A low carb dinner works much better when removing rice, pasta, or potatoes does not leave you with a tiny meal. The easiest solution is to build dinner around a generous portion of chicken, beef, seafood, pork, or another protein source, then add vegetables and flavorful low carb sides.
These 31 low carb high protein dinners give you plenty of options, including grilled chicken, steak, salmon, tuna, shrimp, scallops, meatballs, lamb, and ribs. The source roundup contains 31 dinner concepts built around these protein forward meals.
I calculated the protein amounts below from defined serving portions using standard food composition values, with USDA FoodData Central as the primary nutrition reference. Actual protein can shift slightly with the exact cut, cooked weight, trimming, and brand. (FoodData Central)
1. Grilled Chicken Breast with Cabbage Slaw and Cauliflower (53g Protein)
Grilled chicken breast is one of the easiest foundations for a low carb dinner because you can get plenty of protein without needing a complicated recipe.
Use about 6 ounces of cooked boneless skinless chicken breast per serving. Pair it with crunchy cabbage slaw and roasted cauliflower seasoned with garlic, pepper, and olive oil.
Cook the chicken until the thickest part reaches 165°F, then let it rest briefly before slicing. (Ask USDA)
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2. Seared Scallops with Snap Peas (46g Protein)
Scallops make a lighter dinner that still provides an impressive amount of protein.
Use about 8 ounces of scallops per serving. Pat them completely dry before placing them in a hot skillet so they brown rather than steam.
Cook the snap peas in the same skillet afterward with garlic and a little butter or olive oil. Finish everything with fresh lemon juice.
3. Seared Ahi Tuna with Crispy Onions (49g Protein)
Ahi tuna is naturally high in protein and contains very little carbohydrate.
A 6 ounce tuna steak provides roughly 49 grams of protein. Season it with pepper, garlic, and sesame seeds, then cook it to your preferred safe doneness.
Add a small amount of crispy onion for texture and serve it with cucumber salad or sautéed greens instead of rice.
4. Chicken Caesar Salad (57g Protein)
A chicken Caesar salad can easily become a complete high protein dinner rather than a side salad.
Top chopped romaine with about 6 ounces of cooked chicken breast, Parmesan cheese, and Caesar dressing. Leave out traditional croutons to keep the carbohydrate count lower.
The chicken and Parmesan bring the protein to roughly 57 grams per serving.
If budget is also a priority, these high protein meals under $5 give you more affordable ways to build protein rich meals.
5. Greek Chicken Salad (57g Protein)
Greek chicken salad combines grilled chicken with fresh vegetables and salty feta for a dinner that feels substantial without needing a grain.
Use 6 ounces of cooked chicken breast with cucumber, tomato, red onion, olives, greens, and about 1 ounce of feta.
A simple dressing of olive oil, lemon juice, oregano, and black pepper keeps the flavors bright.
6. Chicken Shawarma Plate (48g Protein)
Chicken thighs work especially well for shawarma because they stay juicy under high heat.
Season about 7 ounces of boneless skinless chicken thighs with cumin, paprika, coriander, garlic, turmeric, and black pepper. Roast or grill until the chicken reaches 165°F. (Ask USDA)
Serve with tomato, cucumber, onion, lettuce, and a garlicky Greek yogurt sauce instead of pita or rice.
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7. Mongolian Beef with Onions (45g Protein)
You do not need a sugary restaurant style sauce to make flavorful Mongolian beef.
Thinly slice about 6 ounces of cooked flank steak per serving. Sear it quickly with onions, garlic, ginger, soy sauce, and a small amount of sesame oil.
Serve the beef over cauliflower rice for a low carb alternative to steamed rice.
8. Grilled Rack of Lamb (42g Protein)
Rack of lamb gives you a rich dinner without requiring a starch heavy side.
Plan on enough lamb to provide roughly 6 ounces of cooked edible meat per serving. Season it with garlic, rosemary, black pepper, and salt before grilling or roasting.
Serve it with roasted asparagus, cauliflower, or a simple green salad.
Whole cuts of lamb should reach at least 145°F followed by a three minute rest for food safety. (Ask USDA)
9. Crumbled Sausage and Onion Skillet (38g Protein)
A sausage skillet is useful when you need dinner quickly and do not want multiple pans.
Cook about 8 ounces of sausage with sliced onion, bell pepper, garlic, and spinach. Depending on the sausage you choose, a serving this size provides around 38 grams of protein.
Check the nutrition label when buying sausage because protein and carbohydrate content can vary considerably between brands.
10. Meatballs with Cauliflower and Spinach (44g Protein)
Breadcrumbs are not essential for making tender meatballs.
Combine lean ground beef with egg, Parmesan, garlic, herbs, salt, and pepper. Portion enough meatballs to provide about 6 ounces of cooked beef per serving.
Roast cauliflower alongside them and add spinach near the end. The beef, egg, and Parmesan bring a serving to roughly 44 grams of protein.
11. Turkey Meatballs with Roasted Mushrooms (47g Protein)
Lean turkey meatballs make an easy high protein dinner that can also be prepared ahead.
Use ground turkey with Parmesan, egg, garlic, Italian herbs, and a little almond flour instead of traditional breadcrumbs.
Serve about 6 ounces of cooked turkey meatballs with roasted mushrooms and a no added sugar marinara sauce.
For more make ahead options, these high protein meal prep ideas on a budget work well for planning several days of meals at once.
12. Shrimp and Watermelon Tomato Salad (47g Protein)
A chilled shrimp salad is especially useful when you want a lighter summer dinner.
Use about 8 ounces of cooked shrimp per serving and toss it with tomatoes, cucumber, herbs, and a modest amount of watermelon.
Add lime juice or a simple vinaigrette immediately before serving.
13. Grilled Bone In Beef Steak (55g Protein)
A grilled steak does not need many additions to become a filling low carb meal.
Because the bone is not edible, portion your steak based on roughly 7 ounces of cooked beef rather than the total bone in weight.
Season generously, grill to your preferred safe doneness, and serve with mushrooms, asparagus, or a large green salad.
Whole beef steaks should reach at least 145°F and rest for three minutes. (Ask USDA)
14. Crispy Pork Belly (20g Protein)
Pork belly is naturally low in carbohydrates, but it is much fattier and less protein dense than lean pork.
A 4 ounce cooked portion provides roughly 20 grams of protein, depending on how much fat has rendered during cooking.
Serve a smaller portion with a generous side of cabbage, broccoli, or leafy greens and an acidic dressing to balance the richness.
Pork should reach a minimum safe internal temperature of 145°F followed by a three minute rest. (Ask USDA)
15. Sliced Tri Tip (48g Protein)
Tri tip is flavorful enough that it only needs simple seasoning.
Plan on about 6 ounces of cooked tri tip per serving. Season with salt, garlic, and black pepper, then roast or grill until safely cooked.
Rest the beef before slicing it thinly against the grain. Serve with chimichurri and roasted vegetables.
16. Prime Rib (44g Protein)
Prime rib makes a rich high protein dinner for holidays or special occasions.
A 6 ounce cooked serving provides roughly 44 grams of protein, although the exact amount varies with how much exterior and internal fat is included.
Serve it with horseradish sauce, roasted Brussels sprouts, green beans, or cauliflower instead of potatoes.
17. Beef Tenderloin (49g Protein)
Beef tenderloin is a leaner premium beef option that pairs naturally with vegetables.
Use about 6 ounces cooked per serving and season simply with salt, pepper, garlic, and herbs.
Roasted asparagus, mushrooms, or broccolini make easy low carb sides.
18. Filet Mignon over Broccolini (50g Protein)
Filet mignon makes an easy dinner when you want something simple but more special than everyday chicken.
Serve a 6 ounce cooked filet over roasted or sautéed broccolini. Together, the beef and vegetables provide around 50 grams of protein.
Garlic butter can add richness without needing a sugary sauce.
19. Flank Steak with Chimichurri (48g Protein)
Flank steak cooks quickly and works particularly well with fresh chimichurri.
