40 High Protein Low Carb Recipes (Easy Dinners and Lunches)

These 40 high protein low carb recipes have 25 to 63 grams of protein per serving and skip the rice, pasta and bread, from Garlic Butter Chicken Bites to Cajun Shrimp with Cauliflower Grits and Philly Cheesesteak Stuffed Peppers.

Low carb doesn’t have to mean boring salads. When you build dinner around chicken, lean beef, seafood, eggs or tofu and swap the starch for vegetables, you get big, filling plates with a lot of protein. If you want more ideas after this list, our high protein dinner ideas with 40g protein are a good next stop.

Most of these take 30 minutes or less and many work as lunch the next day. The high protein egg roll in a bowl is another quick low carb favorite to add to the rotation.

Every recipe serves 4, and the protein in each title is per serving. Here are the recipes.

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HIGH PROTEIN LOW CARB RECIPES

🍗 Low Carb Chicken Recipes

Chicken breast and thighs with vegetables instead of rice or pasta.

1. Garlic Butter Chicken Bites with Zucchini (56g Protein)

Golden chicken bites and zucchini tossed in a little garlic butter. It’s a 20-minute dinner with almost no carbs.

Cut the chicken and zucchini about the same size so they finish together.

Ingredients:

• 2 lb chicken breast, cubed
• 3 zucchini, sliced
• 1 tbsp butter + 1 tbsp olive oil
• 1/4 cup grated parmesan
• 5 garlic cloves, Italian seasoning

Instructions:

1. Season the chicken and sear in the oil for 6 to 7 minutes.
2. Add the zucchini and cook 3 minutes.
3. Stir in the butter and garlic for 1 minute.
4. Top with parmesan.

2. Chicken Caprese (60g Protein)

Seared chicken topped with fresh mozzarella, tomato and basil, finished in the oven.

A drizzle of balsamic glaze at the end adds a lot of flavor for very few carbs.

Ingredients:

• 2 lb chicken breast, thin cutlets
• 1 cup part-skim mozzarella
• 2 tomatoes, sliced
• 1 tbsp olive oil
• Fresh basil, garlic, balsamic glaze

Instructions:

1. Heat oven to 400°F.
2. Sear the chicken 3 minutes per side.
3. Top with tomato and mozzarella and bake 10 minutes.
4. Add basil and a drizzle of balsamic glaze.

3. Jalapeño Popper Chicken (59g Protein)

Chicken breasts baked under a creamy jalapeño cheese topping. All the popper flavor with none of the frying.

Remove the jalapeño seeds if you want it mild.

Ingredients:

• 2 lb chicken breast
• 4 oz light cream cheese
• 1/2 cup reduced-fat cheddar
• 3 jalapeños, diced
• Garlic powder, paprika

Instructions:

1. Heat oven to 400°F and season the chicken.
2. Mix the cream cheese, cheddar and jalapeños.
3. Spread over the chicken.
4. Bake 22 to 25 minutes until 165°F.

4. Lemon Pepper Chicken Thighs with Green Beans (46g Protein)

Boneless chicken thighs and green beans roasted with lemon pepper on one pan.

Thighs stay juicy even if you leave them in a few minutes too long.

Ingredients:

• 2 lb boneless skinless chicken thighs
• 1 lb green beans
• 1 tbsp olive oil
• 2 lemons, lemon pepper seasoning, garlic

Instructions:

1. Heat oven to 425°F.
2. Toss everything with oil, lemon zest and seasoning.
3. Roast 25 minutes.
4. Squeeze lemon juice over the pan.

5. Buffalo Chicken Lettuce Wraps (56g Protein)

Shredded buffalo chicken in crisp lettuce cups with celery, carrots and a Greek yogurt ranch.

Use butter lettuce or romaine hearts so the cups don’t tear.

Ingredients:

• 2 lb chicken breast
• 1/3 cup buffalo sauce
• 1 head butter lettuce
• 1/2 cup plain nonfat Greek yogurt
• 2 celery ribs, 1 carrot, ranch seasoning

Instructions:

1. Poach or bake the chicken and shred it.
2. Toss with buffalo sauce.
3. Mix yogurt and ranch seasoning.
4. Spoon chicken into lettuce cups and top with celery, carrot and ranch.

6. Chicken Cauliflower Fried Rice (56g Protein)

Takeout-style fried rice made with cauliflower rice, chicken and egg.

Cook the cauliflower rice in a hot pan without stirring for a minute so it browns.

Ingredients:

• 1.75 lb chicken breast, diced
• 2 bags (12 oz) cauliflower rice
• 4 eggs
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• Green onions, garlic, ginger

Instructions:

1. Cook the chicken in half the sesame oil and set aside.
2. Scramble the eggs and set aside.
3. Fry the cauliflower rice in the rest of the oil.
4. Add chicken, eggs, soy sauce and green onions.

7. Pesto Chicken and Vegetable Sheet Pan (58g Protein)

Chicken, zucchini, peppers and cherry tomatoes roasted with pesto.

Add half the pesto before roasting and the rest after, so it stays bright.

Ingredients:

• 2 lb chicken breast, cubed
• 4 tbsp pesto
• 2 zucchini
• 2 bell peppers
• 1 pint cherry tomatoes
• 1/4 cup grated parmesan

Instructions:

1. Heat oven to 425°F.
2. Toss chicken and vegetables with half the pesto.
3. Roast 20 to 22 minutes.
4. Stir in the rest of the pesto and the parmesan.

8. Chicken Broccoli Cheese Bake (63g Protein)

Chicken and broccoli in a cheesy cream sauce, baked until bubbly. No rice or pasta needed.

Steam the broccoli first so the casserole isn’t watery.

Ingredients:

• 1.75 lb cooked chicken breast, diced
• 6 cups broccoli florets
• 4 oz light cream cheese
• 1 cup reduced-fat cheddar
• 1/2 cup plain nonfat Greek yogurt
• Garlic powder, mustard

Instructions:

1. Heat oven to 375°F.
2. Mix cream cheese, yogurt, half the cheddar and seasoning.
3. Fold in chicken and steamed broccoli and spread in a dish.
4. Top with the rest of the cheese and bake 20 minutes.

9. Greek Chicken Kebabs with Tzatziki (60g Protein)

Lemon-oregano chicken skewers with peppers and onion, served with a thick tzatziki.

Soak wooden skewers for 20 minutes so they don’t burn.

Ingredients:

• 2 lb chicken breast, cubed
• 2 bell peppers
• 1 red onion
• 1 cup plain nonfat Greek yogurt
• 1 cucumber
• 1 tbsp olive oil, lemon, oregano, garlic

Instructions:

1. Marinate the chicken in oil, lemon, oregano and garlic.
2. Thread onto skewers with peppers and onion.
3. Grill or broil 10 to 12 minutes, turning once.
4. Mix the yogurt with grated cucumber, garlic and dill and serve.

10. Spinach Cottage Cheese Stuffed Chicken (60g Protein)

Chicken breasts filled with spinach, cottage cheese and mozzarella.

Cut a deep pocket but don’t go all the way through.

Ingredients:

• 2 lb chicken breast (4 breasts)
• 5 oz spinach, wilted
• 1/2 cup low-fat cottage cheese
• 1/2 cup part-skim mozzarella
• Garlic, paprika

Instructions:

1. Heat oven to 400°F.
2. Mix spinach, cottage cheese, mozzarella and garlic.
3. Stuff the chicken and season the outside.
4. Bake 25 minutes until 165°F.

11. Sesame Ginger Chicken Stir Fry (57g Protein)

Chicken with bok choy, mushrooms and peppers in a sesame ginger sauce.

Have every vegetable chopped before you turn on the heat.

Ingredients:

• 2 lb chicken breast, sliced
• 1 lb bok choy
• 8 oz mushrooms
• 1 bell pepper
• 3 tbsp soy sauce
• 1 tbsp sesame oil, ginger, garlic, sesame seeds

Instructions:

1. Stir-fry the chicken in the sesame oil and set aside.
2. Cook the vegetables 4 minutes.
3. Add soy sauce, ginger and garlic.
4. Return the chicken and top with sesame seeds.

12. Chicken Taco Salad Bowls (60g Protein)

Taco-seasoned chicken over lettuce with tomato, cheese, avocado and salsa.

Skip the tortilla bowl. A few crushed tortilla chips on top give you crunch without many carbs.

Ingredients:

• 2 lb chicken breast
• 2 heads romaine
• 2 tomatoes
• 1/2 cup reduced-fat cheddar
• 1 avocado
• 1 cup salsa
• Taco seasoning

Instructions:

1. Season and cook the chicken, then slice it.
2. Fill bowls with lettuce and tomato.
3. Top with chicken, cheese and avocado.
4. Spoon salsa over the top.

🥩 Low Carb Beef and Turkey Recipes

Lean ground meat and steak for quick, filling dinners.

13. Cheeseburger Stuffed Peppers (47g Protein)

Peppers filled with seasoned lean beef, pickles and cheddar. Like a cheeseburger without the bun.

Top with a little mustard and diced pickles after baking.

Ingredients:

• 1.75 lb 90% lean ground beef
• 4 bell peppers, halved
• 3/4 cup reduced-fat cheddar
• 1 onion
• 2 tbsp tomato paste, mustard, pickles

Instructions:

1. Heat oven to 400°F and bake the empty pepper halves 10 minutes.
2. Brown the beef with onion, then stir in tomato paste and mustard.
3. Fill the peppers and top with cheddar.
4. Bake 15 minutes and add pickles.

14. Ground Beef Zucchini Skillet (51g Protein)

Lean beef, zucchini and tomatoes in one skillet with melted mozzarella on top.

Don’t cover the pan while the zucchini cooks or it gets watery.

Ingredients:

• 1.75 lb 96% lean ground beef
• 3 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 3/4 cup part-skim mozzarella
• 1 onion, garlic, Italian seasoning

Instructions:

1. Brown the beef with onion and garlic.
2. Add zucchini and cook 5 minutes.
3. Stir in tomatoes and seasoning and simmer 5 minutes.
4. Top with mozzarella and cover until melted.

15. Steak Fajita Bowls with Cauliflower Rice (57g Protein)

Seared sirloin, peppers and onions over cilantro lime cauliflower rice.

Let the steak rest 5 minutes before slicing so it stays juicy.

Ingredients:

• 2 lb sirloin steak
• 3 bell peppers
• 1 onion
• 2 bags (12 oz) cauliflower rice
• 1/2 cup plain nonfat Greek yogurt
• Fajita seasoning, 2 limes, cilantro

Instructions:

1. Season and sear the steak 4 to 5 minutes per side, then rest and slice.
2. Cook peppers and onion in the same pan.
3. Warm the cauliflower rice with lime and cilantro.
4. Build bowls and top with Greek yogurt.

16. Turkey Meatballs in Spinach Cream Sauce (51g Protein)

Baked turkey meatballs simmered in a light, creamy spinach sauce.

Almond flour works instead of breadcrumbs and keeps the meatballs tender.

Ingredients:

• 2 lb 93% lean ground turkey
• 1 egg
• 1/4 cup almond flour
• 4 oz light cream cheese
• 5 oz spinach
• 1/4 cup grated parmesan
• 1 cup broth, garlic

Instructions:

1. Mix turkey, egg, almond flour and seasoning and roll into meatballs.
2. Bake at 400°F for 18 minutes.
3. Melt the cream cheese into the broth with garlic and parmesan, then add spinach.
4. Add the meatballs and simmer 5 minutes.

17. Mongolian Ground Beef with Green Beans (45g Protein)

Lean ground beef and green beans in a sweet and salty Mongolian-style sauce.

A small amount of honey is enough. The soy sauce and ginger do most of the work.

Ingredients:

• 1.75 lb 96% lean ground beef
• 1 lb green beans
• 3 tbsp soy sauce
• 1 tbsp honey
• Garlic, ginger, red pepper flakes

Instructions:

1. Brown the beef.
2. Add green beans and a splash of water and cover 5 minutes.
3. Stir in soy sauce, honey, garlic and ginger.
4. Cook until the sauce coats everything.

18. Turkey Cabbage Stir Fry (Crack Slaw) (44g Protein)

Ground turkey and shredded cabbage stir-fried with garlic, ginger and soy sauce.

Bagged coleslaw mix makes this a 15-minute meal.

Ingredients:

• 2 lb 93% lean ground turkey
• 1 bag (14 oz) coleslaw mix
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• Garlic, ginger, sriracha, green onions

Instructions:

1. Brown the turkey in the sesame oil.
2. Add garlic and ginger.
3. Add the slaw and soy sauce and cook 4 to 5 minutes.
4. Top with green onions and sriracha.

19. Philly Cheesesteak Stuffed Peppers (58g Protein)

Thin-sliced steak, onions and mushrooms baked in peppers under provolone or mozzarella.

Freeze the steak for 20 minutes so it slices thin.

Ingredients:

• 2 lb sirloin, thinly sliced
• 4 bell peppers, halved
• 8 oz mushrooms
• 1 onion
• 3/4 cup part-skim mozzarella or provolone

Instructions:

1. Heat oven to 400°F.
2. Sear the steak, then cook onion and mushrooms.
3. Fill the peppers with the mixture and top with cheese.
4. Bake 15 to 20 minutes.

20. Low Carb Unstuffed Pepper Skillet (50g Protein)

Beef, peppers, tomatoes and cauliflower rice cooked in one pan.

Stir in the cauliflower rice at the end so it doesn’t go mushy.

Ingredients:

• 1.75 lb 96% lean ground beef
• 3 bell peppers
• 1 can (15 oz) diced tomatoes
• 1 bag (12 oz) cauliflower rice
• 1/2 cup reduced-fat cheddar
• 1 onion, paprika, garlic

Instructions:

1. Brown the beef with onion and peppers.
2. Add tomatoes and spices and simmer 10 minutes.
3. Stir in cauliflower rice for 3 minutes.
4. Top with cheddar.

21. No Bean Turkey Chili (50g Protein)

A thick turkey chili with peppers and tomatoes and no beans, so it stays low carb.

Simmer it uncovered for the last 10 minutes to thicken.

Ingredients:

• 2 lb 93% lean ground turkey
• 1 can (28 oz) crushed tomatoes
• 2 bell peppers
• 1 onion
• 1/2 cup reduced-fat cheddar
• Chili powder, cumin, garlic

Instructions:

1. Brown the turkey with onion and peppers.
2. Add spices and tomatoes.
3. Simmer 25 minutes.
4. Top with cheddar.

22. Garlic Steak Bites with Mushrooms (54g Protein)

Seared sirloin bites and mushrooms in garlic butter. Ready in 15 minutes.

Cook the steak in two batches so it browns.

Ingredients:

• 2 lb sirloin, cubed
• 1 lb mushrooms
• 1 tbsp butter + 1 tbsp oil
• 5 garlic cloves, parsley

Instructions:

1. Sear the steak bites in the oil 2 to 3 minutes and remove.
2. Cook the mushrooms 5 minutes.
3. Add butter and garlic.
4. Return the steak and toss.

🐟 Low Carb Seafood Recipes

Salmon, shrimp and white fish cook fast and are naturally low carb.

23. Blackened Salmon with Avocado Salsa (41g Protein)

Spice-crusted salmon topped with a fresh avocado, tomato and lime salsa.

Use a very hot pan and don’t move the fish for 3 minutes.

Ingredients:

• 1.75 lb salmon
• 1 avocado
• 1 tomato
• 1 lime, cilantro, red onion
• Blackening seasoning

Instructions:

1. Coat the salmon in seasoning.
2. Sear 3 to 4 minutes per side.
3. Mix avocado, tomato, onion, lime and cilantro.
4. Spoon salsa over the salmon.

24. Cajun Shrimp with Cauliflower Grits (54g Protein)

Spicy shrimp over creamy cheddar cauliflower mash, a low carb take on shrimp and grits.

Blend the cauliflower while it’s hot so it gets smooth.

Ingredients:

• 2 lb raw shrimp
• 1 head cauliflower
• 1/2 cup reduced-fat cheddar
• 1/4 cup plain nonfat Greek yogurt
• 1 tbsp butter, Cajun seasoning, garlic

Instructions:

1. Steam the cauliflower until very soft.
2. Blend with cheddar, yogurt and salt.
3. Season the shrimp and cook in butter 2 minutes per side.
4. Serve the shrimp over the cauliflower grits.

25. Tuna Salad Stuffed Avocados (30g Protein)

Greek yogurt tuna salad piled into avocado halves. No cooking at all.

Squeeze lemon on the avocados so they don’t brown.

Ingredients:

• 4 cans (5 oz) tuna
• 2 avocados
• 1/2 cup plain nonfat Greek yogurt
• 2 celery ribs, red onion, lemon

Instructions:

1. Mix tuna, yogurt, celery, onion and lemon.
2. Halve the avocados.
3. Fill each half with tuna salad.
4. Season with pepper and paprika.

26. Lemon Garlic Cod with Asparagus (45g Protein)

Flaky cod and asparagus roasted on one pan with lemon and garlic.

Snap off the woody ends of the asparagus first.

Ingredients:

• 2 lb cod
• 1 lb asparagus
• 1 tbsp olive oil
• 1/4 cup grated parmesan
• 2 lemons, garlic

Instructions:

1. Heat oven to 425°F.
2. Arrange cod and asparagus on a pan with oil, garlic and lemon slices.
3. Roast 12 to 14 minutes.
4. Sprinkle with parmesan.

27. Coconut Curry Shrimp with Cauliflower Rice (50g Protein)

Shrimp simmered in a light coconut curry sauce and served over cauliflower rice.

Light coconut milk keeps the sauce creamy with fewer calories.

Ingredients:

• 2 lb raw shrimp
• 1 can light coconut milk
• 2 tbsp red curry paste
• 1 bell pepper
• 2 bags (12 oz) cauliflower rice
• Garlic, ginger, lime

Instructions:

1. Cook pepper, garlic, ginger and curry paste for 2 minutes.
2. Add coconut milk and simmer 5 minutes.
3. Add shrimp and cook 3 minutes.
4. Serve over cauliflower rice with lime.

28. Almond Flour Salmon Cakes (49g Protein)

Crispy salmon cakes held together with almond flour and egg, served with dill yogurt sauce.

Chill the patties for 15 minutes so they hold their shape.

Ingredients:

• 1.75 lb cooked salmon, flaked
• 2 eggs
• 1/2 cup almond flour
• 1/2 cup plain nonfat Greek yogurt
• Dill, lemon, green onion

Instructions:

1. Mix salmon, eggs, almond flour, green onion and lemon zest.
2. Form 8 patties and chill.
3. Pan-fry in a nonstick pan 3 to 4 minutes per side.
4. Serve with yogurt mixed with dill and lemon.

29. Shrimp Avocado Salad (48g Protein)

Chilled shrimp, avocado, cucumber and tomato in a lime dressing.

Buy cooked shrimp to make it a no-cook dinner.

Ingredients:

• 2 lb cooked shrimp
• 1 avocado
• 1 cucumber
• 1 pint cherry tomatoes
• 1 tbsp olive oil, 2 limes, cilantro

Instructions:

1. Chop the vegetables.
2. Toss with shrimp.
3. Whisk oil and lime juice.
4. Pour over and toss gently.

30. Baked Parmesan Tilapia (51g Protein)

Tilapia fillets baked with a parmesan almond flour crust.

Bake on a rack so the bottom doesn’t get soggy.

Ingredients:

• 2 lb tilapia
• 1/2 cup grated parmesan
• 1/4 cup almond flour
• 1 tbsp olive oil
• Lemon, paprika, garlic

Instructions:

1. Heat oven to 400°F.
2. Brush the fish with oil.
3. Press on the parmesan and almond flour mixture.
4. Bake 12 to 15 minutes.

🥚 Eggs, Cottage Cheese and Meatless Recipes

High protein meals that use eggs, cottage cheese and tofu.

31. Spinach Feta Cottage Cheese Egg Bake (26g Protein)

Eggs and cottage cheese baked with spinach and feta. Breakfast for dinner or a make-ahead lunch.

Let it rest 10 minutes before slicing.

Ingredients:

• 10 eggs
• 1 cup low-fat cottage cheese
• 5 oz spinach
• 1/2 cup crumbled feta
• 1 bell pepper

Instructions:

1. Heat oven to 375°F.
2. Whisk eggs and cottage cheese.
3. Add spinach, pepper and feta and pour into a dish.
4. Bake 30 minutes.

32. Crustless Mushroom Spinach Quiche (27g Protein)

A light quiche without the crust, made with eggs, egg whites and cheese.

Cook the mushrooms until dry before adding them.

Ingredients:

• 6 eggs
• 1.5 cups liquid egg whites
• 8 oz mushrooms
• 5 oz spinach
• 3/4 cup part-skim mozzarella

Instructions:

1. Heat oven to 350°F.
2. Saute mushrooms and spinach.
3. Whisk eggs and whites, add vegetables and cheese.
4. Bake 35 minutes in a greased pie dish.

33. Shakshuka with Feta (25g Protein)

Eggs poached in a spiced tomato and pepper sauce, finished with feta.

Serve with cottage cheese on the side for more protein.

Ingredients:

• 8 eggs
• 1 can (28 oz) crushed tomatoes
• 2 bell peppers
• 1/2 cup crumbled feta
• 1 cup low-fat cottage cheese (to serve)
• Cumin, paprika, garlic

Instructions:

1. Cook peppers, garlic and spices.
2. Add tomatoes and simmer 10 minutes.
3. Make 8 wells and crack in the eggs.
4. Cover until set and top with feta.

34. Cauliflower Mac and Cheese with Chicken (52g Protein)

Cauliflower in a cheddar sauce with chicken, baked until golden.

Roast the cauliflower first so it isn’t watery.

Ingredients:

• 1.5 lb cooked chicken breast
• 1 head cauliflower
• 1 cup reduced-fat cheddar
• 4 oz light cream cheese
• Mustard, garlic powder

Instructions:

1. Roast the cauliflower florets at 425°F for 15 minutes.
2. Melt cream cheese and cheddar with a splash of milk and mustard.
3. Fold in cauliflower and chicken.
4. Bake 15 minutes.

35. Coconut Tofu Vegetable Curry (27g Protein)

Crispy tofu and vegetables in a light coconut curry.

Add edamame for extra protein.

Ingredients:

• 2 blocks (14 oz) extra-firm tofu
• 1 can light coconut milk
• 1 cup shelled edamame
• 2 cups broccoli
• 2 tbsp curry paste
• 1 bell pepper, garlic

Instructions:

1. Pan-fry the cubed tofu until golden.
2. Cook curry paste and vegetables 3 minutes.
3. Add coconut milk and simmer 5 minutes.
4. Stir in tofu and edamame.

36. Greek Yogurt Chicken Egg Salad (53g Protein)

Chicken and hard-boiled eggs in a creamy Greek yogurt dressing. Great in lettuce or on its own.

Chop the eggs roughly so you get big bites.

Ingredients:

• 1.5 lb cooked chicken breast
• 6 hard-boiled eggs
• 3/4 cup plain nonfat Greek yogurt
• 2 celery ribs, mustard, dill

Instructions:

1. Dice chicken and eggs.
2. Mix yogurt, mustard and dill.
3. Fold in chicken, eggs and celery.
4. Chill and serve.

37. Edamame Tofu Salad with Sesame Dressing (28g Protein)

Baked tofu, edamame, cabbage and cucumber in a sesame ginger dressing.

Bake the tofu until firm so it holds up in the salad.

Ingredients:

• 2 blocks (14 oz) extra-firm tofu
• 1.5 cups shelled edamame
• 4 cups shredded cabbage
• 1 cucumber
• 2 tbsp soy sauce, 1 tbsp sesame oil, ginger

Instructions:

1. Bake the cubed tofu at 400°F for 25 minutes.
2. Chop the vegetables.
3. Whisk soy sauce, sesame oil, ginger and rice vinegar.
4. Toss everything together.

38. Cottage Cheese Egg Stuffed Peppers (25g Protein)

Bell pepper halves baked with eggs, cottage cheese and spinach inside.

Set the peppers in a muffin tin so they don’t tip over.

Ingredients:

• 4 bell peppers, halved
• 8 eggs
• 1 cup low-fat cottage cheese
• 5 oz spinach
• 1/2 cup reduced-fat cheddar

Instructions:

1. Heat oven to 375°F.
2. Whisk eggs, cottage cheese and spinach.
3. Fill the peppers and top with cheddar.
4. Bake 30 to 35 minutes.

39. Turkey and Cheese Roll-Ups (41g Protein)

Deli turkey wrapped around cheese, cucumber and spinach. An easy no-cook lunch.

Pack them with hummus or Greek yogurt dip.

Ingredients:

• 1.5 lb lean deli turkey
• 1 cup part-skim mozzarella string cheese, sliced
• 1 cucumber
• 5 oz spinach
• 1/2 cup plain nonfat Greek yogurt + herbs

Instructions:

1. Lay out the turkey slices.
2. Add cheese, cucumber and spinach.
3. Roll up tightly.
4. Serve with herbed yogurt dip.

40. Chicken Zucchini Lasagna (57g Protein)

Zucchini slices layered with chicken, cottage cheese, marinara and mozzarella.

Salt and pat the zucchini slices dry first.

Ingredients:

• 1.5 lb cooked chicken breast
• 3 zucchini, sliced lengthwise
• 1 cup low-fat cottage cheese
• 1 jar (24 oz) marinara
• 1 cup part-skim mozzarella

Instructions:

1. Heat oven to 375°F.
2. Layer sauce, zucchini, chicken, cottage cheese and mozzarella.
3. Repeat and finish with cheese.
4. Bake 35 minutes and rest 10.

Pick a few of these for the week, cook the protein once and you’ll have high protein low carb dinners ready in minutes.