25 High Protein Low Carb Dinner Ideas

Let’s be honest—finding dinner recipes that are both high in protein and low in carbs can feel like a full-time job. Whether you’re on a weight loss journey, following a keto diet, or just trying to eat cleaner, dinner is where most of us get stuck.

I’ve been there—scrolling through Pinterest at 6 PM, starving, and hoping for a miracle.

That’s why I put together this powerhouse list of 25 High Protein Low Carb Dinner Ideas. Every recipe here is:

• Packed with flavor
• Simple to make
• Balanced for your fitness goals

From cheesy casseroles to quick stir-fries and juicy grilled options, you’re bound to find your next go-to dinner here.

1. Garlic Butter Chicken Bites with Zucchini

Ingredients:

• 1 lb chicken breast, cut into chunks
• 2 zucchinis, sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt & pepper to taste
• 1 tsp Italian seasoning
• 2 tbsp butter

Instructions:

1. Heat olive oil in a skillet. Add chicken, season with salt, pepper, and Italian seasoning. Sauté until browned.
2. Add garlic and butter, stir well.
3. Toss in zucchini and cook for another 5 minutes until soft.
4. Serve hot and drizzle remaining garlic butter on top.

2. Stuffed Bell Peppers (No Rice)

Ingredients:

• 4 bell peppers, halved
• 1 lb ground turkey
• 1/2 cup chopped onion
• 1 cup cauliflower rice
• 1/2 cup shredded cheese
• 1 tsp cumin
• 1 tsp garlic powder
• Salt & pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion, add turkey, and cook until browned. Add spices and cauliflower rice.
3. Stuff pepper halves with the mixture. Top with cheese.
4. Bake for 25 minutes until cheese is melted and bubbly.

3. Egg Roll in a Bowl

Ingredients:

• 1 lb ground pork or chicken
• 1 bag coleslaw mix
• 2 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ground ginger

Instructions:

1. Cook ground meat in a skillet until no longer pink.
2. Add garlic, ginger, sesame oil, and soy sauce.
3. Toss in coleslaw mix and stir-fry until wilted.
4. Serve with a sprinkle of sesame seeds.

4. Cheesy Broccoli Chicken Casserole

Ingredients:

• 2 cups cooked chicken, shredded
• 2 cups steamed broccoli
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• Salt & pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, broccoli, cheese, sour cream, and spices.
3. Pour into a baking dish. Top with more cheese if desired.
4. Bake for 20 minutes until golden.

5. Grilled Salmon with Avocado Salsa

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt, pepper, paprika
• 1 avocado, diced
• 1/4 red onion, diced
• 1 tbsp lime juice
• 1 tbsp chopped cilantro

Instructions:

1. Season salmon with oil, salt, pepper, and paprika.
2. Grill or pan-sear for 4–5 minutes per side.
3. Mix avocado, onion, lime juice, and cilantro for salsa.
4. Top salmon with salsa and serve.

6. Zucchini Lasagna (No Noodles)

Ingredients:

• 2 large zucchinis, sliced thin lengthwise
• 1 lb ground beef
• 1 cup marinara sauce (no sugar added)
• 1 cup ricotta cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brown the beef in a skillet. Drain fat and mix in marinara sauce and seasoning.
3. In a bowl, mix ricotta, egg, and garlic powder.
4. In a baking dish, layer zucchini slices, ricotta mixture, meat sauce, and mozzarella.
5. Repeat layers and top with mozzarella.
6. Bake for 30–35 minutes until bubbly and golden.

7. Taco Lettuce Wraps with Ground Beef

Ingredients:

• 1 lb ground beef
• 1 tbsp taco seasoning
• 1/4 cup water
• 8 large romaine or butter lettuce leaves
• 1/2 cup shredded cheese
• 1/4 cup diced tomatoes
• 1/4 cup sour cream or Greek yogurt
• Sliced jalapeños (optional)

Instructions:

1. Cook beef in a skillet. Drain excess fat.
2. Add taco seasoning and water. Simmer for 5 minutes.
3. Spoon the mixture into lettuce leaves.
4. Top with cheese, tomatoes, sour cream, and jalapeños.

8. Greek Chicken Bowl with Cauliflower Rice

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 cups cauliflower rice
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt, pepper, oregano

Instructions:

1. Cook cauliflower rice in a skillet with 1 tbsp olive oil until soft (5–6 mins).
2. Season chicken with salt, pepper, and oregano. Grill and slice.
3. In a bowl, add cauliflower rice as base. Top with chicken, cucumber, tomatoes, and feta.
4. Drizzle with olive oil and lemon juice.

9. Garlic Parmesan Turkey Meatballs

Ingredients:

• 1 lb ground turkey
• 1/2 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper
• Olive oil for baking or pan-frying

Instructions:

1. Preheat oven to 400°F (200°C).
2. Mix all ingredients in a bowl and form into 1-inch meatballs.
3. Place on a baking sheet and lightly brush with oil.
4. Bake for 20 minutes or until golden brown and cooked through.

10. Buffalo Chicken Stuffed Avocados

Ingredients:

• 2 avocados, halved and pitted
• 1 cup cooked chicken, shredded
• 2 tbsp buffalo sauce
• 2 tbsp ranch or blue cheese dressing
• 2 tbsp chopped green onions
• Crumbled blue cheese or feta (optional)

Instructions:

1. Mix shredded chicken with buffalo sauce and ranch/blue cheese.
2. Scoop a little out of the avocado to make room for filling.
3. Fill each half with buffalo chicken mixture.
4. Top with green onions and cheese crumbles.

11. Cabbage Stir Fry with Ground Beef

Ingredients:

• 1 lb ground beef
• 4 cups shredded cabbage
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions:

1. Brown the ground beef in a large skillet. Drain fat.
2. Add garlic, onion, and sesame oil. Sauté for 2–3 minutes.
3. Add shredded cabbage and soy sauce.
4. Stir-fry until cabbage is tender-crisp (about 5–7 minutes).
5. Season to taste and serve hot.

12. Pesto Chicken with Mozzarella and Tomato

Ingredients:

• 2 boneless chicken breasts
• 1/4 cup basil pesto
• 1/2 cup shredded mozzarella
• 1 tomato, sliced
• Salt and pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper. Sear in olive oil for 2 minutes per side.
3. Place chicken in a baking dish. Spread pesto over each piece.
4. Top with tomato slices and mozzarella.
5. Bake for 20–25 minutes until chicken is cooked through and cheese is bubbly.

13. Cilantro Lime Shrimp Skewers

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lime
• 2 tbsp chopped cilantro
• 2 cloves garlic, minced
• Salt and pepper
• Skewers (soaked if wooden)

Instructions:

1. Mix olive oil, lime juice, garlic, cilantro, salt, and pepper in a bowl.
2. Toss shrimp in marinade and let sit for 15 minutes.
3. Thread shrimp onto skewers.
4. Grill or broil for 2–3 minutes per side until pink and cooked through.

14. Cauliflower Crust Pizza with Chicken Toppings

Ingredients (Crust):

• 2 cups cauliflower rice
• 1 egg
• 1/2 cup shredded mozzarella
• 1/4 tsp garlic powder
• Pinch of salt

Toppings:

• 1/2 cup cooked chicken, chopped
• 1/4 cup sugar-free marinara
• 1/2 cup shredded mozzarella
• Oregano, olives, spinach (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Microwave cauliflower for 5 minutes, then squeeze out moisture with a towel.
3. Mix with egg, cheese, salt, and garlic powder.
4. Press onto a parchment-lined tray and bake for 15 minutes.
5. Add toppings and bake for another 10 minutes.

15. Creamy Spinach Stuffed Chicken Breast

Ingredients:

• 2 chicken breasts
• 1/2 cup chopped spinach (fresh or frozen)
• 2 oz cream cheese, softened
• 1/4 cup shredded mozzarella
• 1/4 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice a pocket into the side of each chicken breast.
3. Mix spinach, cream cheese, mozzarella, garlic powder, salt, and pepper.
4. Stuff the chicken breasts and secure with toothpicks.
5. Sear in olive oil for 2–3 minutes per side, then bake for 20 minutes.

16. Low Carb Chicken Alfredo with Broccoli

Ingredients:

• 2 boneless chicken breasts, sliced
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Steam or blanch broccoli until tender-crisp; set aside.
2. Heat olive oil in a pan. Sauté chicken slices until golden and cooked through.
3. Remove chicken, add garlic to the same pan, and cook for 1 minute.
4. Pour in heavy cream, simmer for 2 minutes, then stir in Parmesan.
5. Return chicken and broccoli to the pan. Mix and heat through.
6. Serve hot, garnished with more Parmesan if desired.

17. Spaghetti Squash Bolognese

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 cup sugar-free marinara sauce
• 1/4 cup chopped onion
• 1 tsp Italian seasoning
• Salt and pepper
• 2 tbsp Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, and bake cut-side down for 30–40 minutes.
2. While it bakes, sauté onion and ground meat in a skillet until browned.
3. Add marinara and seasoning; simmer for 10 minutes.
4. Scrape squash strands with a fork and top with meat sauce.
5. Sprinkle with Parmesan if using.

18. Sausage and Peppers Skillet

Ingredients:

• 4 chicken or turkey sausages, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp olive oil
• Salt, pepper, Italian herbs

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sausage slices and cook until browned on both sides.
3. Add all vegetables and sauté until soft and slightly caramelized (10–12 minutes).
4. Season to taste and serve hot.

19. Thai Peanut Chicken Zoodles

Ingredients:

• 2 chicken breasts, cooked and sliced
• 2 zucchinis, spiralized
• 1/4 cup natural peanut butter
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• Pinch of red pepper flakes
• Chopped peanuts and green onions for garnish

Instructions:

1. Whisk together peanut butter, soy sauce, vinegar, sesame oil, garlic, and red pepper flakes in a bowl.
2. Sauté zoodles for 2–3 minutes in a pan until slightly soft.
3. Add cooked chicken and pour sauce over the top. Stir well to coat.
4. Serve with chopped peanuts and green onions.

20. Grilled Steak with Garlic Butter Mushrooms

Ingredients:

• 2 sirloin or ribeye steaks
• 1 tbsp olive oil
• Salt and pepper
• 2 cups sliced mushrooms
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp thyme (optional)

Instructions:

1. Season steaks with salt and pepper. Grill or sear for 4–5 minutes per side or until desired doneness.
2. In a separate skillet, melt butter and sauté garlic and mushrooms until tender and golden.
3. Sprinkle thyme if using.
4. Top steaks with garlic butter mushrooms and serve.

21. Tuna Egg Salad Lettuce Wraps

Ingredients:

• 1 can tuna in water, drained
• 2 hard-boiled eggs, chopped
• 2 tbsp mayonnaise or Greek yogurt
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 4–6 romaine or butter lettuce leaves
• Chopped green onion (optional)

Instructions:

1. In a bowl, combine tuna, eggs, mayo, mustard, salt, and pepper.
2. Mix until well blended.
3. Spoon into lettuce leaves and top with green onion if desired.
4. Serve immediately or chill for later.

22. Bacon-Wrapped Chicken Thighs

Ingredients:

• 4 boneless skinless chicken thighs
• 4 slices bacon
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken with garlic powder, paprika, salt, and pepper.
3. Wrap each thigh in a slice of bacon and place seam-side down on a baking tray.
4. Bake for 25–30 minutes until bacon is crispy and chicken is cooked through.

23. Eggplant Pizza Rounds

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 cup marinara sauce (no sugar added)
• 1/2 cup shredded mozzarella
• 1/4 tsp oregano
• Salt and olive oil

Instructions:

1. Preheat oven to 425°F (220°C).
2. Brush eggplant slices with olive oil, sprinkle with salt, and bake for 10 minutes.
3. Flip, add a spoonful of marinara, top with cheese and oregano.
4. Bake another 10 minutes until cheese is bubbly.

24. Turkey Zucchini Boats

Ingredients:

• 2 zucchinis, halved lengthwise and scooped
• 1/2 lb ground turkey
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 1/2 tsp garlic powder
• 1/4 cup shredded cheese
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and turkey until browned. Stir in sauce and seasonings.
3. Fill zucchini halves with mixture and top with cheese.
4. Bake for 20–25 minutes until tender and golden.

25. Creamy Tuscan Salmon (Dairy-Free Option)

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper
• 1 cup coconut cream (or heavy cream)
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups spinach
• 2 cloves garlic, minced

Instructions:

1. Season salmon with salt and pepper. Sear in oil for 4–5 minutes per side. Set aside.
2. In the same pan, sauté garlic, then add sun-dried tomatoes and spinach.
3. Pour in coconut cream and simmer until thickened.
4. Return salmon to the pan and spoon sauce over it. Serve hot.

Conclusion

There you have it—25 high protein low carb dinners that will keep you full, energized, and happy. Whether you’re meal prepping for the week or whipping up something quick after a long day, these dishes are packed with flavor and nutrition.

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