COURSE: MAIN COURSE

CUISINE: ASIAN

PREP TIME: 10MINUTES

COOK TIME: 10MINUTES

TOTAL TIME: 20MINUTES

SERVINGS: 4 PEOPLE

A quick and easy pepper steak beef stir fry dinner with optional baby corn. It’s a simple meal that great for busy weeknights.

INGREDIENTS:

▢1 tablespoon sesame oil or avocado oil

▢1 pound sirloin steak cut into thin strips

▢1 clove garlic minced

▢salt and pepper to taste

▢1 medium green bell pepper cut into strips

▢¼ cup onion chopped

▢½ cup beef broth

▢2 tablespoon soy sauce or tamari

▢8 ounces mushrooms sliced

▢¼ teaspoon xanthan gum add more if needed (optional thickener)

▢15 ounces baby corn optional

INSTRUCTIONS:

Heat oil in a large skillet or wok over medium-high heat.

Add the beef strips and garlic; cook until the beef is browned. Once done, season to taste with salt and pepper, and remove from skillet.

Adde additional oil to the skillet if needed. Cook pepper and onion in skillet until they are tender.

Add the broth, soy sauce, mushrooms, and optional xanthan gum and baby corn (if using).

Cook and stir until mushrooms are softened.

Stir in the beef and continue cooking until heated throughout.

NOTES:

Baby corn will add another 1-2 grams net carbs per serving. Other keto friendly vegetables like broccoli can be added or used in place of the peppers and or mushrooms.

For a thick sauce, sprinkle in about ¼ to ½ teaspoon xanthan gum. Adding in about a 1 to 3 teaspoons of coconut flour or almond flour to the soy sauce before adding may also work.

Flank steak is a popular cut to use in beef stir fry so it can be used instead of the sirloin.

Nutritional Info 

Calories: 297 | Carbohydrates: 5g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 538mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 26mg | Calcium: 15mg | Iron: 3mg

Additional Info

Net Carbs: 4 g | % Carbs: 5.3 % | % Protein: 34.7 % | % Fat: 60 % | SmartPoints: 9

Total time: 25 mins

Serves 2

This is an upgraded classic that’s perfect for summer with smoked mackerel and crispy onions. The caesar dressing also works well with chicken salads, new potatoes or salmon

Try this smoked mackerel caesar salad, then check out our smoky bacon caesar salad with parmesan croutons, Thai chicken salad and more summer salad recipes.

INGREDIENTS:

2 slices of seeded bread

2 tsp extra-virgin olive oil

2 tsp mixed seeds

1 tbsp ready-made crispy fried onions

1 little gem lettuce, leaves separated and torn if large

2 smoked mackerel fillets, skin removed, broken into bite-sized pieces

2 cooked crispy bacon, crumbled (optional)

chives, snipped

DRESSING

3 tbsp extra-virgin olive oil

4 tbsp greek yogurt

3 anchovies in oil, finely chopped

3 garlic cloves, crushed

20g parmesan, finely grated, plus some shavings to serve

½ lemon, juiced

2 tsp Dijon mustard

Method

STEP 1

Toast the bread, then cut into 1cm cubes. Tip into a bowl, drizzle with the olive oil, then add a pinch of salt, the seeds and crispy onions. Toss to coat the croutons in the seeds and onions.

STEP 2

In another large bowl, whisk together the dressing ingredients until smooth and creamy. Loosen with 1-2 tbsp of water to make a drizzling consistency if needed, and season with a little salt (the anchovies will add plenty) and lots of cracked black pepper. Remove half of the dressing from the bowl.

STEP 3

Toss the lettuce, mackerel and bacon, if using, in the dressing, and toss to coat everything evenly. Divide between plates and scatter with the seedy croutons and chives, and some parmesan shavings to serve, alongside the extra dressing to add if people prefer.

Nutritional Info:

kcal583fat43gsaturates11.5gcarbs20gsugars5.5gfibre4.1gprotein26.8gsalt2.6g

Low-Carb Mac and Cheese Recipe (keto, gluten-free)

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This is the low carb mac and cheese recipe you’ve been waiting for. A creamy, white cheddar sauce and tender low-carb pasta (no cauliflower florets here!) bake until bubbly. Covered with a crispy topping, there’s incredible flavor and texture in every bite.

Heavy cream, white cheddar cheese and Parmesan come together to make a deliciously creamy cheese sauce. Combine that cheesy goodness with a low-carb pasta and you’ve got the ultimate comfort food that tastes just like the real thing!

Why this recipe works

Let’s be honest, keto cauliflower mac and cheese is just not mac and cheese.

Which is why I was so excited to be gifted Kaizen Food Company’s low-carb lupin bean pasta to try out. My mind immediately went to macaroni and cheese. One that doesn’t involve cauliflower. 😉

I’m thrilled to finally share a low carb mac and cheese recipe here on the blog that doesn’t taste like a compromise.

The main ingredient for a good keto mac and cheese is a superb low-carb pasta and in my honest opinion, none are comparable to the taste and texture of Kaizen’s lupin bean pasta.

Not only is it a plant-based and gluten-free pasta, but it also has an impressive nutritional profile: high in fiber, high in protein, low in carbs, only 6 grams of net carbs per serving (which blows other “low-carb” pastas out of the water).

It’s a healthy, keto diet friendly ingredient that will satisfy when those pasta cravings hit. And you can easily swap in Kaizen pasta for traditional pasta to make low-carb versions of your favorite recipes.

the perfect balance of creamy noodles with a crispy, pork rind topping

a baked mac and cheese recipe without flour which makes it gluten-free and keto-friendly!

Overhead shot of low-carb mac and cheese in a baking dish with crispy topping.

Three different cheeses, heavy cream and the perfect mix of savory seasonings mixed with keto macaroni is just irresistible and has every potential to become one of your favorite foods.

The crispy pork rind topping is similar to the keto “breadcrumbs” that I use in my meatloaf and air fryer cauliflower. You can certainly omit it but I think it makes this low-carb mac and cheese recipe a bit more elevated. Plus, creamy, cheesy noodles with a crispy topping is the combo for a wonderful mouthfeel.

This keto mac and cheese recipe really only requires three easy steps: boil the noodles, make the cream sauce, bake the mac and cheese. Simple, delicious and comforting.

YIELD: 4-6 servings

PREP TIME: 15 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 15 minutes

A creamy white cheddar sauce, tender low-carb noodles and a crispy pork rind topping bake until bubbly. This low-carb mac and cheese recipe is comfort food without compromises!

INGREDIENTS:

8 ounces Kaizen Food Company pasta

3 tablespoons butter

1-¼ cups whipping cream

¼ cup full-fat sour cream

1-½ cups grated white cheddar cheese

½ cup grated mild cheddar cheese

½ cup grated Gruyère or (more white cheddar)

½ teaspoon salt

¼ teaspoon dried thyme

¼ teaspoon pepper

¼ teaspoon ground nutmeg

½ cup crushed pork rinds

2 tablespoons grated parmesan

1 tablespoon almond flour

1 teaspoon olive oil

INSTRUCTIONS:

Preheat the oven to 375°F.

Fill a medium pot with water and bring it to a boil. Cook the Kaizen pasta for 7-8 minutes, or until al dente. Drain and transfer to a baking dish. Set aside.

In the same pot, melt the butter and add the cream and sour cream. Stir the mixture and heat for about 3-4 minutes over medium heat. Stir frequently.

Turn the heat to low and stir in the white cheddar, mild cheddar and Gruyére. Mix in the salt, pepper, thyme and nutmeg. Stir until the cheese is melted and the sauce thickens.

Pour the sauce over the pasta and mix until all of the pasta is well-coated in the cheese sauce.

Mix together the crushed pork rinds, grated parmesan, almond flour and olive oil (or pulse a few times in a food processor). Crumble the mixture on top of the pasta.

Transfer the baking dish to the oven and bake for 25-30 minutes or until the top is golden brown.

NOTES:

You can substitute the white cheddar and cheddar cheese with your favorite cheese varieties. For a sharper cheddar flavor, use 2 cups white cheddar and omit the mild cheddar. For a milder cheesy flavor, use half white cheddar and half mild cheddar. Grated mozzarella and Fontina are also a good swap for Gruyére.

If you’d like to mellow out the richness of the cheese sauce, youcan use ¾ cup heavy cream with ½ cup unsweetened almond milk.

The crispy topping is optional. If you feel like skipping that step, simply bake the low-carb mac and cheese until it is hot and bubbly, about 15 minutes.

To easily crush pork rinds, place several in a Ziploc bag, then use a rolling pin to break them down into crumbs. Save any extra in the pantry for another use!

Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in the oven at 300°F until heated through.

THIS EASY KETO CHICKEN SHAWARMA IS JUICY AND LOADED WITH SO MANY BOLD FLAVORS THAT YOU’LL NEVER MISS THE TRADITIONAL BREAD! LOW CARB, ATKINS, PALEO, WHOLE 30, DAIRY FREE

This keto chicken shawarma recipe is only moderately spicy as is, but you can adjust the cayenne pepper amount in either direction to get the heat to your liking.

 Total Time: 20 minutes

Yield: 6 servings

INGREDIENTS:

For the chicken shawarma:

2 pounds boneless chicken breast or thighs

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper

1 tablespoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1.5 teaspoons kosher salt

1/4 teaspoon ground black pepper

2 tablespoons lemon juice

3 tablespoons olive oil

For the tahini sauce:

2 tablespoons tahini paste

2 tablespoons olive oil

3 tablespoons water

1 tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon kosher salt, more to taste if desired

INSTRUCTIONS:

For the chicken shawarma:

Combine all of the marinade ingredients in a large bowl.

Mix well.

Add the chicken to the marinade and turn to make sure it’s completely coated.

For most flavorful results, marinate overnight – otherwise 2 hours will do it.

Preheat the grill to 500 degrees F.

Cook the chicken on the grill over direct heat, for about 4 minutes per side, or until a thermometer inserted in the thickest part reads 160 degrees.

Remove the chicken from the grill and let rest for 10 minutes (it will continue to cook.)

Slice and serve with the tahini sauce and side dishes of your choice.

For the tahini sauce:

Combine all of the tahini sauce ingredients in a small bowl.

Stir well until smooth.

Notes:

ALTERNATIVE METHOD: AFTER MARINATING, PAN FRY THE SHAWARMA ON MEDIUM HIGH HEAT IN A NONSTICK PAN FOR ABOUT 4 MINUTES PER SIDE OR UNTIL COOKED THROUGH. OR ROAST IN A 400 DEGREE OVEN FOR 18 MINUTES, OR UNTIL THE CHICKEN IS COOKED THROUGH.

NET CARBS PER SERVING = 0G.

Nutritional Info 

Serving Size: 4 ounces chicken, 1 tablespoon tahini sauce Calories: 274Fat: 16gCarbohydrates: 0gFiber: 0gProtein: 35g

This Roasted Cabbage is the perfect healthy side dish! Ready in 30 minutes, requires very little effort and cleanup, and has under 4 net carbs per serving!

For a side dish this delicious, you’ll be amazed it’s so easy and healthy! This Roasted Cabbage is coated in seasoning and roasted at a high temperature for beautifully crispy edges. These cabbage steaks are perfectly tender and would be an amazing side dish for nearly any entrée!

This requires only four ingredients (plus salt, pepper, and red pepper flakes if you want them), so this can be thrown together easily! You can customize the seasonings based on your preference, making this a fantastic, simple dish on a busy weeknight. 

This dish will add a ton of flavor and nutrients without many calories or carbs! It’s great for keto meal prep and extremely versatile. You can even turn it into a sheet pan meal by cooking this ! Just pop it into the oven for 15-20 minutes, then add your cabbage and cook as directed. This makes a super impressive, healthy dish for just 4.5 net carbs total!

Can I make this ahead of time?

I enjoy this most fresh out of the oven because the crispy edges are my favorite part. After it has been stored in the fridge, you’ll lose a lot of this crispiness. However, if you reheat this in the air fryer, you can get some of that crispiness back without completely overcooking the cabbage. 

If you’d like to meal prep this but cook it fresh, you can easily cut and season the wedges, then store them in the fridge until ready to cook. I would not leave them in the fridge longer than a day or two as the cut pieces can dry out or brown a little over time.

How to Store & Reheat Roasted Cabbage Steaks

Once cooked, allow the roasted cabbage to completely cool before storing in an airtight container in the fridge. It will last up to 5 days in the fridge, but you can extend the life of the cabbage by freezing it up to 3-6 months. When freezing, it’s best to tightly wrap with foil or plastic wrap before storing in a freezer bag.

When reheating, there are several ways to warm up your cabbage. You can microwave it if you prefer soft cabbage, but here are the best ways to enjoy crispy edges:

Air Fryer: 400 degrees F for about 3 minutes

Oven: 450 degrees F 5-8 minutes (reheating on a rack in a pan might result in crispier edges)

Skillet: Medium high heat, about 2 minutes per side.

If you have frozen the cabbage, make sure to allow it to thaw before reheating. Keep in mind that there will be a lot of extra moisture after freezing, so you may not be able to get super crispy edges when reheating previously frozen cabbage.

What to Serve with Roasted Cabbage Wedges

I absolutely LOVED this roasted cabbage with the (as pictured above), but you could serve this with many different types of dishes! Consider serving with a for a great keto-friendly dinner, just 6.5 net carbs total. For a super kid-friendly meal, this would be fantastic with and … And you’d still stay under 10 net carbs! 

YIELD: 6

PREP TIME: 5 minutes

COOK TIME: 20 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

1/2 medium head of cabbage, cut into 6 wedges

2 tablespoon olive oil

1 teaspoon worcestershire sauce

1 teaspoon minced garlic

salt and pepper to taste

crushed red pepper flakes (optional)

INSTRUCTIONS

Preheat the oven to 450 degrees F.

Slice half of a head of cabbage into 6 wedges

Lightly spray a casserole dish or rimmed baking sheet.

Combine the olive oil, worcestershire sauce and minced garlic. Brush generously onto the cabbage wedges.

Season with salt and pepper to taste.

Roast the cabbage 20-25 minutes until the edges are golden brown and it has reached your desired tenderness.

Notes

This recipe can be easily doubled.

Nutritional INFO:

YIELD: 6 SERVING SIZE: Nutrition calculated per cabbage wedge

Amount Per Serving: CALORIES: 67TOTAL FAT: 4.8gSODIUM: 28mgCARBOHYDRATES: 6.2gNET CARBOHYDRATES: 3.6gFIBER: 2.6gSUGAR: 3.4gPROTEIN: 1.3g

Lettuce wraps filled with spicy taco-spiced chicken, avocado, tomato, and drizzled with a zesty cilantro lime sauce. This healthy nutritious low-carb meal is a delicious protein packed option and great if you are on a low-carb, paleo or keto diet! 

Low-Carb Tacos!! If you’re a fan of tacos but don’t are watching you’re weight or carbs, then you’re going to fall in love with these taco lettuce wraps. They’re a great option if you’re on a low-carb, paleo or keto diet. The tortilla is replaced with lettuce and filled with chicken and all your favorite taco fillings. The result is healthy flavor packed tacos without all the added carbs!

The chicken is marinated in a spicy homemade taco seasoning and grilled (or pan-fried) to perfection. While the chicken is cooking, blend together the cilantro sauce. It takes just 1 minute in the blender and makes a DELICIOUS zesty topping for the tacos!

 Cuisine: Mexican

 Prep Time: 15 minutes

 Cook Time: 15 minutes

 Total Time: 30 minutes

 Servings: 4 people

 Calories161kcal

INGREDIENTS:

Grilled Taco Chicken

1 pound Boneless, skinless chicken breasts or thighs

2 tablespoons taco seasoning

2 cloves garlic minced

1 tablespoon olive oil

To Assemble

8 leaves Romaine Lettuce rinsed

1 avocado diced

1 tomato diced

1/4 cup onion diced

Cilantro Sauce

1/2 cup loosely packed cilantro

1/2 cup Greek Yogurt or sour-cream or mayo

2 tablespoons olive oil

1 jalapeno optional

1 clove garlic minced

Juice of 1/2 lime

Pinch of salt

INSTRUCTIONS:

To Cook Chicken

Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.

Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F).

To Make Cilantro Sauce

Place all the ingredients in the food processor and blend for 1 minute or until creamy.

To Assemble

Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce.

Nutritional Info:

Serving: 1tacos | Calories: 161kcal | Carbohydrates: 6.1g | Protein: 14.5g | Fat: 9.1g | Saturated Fat: 1.5g | Cholesterol: 42.5mg | Sodium: 382.9mg | Fiber: 1.2g | Sugar: 2.3g

This is a great low carb chicken recipe that takes less than 30 minutes start to finish but is elegant enough to serve.

It’s a very simple French Garlic Chicken recipe that combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks.

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

SERVINGS: 4

INGREDIENTS:

FOR THE MARINADE

2 teaspoons Herbes de Provence

2 tablespoon Olive oil

1 tablespoon Dijon mustard

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Kosher Salt

1 teaspoon Ground Black Pepper

1 tablespoon Minced Garlic

1 pound Boneless Skinless Chicken Thighs boneless skinless

FOR COOKING

2 tablespoons Butter

8 cloves Chopped Garlic

1/4 cup Water

1/4 cup Heavy Whipping Cream

INSTRUCTIONS:

Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.

Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.

FOR STOVETOP

When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.

Add chopped garlic and sauté for 2-3 minutes.

Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.

Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.

Add the marinade and 1/4 cup water.

Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.

Using a meat thermometer, ensure an internal temperature of 165f.

Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.

As soon as the sauce thickens, pour it onto the chicken thighs and serve.

FOR INSTANT POT

When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.

Add chopped garlic and sauté for 2-3 minutes.

Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.

Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.

Add the marinade and 1/4 cup water.

Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.

Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.

As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Prep Ahead

If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator.

You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot.

Double Up

You can double up on the sauce ingredients, and save some of the extra sauce to serve over asparagus or other steamed vegetables.

You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.

Adapt for different diets

This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe.

If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter.

If you are vegetarian, use a hearty vegetable like butternut squash or even turnips instead of the chicken.

If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram.

If you don’t have Herbes de Provence, sub Italian blend herbs or even Greek blend herbs for a slightly different taste

Go easy on the salt in this recipe. I have reduced it to 1/2 teaspoon based on reader feedback

Nutritional Info:

Calories: 429kcal | Carbohydrates: 4g | Protein: 19g | Fat: 37g

It’s a recipe for low carb keto cream cheese pound cake. It’s uses with almond flour allowing it to stay low in carbs and keto-friendly. This recipe is favorite in the low carb keto community.

PREP TIME: 10 minutes

COOK TIME: 35 minutes

ADDITIONAL TIME: 5 minutes

TOTAL TIME: 50 minutes

INGREDIENTS:

• 1 ¼ cups almond flour measured and sifted
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• 4 tablespoons unsalted butter room temperature
• ¾ cup of granulated sugar substitute
• 3 ½ oz full-fat cream cheese room temperature
• 1 teaspoon of vanilla extract
• 4 eggs, room temperature

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. In a medium-sized bowl combine the almond flour, baking powder, salt. Set aside
3. In a large bowl using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
4. Next, add the room temperature cream cheese and vanilla extract and mix well.
5. Add the eggs one at a time making sure to mix well after each addition.
6. Lastly, add the dry ingredients: the almond flour, baking powder, salt, and mix well until the batter is fully combined.
7. In a well-greased 8-inch cake pan or 8-inch loaf pan bake 30 to 40 minutes until golden brown on top. The cake will be done once an inserted toothpick comes out clean.
8. If making cupcakes bake for 20-25 minutes. This makes 12 cupcakes

Low-Carb Keto Pound Cake Recipe Tips

• Before baking, I always recommend you take out your wet ingredients and allow them to come to room temperature; in this case, that would mean cream cheese, butter, and eggs. I also measure out all the dry ingredients to help speed up the process.
• Although not required, lining the pan with parchment paper will make it easier to remove the cake and add it to a cooling rack.
• You’ll want to use an electric mixer or stand mixer in order to fully incorporate your ingredients. Also, be sure to scrape the bowl several times in the process to make sure all the ingredients are mixed properly.
• Your baking time will depend on the size pan you use and whether you have opted to double the recipe. For an 8-inch loaf, bake for approximately 35-40 minutes.
• If you double the recipe, you will need to bake it for anywhere between 50-70 minutes, depending on your oven, and use at least a 10-inch loaf pan. This recipe also makes keto pound cake muffins. It makes 12 regular-sized cupcakes.
• When making cupcakes, bake them for 20-25 minutes. And if you opt for a bundt pan, it will need to be a small one unless you are doubling the recipe.
• For a small bundt cake (8 cup capacity), bake for 35-40 minutes, and for a large one (12 cup capacity), bake for 60-70 minutes. Be sure to check out my keto baking tips for more of my proven advice.

Nutritional Info:

YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 102TOTAL FAT: 9.6gSATURATED FAT: 4.8gCHOLESTEROL: 74mgSODIUM: 124mgCARBOHYDRATES: 1.2gNET CARBOHYDRATES: .9gFIBER: 0.3gSUGAR: 0.3gPROTEIN: 3.1g

Did you make this recipe?

Combining all the benefits of the Mediterranean diet and Keto diet in one dish, these low-carb Greek Chicken Bowls are bursting with colours and flavours (plus, all the nutrients!). Skillet grilled seasoned chicken is paired with the Greek salad staples of tomatoes, cucumbers, onions, olives and feta cheese. Served with a side of refreshing, garlicky Tzatziki sauce or dressing, whichever way you want to roll with this gluten-free, low-carb chicken recipe.

Such a simple yet satiating and nutritious chicken salad bowl is great for lunch (at home or in the office) or as a quick and easy weeknight dinner.

If you’re looking for tasty low-carb chicken recipes, this Greek bowl of goodness is a must-try. It’s a type of meal I love to make: easy, quick and nutritious while delivering 100% flavour.

We’ve got protein, lots of healthy fats and just enough veg to give you that boost in vitamins, antioxidants and fibre while keeping the carb count low.

Plus, it’s great for meal prep: you can get every element ready ahead of time and store in the fridge for a few days.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 

Cuisine: Greek

Diet: Gluten Free

INGREDIENTS:

GREEK CHICKEN

• 1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) Greek seasoning (see notes below)
• 1⁄4 tsp sea salt

TZATZIKI SAUCE

• 8 oz (224 g) full-fat plain Greek yoghurt
• 1⁄2 medium Persian cucumber, grated
• 2 cloves garlic, grated
• Zest of 1 medium lemon
• 1 tbsp (15 ml) fresh lemon juice
• 2 tbsp (8 g) minced fresh dill
• Sea salt, as needed
• Black pepper, as needed

RED WINE VINEGAR DRESSING

• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) red wine vinegar
• 1 tsp minced fresh oregano
• Sea salt, to taste

SALAD TOPPINGS

• 1 large Persian cucumber, diced
• 1 cup (150 g) cherry tomatoes, halved
• 1⁄2 cup (58 g) thinly sliced red onion
• 1⁄3 cup (33 g) pitted Kalamata olives
• 4 oz (112 g) feta cheese, crumbled

INSTRUCTIONS:

1. To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container.
2. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.
3. To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl.
4. Refrigerate the tzatziki until you are ready to serve.
5. Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet.
6. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).
7. To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
8. To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese.
9. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.

Notes:

You can buy ready-made Greek seasoning like this or this one (more exy but a nicer brand in my opinion). You can also make your own by mixing salt, pepper, dried oregano, dried thyme or rosemary, garlic powder, paprika and cinnamon.

Cooking times above don’t include the time for marinating the chicken which can be anywhere between 10-15 minutes and overnight. The longer you leave it, the more flavour it will have.

Nutritional Info:

Serving Size: 1 bowl with 100-120 g / 3-4 oz chickenCalories: 496Sugar: 6.5 gSodium: 1022.8 mgFat: 32.3 gSaturated Fat: 9.4 gCarbohydrates: 12.6 gFiber: 2.3 gProtein: 40.4 gCholesterol: 170 mg

This Keto Cheeseburger Casserole has all the flavors of a juicy burger without the carbs! Your whole family will love this low carb cheeseburger casserole and you’ll love how simple it is to make!

 This low carb cheeseburger casserole is a family and reader favorite. I’ve heard nothing but good reviews from everyone who’s tried this simple recipe. I think you’ll love it, too!

Course: Main Course

Cuisine: American

Keyword: low carb recipes

Prep Time: 30minutes 

Cook Time: 30minutes

Total Time: 1hour

Ingredients

1/2 pound bacon

1 pound ground beef

1/2 onion diced

1 clove garlic minced

4 tablespoons cream cheese

2 tablespoons no sugar added ketchup

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt

4 large eggs

1/4 cup heavy cream

1 teaspoon hot sauce

1 teaspoon ground pepper

8 ounces shredded cheddar

1 teaspoon fresh dill

INSTRUCTIONS

Dice the bacon into small pieces and place in a large skillet over medium heat. Cook, stirring often, until crisp. Remove bacon from pan and set aside on a paper towel lined plate. Drain grease from pan.

Add the ground beef, onion, and garlic to the skillet and cook until browned, crumbling as it cooks. Once beef is browned and cooked through, drain fat.

Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.

Spread the beef mixture into a greased 8×8 baking dish. Top with the cooked bacon.

Crack the eggs into a medium bowl and whisk together with the heavy cream, hot sauce, and pepper.

Pour the egg mixture over the beef and bacon.

Top with the cheddar cheese.

Bake at 350 degrees for 30-35 minutes or until set and golden on top. Let cool 15 minutes before sprinkling with dill and serving.

Notes

This recipe has been updated to make the instructions more clear. We also ran this through an updated nutrition calculator. This used to be calculated at 2 net carbs per serving, but we’re now seeing 3 net carbs per serving.

To reduce sodium, use lower sodium bacon and a salt-free seasoning in place of the seasoned salt.

Is ketchup keto friendly?

Most ketchup is loaded with sugar, so you’ll want to be sure to read the labels. We use Heinz No Sugar Added Ketchup. It’s low in carbs and uses sucralose as the sweetener.

Nutritional Info:

Calories: 631kcal | Carbohydrates: 4g | Protein: 32g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 261mg | Sodium: 1165mg | Potassium: 424mg | Fiber: 1g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 327mg | Iron: 3mg

This low carb turkey taco skillet is a super easy meal full of wonderful Mexican flavors!

PREP TIME: 5 minutes

COOK TIME: 20 minutes

TOTAL TIME: 25 minutes

INGREDIENTS:

1 tbs olive oil

1 tsp onion powder

1 lb ground turkey

1 red bell pepper, deseeded and diced

1 tsp dried oregano

1 tsp paprika

1 tsp ground cumin

½ cup shredded Mexican blend cheese

Fresh cilantro, chopped

Sour cream, shredded lettuce and/or low carb wraps for serving

INSTRUCTIONS:

Heat the oil in a large skillet. Add ground turkey and onion powder. Sauté until the meat has browned.

Add paprika, ground cumin, dried oregano and chopped red bell pepper. Continue to cook until the pepper has softened.

Sprinkle over the shredded cheese and cook until the cheese has melted. Remove from the heat and scatter over some chopped fresh cilantro.

Serve with shredded lettuce, sour cream, and/or low carb wraps!

Notes:

4g net carbs per serving (based on two servings)

Lettuce, sour cream, and wraps not included.

NUTRITIONAL INFO:

Yield: 2

Serving Size

Half the recipe

Amount Per Serving

Calories446TotalFat20gSaturatedFat6gCholesterol151mgSodium316mgCarbohydrates6gNetCarbohydrates4gFiber2gSugar3gProtein61g