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Clean High-Protein Keto Dinners to Fuel Your Body and Burn Fat - Simple, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • Proteins: Boneless skinless chicken thighs or breasts (1.5 lb), salmon fillets (1–1.5 lb), ground turkey (93–99% lean, 1 lb)
  • Low-Carb Veggies: Broccoli (2 heads or 4 cups florets), zucchini (4 medium), cauliflower (1 large head or 2 bags riced), red onion (1), bell peppers (2), cherry tomatoes (1 pint), avocado (2)
  • Fats and Flavor: Extra-virgin olive oil, avocado oil, unsalted butter or ghee, fresh garlic (1 bulb), lemon (2), fresh basil (1 bunch) or prepared no-sugar pesto, cilantro (1 bunch)
  • Pantry Staples: Sea salt, black pepper, smoked paprika, chili powder, ground cumin, dried oregano, red pepper flakes
  • Optional Toppings: Full-fat Greek yogurt or sour cream, shredded cheddar or Monterey Jack, sliced jalapeños, lime
  • Garnishes: Lemon wedges, fresh parsley, green onions

Instructions
 

  • Pat 1.5 lb chicken dry and cut into bite-size pieces. Season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp smoked paprika.
  • Heat 1 tbsp avocado oil in a large skillet over medium-high. Sear chicken 4–5 minutes until browned. Remove to a plate.
  • Add 1 tbsp butter and 3 minced garlic cloves. Cook 30 seconds. Stir in 4 cups broccoli florets and a splash of water. Cover and steam 3–4 minutes.
  • Return chicken to the pan. Add zest and juice of 1 lemon. Toss, cook 2–3 minutes more until chicken is cooked through and broccoli is crisp-tender.
  • Finish with 2 tbsp chopped parsley. Taste and adjust salt, pepper, and lemon.
  • Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
  • Place 4 salmon fillets on the pan. Season with salt and pepper. Spread 1–2 tsp pesto over each.
  • Roast 10–12 minutes, depending on thickness, until just flaky and 125–130°F in the center for medium.
  • While salmon bakes, use a peeler to make ribbons from 4 zucchini. Sauté in 1 tbsp olive oil for 2–3 minutes with a pinch of salt and red pepper flakes. Keep slightly firm.
  • Plate zucchini, top with salmon, and finish with lemon wedges and a drizzle of olive oil.
  • Pulse cauliflower into “rice” or use store-bought. Sauté in 1 tbsp avocado oil with salt and pepper for 5–7 minutes until tender. Set aside.
  • Brown 1 lb ground turkey over medium heat. Add 1/2 tsp salt, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp red pepper flakes. Stir in 1/4 cup water and simmer 2 minutes.
  • Top bowls with turkey, cauliflower rice, diced bell peppers, red onion, cherry tomatoes, avocado, and a squeeze of lime.
  • Optional: Add Greek yogurt or shredded cheese for extra creaminess.