23 High Protein Low Carb Dinner Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Marinated Turkey Breast

Marinated Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless, skinless turkey breast
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tbsp tamari or soy sauce
• 1 tsp dried rosemary
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1. In a bowl, whisk olive oil, lemon juice, tamari, garlic, rosemary, paprika, salt, and pepper to make a marinade.
2. 2. Pat turkey dry and place in a resealable bag or dish; pour marinade over, turning to coat.
3. 3. Refrigerate at least 2 hours (or overnight) to flavor the meat.
4. 4. Preheat oven to 350°F (175°C). Heat a large oven-safe skillet over medium-high and add a little oil.
5. 5. Remove turkey from marinade; sear 2–3 minutes per side until golden.
6. 6. Transfer the skillet to the oven and bake 15–20 minutes (depending on thickness) until internal temp reaches 165°F (74°C).
7. 7. Remove from oven, rest 5 minutes, then slice to serve.

2. Pan-Fried Seabass With Garlic Lemon Butter Sauce

Pan-Fried Seabass With Garlic Lemon Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 seabass fillets (6–7 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. 1. Pat fillets dry and season with salt and pepper.
2. 2. Heat olive oil in a large skillet over medium-high heat. Add fillets skin-side down if present; cook about 3–4 minutes until skin is crisp and flesh is opaque halfway up.
3. 3. Flip and cook 2–3 minutes more until just cooked through; remove to plate.
4. 4. In the same skillet, reduce heat to low; melt butter and add garlic; cook 30–60 seconds, until fragrant.
5. 5. Stir in lemon juice; swirl to combine; return fish to pan briefly to coat.
6. 6. Top with parsley and serve.

3. Chicken with Roasted Red Pepper Sauce

Chicken with Roasted Red Pepper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups roasted red peppers (jarred or home-roasted)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional)
• 1 tbsp chopped fresh basil (optional)

Instructions

1. 1. Season chicken; heat oil in skillet over medium-high; sear 4–5 minutes per side until browned and just cooked through; remove and rest.
2. 2. In same pan, sauté onion and garlic until translucent, about 3–4 minutes.
3. 3. Add roasted peppers and chicken broth; simmer 6–8 minutes; puree with immersion blender if smoother sauce desired.
4. 4. Return chicken to sauce; simmer 4–6 minutes to finish cooking and meld flavors.
5. 5. Stir in cream if using; adjust seasoning.
6. 6. Serve chicken with sauce spooned over.

4. Easy Keto Italian Sausage Meatballs

Easy Keto Italian Sausage Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground Italian sausage (pork) or sausage meat
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for cooking)

Instructions

1. 1. In a bowl, mix all ingredients except olive oil until just combined.
2. 2. Form into 16 small meatballs (about 1 inch in diameter).
3. 3. Heat olive oil in a large skillet over medium heat; cook meatballs in batches 5–6 minutes, turning to brown all sides.
4. 4. Transfer to a baking sheet and bake at 375°F (190°C) for 8–10 minutes to finish cooking, or simmer in low-sugar marinara for 6–8 minutes.
5. 5. Serve with zucchini noodles or low-carb pasta.

5. Oven-Fried Crispy Baked Chicken Wings

Oven-Fried Crispy Baked Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb (900 g) chicken wings, tips removed and drumettes and flats separated
• 1 tbsp baking powder (aluminum-free)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp hot sauce and 2 tbsp melted butter for tossing (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet with foil and place a rack on top; pat wings dry.
2. 2. Toss wings with baking powder, salt, pepper, paprika, garlic powder, and cayenne if using.
3. 3. Arrange wings on the rack in a single layer; bake 25–30 minutes, flip, then bake another 20–25 minutes until crisp and cooked through.
4. 4. If desired, whisk hot sauce with melted butter and toss the wings in the mixture to coat.
5. 5. Serve with celery sticks and a dipping sauce.

6. Spicy Tandoori Chicken Drumsticks

Spicy Tandoori Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 chicken drumsticks (about 2 lb / 900 g)
• 1 cup plain yogurt (or dairy-free yogurt)
• 2 tbsp lemon juice
• 1 tbsp garam masala
• 2 tsp chili powder (or paprika for milder heat)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1/2 tsp salt

Instructions

1. 1. In a bowl, whisk yogurt, lemon juice, garam masala, chili powder, cumin, coriander, garlic, ginger, and salt to make a marinade.
2. 2. Add drumsticks; coat well; cover and refrigerate 4–8 hours (or at least 2 hours).
3. 3. Preheat oven to 425°F (220°C). Line a baking sheet; arrange drumsticks and bake 35–40 minutes, turning once, until juices run clear and meat is cooked through.
4. 4. Let rest 5 minutes; brush with excess marinade if desired or serve with chutney.

7. Crispy Skin Baked Chicken Drumsticks

Crispy Skin Baked Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 chicken drumsticks
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of chili flakes (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Pat drumsticks dry.
2. 2. Toss with olive oil and seasonings until evenly coated.
3. 3. Place on a rack over a baking sheet; bake 35–40 minutes until skin is crispy and meat is cooked through.
4. 4. Rest 5 minutes before serving.

8. Keto Cajun Jambalaya

Keto Cajun Jambalaya is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup diced celery
• 1 cup diced bell pepper (mixed colors)
• 1 small onion, finely chopped
• 14 oz can diced tomatoes
• 1 cup chicken broth
• 2–3 tbsp Cajun seasoning (adjust for heat)
• 2 tbsp olive oil
• Salt to taste

Instructions

1. 1. Heat oil in a large skillet; sauté onion, celery, and pepper 4–5 minutes until softened.
2. 2. Add sausage; cook 4–5 minutes until browned.
3. 3. Stir in tomatoes, broth, and Cajun seasoning; bring to a simmer.
4. 4. Add cauliflower rice; simmer 5–7 minutes until vegetables are tender and flavors meld.
5. 5. Stir in shrimp; cook 3–4 minutes until pink.
6. 6. Taste and adjust seasoning; remove from heat and let rest 2 minutes.

9. Healthy Stuffed Chicken Breast

Healthy Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toothpicks (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast without piercing the far side.
2. 2. In a bowl, mix spinach, feta, sun-dried tomatoes, and garlic; season lightly.
3. 3. Stuff pockets with filling; secure with toothpicks if needed.
4. 4. Sear stuffed breasts in a skillet with olive oil 2–3 minutes per side to seal.
5. 5. Transfer to a baking dish; bake 20–25 minutes until chicken is cooked through.
6. 6. Rest 5 minutes; remove toothpicks and slice to serve.

10. Keto Chicken Bacon Ranch Crockpot Recipe

Keto Chicken Bacon Ranch Crockpot Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 lb boneless, skinless chicken thighs or breasts
• 6 slices bacon, cooked and crumbled
• 8 oz cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup chicken broth
• 1 tsp garlic powder
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Instructions

1. 1. Place chicken in a slow cooker; season with garlic powder, salt, and pepper.
2. 2. In a bowl, blend cream cheese with ranch and broth until smooth; pour over chicken.
3. 3. Top with crumbled bacon.
4. 4. Cover and cook on low 6–8 hours or high 3–4 hours until chicken is tender.
5. 5. Shred or serve as-is; garnish with chives.

11. Easy Cheeseburger Pie

Easy Cheeseburger Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (9-inch) pie crust, ready-to-bake
• 1 lb ground beef
• 1 small onion, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 2 large eggs
• 1 tablespoon ketchup (optional)
• salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Pre-bake the pie crust for 8–10 minutes until lightly golden.
3. 3. In a skillet, cook the ground beef with onion, bell pepper, and garlic until browned; drain fat.
4. 4. Whisk together milk, eggs, and ketchup; season with salt and pepper.
5. 5. Stir the beef mixture into the egg mixture and fold in half of the cheddar cheese.
6. 6. Pour filling into the crust and sprinkle remaining cheese on top.
7. 7. Bake 25–30 minutes until the filling is set and cheese is melted and lightly browned.
8. 8. Let rest 5 minutes before slicing.

12. Greek Turkey Meatballs

Greek Turkey Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup crumbled feta
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 large egg
• salt and pepper to taste
• 1 tablespoon olive oil (for brushing)

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a bowl, mix turkey, breadcrumbs, feta, garlic, parsley, oregano, egg, salt, and pepper until just combined.
3. 3. Roll mixture into 1–1.5 inch meatballs and place on a baking sheet.
4. 4. Brush lightly with olive oil.
5. 5. Bake 15–20 minutes until cooked through.
6. 6. Serve with lemon yogurt sauce or tzatziki if desired.

13. Almond Crusted Baked Tofu Nuggets

Almond Crusted Baked Tofu Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (1 block) extra-firm tofu, pressed and cut into 1-inch nuggets
• 1/2 cup almond flour
• 1/4 cup grated Parmesan (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons water
• 1 tablespoon olive oil spray

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Press and cut tofu into nuggets.
3. 3. Whisk eggs with water in a shallow bowl.
4. 4. In another bowl, combine almond flour, Parmesan, paprika, garlic powder, salt, and pepper.
5. 5. Dip tofu pieces in the egg, then coat with the almond mixture.
6. 6. Place on a lined baking sheet and spray with oil.
7. 7. Bake 18–22 minutes, turning halfway, until golden and crisp.

14. Creamy Tuscan Chicken

Creamy Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts (about 1.5 lb)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• salt and pepper to taste

Instructions

1. 1. Season chicken with salt and pepper; pat dry.
2. 2. In a large skillet, heat olive oil over medium-high and brown chicken on both sides; remove and set aside.
3. 3. In the same skillet, add garlic and sun-dried tomatoes; sauté 1–2 minutes.
4. 4. Stir in cream and Parmesan; cook until sauce thickens slightly.
5. 5. Return chicken to the pan and simmer until cooked through (about 6–8 minutes).
6. 6. Add spinach and cook until wilted; season to taste and serve over pasta or with vegetables.

15. Easy Keto Lemon Garlic

Easy Keto Lemon Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in or boneless chicken thighs
• 3 tablespoons butter
• 2 cloves garlic, minced
• juice and zest of 1 lemon
• 1 teaspoon dried thyme
• salt and pepper to taste
• parsley for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Season chicken with salt and pepper.
3. 3. In a skillet, melt butter over medium heat and sear chicken 3–4 minutes per side until browned.
4. 4. Add garlic and lemon zest; cook 1 minute.
5. 5. Transfer to a baking dish; bake 15–20 minutes until chicken reaches 165°F (74°C).
6. 6. Squeeze lemon juice over the top and sprinkle with thyme and parsley before serving.

16. Keto Pork Chops With Super Creamy Mushroom Sauce

Keto Pork Chops With Super Creamy Mushroom Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 3 tablespoons butter
• 2 cloves garlic, minced
• juice and zest of 1 lemon
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• salt and pepper to taste
• parsley for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Season chicken with salt and pepper.
3. 3. In an ovenproof skillet, melt butter and sear thighs 4–5 minutes per side.
4. 4. Add garlic, lemon zest, and thyme; sauté 1 minute.
5. 5. Transfer skillet to the oven and bake 15–20 minutes until chicken is cooked through.
6. 6. Finish with lemon juice and garnish with parsley.

17. Pan-Fried Salmon

Pan-Fried Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT6M · Total: PT12M · Yield: [‘4’, ‘4 salmon fillets’]

Our pan-fried salmon is the perfect one-pan dinner. Lemon-infused, flaky and delicious. It’s high protein, keto and gluten-free.

Ingredients

• 4 salmon filets
• salt and pepper to taste
• 1/2 lemon (juiced)
• 1 tbsp extra virgin olive oil
• 2 tbsp butter
• 7 cloves garlic (minced)
• chopped parsley
• a few lemon slices

Instructions

1. Pat dry your salmon fillets with a paper towel. Season with salt and pepper, squeeze half a lemon juice all over and rub it all in.
2. Heat a non-stick pan to medium-high heat, add olive oil, and place the salmon fillets flesh down. Cook for 3 minutes until the surface is golden.
3. Flip salmon fillets, cook for 1 minute, and add in the butter, with garlic, chopped parsley, and lemon slices.
4. Cook the salmon for another 2-3 minutes until the salmon is cooked and butter slightly browned.
5. Serve the fillets with the butter drizzled all over the top. Add salt, pepper, and lemon juice to taste.

18. Keto Cauliflower Ziti

Keto Cauliflower Ziti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

This keto cauliflower ziti is cheesy, filling and flavorful. Yet packed with all the good veggies! It’s low carb, high protein and gluten-free.

Ingredients

• 1 large cauliflower head (cut into florets)
• 1 tbsp olive oil
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1 tsp paprika
• 1 lb lean ground beef
• salt and black pepper (to taste)
• 2 tbsp tomato paste
• 1 tsp oregano
• 2 14 oz cans chopped tomatoes
• 2 cups ricotta cheese
• 2 cups mozzarella cheese (shredded)
• ½ cup parmesan cheese (shredded)

