Description
These low carb recipes are perfect for busy weeknights. Packed with lean proteins, non-starchy vegetables, and healthy fats, they are quick, flavorful, and satisfying without heavy carbs.
Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound lean protein (chicken, salmon, shrimp, turkey, or tofu)
- 2–3 cups non-starchy vegetables (zucchini, cauliflower, broccoli, spinach, or bell peppers)
- 1 teaspoon paprika or chili powder
- 1 teaspoon dried oregano or thyme
- Salt and pepper to taste
- Fresh herbs for garnish
- Optional: 1/4 cup shredded cheese or avocado slices
Instructions
- Heat oil in a skillet over medium heat.
- Sauté onion for 2–3 minutes until soft.
- Add garlic and cook 1 minute.
- Cook protein, seasoning with paprika, oregano, salt, and pepper.
- Toss in vegetables; sauté 5–7 minutes.
- Optional: top with cheese or avocado slices.
- Taste and adjust seasoning.
- Garnish with fresh herbs and serve warm.
Notes
Swap vegetables based on preference or seasonality. Use cauliflower rice or zucchini noodles for a low carb base. Store leftovers in airtight containers up to 4 days. Add a squeeze of lemon or dash of hot sauce for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg