchen secrets, tips for storage, and ways to serve it so the whole family is happy.
Why I Love Making This Recipe
I love cooking these kinds of meals because they’re versatile and genuinely satisfying. You can whip them up in under 40 minutes, and they’re packed with protein and healthy vegetables. Plus, they prove that “low carb” doesn’t mean “bland” or “boring.”
What makes it even better is seeing my kids’ faces light up when I place a colorful, aromatic dish on the table. Food really does bring us together, and making recipes like this reminds me why I fell in love with cooking in the first place.
Ingredients & Little Kitchen Secrets
Here’s everything you need to make this low carb healthy dinner recipe tonight:
- 500g boneless, skinless chicken breasts
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 100ml chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- 50g grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Little Kitchen Secrets:
- Sauté the garlic in olive oil for 30 seconds before adding vegetables — it brings out an amazing aroma.
- Slice the zucchini thin so it cooks quickly but still stays firm.
- Use chicken broth instead of cream for a lighter, low carb sauce that still tastes rich.
How I Make It, Step by Step
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt, pepper, smoked paprika, and oregano.
- Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the remaining olive oil. Sauté onions and garlic until fragrant.
- Add zucchini and bell peppers. Cook for 5 minutes until vegetables are tender-crisp.
- Pour in the chicken broth and scrape up any brown bits from the skillet.
- Return the chicken to the pan. Reduce heat to low, cover, and simmer for 8–10 minutes until the chicken is cooked through.
- Sprinkle Parmesan cheese over the dish and let it melt for a minute.
- Garnish with fresh parsley before serving.
How I Serve It at Home
I love serving this dish straight from the skillet. It keeps things cozy and casual, perfect for weeknights. Sometimes I pair it with cauliflower rice or a side salad to make it extra filling without adding carbs.
A little trick I’ve learned: serve it with a wedge of lemon. It brightens up the flavors and makes the dish taste restaurant-quality with almost zero effort.
Storage, Reheating & Make-Ahead Tips
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet or microwave. Avoid high heat to prevent the chicken from drying out.
- Make-Ahead: You can prep the vegetables a day in advance and keep the chicken marinated in the fridge. Cooking time stays the same, and it makes dinner even faster.
100-Word Short Version
This low carb healthy dinner recipe for dinner tonight is fast, cozy, and full of flavor. Sear chicken breasts with paprika and oregano, then sauté zucchini, bell peppers, onions, and garlic. Add chicken broth, simmer, and finish with Parmesan cheese and fresh parsley. Perfect for busy weeknights, this meal is satisfying, guilt-free, and family-friendly. Serve with cauliflower rice or a light salad. Store leftovers in the fridge for 3 days. Make-ahead prep for vegetables and marinated chicken makes it even easier. Healthy, simple, and comforting the ideal low carb dinner solution for tonight.
Recipe Card Section
⏱️ Time:
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
🛒 Ingredients:
- 500g boneless, skinless chicken breasts
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 100ml chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- 50g grated Parmesan cheese
- Fresh parsley, chopped
👩🍳 Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, smoked paprika, and oregano.
- Sear chicken 3–4 minutes per side; remove and set aside.
- Sauté onions and garlic in skillet until fragrant.
- Add zucchini and bell peppers; cook 5 minutes.
- Pour in chicken broth; scrape brown bits from the pan.
- Return chicken, cover, simmer 8–10 minutes.
- Sprinkle Parmesan; let melt.
- Garnish with parsley; serve warm.
📝 Notes:
- Use thin zucchini slices for even cooking.
- Lemon wedges add brightness.
- Store leftovers up to 3 days.
- Can prep vegetables and marinate chicken ahead of time.
🍽️ Nutrition:
Calories: 350
Protein: 40g
Carbs: 8g
Fiber: 3g
Fat: 18g
Saturated Fat: 5g
Sugar: 5g
Sodium: 450mg
Low Carb Healthy Dinner Recipes for Dinner Tonight
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Healthy
Description
This Low Carb Healthy Dinner Recipe for Dinner Tonight is quick, cozy, and packed with flavor. Sear chicken with smoked paprika, sauté fresh vegetables, and finish with Parmesan cheese for a nourishing weeknight meal everyone will love.
Ingredients
- 500g boneless, skinless chicken breasts
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 100ml chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- 50g grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, smoked paprika, and oregano.
- Sear chicken 3–4 minutes per side; remove and set aside.
- Sauté onions and garlic until fragrant.
- Add zucchini and bell peppers; cook 5 minutes.
- Pour in chicken broth; scrape brown bits from the pan.
- Return chicken, cover, simmer 8–10 minutes.
- Sprinkle Parmesan; let melt.
- Garnish with parsley and serve.
Notes
Use thin zucchini slices for even cooking. Lemon wedges add brightness. Store leftovers up to 3 days. Can prep vegetables and marinate chicken ahead of time.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Conclusion
I hope this recipe inspires you to enjoy low carb healthy dinner recipes for dinner tonight without stress. It’s quick, nourishing, and truly satisfying. Cooking doesn’t have to be complicated it’s about bringing your family together, sharing stories, and enjoying every bite. From my kitchen to yours, happy cooking!