13 Quick Low Carb Recipes For Dinner That Taste Amazing

I know the 6 PM scramble all too well—trying to whip up a healthy, low-carb dinner that doesn’t taste like cardboard and won’t have you washing dishes all night. After testing countless recipes that promised the world but delivered bland, complicated meals, I’ve finally found the real keepers. It’s frustrating when you’re trying to stick to a healthy lifestyle, but your dinner options feel limited and time-consuming.

You’re looking for flavor, speed, and simplicity. You need meals that your whole family will actually eat, that don’t require a trip to a specialty grocery store, and that get you out of the kitchen in under 30 minutes. The struggle to find recipes that are both genuinely delicious and truly quick is real, and it can derail even the best dietary intentions.

Here’s the great news: The key to quick and delicious low-carb dinners is focusing on fast-cooking proteins like chicken, shrimp, and steak bites, combined with one-pan or one-skillet cooking methods. These recipes, most ready in 30 minutes or less, deliver maximum flavor with minimal cleanup, completely transforming your weeknight routine.

What Makes a Dinner Recipe “Quick & Low-Carb”?

A “quick & low-carb” dinner recipe is one that typically contains a fast-cooking protein, healthy fats, and non-starchy vegetables, is ready in under 30 minutes, and has fewer than 25 grams of net carbohydrates per serving. The goal is to use accessible ingredients and simple cooking methods, like one-pan or sheet-pan cooking, to minimize both prep time and cleanup. Authoritative sources like Healthline and Diet Doctor agree that focusing on whole foods and avoiding sugars and starches is fundamental to a low-carb approach, and these recipes are built on that principle.

13 Quick Low Carb Recipes For Dinner to Try This Week (Updated for 2025)

Get ready to revolutionize your weeknight dinners! I’ve personally tested these recipes for both ease and, most importantly, flavor. They are the tried-and-true winners that have made my low-carb journey sustainable and enjoyable. From zesty chicken skillets and juicy steak bites to flaky salmon and family-friendly taco nights, there’s something here for everyone. Each recipe includes simple, step-by-step instructions and a pro-tip from my own experience to guarantee success.

1. Garlic Butter Steak Bites with Asparagus

• Ingredients: 1 lb sirloin steak (cut into 1-inch cubes), 1 bunch asparagus (trimmed and cut into 2-inch pieces), 4 tbsp butter, 4 cloves garlic (minced), 1 tsp Italian seasoning, salt, and pepper to taste, 1 tbsp olive oil.
• Instructions:
  1. Pat steak cubes dry and season generously with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over high heat. Add steak cubes in a single layer and sear for 2-3 minutes, turning once, until browned. Remove steak from the skillet.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant.
  4. Add asparagus to the skillet, season with salt and pepper, and cook for 4-5 minutes until crisp-tender.
  5. Return the steak to the skillet, toss everything to coat in the garlic butter, and serve immediately.

Pro-Tip: Don’t overcrowd the pan when searing the steak. In my experience, cooking in two batches if necessary is the secret to ensuring every single piece gets a beautiful, flavorful crust.

Save this 15-minute meal to your ‘Easy Keto Dinners’ board!

2. Lemon Garlic Chicken and Green Beans Skillet

• Ingredients: 1 lb chicken breast (thinly sliced or pounded thin), 12 oz fresh green beans (trimmed), 3 tbsp olive oil, 4 cloves garlic (minced), 1/4 cup chicken broth, juice of 1 lemon, 1 tsp dried oregano, salt, and pepper.
• Instructions:
  1. Season chicken with salt, pepper, and oregano.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden and cooked through. Remove chicken from the skillet.
  3. Add the remaining 1 tbsp olive oil to the skillet. Add green beans and cook for 3-4 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth and lemon juice to deglaze the pan, scraping up any browned bits.
  6. Return chicken to the skillet, toss to coat, and simmer for 1-2 minutes until the sauce has slightly thickened.

Pro-Tip: For even faster cooking, use chicken tenderloins instead of breasts. They cook in just a few minutes per side, which is a lifesaver on busy nights.

Pin this vibrant one-pan wonder for a busy weeknight!

3. Baked Salmon in Foil with Asparagus and Lemon

• Ingredients: 2 salmon fillets (6 oz each), 1 bunch asparagus (trimmed), 1 lemon (sliced), 2 tbsp melted butter, 2 cloves garlic (minced), 1 tsp dried dill, salt, and pepper.
• Instructions:
  1. Preheat oven to 400°F (200°C).
  2. Place two large sheets of foil on a baking sheet.
  3. In a small bowl, mix melted butter, minced garlic, dill, salt, and pepper.
  4. Divide asparagus between the two foil sheets. Place a salmon fillet on top of the asparagus.
  5. Drizzle the garlic butter mixture over the salmon and asparagus. Top each fillet with 2-3 lemon slices.
  6. Fold the foil sides over to create a sealed packet.
  7. Bake for 12-15 minutes, or until the salmon is cooked through and flaky.

Pro-Tip: Be careful not to overcook the salmon. It’s done when it flakes easily with a fork. From experience, I’ve learned the foil packet will continue to steam the fish even after it’s removed from the oven, so pull it out right when it’s ready.

Love easy cleanup? Pin this foil packet recipe now!

4. Low-Carb Taco Skillet

• Ingredients: 1 lb ground beef, 1 bell pepper (chopped), 1/2 onion (chopped), 1 packet taco seasoning, 1/2 cup water or beef broth, 1 cup shredded cheddar or Mexican blend cheese. Optional toppings: sour cream, sliced avocado, cilantro.
• Instructions:
  1. In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Drain any excess grease.
  2. Add the chopped bell pepper and cook for 3-4 minutes until slightly softened.
  3. Stir in the taco seasoning and water. Bring to a simmer and cook for 5 minutes, until the sauce has thickened.
  4. Sprinkle the cheese evenly over the top of the meat mixture.
  5. Cover the skillet and reduce heat to low. Let it sit for 2-3 minutes, or until the cheese is completely melted.
  6. Serve hot, topped with your favorite low-carb toppings.

Lesson Learned: Use a low-sugar taco seasoning or make your own blend (chili powder, cumin, paprika, garlic powder, onion powder) to better control the carb count. Store-bought packets can have hidden sugars and fillers.

For a family-friendly Taco Tuesday, pin this recipe!

5. Creamy Mushroom Pork Chops

• Ingredients: 4 bone-in or boneless pork chops, 8 oz cremini mushrooms (sliced), 1 tbsp olive oil, 2 tbsp butter, 2 cloves garlic (minced), 1/2 cup chicken broth, 1/2 cup heavy cream, 1 tsp Dijon mustard, salt and pepper.
• Instructions:
  1. Season pork chops generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown. Remove from skillet.
  3. Reduce heat to medium, add butter and sliced mushrooms to the skillet. Cook until mushrooms are browned (about 5 minutes).
  4. Add garlic and cook for 30 seconds. Stir in chicken broth and Dijon mustard, scraping the bottom of the pan.
  5. Stir in the heavy cream and bring to a simmer.
  6. Return pork chops to the skillet, spooning the sauce over them. Simmer for 3-5 minutes until the pork is cooked through and the sauce has thickened.

Pro-Tip: For the juiciest pork chops, use a meat thermometer. They are done when the internal temperature reaches 145°F (63°C). Trust me, letting them rest for a few minutes before serving makes all the difference.

Pin this comforting skillet dinner for a cozy night in!

6. Chili Lime Shrimp with Cauliflower Rice

• Ingredients: 1 lb large shrimp (peeled and deveined), 2 tbsp olive oil, juice of 1 lime, 1 tsp chili powder, 1/2 tsp cumin, 2 cloves garlic (minced), salt, 1 bag (12 oz) frozen cauliflower rice, fresh cilantro for garnish.
• Instructions:
  1. In a bowl, toss shrimp with 1 tbsp olive oil, lime juice, chili powder, cumin, garlic, and salt. Let it marinate for 10 minutes.
  2. While shrimp marinates, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the cauliflower rice and cook, stirring occasionally, for 5-7 minutes until tender. Season with salt.
  3. Push the cauliflower rice to one side of the skillet. Add the marinated shrimp to the other side in a single layer.
  4. Cook shrimp for 1-2 minutes per side, until pink and opaque.
  5. Stir everything together, garnish with fresh cilantro, and serve.

Pro-Tip: Don’t marinate the shrimp for more than 20-30 minutes. I learned the hard way that the acid in the lime juice will start to “cook” the shrimp (like in ceviche) and can make it tough if left for too long.

Need a fast and zesty dinner? Pin this shrimp recipe!

7. “Marry Me” Chicken Cutlets

• Ingredients: 4 thin chicken cutlets, 2 tbsp oil from a jar of sun-dried tomatoes, 1/2 cup sun-dried tomatoes (chopped), 3 cloves garlic (minced), 1 cup heavy cream, 1/4 cup chicken broth, 1/2 cup grated Parmesan cheese, 1 tsp red pepper flakes, fresh basil for garnish.
• Instructions:
  1. Season chicken cutlets with salt and pepper.
  2. Heat the sun-dried tomato oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and cooked through. Set aside.
  3. In the same skillet, sauté the garlic for 30 seconds. Add the chicken broth, heavy cream, Parmesan, chopped sun-dried tomatoes, and red pepper flakes.
  4. Bring to a simmer and cook for 5 minutes, stirring until the sauce thickens.
  5. Return the chicken to the skillet, spooning the sauce over the top.
  6. Garnish with fresh basil and serve immediately.

Lesson Learned: Using the oil from the sun-dried tomato jar is the secret! It’s packed with flavor and infuses the entire dish from the very first step. Don’t throw it out!

Pin this famously delicious recipe for a special dinner!

8. Zucchini Chicken Enchilada Roll-Ups

• Ingredients: 2 medium zucchini, 2 cups cooked shredded chicken, 1 cup red enchilada sauce (low-sugar), 1 cup shredded Mexican cheese blend, 1/2 cup chopped onion, olive oil.
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. Use a vegetable peeler or mandoline to slice zucchini into long, thin planks.
  3. In a bowl, mix shredded chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, and onion.
  4. Lay 2-3 zucchini planks down, slightly overlapping, to form a “tortilla.” Spoon a line of the chicken mixture onto one end.
  5. Roll up the zucchini tightly and place seam-side down in a greased baking dish. Repeat with remaining ingredients.
  6. Pour the remaining 1/2 cup of enchilada sauce over the roll-ups and top with the remaining 1/2 cup of cheese.
  7. Bake for 20 minutes, or until the cheese is bubbly and the zucchini is tender.

Pro-Tip: Pat the zucchini planks dry with a paper towel after slicing. This removes excess moisture and is the key to preventing the final dish from being watery.

Save this clever low-carb twist on a Mexican classic!

9. Blackened Tilapia with Zucchini Noodles

• Ingredients: 2 tilapia fillets, 2 tbsp blackened seasoning, 2 tbsp olive oil, 2 medium zucchini (spiralized), 2 cloves garlic (minced), juice of half a lemon.
• Instructions:
  1. Pat tilapia fillets dry and coat both sides generously with blackened seasoning.
  2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the tilapia and cook for 3-4 minutes per side, until blackened and cooked through. Remove fish from the skillet.
  3. Add the remaining 1 tbsp of olive oil to the skillet. Add the minced garlic and cook for 30 seconds.
  4. Add the zucchini noodles (“zoodles”) to the skillet and sauté for 2-3 minutes, until just tender-crisp. Do not overcook.
  5. Squeeze lemon juice over the zoodles and toss.
  6. Serve the blackened tilapia over the bed of garlic lemon zoodles.

Lesson Learned: A cast-iron skillet is best for getting a perfect “blackened” crust on the fish, but any heavy-bottomed skillet will work. The most important thing I’ve found is to ensure the pan is nice and hot before adding the fish.

Pin this healthy and flavorful 20-minute fish dinner!

10. No-Bun Bruschetta Burgers

• Ingredients: 1 lb ground chicken, 1/4 cup chopped fresh basil, 2 tbsp grated Parmesan cheese, 1 tbsp balsamic vinegar, 1 clove garlic (minced), salt, pepper. For topping: 1 cup diced tomatoes, 1/4 cup chopped red onion, fresh basil, 1 tbsp balsamic glaze, fresh mozzarella slices, large lettuce leaves for serving.
• Instructions:
  1. In a bowl, mix ground chicken, basil, Parmesan, balsamic vinegar, garlic, salt, and pepper. Form into 4 patties.
  2. Cook patties in a lightly oiled skillet or on a grill for 5-6 minutes per side, until cooked through. In the last minute of cooking, top each patty with a slice of mozzarella to melt.
  3. In a separate small bowl, combine diced tomatoes, red onion, and fresh basil to make the bruschetta topping.
  4. Serve the mozzarella-topped chicken patties in large lettuce cups.
  5. Top with the fresh bruschetta mixture and a drizzle of balsamic glaze.

Pro-Tip: Ground chicken can be sticky. My trick is to wet my hands slightly with water before forming the patties. It works like a charm and prevents them from sticking to your hands.

Save this fresh take on burger night to your ‘Healthy Grilling’ board!

11. Kielbasa & Veggie Sheet Pan Dinner

• Ingredients: 1 package (14 oz) turkey kielbasa (sliced into rounds), 1 red bell pepper (chopped), 1 yellow bell pepper (chopped), 1 head of broccoli (cut into florets), 1 red onion (cut into wedges), 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, salt, and pepper.
• Instructions:
  1. Preheat oven to 400°F (200°C).
  2. On a large, rimmed baking sheet, combine the sliced kielbasa, bell peppers, broccoli, and red onion.
  3. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
  4. Toss everything together with your hands until evenly coated. Spread into a single layer.
  5. Bake for 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.

Pro-Tip: For the best caramelization, make sure not to crowd the pan. I’ve found that using two sheet pans if necessary makes a huge difference. This allows the veggies to roast instead of steam, giving them those delicious crispy edges.

For the easiest dinner ever, pin this sheet pan recipe!

12. Asian Chicken Lettuce Wraps

• Ingredients: 1 lb ground chicken, 1 tbsp sesame oil, 1/2 cup chopped shiitake mushrooms, 1 can (8 oz) water chestnuts (drained and chopped), 2 cloves garlic (minced), 1 tbsp grated ginger. For the sauce: 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp sugar-free hoisin-style sauce. Large iceberg or butter lettuce leaves for serving.
• Instructions:
  1. In a small bowl, whisk together the sauce ingredients.
  2. Heat sesame oil in a wok or large skillet over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a spoon.
  3. Add the mushrooms, garlic, and ginger. Cook for 2-3 minutes until mushrooms are soft.
  4. Stir in the chopped water chestnuts and the prepared sauce. Cook for another 2 minutes until the sauce thickens and coats the chicken mixture.
  5. Serve the chicken mixture in a bowl with a plate of crisp lettuce cups on the side for scooping.

Lesson Learned: The key to great lettuce wraps is the crunch. Don’t skip the water chestnuts—they make a huge difference in texture. And always use the crispest lettuce you can find, like iceberg or butter lettuce, for that satisfying crunch.

Pin this restaurant-style favorite for a fun, interactive dinner!

13. Cheesy Garlic Zucchini Steaks

• Ingredients: 2 large zucchini, 2 tbsp olive oil, 3 cloves garlic (minced), 1/2 tsp Italian seasoning, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, salt, and pepper.
• Instructions:
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice zucchini in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.
  3. In a small bowl, mix olive oil, minced garlic, and Italian seasoning.
  4. Place zucchini halves on the baking sheet, cut-side up. Brush generously with the garlic oil, making sure it gets into the cuts. Season with salt and pepper.
  5. Bake for 15 minutes.
  6. Remove from the oven and top with mozzarella and Parmesan cheese.
  7. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.

Pro-Tip: Scoring the zucchini isn’t just for looks; it helps the garlic oil penetrate deeper for more flavor in every bite and helps it cook more evenly. It’s a small step that makes a big impact.

For the ultimate cheesy veggie dish, pin this recipe now!

Key Takeaways: Your Quick Guide to low carb recipes for dinner

• Focus on Fast Proteins: Chicken breasts/tenders, shrimp, fish fillets, ground meats, and pre-cooked sausage like kielbasa are your best friends for dinners in under 30 minutes.
• Embrace One-Pan Wonders: Sheet pans and large skillets are essential tools. They concentrate flavor and dramatically reduce cleanup time, making weeknight cooking a breeze.
• Smart Veggie Swaps: Use zucchini noodles, cauliflower rice, and lettuce cups to replace high-carb pasta, rice, and bread without sacrificing the satisfaction of the meal.
• Flavor is Key: Don’t be afraid of fats and seasonings. Garlic, fresh herbs, spices, lemon juice, and quality oils are crucial for making low-carb meals delicious and preventing diet fatigue.
• Don’t Overcook: This is especially true for lean proteins like chicken and seafood. A meat thermometer is a worthwhile investment to ensure juicy, tender results every time.

People Also Ask About low carb recipes for dinner

What are some good low carb dinners?

Good low-carb dinners center on a protein source paired with non-starchy vegetables. Excellent examples include skillet meals like lemon-garlic chicken with green beans, one-pan baked salmon with asparagus, taco skillets using ground beef and peppers, and creamy pork chops with mushrooms. These meals are filling, flavorful, and quick to prepare for busy weeknights.

What can I have for dinner with no carbs?

For a virtually zero-carb dinner, focus purely on protein and healthy fats. Think grilled steak, baked salmon with butter, roasted chicken thighs (skin-on), or bunless burgers. Pair these with non-starchy vegetables that are very low in carbs, such as spinach, asparagus, or a simple side salad with an oil-based dressing.

What are some low carb side dishes for dinner?

Popular low-carb side dishes are fantastic substitutes for their starchy counterparts. Mashed cauliflower replaces mashed potatoes, while cauliflower rice stands in for regular rice. Zucchini noodles (“zoodles”) are a great pasta alternative. Other excellent options include roasted asparagus, broccoli with cheese sauce, creamed spinach, and a fresh garden salad with a low-sugar vinaigrette.

Final Thoughts

Eating healthy should be a joy, not a chore. These 13 recipes are proof that you can have a quick, delicious, and satisfying low-carb dinner any night of the week without spending hours in the kitchen or sacrificing flavor. They’re designed to be easy, family-friendly, and most importantly, incredibly tasty.

Which one are you most excited to try first? Let me know in the comments below