21 Summer Low Carb High Protein Recipes Under 500 Kcal

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. Low Carb Chicken Fajita Soup

Low Carb Chicken Fajita Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Dive into this hearty chicken fajita soup! Keto, gluten-free, and packed with creamy goodness, bold heat, and lots of flavor—perfect for a high-protein meal.

Ingredients

• 1 tbsp butter
• 1 yellow onion (chopped)
• 1 green bell pepper (diced)
• 1/2 green chilli (finely chopped)
• 4 garlic cloves (minced)
• 2 cups chicken broth
• 6 oz cream cheese
• 2 14.5 oz cans diced tomatoes
• ½ cup heavy cream
• 3 tbsp taco seasoning
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• Salt and black pepper (to taste)
• Shredded cheddar cheese
• Avocado sliced
• Limes (sliced)
• Sour cream
• Fresh cilantro

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the butter, chopped onion, green bell pepper. Cook for 3-5 minutes until the onion softens.
2. Add in green chili and garlic and cook for another 30 seconds.
3. Lower the heat and add chicken broth, cream cheese, diced tomatoes, heavy cream, and taco seasoning into the pot. Whisk all the ingredients until one smooth texture.
4. Add in the shredded cooked chicken and stir the pot. Cook for 10 minutes until the cheese completely melts and the chicken heats up.
5. Salt and pepper the soup once finished.
6. Top up with cheddar, avocado slices, lime slices, sour cream, and fresh cilantro before serving.

2. Mediterranean Stuffed Salmon

Mediterranean Stuffed Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 salmon fillets’]

This flavorful salmon is filled with a delicious mix of spinach, feta, and sun-dried tomatoes. A healthy, high protein dinner that’s low-carb and gluten-free.

Ingredients

• 1/2 cup sun-dried tomatoes (drained and roughly chopped)
• 3 cups baby spinach
• 1/2 cup feta cheese (crumbled)
• 2 tsp Italian seasoning
• 1/2 tsp sea salt
• 1 1 lb sockeye salmon fillet
• Cooking spray
• Sea salt (to taste)

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Heat up a small saucepan over medium-high heat. Add in the sun-dried tomatoes and bring them to a sizzle. Add in the baby spinach and cook until wilted. Don’t be afraid to move it around with a spatula.
3. Remove the saucepan from the heat and add in feta cheese, Italian seasoning, and salt. Give it all a very good stir.
4. Take the sockeye salmon fillet, pat it dry with paper towels, and cut it into 4 equal-sized fillets. Now, cut each fillet lengthwise without fully cutting through and leaving 1/2 inch of the fillet still attached.
5. Spray the salmon fillets with cooking spray lightly. Sprinkle with the sea salt and place on the baking sheet with parchment paper.
6. Stuff each salmon fillet with the stuffing mixture.
7. Pop into the oven and bake in for 25-30 minutes until the salmon has cooked through. Serve warm.

3. Garlic Butter Chicken Bites with Asparagus

Garlic Butter Chicken Bites with Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

These delicious garlic butter chicken bites with asparagus is an easy one pan meal. Gluten-free, high in protein and keto-friendly.

Ingredients

• 3 chicken breasts (skinless and boneless, cut into bite-sized chunks)
• 2 bunches of asparagus (rinsed and trimmed)
• 1/2 cup butter (divided)
• 4 garlic cloves (minced, divided)
• 1 tsp Italian seasoning
• 1/2 cup chicken broth (low-sodium)
• 1/2 lemon (juiced)
• 1 tbsp Sriracha sauce
• 1 tbsp parsley (chopped)
• 1 tsp Crushed red chili pepper flakes
• 1 lemon (sliced)
• 1 tsp salt
• 1 tsp fresh cracked black pepper
• 1 tbsp onion powder

Instructions

1. Cover chicken with chicken seasoning ingredients and let it sit.
2. Place a saucepan filled with water over high heat and bring to boil. Add the asparagus for 2 minutes until it’s blanched. Then, remove them from boiling water and place them in ice-cold water.
3. Place a large skillet over medium-high heat and add in 1/4 of cup of butter. Then, add in chicken and stir-fry until the chicken turn golden brown. Should take around 7-10 minutes.
4. Lower the temperature and add in 2 minced garlic cloves and Italian seasoning. Stir and cook until garlic is fragrant, it should take around 1 minute.
5. Remove the chicken from the skillet and set aside. In case the skillet is too small, brown the chicken in 2 batches.
6. Now, add the remaining 2 minced garlic cloves to the skillet, pour in the chicken broth and bring to simmer. Add the remaining 1/4 cup of butter, squeeze in the juices of the lemon, then add Sriracha sauce, chopped parsley and crushed red chili pepper flakes. Stir to combine.
7. Now, add in the asparagus and toss for 2-3 minutes to cook it up inside the skillet. Push it to the side and add the chicken back into the skillet, cook until it reheats (1-2 minutes).
8. Remove from the heat, garnish with lemon slices and serve immediately.

4. Lazy Pesto Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

Get all the delicious earthy flavor of basil pesto mixed with gooey mozzarella cheese. This dish is simple, high protein, low-carb, gluten-free, and packed with 40 grams of protein.

Ingredients

• 4 chicken breasts (boneless and skinless)
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup basil pesto (divided)
• 1 cup mozzarella (shredded)

Instructions

1. Preheat your oven to 375F. Lightly grease a 9×12-inch baking dish with cooking spray
2. Slice each chicken breast lengthwise into three strips. Season the chicken pieces with salt and black pepper.
3. Spread ¼ cup of the pesto evenly across the bottom of the dish.
4. Arrange the chicken strips in the dish and spread the remaining ¼ cup pesto over the top.
5. Cover the dish with aluminum foil and bake for 25 minutes.
6. Remove the foil, sprinkle the mozzarella cheese over the chicken, and return the dish to the oven uncovered. Bake for an additional 5 minutes, or until the cheese melts and the chicken is fully cooked.
7. For a lightly golden top, you can broil for 2–3 minutes at the end.

5. Mexican Meal Prep Bowls with Cauliflower Rice

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

6. Salsa Fresca Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

This salsa fresca chicken features zesty salsa fresca, melty cheese, and a hint of spice to make the perfect meal if you’re craving Mexican flavors. Low carb, high protein, gluten-free and low in calories!

Ingredients

• 2 cups cherry tomatoes (diced)
• 1 medium white onion (chopped)
• 1 large jalapeño (chopped)
• A bunch of cilantro (chopped)
• 1/2 lime (juiced)
• 1/2 tsp salt (divided)
• 2 lbs chicken breast (boneless and skinless, diced)
• 1/2 tsp cumin
• 1 tsp paprika powder
• 1 tbsp garlic powder
• 1/4 tsp red chili pepper flakes
• 1/4 tsp black pepper
• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish and spray it with oil.
2. In a bowl, combine cherry tomatoes, chopped onion, jalapeno, cilantro, lime juices and 1/4 tsp salt.
3. Place diced chicken on the baking sheet and cover with cumin, paprika, garlic powder, red chili pepper flakes, and black pepper. Make sure the chicken is covered well with all the seasonings.
4. Finally, cover the chicken with the tomato mix and top up with shredded mozzarella.
5. Bake in the oven uncovered for 25-30 minutes until the chicken has fully cooked.
6. Garnish with extra cilantro before serving.

7. Keto Chicken Tortilla Soup

Keto Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT28M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This soup bowl is comforting, delicious and full of nutrition. High in protein, keto-friendly and gluten-free.

Ingredients

• 2 tbsp vegetable or avocado oil
• 1/2 large white onion (chopped)
• 4 cloves garlic (minced)
• 2 jalapeños (finely diced)
• 6 cups chicken broth (low-sodium)
• 1 tsp cumin
• 1 tbsp Italian seasoning
• 1 14.5 oz can fire-roasted diced tomatoes
• 1 lb chicken breasts (boneless, skinless)
• 8 oz full-fat cream cheese (softened)
• 2 limes (freshly squeezed)
• 2 tsp sea salt
• 1/2 tsp black pepper
• 1 lime (cut into wedges)
• 1 jalapeno (sliced)
• 1 cup cilantro (roughly chopped)
• 1 large avocado (sliced)
• Mozzarella cheese (shredded)

Instructions

1. Place a large pot over medium-high heat and add in the vegetable oil.
2. Add in onion and cook for 2 minutes until they soften. Then, add in garlic and jalapenos. Cook them for 1 minute or so.
3. Pour in chicken broth, add cumin, Italian seasoning, and fire-roasted diced tomatoes. Stir all the ingredients together and bring the mixture to a boil. Then, reduce the heat and add in the chicken breasts. Simmer for 20-25 minutes until the chicken cooks through.
4. Remove the pot from the heat and shred the chicken with forks.
5. In a bowl, mix cream cheese with some of the liquid from the soup. Once the mixture is smooth, pour it back into the pot and stir to combine.
6. Squeeze in limes, add salt and black pepper, and give it a stir.
7. Serve with lime wedges, jalapeno slices, chopped cilantro, avocado slices, and mozzarella cheese on top.

8. Buffalo Chicken Cauliflower Casserole

Buffalo Chicken Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 bowls’]

This Buffalo chicken cauliflower casserole features the bold spice of buffalo sauce, creamy melted cheese, and tender chicken over riced cauliflower – a perfect low carb, high protein and gluten-free meal.

Ingredients

• 1.5 lbs cooked chicken (shredded)
• 5 cups riced cauliflower (raw)
• 1/2 cup buffalo sauce
• 8 oz cream cheese (room temperature)
• 2 cups cheddar cheese (shredded, divided)
• 1/4 cup buffalo sauce
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13” casserole dish.
2. In a large bowl, combine cooked shredded chicken, riced cauliflower, buffalo sauce, cream cheese and 1 cup cheddar cheese. It will form a very thick mixture.
3. Add the mixture into the casserole dish and level it out.
4. Cover with the remaining 1 cup of cheddar cheese.
5. Cover the casserole dish with foil and bake in the oven for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese completely melts and bubbles.
6. Garnish with extra buffalo sauce and chopped parsley. Serve immediately.

9. Slow Cooker Cream Cheese Chicken

Slow Cooker Cream Cheese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘6’, ‘6 plates’]

This Slow Cooker Chicken is rich, creamy, and cheesy, infused with Italian herbs, garlic, and a subtle tang. High in protein, gluten-free, and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tsp dried parsley
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 garlic cloves (minced)
• 2 10.5 oz cans cream of mushroom soup
• 8 oz cream cheese (softened)
• Chives (chopped)

Instructions

1. Add the chicken breasts into the slow cooker.
2. In a small bowl, combine Italian seasoning, onion powder, dried parsley, sea salt and black pepper.
3. Sprinkle the mix all over the chicken inside the crockpot.
4. Using a garlic press, press garlic cloves over the chicken and leave it there.
5. Now, pour the cream of mushroom soup over the chicken.
6. Cook on low for 6-8 hours. Shred the chicken with two forks and give it a mix.
7. Add in the cream cheese, stir and cook on high for 1 hour.
8. Give the cream cheese chicken another stir.
9. Sprinkle with chives before serving. Serve with rice, potatoes or salad.

10. Caprese Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘4’, ‘4 chicken breasts’]

Enjoy melted mozzarella, sweet tomatoes, and tangy balsamic in every bite. This high-protein, gluten-free, and low-carb meal is perfect for a healthy dinner, and it packs nearly 60g of protein per serving!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 2 cups cherry tomatoes
• 1 cup shredded mozzarella cheese
• Fresh basil (chopped)
• 2 tbsp chicken broth (low sodium)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp basil pesto
• 1 tbsp honey
• 1 tsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 425F and lightly grease a 9×13-inch baking dish.
2. Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker ends with a meat mallet or a small pan until the chicken is even in thickness. This helps it cook evenly.
3. Place the chicken breasts in the prepared baking dish.
4. Prepare the sauce in a small bowl. Whisk together the chicken broth, balsamic vinegar, olive oil, pesto, honey, cornstarch, minced garlic, salt, and black pepper.
5. Pour the sauce over the chicken and scatter the cherry tomatoes around the chicken in the dish.
6. Bake for 18–22 minutes until the chicken is fully cooked.
7. Top each chicken breast with mozzarella. Switch the oven to broil and cook for 1–2 minutes, just until the cheese melts and becomes slightly golden.
8. Sprinkle with fresh chopped basil before serving.

11. Keto Fried Chicken Tenders

Keto Fried Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT81M · Yield: [‘8’, ‘8 chicken tenders’]

These chicken tenders are tender on the inside and crispy on the outside. The perfect crunchy texture without the carbs. Keto-approved, high in protein and gluten-free.

Ingredients

• 8 chicken tenderloins
• 24 oz jar dill pickles (we’ll use only the juice)
• 3/4 cup almond flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggs
• 1 1/2 cups pork panko
• Avocado oil

Instructions

1. Add chicken tenderloins into a food container, pour over the pickle juice, close the lid, give it a good shake, and marinate in the fridge for at least 1 hour or overnight.
2. In a small bowl, combine almond flour, paprika, garlic powder, salt and black pepper.
3. In another small bowl, whisk the eggs.
4. In a third bowl, pour in your pork panko.
5. Line up all of the bowls. Cover the chicken tenderloins with the almond flour mixture, then drench in the egg, and finally, coat it with pork panko. Do that with all of the chicken tenderloins.
6. Cover your pan with 2 inches of avocado oil and put it over medium-high heat. Let the oil heat up to a point where if you drop in a little bit of the leftover flour mixture, you can see it frying up.
7. Once the oil is hot, place chicken tenderloins in the oil and cook for 3 minutes on each side until golden brown.
8. Serve with your favorite low-carb sauce.

12. 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.

13. Creamy Baked Chicken

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Juicy baked chicken in a creamy garlic-Parmesan sauce with spinach and herbs. High-protein, Low Carb and Gluten-Free—an easy weeknight dinner!

Ingredients

• 4 chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1/3 cup sundried tomatoes (chopped and drained)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp garlic powder
• ¼ tsp sea salt
• 1/4 cup Parmesan (grated)
• 1/2 cup spinach (chopped)
• 2 tsp Italian seasoning
• 2 tsp paprika
• 1/2 tsp red chili pepper flakes
• 1/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F and prepare a casserole dish.
2. Pound the chicken breasts to thin them out, make sure they’re similar thickness.
3. Place chicken breasts inside the casserole dish.
4. In a small bowl, combine all the chicken seasoning ingredients.
5. Drizzle the chicken with olive oil and rub the chicken breasts with the seasoning mixture. Cover them with sundried tomatoes.
6. In a bowl, whisk together heavy cream, chicken broth, garlic powder, and sea salt.
7. Pour the heavy cream mixture over the chicken and sprinkle with Parmesan cheese to cover all the chicken breasts.
8. Bake in the oven for 25-30 minutes until the chicken is fully cooked. Once finished, remove from the oven.
9. Stir the spinach into the sauce and cover the baking dish with foil for another 5-10 minutes to let the spinach wilt.

14. Cottage Cheese Chicken Salad

Cottage Cheese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 bowls’]

This cottage cheese chicken salad is creamy, satisfying, and loaded with 38g of protein. A high-protein, low-carb, and gluten-free.

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper (to taste)
• 1 cup rotisserie chicken (chopped into small chunks)
• 1/4 cup jarred banana peppers (drained and diced)
• 1 celery stick (diced)
• 1/2 red onion (diced)
• 1 green onion (thinly sliced)

Instructions

1. Add cottage cheese, Dijon mustard, onion powder, garlic powder, salt and black pepper into a food processor. Pulse until smooth.
2. In a large mixing bowl, combine rotisserie chicken, banana peppers, celery, red onion, green onion and blended cottage cheese. Mix well and season with salt and black pepper.
3. Serve immediately or store in the fridge.

15. Creamy Chicken in Parmesan Sauce

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 halves of chicken breasts’]

Cream and cheese, packed with flavor and deliciousness, and made just in one pan. This meal is creamy, high-protein, low-carb, and gluten-free.

Ingredients

• 2 chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp oregano (divided)
• 3 tbsp butter (divided)
• 1 medium onion (finely chopped)
• 4 cloves garlic (minced)
• 1 cup sun-dried tomatoes (drained and chopped)
• 1/2 cup chicken broth (low sodium)
• 1/2 cup heavy cream
• 1/3 cup Parmesan (grated)
• 1 cup spinach
• Parsley (chopped)

Instructions

1. Season chicken breasts with salt, black pepper, and 1 tsp oregano.
2. Place a large skillet over high heat and add 2 tbsp of butter to it with some of the oil left after draining the sun-dried tomatoes.
3. Add in the chicken breasts and cook for 4 minutes on each side until browned. Once the chicken breasts have fully cooked and are no longer white, remove them from the pan and set them aside.
4. To make the sauce, lower the heat and add the remaining 1 tbsp of butter into the same pan. Add in the onion, garlic, the remaining 1 tsp of oregano, and sun-dried tomatoes. Cook for 2-3 minutes until onion softens.
5. Pour in the chicken broth, heavy cream, and Parmesan cheese. Mix to combine until the sauce is smooth. Let it simmer for 2-3 minutes, and add some salt and black pepper to taste.
6. Add in the spinach, stir, and cook until it wilts. It will take around 2-3 minutes.
7. Add chicken breasts back into the pan, cover them with the sauce, and let them cook until they heat up for 3-5 minutes.
8. Garnish with chopped parsley before serving.

16. Pico de Gallo Chicken Bake

Pico de Gallo Chicken 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’]

Each bite gives you bold, zesty flavors of fresh tomatoes, jalapenos, and melted cheese. This easy weeknight dinner is high protein, gluten-free, low-carb, and with 63 grams of protein per serving.

Ingredients

• 4 large chicken breasts (skinless and boneless)
• 1/2 lime (juiced)
• 1 tbsp taco seasoning
• 1 ½ cups shredded mozzarella
• 2 cups diced tomatoes
• 1/4 medium white onion (finely chopped)
• 1/2 jalapeno pepper (deseeded and finely chopped)
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• Fresh cilantro (chopped)

Instructions

1. Preheat the oven to 400F. Spray a large baking dish with non-stick spray.
2. Place chicken breasts on a chopping board and cover with plastic wrap. Pound them until they’re thinner, so they cook through easier.
3. Lay pounded chicken breasts in an even layer in a baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
4. Mix all of the pico de gallo ingredients.
5. Cover the top of the chicken with pico de gallo and sprinkle cheese down the center of each chicken breast.
6. Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165F. You don’t need to cover it, but if the cheese starts browning up, just cover the baking dish with foil.
7. Garnish with cilantro and serve hot.

17. Broccoli Bacon Cheddar Chicken

Broccoli Bacon Cheddar Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 chicken breasts’]

Savor a tasty, comforting meal with this delicious and easy to make Broccoli Bacon Cheddar Chicken. The perfect high protein meal for your keto meal plan.

Ingredients

• 1 tbsp olive oil
• 2 large chicken breasts
• salt and black pepper (to taste)
• 1 tbsp Italian seasoning
• 2 cups broccoli florets (blanched, chopped)
• 6 strips bacon (cooked, chopped)
• ⅓ cup mozzarella cheese (shredded)
• 1 cup cheddar cheese (shredded)

Instructions

1. Preheat the oven to 400F. Grease a casserole dish with olive oil.
2. Take the chicken breasts and slice them in half horizontally. That will leave you with 4 thin chicken breasts to work with.
3. Place chicken breasts on the bottom of the casserole, season with salt and black pepper, and sprinkle with Italian seasoning.
4. Cover with chopped broccoli, bacon, mozzarella cheese and cheddar cheese.
5. Bake in the oven, uncovered, for 20-25 minutes until the chicken has cooked through completely.

18. Fajita Chicken Casserole

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Cheesy fajita chicken casserole recipe that’s perfect for family dinner. Low carb, high protein, and gluten-free!

Ingredients

• 4 small chicken breasts (skinless, boneless)
• 1 tbsp olive oil
• 1 red bell pepper (seeded and cut into strips)
• 1 green bell pepper (seeded and cut into strips)
• 1 yellow onion (finely chopped)
• 1 cup mozzarella (shredded)
• Fresh cilantro (chopped)
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 2 tsp garlic powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F. Spray a baking dish with oil.
2. In a small bowl, combine Fajita seasoning ingredients. Use most of it to cover the chicken breasts, but leave a little bit aside for vegetables.
3. Place chicken breasts in the baking dish and drizzle with olive oil. Now, top them up with bell peppers and onion. Sprinkle with the remaining Fajita seasoning.
4. Finally, top them up with shredded mozzarella.
5. Bake in the oven for 25-30 minutes until the chicken is cooked through. It will depend on how thick the chicken breasts are; the thicker they are, the longer they’ll take to cook.
6. Once cooked, broil for 2 minutes to crisp up the top. Garnish with cilantro before serving.

19. Buttered Cod

Buttered Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 plates’]

All you need is a pan to make this wonderful buttery cod. It’s garlicky and lemony, and ready in just 16 minutes! Gluten-free, keto, low-carb and high-protein.

Ingredients

• 1 1/2 lbs cod fillets (cut into smaller pieces)
• 6 tbsp unsalted butter
• ¼ tsp garlic powder
• 1/4 tsp onion powder
• ¾ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1/2 lemon (juiced)
• Fresh parsley (chopped)
• Lemon slices

Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper
2. Season the cod pieces with the mixture of seasoning.
3. Heat up a large skillet over medium-high heat with 2 tbsp of butter. Add in the cod and cook for 2 minutes.
4. Lower the head and gently flip the cod. Add the remaining butter and cook for another 3-4 minutes.
5. Let the butter completely melt and fish cook. Don’t overcook so the cod doesn’t completely fall apart.
6. Drizzle the skillet with freshly squeezed lemon juice garnish with parsley and lemon slices.

20. 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.

21. Keto 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.

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.