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High-Protein Keto Dinner Recipes to Help You Burn Fat Faster - Simple, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 6 oz each)
  • Marinade: 2 tbsp olive oil, juice and zest of 1 lemon, 2 cloves garlic (minced), 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper
  • Broccoli: 4 cups broccoli florets, 2 tbsp butter, 1 clove garlic (minced), salt and pepper to taste
  • Optional: Fresh parsley and lemon wedges for serving
  • Shrimp: 1.5 lb large shrimp, peeled and deveined
  • Marinade: 2 tbsp avocado oil, zest and juice of 1 lime, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt
  • Cauliflower Rice: 4 cups riced cauliflower, 1 tbsp avocado oil, 1/4 cup chopped cilantro, salt and pepper
  • Toppings: 1 avocado (sliced), 1/4 cup sliced green onions, lime wedges
  • Salmon: 4 salmon fillets (5–6 oz each), skin on if you like it crispy
  • Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
  • Sauce: 2 tbsp butter, 2 cloves garlic (minced), 1/2 cup heavy cream, 1/3 cup chicken broth, 1/4 cup grated Parmesan, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), 3 cups baby spinach
  • Optional: Red pepper flakes and fresh basil

Instructions
 

  • Whisk olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken and marinate 20–30 minutes (or up to 8 hours in the fridge).
  • Heat a large skillet over medium-high. Sear chicken 5–6 minutes per side, until the internal temperature hits 165°F (74°C). Rest 5 minutes.
  • In the same pan, add butter and garlic. Toss in broccoli, season, and sauté 5–6 minutes until crisp-tender.
  • Serve chicken with broccoli, fresh parsley, and lemon wedges. Drizzle pan juices over the top for extra flavor.
  • Toss shrimp with avocado oil, lime zest and juice, chili powder, smoked paprika, cumin, and salt. Marinate 10–15 minutes.
  • Heat a skillet over medium-high. Cook shrimp 1.5–2 minutes per side until pink and opaque. Remove and set aside.
  • In the same skillet, add avocado oil and cauliflower rice. Cook 4–5 minutes, season with salt, pepper, and cilantro.
  • Build bowls with cauliflower rice, shrimp, avocado slices, green onions, and lime wedges. Add a pinch of red pepper flakes if you want heat.
  • Pat salmon dry and season with salt, pepper, and garlic powder.
  • Heat a skillet over medium. Add butter and sear salmon 3–4 minutes per side (skin-side down first if using skin-on) until it flakes easily and reaches 125–130°F (52–54°C) for medium. Set aside.
  • Lower heat. In the same pan, sauté garlic 30 seconds. Stir in cream, broth, Parmesan, and sun-dried tomatoes. Simmer 2–3 minutes to thicken.
  • Fold in spinach to wilt. Return salmon to the pan and spoon sauce over the top. Finish with basil and red pepper flakes if you like.