Description
These weeknight low carb recipes are perfect for busy evenings. Lean proteins, vibrant vegetables, and healthy fats combine for quick, flavorful, and family-friendly meals that keep dinners stress-free and nutritious.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 zucchini, spiralized into noodles
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced chicken, season with paprika, salt, and pepper, and cook until browned and fully cooked.
- Add garlic, bell pepper, and broccoli. Sauté for 5–7 minutes until vegetables are tender.
- Toss in zucchini noodles and cook for 2–3 minutes, stirring gently.
- Serve immediately, garnished with fresh parsley.
Notes
- Substitute chicken with shrimp or tofu for variety.
- Store leftovers in an airtight container for up to 3 days.
- Add a drizzle of olive oil or lemon juice before serving for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg