29May

5 Low Carb Dinners Perfect for Summer

In-Shape | 29 May, 2024 | Healthy Recipes | Return|

Looking for healthy summer dishes that support your fitness goals? These recipes are not only low in carbs, but also packed with flavor and perfect for a light summer dinner! Which one will you try first? 


Lemon Garlic Butter Salmon with Asparagus 

Ingredients: 

  • 4 salmon fillets 
  • 2 tbsp olive oil 
  • 3 tbsp butter, melted. 
  • 3 cloves garlic, minced. 
  • Juice of 1 lemon 
  • 1 tsp lemon zest 
  • Salt and pepper to taste 
  • 1lb asparagus, trimmed. 
  • Fresh parsley, chopped (for garnish) 

Directions: 

  • Preheat oven to 400°F. 
  • In a small bowl, combine melted butter, garlic, lemon juice, lemon zest, salt, and pepper. 
  • Place salmon fillets on a baking sheet lined with parchment paper. Arrange asparagus around the salmon. 
  • Drizzle the butter mixture over the salmon and asparagus. 
  • Roast in the oven for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork. 
  • Garnish with fresh parsley before serving. 

Chicken Lettuce Wraps 

Ingredients: 

  • 1lb ground chicken 
  • 2 tbsp olive oil 
  • 1 onion finely chopped. 
  • 3 cloves garlic, minced. 
  • 1 tbsp fresh ginger, grated. 
  • 1 red bell pepper finely chopped. 
  • 1/4 cup soy sauce (or tamari for gluten-free) 
  • 2 tbsp low carb hoisin sauce  
  • 1 tbsp rice vinegar 
  • 1 head butter lettuce or romaine lettuce, leaves separated. 

Directions: 

  • Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. 
  • Add garlic and ginger and cook for another minute until fragrant. 
  • Add ground chicken to the skillet and cook until browned, breaking it up with a spoon as it cooks. 
  • Stir in red bell pepper, soy sauce, hoisin sauce, rice vinegar, and Sriracha. Cook for another 5 minutes until everything is well combined and heated through. 
  • Spoon the chicken mixture into lettuce leaves. 

 


Zucchini Noodles with Pesto and Shrimp 

Ingredients: 

  • 4 medium zucchinis 
  • 1lb large shrimp, peeled and deveined. 
  • 2 tbsp olive oil 
  • 2 cloves garlic, minced. 
  • 1/2 cup pesto (store-bought or homemade) 
  • Salt and pepper to taste 
  • Cherry tomatoes, halved (optional) 
  • Fresh basil leaves, for garnish 

Directions: 

  • Spiralize the zucchini into noodles using a spiralizer. 
  • Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant. 
  • Add shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. 
  • Remove shrimp from skillet and set aside. 
  • In the same skillet, add zucchini noodles and cook for 2-3 minutes until just tender. 
  • Stir in the pesto until evenly coated. 
  • Add shrimp back to the skillet and toss to combine. Garnish with cherry tomatoes and fresh basil leaves. 

 

Caprese Stuffed Portobello Mushrooms 

Ingredients: 

  • 4 large portobello mushrooms, stems removed. 
  • 2 tbsp olive oil 
  • Salt and pepper to taste 
  • 1 cup cherry tomatoes, halved. 
  • 8 oz fresh mozzarella, sliced. 
  • Fresh basil leaves 
  • Balsamic glaze  

Directions: 

  • Preheat oven to 400°F (200°C). 
  • Brush portobello mushrooms with olive oil and season with salt and pepper. 
  • Place mushrooms on a baking sheet, grill side up, and bake for 10 minutes. 
  • Remove from oven and fill each mushroom with cherry tomatoes and slices of mozzarella. 
  • Return to oven and bake for an additional 10 minutes, until cheese is melted and bubbly. 
  • Remove from oven, top with fresh basil leaves, and drizzle with balsamic glaze before serving. 

Grilled Lemon Herb Chicken Salad 

Ingredients: 

  • 2 boneless, skinless chicken breasts 
  • 2 tbsp olive oil 
  • Juice of 1 lemon 
  • 2 cloves garlic, minced. 
  • 1 tsp dried oregano 
  • Salt and pepper to taste 
  • Mixed greens (arugula, spinach, romaine) 
  • Cherry tomatoes, halved. 
  • Cucumber, sliced. 
  • Red onion thinly sliced. 
  • Feta cheese, crumbled. 
  • Avocado, sliced. 

Directions: 

  • In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. 
  • Marinate chicken breasts in the mixture for at least 30 minutes. 
  • Preheat grill to medium-high heat. Grill chicken for 6-7 minutes on each side, or until fully cooked. 
  • Let the chicken rest for 5 minutes, then slice. 
  • Assemble the salad with mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, avocado, and top with grilled chicken slices. Drizzle with your favorite low-carb dressing. 
     

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