Instructions

1. Preheat the oven to 375F. And prepare a 9×13 baking dish.
2. Boil up some water and add cauliflower florets to it. Cook for about 3 minutes until cauliflower has steamed. Drain and set aside in a large bowl.
3. In a large skillet, heat up olive oil to medium-high heat. Add the onion and sauté until translucent for about 5 minutes. Add minced garlic, and paprika and cook for another 1 minute.
4. Add in ground beef, salt, and black pepper. Break the meat apart and cook until it browns up for 5-7 minutes.
5. Stir in the tomato paste, oregano, and chopped tomatoes. Reduce the heat to medium-low and simmer for 15 minutes. Then, remove from the heat.
6. Pour the beef mixture over the steamed cauliflower and combine.
7. Take half of the cauliflower beef mixture and spread it in the baking dish. Top it up with 1 cup of ricotta cheese, 1 cup of mozzarella cheese, and ¼ cup parmesan cheese.
8. Top it up with the rest of the cauliflower mixture and then the remainder of the ricotta, mozzarella, and parmesan cheese.
9. Bake in the oven for 25 min and serve hot.

19. Swedish Meatballs

Keto Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT42M · Yield: [’15’, ’15 meatballs’]

This recipe is a keto-friendly take on your regular Swedish meatballs. Flavorful, creamy, delicious and filled with wonder. This one pan dinner is gluten-free, high-protein and low-carb.

Ingredients

• 1 lb ground beef
• 1/4 cup almond flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/2 tsp garlic powder
• 1/ tsp onion powder
• 1 egg
• 1/2 cup heavy cream (divided)
• 4 tbsp unsalted butter (divided)
• 1 medium white onion (finely chopped)
• 1 tbsp olive oil
• 2 cups beef broth
• 1 tsp Dijon mustard
• 1 tsp cornstarch
• 2 tbsp cold water
• Parsley (chopped)

Instructions

1. Add ground beef, almond flour, salt, black pepper, allspice, nutmeg, garlic powder, onion powder, egg, and 2 tbsp heavy cream to a large bowl. Combine well using a spoon or your hands. Using your hands, roll up 15 meatballs.
2. Heat up a skillet over medium-high heat. Add 1 tbsp of butter and onion. Saute the onion until it starts caramelizing. It will take about 6-8 minutes. Remove from the pan and set aside.
3. Add olive oil to the skillet and cook the meatballs until they brown up and cook through. You’ll want to turn them around while cooking so all of the sides cook evenly. It will take around 7-8 minutes.
4. Remove the meatballs from the pan onto the plate and cover with foil so they don’t completely cool down.
5. Add the remaining 3 tbsp of butter into the skillet and return cooked white onion back into the skillet. Let it cook until it starts browning, then add the rest of the heavy cream, beef broth, and Dijon mustard. Stir well and let it simmer for 2-3 minutes.
6. In a small bowl, combine cornstarch with cold water. Add it into the skillet and mix it in. Continue to simmer while the sauce thickens up.
7. Add the meatballs back into the skillet, cover with sauce, and let them simmer for 2-3 more minutes before serving. Garnish with chopped parsley.

20. Lemon Chicken Piccata

Lemon Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy coated lemon chicken piccata is tangy, refreshing and flavorful. Made in just one pan in 30 minutes, it makes for a perfect keto, high protein and gluten-free dinner.

Ingredients

• 2 chicken breasts (boneless and skinless)
• 1/4 cup almond flour
• 2 tbsp olive oil
• 4 tbsp salted butter (divided)
• 1/2 cup heavy cream
• 1/4 cup capers (drained)
• 2 lemons
• Fresh parsley (chopped)
• Salt and black pepper (to taste)

Instructions

1. Wash your chicken breasts, cut them in half horizontally lengthwise to make sure the breasts are extra thin, and pat dry with paper towels. Season your chicken with salt and black pepper.
2. Prepare a shallow plate and cover with almond flour. Place the chicken breasts on the almond flour to coat them on both sides and shake off the excess.
3. Heat up a non-stick pan over medium-high heat. Add olive oil and 2 tbsp butter. Once the pan is hot, add in the chicken breasts and cook for 5 minutes on each side until golden brown. When the chicken has fully cooked, set aside.
4. Reduce the heat to low. Add the heavy cream and capers to the pan. Squeeze the juice out of the lemons. Stir everything together. Increase the heat to bring to a simmer, and add in the rest of the butter, salt, and pepper to the taste.
5. Bring the chicken breasts back into the pan and simmer for 5 minutes. Remove from heat, top up with chopped parsley, and grate the zest of the squeezed-out lemons onto the pan.

21. Creamy Pesto Chicken

Creamy Pesto Chicken with Roasted Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy pesto chicken is rich and flavorful, with juicy chicken, roasted tomatoes, aromatic garlic, and nutty parmesan. It’s high-protein, low-carb, and gluten-free.

Ingredients

• 1 1/2 cups grape tomatoes
• 4 tbsp olive oil (divided)
• Salt and black pepper (to taste)
• 1 tbsp garlic powder
• 1 tbsp paprika powder
• 4 large chicken breasts (skinless and boneless)
• 1/2 yellow onion (chopped)
• 4 cloves garlic (minced)
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/2 tsp red chili pepper flakes

Instructions

1. Preheat the oven to 400F. Add grape tomatoes to the baking sheet with parchment paper, cover with 2 tbsp olive oil, salt and black pepper. Toss to cover the tomatoes, spread them around the baking sheet, and roast in the oven for 20 minutes.
2. While the tomatoes are roasting, combine garlic powder, paprika powder, salt, and black pepper in a small bowl.
3. Cover the chicken breasts with the mixture of spices on both sides.
4. Heat up a shallow Dutch oven or a large skillet over medium-high heat. Add in the 2 tbsp of olive oil and cook chicken breasts for 5 minutes on each side until they brown up.
5. Remove the chicken and set it aside. Add chopped onion to the same skillet and cook for 3-5 minutes until the onion looks caramelized. Then, add in the garlic and cook for another 30s.
6. Add in the pesto, give it a mix, then pour in the heavy cream and add parmesan cheese and red chili pepper flakes. Stir and bring to a simmer.
7. Now add the chicken breasts back into the skillet and roasted tomatoes. Cook until the chicken is fully cooked. Serve immediately.

22. Baked Salmon with Avocado Mash

Baked Salmon with Avocado Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 salmon fillets’]

This Baked Salmon with Avocado Mash is a perfect, easy dinner recipe that tastes gourmet! Simple to make yet bursting in flavors. This easy dinner is gluten-free, dairy-free, Whole30, and low-carb. Enjoy this fish dinner and add it to the list of your best recipes!

Ingredients

• 4 salmon fillets
• salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• 2 avocados (mashed)
• 1 lime zest (grated)
• 1 lime juice
• salt to taste
• chopped dill
• 1/2 red onion chopped

Instructions

1. Preheat the oven to 375F.
2. Place salmon fillets on a baking dish. Sprinkle with salt, black pepper, garlic powder, paprika, and cayenne pepper, and cover with olive oil.
3. Pop into the oven and bake for 12-15 minutes until fully cooked.
4. While salmon is being baked, mash avocados in a bowl. Grate in the lime zest and squeeze in the fresh lime juice. Add in salt and chopped dill. Combine all of the ingredients.
5. Once the salmon is baked, cover each salmon fillet with avocado mash mix and sprinkle with chopped onion.

23. Chicken Mozzarella Bake

Chicken Mozzarella Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT34M · Total: PT49M · Yield: [‘4’, ‘4 chicken breasts’]

This Chicken Mozzarella Bake is cheesy, savory, and flavorful. It’s a high-protein dinner recipe you can make in just one pan. Just pop this gluten-free chicken dinner into the oven, and 30 minutes later you’ve got yourself a perfect keto dish!

Ingredients

• 4 small chicken breasts (skinless, boneless, thin or pounded out)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• Salt & black pepper (to taste)
• 2 tbsp extra virgin olive oil
• 1 can chopped tomatoes (16 oz)
• 3 garlic cloves (minced)
• 1/2 red onion (finely chopped)
• 2 tsp oregano
• salt and black pepper to taste
• 1 cup grated mozzarella
• A few basil leaves (chopped for garnish)

Instructions

1. Preheat the oven to 375F.
2. Take your chicken breasts. Make sure the breasts you use are smaller and thinner, if not, pound them out to ensure they have flavor later on.
3. On a cutting board, make cuts on one side of the chicken breasts without fully cutting through. This will help for the seasonings to get inside the meat.
4. Flip your chicken breasts on the board and sprinkle with half of the garlic powder, onion powder, Italian seasoning, salt and black pepper. Rub the seasoning in.
5. Place your chicken breasts into a baking dish with the cut-up side facing up.
6. Sprinkle with the remainder of the seasonings so both sides are covered. Drizzle with olive oil.
7. Rub it in like you did with the other side. The more seasoning gets inside the cuts, the more flavor there’ll be.
8. In a bowl mix together sauce ingredients: chopped tomatoes, minced garlic, red onion, oregano, salt and black pepper.
9. Cover chicken breasts with tomato sauce and sprinkle with grated mozzarella.
10. Bake in the oven for 25-30 minutes. Broil for 2 minutes afterwards to golden up the cheese. Make sure it doesn’t burn, so watch the oven.
11. Serve with chopped basil sprinkled over the top.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.