Grill or sear the steak over high heat, rest it, then slice thinly against the grain. Use around 6 ounces of cooked steak per serving.
Spoon over chimichurri made from parsley, garlic, vinegar, olive oil, and herbs.
20. Smoked Ribs with Asparagus (50g Protein)
Ribs can fit into a low carb dinner when you avoid sugar heavy barbecue sauces.
Season pork ribs with paprika, garlic powder, mustard powder, salt, and pepper. Smoke or roast until tender.
A generous half rack can provide around 50 grams of protein depending on its edible meat content. Serve with grilled asparagus and a vinegar based slaw.
21. Baby Back Ribs (47g Protein)
Baby back ribs already bring plenty of flavor without a sugary glaze.
Use a dry rub made from paprika, garlic, onion powder, pepper, salt, and a little cayenne. Cook slowly until tender, then finish uncovered to develop the exterior.
A meaty serving provides roughly 47 grams of protein, although rib size and edible meat yield can vary.
22. Pepper Crusted Tuna (49g Protein)
Pepper crusted tuna delivers plenty of protein with almost no preparation.
Coat a 6 ounce tuna steak with coarsely cracked black pepper and season lightly with salt.
Cook to an appropriate safe doneness and serve with cucumber, green beans, or sautéed spinach. A 6 ounce portion provides roughly 49 grams of protein.
23. Salmon with Olives and Capers (40g Protein)
Salmon provides both protein and substantial fat, which makes it particularly satisfying in a low carb meal.
Use about 6 ounces of cooked salmon per serving. Roast it with lemon, pepper, olives, and capers.
Pair it with zucchini, asparagus, or sautéed greens for an easy complete dinner.
24. Pan Seared Snapper and Scallops (46g Protein)
Combining two lean seafood options gives you plenty of protein without making the meal feel heavy.
Use about 4 ounces of snapper and 4 ounces of scallops per serving. Sear the snapper first, followed by the scallops in the same pan.
Finish with lemon juice, herbs, and black pepper. The combination provides roughly 46 grams of protein.
25. Seared Salmon with Cauliflower Puree (40g Protein)
Cauliflower puree is an easy way to give salmon a creamy side without relying on mashed potatoes.
Serve a 6 ounce cooked salmon fillet over cauliflower blended with garlic, a little butter, salt, and pepper.
The salmon itself provides approximately 40 grams of protein, with a little more coming from the cauliflower.
26. Seared Salmon with Asparagus and Squash (42g Protein)
Salmon, asparagus, and summer squash make a simple one plate dinner.
Cook about 6 ounces of salmon per serving and pair it with roasted asparagus and sliced zucchini or yellow squash.
Together, the fish and vegetables provide approximately 42 grams of protein while keeping the meal centered on non starchy vegetables.
27. Grilled Fish Fillets (45g Protein)
Lean white fish makes one of the simplest high protein dinners.
Use roughly 8 ounces of cod, pollock, snapper, or another lean white fish per serving. Season with lemon, garlic, herbs, and black pepper before grilling.
Depending on the fish selected, a large cooked portion provides around 45 grams of protein.
28. Tuna Steak with Green Beans (50g Protein)
Tuna steak works particularly well when you want a high protein meal without a large number of ingredients.
Cook a 6 ounce tuna steak to an appropriate safe doneness and serve it with blistered green beans seasoned with ginger, soy sauce, and sesame.
The tuna and vegetables together provide roughly 50 grams of protein.
29. Seared Tuna with Cucumber Salad (49g Protein)
Keep this dinner simple by pairing tuna with a fresh cucumber salad.
Season a 6 ounce tuna steak with black pepper or sesame seeds and cook it appropriately. Slice it and serve with cucumber, scallions, vinegar, and a little sesame oil.
The tuna provides roughly 49 grams of protein per serving.
30. Seared Scallops with Tomato Relish (46g Protein)
Sweet scallops pair particularly well with an acidic tomato topping.
Use about 8 ounces of scallops per serving. Pat them thoroughly dry and cook them in a hot skillet until properly cooked.
Top with a relish of chopped tomato, herbs, lemon juice, and a little olive oil. The scallops provide roughly 46 grams of protein.
31. Grilled Shrimp with Chimichurri (47g Protein)
Shrimp cooks quickly enough to make this an easy weeknight dinner.
Use about 8 ounces of cooked shrimp per serving. Grill or sauté the shrimp until fully cooked, then toss or drizzle them with fresh chimichurri.
Serve with grilled zucchini, asparagus, cauliflower rice, or a large green salad. A serving this size provides approximately 47 grams of protein.
These dinners also work well alongside other cheap high protein dinners when you want to rotate lower carb meals with budget friendly family options.
For nutrition calculations, USDA FoodData Central is the primary external reference used for standard food composition data. Protein amounts here are calculated for the stated portions and rounded to practical whole gram estimates rather than copied from another recipe source. (FoodData Central)
1. Grilled Chicken Breast with Cabbage Slaw and Cauliflower
53g ProteinIngredients: 6 oz cooked boneless skinless chicken breast, 1 cup shredded cabbage, 1 cup cauliflower florets, 1 tsp olive oil, 1 tbsp lemon juice, 1 tbsp Greek yogurt, salt, black pepper and garlic powder.
Instructions: Season the chicken and grill until the thickest part reaches 165°F. Toss cauliflower with half the oil and roast at 425°F until browned and tender. Mix cabbage with Greek yogurt, lemon juice and remaining oil. Slice the rested chicken and serve with the slaw and cauliflower.
Storage: Refrigerate the chicken and vegetables separately in airtight containers for up to 3 to 4 days.
2. Seared Scallops with Snap Peas
46g ProteinIngredients: 8 oz sea scallops, 1 cup snap peas, 1 tsp olive oil, 1 tsp butter, 1 garlic clove, 1 tbsp lemon juice, salt and black pepper.
Instructions: Pat scallops completely dry and season lightly. Heat oil in a skillet over medium high heat and sear scallops until opaque and browned on both sides. Remove them, add butter, garlic and snap peas, and cook until crisp tender. Finish with lemon juice.
Storage: Refrigerate cooked scallops promptly and use within 3 days.
3. Seared Ahi Tuna with Crispy Onions
49g ProteinIngredients: 6 oz ahi tuna steak, 1 tsp sesame oil, 1 tsp sesame seeds, 1 tbsp crispy onions, 1 cup sliced cucumber, 1 tsp soy sauce and black pepper.
Instructions: Season the tuna with pepper and sesame seeds. Heat sesame oil in a skillet and cook the tuna to your preferred safe doneness. Rest briefly, slice and serve with cucumber, soy sauce and a small scattering of crispy onions.
Storage: Refrigerate promptly and use cooked tuna within 3 days.
4. Chicken Caesar Salad
57g ProteinIngredients: 6 oz cooked chicken breast, 3 cups chopped romaine, 1 oz Parmesan, 2 tbsp Caesar dressing, lemon juice and black pepper.
Instructions: Grill or pan cook the chicken until it reaches 165°F. Rest and slice. Toss romaine with Caesar dressing, Parmesan, lemon and pepper. Add the sliced chicken on top.
Storage: Store chicken, lettuce and dressing separately for up to 3 to 4 days.
5. Greek Chicken Salad
57g ProteinIngredients: 6 oz cooked chicken breast, 1 oz feta, 1 cup cucumber, 1 cup tomato, 2 tbsp red onion, 5 olives, 1 tsp olive oil, 1 tbsp lemon juice and oregano.
Instructions: Cook the chicken to 165°F, rest and slice. Combine cucumber, tomato, onion, olives and feta. Add chicken and dress with olive oil, lemon and oregano.
Storage: Refrigerate for up to 3 days, keeping dressing separate for best texture.
6. Chicken Shawarma Plate
48g ProteinIngredients: 7 oz boneless skinless chicken thighs, 1/2 cup Greek yogurt, 1 cup chopped cucumber and tomato, 2 tbsp sliced onion, 1 tsp olive oil, cumin, paprika, coriander, turmeric, garlic, salt and pepper.
Instructions: Season chicken with spices and oil. Roast at 425°F until it reaches 165°F. Mix some yogurt with garlic and salt for the sauce. Serve sliced chicken with vegetables and yogurt sauce.
Storage: Refrigerate chicken and sauce separately for up to 3 to 4 days.
7. Mongolian Beef with Onions
45g ProteinIngredients: 6 oz cooked flank steak, 1/2 small onion, 1 cup cauliflower rice, 1 tbsp soy sauce, 1 tsp sesame oil, 1 garlic clove, 1 tsp grated ginger and black pepper.
Instructions: Thinly slice beef against the grain. Sear quickly in sesame oil, remove, then cook onion, garlic and ginger. Return beef, add soy sauce and toss. Serve over hot cauliflower rice.
Storage: Refrigerate in an airtight container for up to 3 to 4 days.
8. Grilled Rack of Lamb
42g ProteinIngredients: About 6 oz cooked edible rack of lamb meat, 1 tsp olive oil, 1 garlic clove, rosemary, salt, pepper and 1 cup asparagus.
Instructions: Rub lamb with oil, garlic, rosemary, salt and pepper. Grill or roast until the center reaches at least 145°F, then rest 3 minutes before slicing. Serve with roasted asparagus.
Storage: Refrigerate cooked lamb for up to 3 to 4 days.
9. Crumbled Sausage and Onion Skillet
38g ProteinIngredients: 8 oz lower carb sausage, 1/2 onion, 1/2 bell pepper, 1 cup spinach, black pepper and garlic powder.
Instructions: Crumble sausage into a skillet and cook thoroughly according to the product type. Add onion and pepper and cook until tender. Stir in spinach until wilted. Season to taste.
Storage: Refrigerate for up to 3 to 4 days. Reheat leftovers to 165°F.
10. Meatballs with Cauliflower and Spinach
44g ProteinIngredients: 7 oz raw 90% lean ground beef, 1/2 beaten egg, 2 tbsp grated Parmesan, 1 cup cauliflower florets, 1 cup spinach, garlic, Italian seasoning, salt and pepper.
Instructions: Mix beef with egg, Parmesan and seasonings. Form into meatballs. Roast at 400°F until the centers reach 160°F. Roast cauliflower alongside and fold spinach into the hot pan before serving.
Storage: Refrigerate for up to 3 to 4 days and reheat to 165°F.
11. Turkey Meatballs with Roasted Mushrooms
47g ProteinIngredients: 7 oz raw lean ground turkey, 1/2 beaten egg, 2 tbsp Parmesan, 1 tbsp almond flour, 1 1/2 cups mushrooms, 1/3 cup no added sugar marinara, garlic and Italian herbs.
Instructions: Mix turkey, egg, Parmesan, almond flour and seasoning. Form into meatballs and roast at 400°F until the centers reach 165°F. Roast mushrooms alongside and serve with warmed marinara.
Storage: Refrigerate for up to 3 to 4 days.
12. Shrimp and Watermelon Tomato Salad
47g ProteinIngredients: 8 oz cooked shrimp, 1/2 cup watermelon cubes, 1 cup chopped tomatoes, 1/2 cup cucumber, 1 tbsp lime juice, 1 tsp olive oil, herbs, salt and pepper.
Instructions: Cook shrimp until opaque and fully cooked, then cool slightly. Toss with watermelon, tomato and cucumber. Add lime juice, olive oil and herbs just before serving.
Storage: Refrigerate promptly and use within 3 days.
13. Grilled Bone In Beef Steak
55g ProteinIngredients: Bone in steak yielding about 7 oz cooked edible beef, 1 tsp olive oil, salt, pepper, garlic powder and 1 cup asparagus or mushrooms.
Instructions: Season steak and grill over high heat until it reaches at least 145°F. Rest for at least 3 minutes before slicing. Serve with grilled or roasted vegetables.
Storage: Refrigerate cooked beef for up to 3 to 4 days.
14. Crispy Pork Belly
20g ProteinIngredients: 4 oz cooked pork belly, salt, black pepper, 1 cup shredded cabbage, 1 tbsp vinegar and 1 tsp olive oil.
Instructions: Score and season pork belly. Roast until tender and the internal temperature reaches at least 145°F, then finish under higher heat to crisp the exterior. Rest at least 3 minutes and serve with vinegar dressed cabbage.
Storage: Refrigerate for up to 3 to 4 days and reheat thoroughly.
15. Sliced Tri Tip
48g ProteinIngredients: 6 oz cooked tri tip, salt, black pepper, garlic powder and 1 tbsp chimichurri.
Instructions: Season and roast or grill the tri tip until it reaches at least 145°F. Rest at least 3 minutes, then slice thinly against the grain. Spoon chimichurri over the top.
Storage: Refrigerate for up to 3 to 4 days.
16. Prime Rib
44g ProteinIngredients: 6 oz cooked prime rib, salt, black pepper, garlic, rosemary and 1 tbsp prepared horseradish sauce.
Instructions: Season the roast generously and cook until the center reaches at least 145°F for food safety. Rest before slicing and serve a 6 ounce cooked portion with horseradish and vegetables.
Storage: Refrigerate leftovers for up to 3 to 4 days.
17. Beef Tenderloin
49g ProteinIngredients: 6 oz cooked beef tenderloin, 1 tsp olive oil, garlic, salt, pepper and 1 cup asparagus.
Instructions: Season tenderloin and roast or sear until the center reaches at least 145°F. Rest for at least 3 minutes. Roast asparagus alongside and serve together.
Storage: Refrigerate cooked beef for up to 3 to 4 days.
18. Filet Mignon over Broccolini
50g ProteinIngredients: 6 oz cooked filet mignon, 1 1/2 cups broccolini, 1 tsp olive oil, 1 tsp butter, garlic, salt and pepper.
Instructions: Season filet and cook until it reaches at least 145°F. Rest at least 3 minutes. Sauté or roast broccolini with olive oil and garlic. Serve steak over broccolini with butter if desired.
Storage: Refrigerate for up to 3 to 4 days.
19. Flank Steak with Chimichurri
48g ProteinIngredients: 6 oz cooked flank steak, 2 tbsp parsley, 1 tsp olive oil, 1 tsp red wine vinegar, 1 small garlic clove, salt, pepper and chili flakes.
Instructions: Grill steak over high heat until it reaches at least 145°F. Rest for 3 minutes and slice thinly against the grain. Mix parsley, oil, vinegar, garlic and chili to make chimichurri and spoon over steak.
Storage: Refrigerate steak and chimichurri separately for up to 3 to 4 days.
20. Smoked Ribs with Asparagus
50g ProteinIngredients: About 1/2 meaty rack pork ribs, 1 1/2 cups asparagus, paprika, garlic powder, mustard powder, salt and black pepper.
Instructions: Coat ribs with the dry seasoning. Smoke or slow cook until tender and safely cooked. Grill asparagus during the final 10 to 15 minutes. Serve without a sugary barbecue sauce.
Storage: Refrigerate leftovers for up to 3 to 4 days and reheat to 165°F.
21. Baby Back Ribs
47g ProteinIngredients: 1 generous serving baby back ribs, paprika, garlic powder, onion powder, black pepper, salt and cayenne.
Instructions: Coat ribs with the spice mixture. Cook low and slow until tender and fully cooked, then uncover or grill briefly to firm the exterior. Serve with low carb coleslaw.
Storage: Refrigerate for up to 3 to 4 days and reheat to 165°F.
22. Pepper Crusted Tuna
49g ProteinIngredients: 6 oz tuna steak, 1 tsp coarsely cracked black pepper, 1 tsp olive oil, salt, lemon and 1 cup green vegetables.
Instructions: Press cracked pepper onto the tuna. Heat oil in a skillet and cook tuna to an appropriate safe doneness. Rest briefly, slice and serve with lemon and vegetables.
Storage: Refrigerate promptly and use within 3 days.
23. Salmon with Olives and Capers
40g ProteinIngredients: 6 oz cooked salmon, 2 tbsp sliced olives, 1 tbsp capers, 1 tbsp lemon juice, black pepper and 1 cup zucchini or asparagus.
Instructions: Roast salmon at 400°F until safely cooked and flaky. Add olives and capers during the final few minutes. Finish with lemon and serve with vegetables.
Storage: Refrigerate cooked salmon for up to 3 to 4 days.
24. Pan Seared Snapper and Scallops
46g ProteinIngredients: 4 oz snapper fillet, 4 oz sea scallops, 1 tsp olive oil, 1 tsp butter, lemon juice, salt and pepper.
Instructions: Pat seafood dry. Cook snapper in a hot skillet until fully cooked, then remove. Add scallops and sear until opaque and cooked through. Finish both with lemon and pepper.
Storage: Refrigerate promptly and use within 3 days.
25. Seared Salmon with Cauliflower Puree
40g ProteinIngredients: 6 oz cooked salmon, 1 1/2 cups cauliflower florets, 1 tsp butter, 1 garlic clove, salt and black pepper.
Instructions: Steam cauliflower until very tender and blend with butter, garlic, salt and pepper. Sear or roast salmon until safely cooked. Spoon cauliflower puree onto the plate and top with salmon.
Storage: Refrigerate salmon and puree for up to 3 to 4 days.
26. Seared Salmon with Asparagus and Squash
42g ProteinIngredients: 6 oz cooked salmon, 1 cup asparagus, 1 cup sliced zucchini or yellow squash, 1 tsp olive oil, garlic, lemon, salt and pepper.
Instructions: Roast vegetables at 425°F with oil and seasoning. Cook salmon in a skillet or oven until safely cooked and flaky. Serve together with lemon.
Storage: Refrigerate for up to 3 to 4 days.
27. Grilled Fish Fillets
45g ProteinIngredients: 8 oz lean white fish such as cod, pollock or snapper, 1 tsp olive oil, lemon juice, garlic, herbs, salt and pepper.
Instructions: Brush fish with oil and season. Grill until the flesh is opaque, flakes easily and is safely cooked. Finish with lemon and herbs.
Storage: Refrigerate promptly and use within 3 days.
28. Tuna Steak with Green Beans
50g ProteinIngredients: 6 oz tuna steak, 1 1/2 cups green beans, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp grated ginger and 1 garlic clove.
Instructions: Cook tuna to an appropriate safe doneness. Remove and rest. Add green beans to the same skillet with sesame oil, ginger and garlic. Cook until crisp tender and season with soy sauce.
Storage: Refrigerate promptly and use within 3 days.
29. Seared Tuna with Cucumber Salad
49g ProteinIngredients: 6 oz tuna steak, 1 cup sliced cucumber, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp sliced scallions, sesame seeds and black pepper.
Instructions: Season tuna with pepper or sesame seeds and cook to an appropriate safe doneness. Toss cucumber with vinegar, sesame oil and scallions. Slice tuna and serve with the salad.
Storage: Refrigerate promptly and use within 3 days.
30. Seared Scallops with Tomato Relish
46g ProteinIngredients: 8 oz sea scallops, 1 cup chopped tomato, 1 tbsp chopped parsley or basil, 1 tsp olive oil, 1 tbsp lemon juice, salt and pepper.
Instructions: Mix tomato, herbs, lemon and a little oil. Pat scallops dry and sear in a hot skillet until opaque and cooked through. Spoon tomato relish over the scallops.
Storage: Refrigerate cooked scallops promptly and use within 3 days.
31. Grilled Shrimp with Chimichurri
47g ProteinIngredients: 8 oz cooked shrimp, 2 tbsp chopped parsley, 1 tsp olive oil, 1 tsp red wine vinegar, 1 small garlic clove, lemon juice, salt, pepper and chili flakes.
Instructions: Skewer or arrange shrimp for grilling and cook until opaque and fully cooked. Mix parsley, oil, vinegar, garlic and chili to make chimichurri. Spoon over the hot shrimp and serve with low carb vegetables.
Storage: Refrigerate promptly and use within 3 days.
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