Description
Discover low carb healthy dinner recipes that are filling, easy, and full of flavor. Perfect for weeknights, weight loss, and family meals.
Ingredients
Scale
- 2 chicken breasts (or 4 thighs), skin-on or skinless
- 1 medium cauliflower, chopped into florets
- 2 medium zucchinis, sliced into ribbons or rounds
- 1 red bell pepper, chopped
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tbsp fresh parsley, chopped
- Optional: 2 tbsp grated parmesan or 1 avocado
Instructions
- Preheat oven to 200°C (400°F).
- Season chicken with salt, pepper, and smoked paprika.
- Toss cauliflower, zucchini, and bell pepper with olive oil, garlic, salt, and pepper.
- Place vegetables on a baking tray and chicken on top or separate tray.
- Roast for 20–25 minutes until chicken is cooked through and vegetables are tender.
- Remove from oven, sprinkle with parsley and optional parmesan.
- Serve warm with avocado or a light salad if desired.
Notes
Swap chicken for salmon or lean beef if preferred. Add a pinch of chili flakes for heat. Leftovers can be stored in fridge for up to 4 days. Reheat in oven or skillet for best texture.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg