10 Delicious Low-Carb Chicken Dinners for Healthy Weight Loss

Eating healthy while watching carb intake doesn't mean sacrificing flavor or variety at dinner. This collection of 10 low-carb chicken recipes is perfect for anyone looking to shed a few pounds without skimping on taste or excitement in their meals. From zesty stir-fries to creamy casseroles, these dishes will keep your taste buds happy and your carb counts low!

Zucchini Noodles with Spicy Chicken and Pesto

This zucchini noodles recipe is a fantastic way to enjoy a healthy, low-carb meal that doesn't skimp on taste. The spicy chicken complements the fresh, light texture of the zucchini, while the pesto adds a creamy, herbaceous flair. It’s simple to whip up, making it perfect for a weeknight dinner or a meal prep option.

With its vibrant flavors and satisfying ingredients, this dish is sure to become a favorite. You'll love the combination of grilled chicken and rich pesto, all served over noodles made from zucchini. It’s a fun twist that keeps your carb intake low while delivering big on flavor.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb chicken breast, diced
• 2 tablespoons olive oil
• 2 tablespoons pesto
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Prepare the Zucchini: Spiralize the zucchinis into noodles and set aside.
2. Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and red pepper flakes. Cook until the chicken is golden and cooked through, about 6-8 minutes.
3. Add Pesto: Stir in the pesto and mix until the chicken is well coated.
4. Toss with Zucchini Noodles: Add the zucchini noodles to the skillet and toss gently to combine. Cook for an additional 2-3 minutes until the noodles are slightly tender.
5. Serve: Plate the zucchini noodles topped with the spicy chicken. Garnish with fresh basil before serving.

Lemon Garlic Chicken Thighs with Spinach Salad

This Lemon Garlic Chicken Thighs recipe is a delightful blend of flavors that’s perfect for a healthy dinner. The chicken is tender and juicy, infused with zesty lemon and aromatic garlic, making each bite a burst of freshness. Paired with a crisp spinach salad, it’s not just tasty but also packed with nutrients.

The best part? This dish is simple to prepare, making it an excellent choice for busy weeknights or casual gatherings. You can whip it up in no time, ensuring you have a satisfying, low-carb meal without any hassle.

Ingredients

• 4 chicken thighs, boneless and skinless
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon zest

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken thighs, coating them well. Cover and let sit for at least 30 minutes or refrigerate for up to 2 hours.
2. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side until golden brown and cooked through.
3. Prepare the Salad: In a large bowl, combine spinach and cherry tomatoes. Drizzle with balsamic vinegar and toss to combine.
4. Serve: Plate the spinach salad and top with the cooked chicken thighs. Finish with a sprinkle of lemon zest for added flavor.

Grilled Lemon Herb Chicken with Asparagus

Grilled Lemon Herb Chicken with Asparagus is a light and zesty dish that's perfect for anyone looking to eat healthy. The chicken is marinated in fresh lemon juice and fragrant herbs, giving it a refreshing taste that pairs wonderfully with the tender asparagus. This meal is simple to make, making it a great option for busy weeknights or a relaxed weekend dinner.

The combination of grilled chicken and perfectly cooked asparagus provides a satisfying meal that’s low in carbs but high in flavor. It's a delightful way to enjoy a nutritious dinner while keeping your weight loss goals on track. Give it a try, and you might just add it to your regular menu!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• Fresh parsley, for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Add the chicken breasts and coat evenly. Let them marinate for at least 30 minutes.
2. Preheat Grill: Preheat your grill to medium-high heat.
3. Grill Chicken: Remove chicken from the marinade and grill for about 6-7 minutes on each side, or until cooked through and juices run clear.
4. Grill Asparagus: While the chicken is grilling, toss the asparagus with a little olive oil, salt, and pepper. Place on the grill and cook for about 5 minutes, turning occasionally until tender.
5. Serve: Plate the grilled chicken with asparagus on the side. Garnish with fresh parsley and serve with lemon wedges.

Baked Parmesan Crusted Chicken with Broccoli

Baked Parmesan Crusted Chicken is a tasty and satisfying dish that packs a punch of flavor without the extra carbs. The chicken is coated in a crispy layer of Parmesan cheese, providing a delightful crunch that pairs perfectly with tender, steamed broccoli. This recipe is simple enough for a weeknight dinner, yet impressive enough to serve at a gathering.

With its rich, savory flavor and wholesome ingredients, this dish is great for anyone looking to eat healthier while still enjoying their meals. The combination of the cheesy crust and the fresh broccoli creates a well-balanced plate that is sure to please everyone at the table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• 4 cups broccoli florets

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together the Parmesan cheese, almond flour, garlic powder, onion powder, salt, pepper, and Italian herbs.
3. Coat each chicken breast with olive oil, then press into the Parmesan mixture until fully coated.
4. Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
5. While the chicken is baking, steam the broccoli florets until tender, about 5-7 minutes.
6. Serve the baked chicken alongside the steamed broccoli, garnishing with additional Parmesan if desired.

Thai Basil Chicken Stir-Fry

Thai Basil Chicken Stir-Fry is a delicious and vibrant dish bursting with flavors. It combines tender chicken pieces with a mix of colorful vegetables, all tossed in a savory sauce that features the aromatic scent of Thai basil. This dish is not only delightful to the taste buds but is also quick and easy to prepare, making it perfect for a weeknight dinner.

The sweet and spicy notes of the sauce complement the freshness of the basil and the crunch of the veggies, creating a well-rounded meal that’s low in carbs and high in satisfaction. It’s an ideal choice for those looking to enjoy a healthy, flavorful dinner without spending too much time in the kitchen.

Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1/2 red onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup Thai basil leaves
• Juice of 1 lime
• Cooked cauliflower rice or regular rice for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and stir-fry for about 30 seconds until fragrant.
2. Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
3. Stir in the red bell pepper, sugar snap peas, and red onion. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
4. In a small bowl, mix together soy sauce, oyster sauce, fish sauce, and brown sugar. Pour this mixture over the chicken and vegetables, stirring to combine.
5. Remove from heat, stir in the Thai basil leaves and lime juice, mixing well. Serve over cooked cauliflower rice or regular rice.

Coconut Curry Chicken with Cauliflower Rice

Coconut Curry Chicken is a delightful dish that brings a taste of the tropics to your dinner table. It features tender chicken pieces simmered in a rich, creamy coconut sauce infused with spices. The combination of flavors offers a warm, slightly sweet, and savory experience that is both comforting and satisfying. Plus, this recipe is simple to make, making it perfect for busy weeknights.

Pairing the curry with cauliflower rice is a fantastic way to keep the meal low-carb while adding a nutritious twist. The cauliflower rice absorbs the delicious curry sauce, creating a wonderful harmony of taste and texture. You can easily whip this dish up in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 1 cup chicken broth
• 2 cups cauliflower rice
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant and translucent.
2. Add the chicken pieces, cooking until browned on all sides.
3. Stir in the red curry paste, coating the chicken well, then pour in the coconut milk and chicken broth. Add fish sauce and season with salt and pepper.
4. Let the curry simmer for about 15 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
5. In a separate pan, sauté the cauliflower rice for about 5-7 minutes until tender. Season with salt and pepper.
6. Serve the coconut curry over the cauliflower rice and garnish with fresh cilantro.

Slow Cooker Chicken Fajita Bowl

The Slow Cooker Chicken Fajita Bowl is a delicious and nutritious meal that packs a punch of flavor while keeping things simple. Tender chicken, colorful bell peppers, and a hint of cilantro create a satisfying dish that's perfect for busy weeknights or meal prepping for the week. With minimal effort, all you need to do is toss the ingredients into the slow cooker and let it do its magic!

This bowl is not only low in carbs but also bursting with fresh tastes, making it a great option for those looking to lose weight without sacrificing flavor. Serve it over a bed of lettuce or with your favorite healthy toppings for a complete meal that everyone will love.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 bell peppers (red and yellow), sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Lettuce or cauliflower rice (for serving)

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Drizzle olive oil over the top.
2. Add Veggies: Layer the sliced bell peppers and onion over the chicken.
3. Season: In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mix evenly over the chicken and vegetables.
4. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and shreds easily.
5. Shred and Serve: Once cooked, shred the chicken using two forks and mix it with the vegetables. Serve in bowls over lettuce or cauliflower rice, topped with fresh avocado and cilantro.

Stuffed Bell Peppers with Quinoa and Chicken

Stuffed bell peppers are a perfect healthy dinner option that's both colorful and satisfying. These delicious peppers are filled with a hearty mixture of quinoa, chicken, and spices, making them a nutritious choice for anyone looking to eat lighter without sacrificing flavor. They are easy to prepare and can be customized with your favorite ingredients.

The combination of tender, flavorful chicken and fluffy quinoa creates a balanced dish that is not only low in carbs but also packed with protein. Each bite is a delightful mix of textures and tastes, making this meal a hit for the whole family.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 pound ground chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup chopped fresh parsley
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a splash of oil over medium heat. Add the onion and garlic, sautéing until soft.
3. Add the ground chicken, cumin, paprika, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the cooked quinoa and diced tomatoes, mixing thoroughly. Remove from heat and fold in chopped parsley.
5. Slice the tops off the bell peppers and remove the seeds. Stuff each pepper with the chicken and quinoa mixture.
6. If using cheese, sprinkle it on top of each stuffed pepper.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, removing the foil for the last 10 minutes to allow the cheese to melt.
8. Let cool slightly before serving. Enjoy your healthy and tasty stuffed bell peppers!

Oven-Baked Chicken with Brussels Sprouts

This oven-baked chicken with Brussels sprouts is a fantastic meal for anyone looking to enjoy a healthy and satisfying dinner. It's simple to prepare, with juicy chicken and tender Brussels sprouts coming together for a delightful flavor combination. The dish is seasoned to perfection, providing a savory taste that pairs beautifully with the slight bitterness of the sprouts.

You’ll love how easy it is to make this dish. Just season your chicken, toss the Brussels sprouts on the same baking sheet, and let the oven do the work. It’s a straightforward recipe that delivers great results without spending hours in the kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon paprika
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and Brussels sprouts, tossing to coat them evenly.
3. Arrange the chicken and Brussels sprouts on a baking sheet in a single layer, making sure the chicken is skin-side up.
4. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are crispy and tender.
5. Garnish with fresh parsley before serving. Enjoy your healthy, low-carb dinner!

Mediterranean Chicken Salad with Feta

This Mediterranean Chicken Salad with Feta is a bright and flavorful dish that combines juicy chicken, fresh veggies, and tangy feta cheese. It’s perfect for a quick weeknight dinner or a satisfying lunch. The mix of savory and sweet ingredients, like olives and cherry tomatoes, creates a delicious balance that will keep your taste buds happy.

Not only is this salad tasty, but it’s also super easy to whip up. With minimal prep time and no complicated cooking methods, you’ll have a healthy, low-carb meal ready in no time!

Ingredients

• 2 cups cooked chicken breast, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 2 cups mixed greens (such as spinach and arugula)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the diced chicken, cherry tomatoes, black olives, feta cheese, mixed greens, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.

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