Top 20 Delicious, Easy to Cook, Quick Low Carb Meals

Here are 20 low-carb summer meal ideas that you can enjoy:

1. Grilled chicken or fish with roasted vegetables.
2. Zucchini noodles (zoodles) with pesto and grilled shrimp.
3. Greek salad with grilled chicken.
4. Cucumber and avocado gazpacho.
5. Caprese salad with fresh mozzarella, tomatoes, and basil.
6. Grilled steak with a side of steamed asparagus.
7. Lettuce wraps filled with grilled chicken, veggies, and a drizzle of tahini sauce.
8. Cauliflower "rice" stir-fry with mixed vegetables and tofu or shrimp.
9. Grilled salmon with a side of grilled zucchini and bell peppers.
10. Spinach and feta stuffed chicken breast with a side of sautéed spinach.
11. Tuna or chicken salad lettuce wraps.
12. Grilled shrimp skewers with a side of grilled eggplant.
13. Baked chicken thighs with a side of roasted Brussels sprouts.
14. Taco salad with ground turkey or beef, lettuce, tomatoes, cheese, and avocado.
15. Grilled pork chops with a side of coleslaw.
16. Portobello mushroom burgers with lettuce, tomato, and avocado.
17. Egg salad stuffed tomatoes.
18. Grilled vegetable kebabs with a side of grilled halloumi cheese.
19. Cabbage and carrot slaw with grilled chicken or fish.
20. Broccoli and cheddar soup served chilled.

Let's start with the recipe and method:

 

1. Grilled Chicken or Fish with Roasted Vegetables:

• Ingredients:

  • 4 chicken breasts or fish fillets
  • Assorted vegetables (such as bell peppers, zucchini, and eggplant)
  • Olive oil
  • Salt and pepper to taste

• Instructions:

  • Preheat the grill to medium-high heat.
  • Season the chicken or fish with salt, pepper, and a drizzle of olive oil.
  • Place the chicken or fish on the grill and cook for 6-8 minutes per side, or until cooked through.
  • Meanwhile, toss the vegetables with olive oil, salt, and pepper.
  • Place the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, or until tender.
  • Serve the grilled chicken or fish with the roasted vegetables.

2. Zucchini Noodles (Zoodles) with Pesto and Grilled Shrimp:

• Ingredients:

  • 2 large zucchini
  • 1 pound (450g) shrimp, peeled and deveined
  • 1/4 cup pesto sauce
  • Salt and pepper to taste
  • Olive oil

• Instructions:

  • Spiralize the zucchini to create zucchini noodles (zoodles).
  • Season the shrimp with salt, pepper, and a drizzle of olive oil.
  • Heat a grill pan or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until cooked through.
  • In a separate pan, heat olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes, or until tender.
  • Toss the zoodles with pesto sauce and serve with grilled shrimp.

3. Greek Salad with Grilled Chicken:

• Ingredients:

  • 2 boneless, skinless chicken breasts
  • 4 cups mixed salad greens
  • 1 cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh dill (optional)

• Instructions:

  • Preheat the grill to medium-high heat.
  • Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
  • Grill the chicken for 6-8 minutes per side, or until cooked through.
  • Let the chicken rest for a few minutes, then slice it into thin strips.
  • In a large bowl, combine the salad greens, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
  • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  • Pour the dressing over the salad and toss to combine.
  • Top the salad with grilled chicken and garnish with fresh dill, if desired.

4. Cucumber and Avocado Gazpacho:

• Instructions:
  • In a blender or food processor, combine cucumbers, avocado, bell pepper, red onion, garlic, lemon juice, olive oil, and vegetable broth.
  • Blend until smooth and creamy.
  • Season with salt and pepper to taste.
  • Chill the gazpacho in the refrigerator for at least 1 hour before serving.
  • Serve cold, garnished with fresh cilantro or mint.

5. Caprese Salad:

• Ingredients:

  • 2 large tomatoes, sliced
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • Balsamic glaze (optional)
  • Salt and pepper to taste

• Instructions:

  • Arrange the tomato and mozzarella slices on a serving platter, alternating them.
  • Tuck fresh basil leaves in between the tomato and mozzarella slices.
  • Drizzle olive oil over the salad.
  • Season with salt and pepper to taste.
  • Optional: Drizzle balsamic glaze over the salad for added flavor.
  • Serve at room temperature.

6. Grilled Steak with Sautéed Asparagus:

• Ingredients:

  • 2 steaks (such as ribeye or strip loin)
  • Salt and pepper to taste
  • Olive oil
  • 1 bunch asparagus, ends trimmed
  • 2 garlic cloves, minced
  • 2 tablespoons butter

• Instructions:

  • Preheat the grill to medium-high heat.
  • Season the steaks with salt, pepper, and a drizzle of olive oil.
  • Grill the steaks for 4-6 minutes per side, or until cooked to your desired level of doneness.
  • While the steaks are grilling, heat olive oil in a skillet over medium heat.
  • Add minced garlic and sauté for 1 minute.
  • Add the asparagus to the skillet and sauté for 5-7 minutes, or until tender-crisp.
  • Stir in the butter until melted and coating the asparagus.
  • Serve the grilled steak with sautéed asparagus.

7. Lettuce Wraps with Grilled Chicken and Tahini Sauce:

• Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • Salt and pepper to taste
  • Iceberg or butter lettuce leaves
  • Sliced cucumbers, cherry tomatoes, and shredded carrots for topping

• Instructions:

  • Preheat the grill to medium-high heat.
  • In a bowl, whisk together olive oil, minced garlic, lemon juice, tahini, salt, and pepper.
  • Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate for 30 minutes.
  • Grill the chicken for 6-8 minutes per side, or until cooked through.
  • Let the chicken rest for a few minutes, then slice it into thin strips.
  • To assemble the lettuce wraps, place a few slices of grilled chicken on a lettuce leaf.
  • Top with sliced cucumbers, cherry tomatoes, and shredded carrots.
  • Drizzle with additional tahini sauce if desired.
  • Roll up the lettuce leaf and enjoy.

8. Cauliflower "Rice" Stir-Fry with Tofu or Shrimp:

• Instructions:
  • Cut the cauliflower into florets and pulse them in a food processor until they resemble rice-like grains.
  • Heat olive oil in a large skillet or wok over medium heat.
  • Add minced garlic and sauté for 1 minute.
  • Add the riced cauliflower to the skillet and cook for 5-7 minutes, or until tender.
  • Push the cauliflower rice to one side of the skillet and add tofu or shrimp to the other side.
  • Cook tofu until browned on all sides or cook shrimp until pink and opaque.
  • Stir everything together and add soy sauce, sesame oil, and any other desired seasonings.
  • Cook for an additional 2-3 minutes to combine the flavors.
  • Serve hot.

9. Grilled Salmon with Grilled Zucchini and Bell Peppers:

• Ingredients:

  • 2 salmon fillets
  • Salt and pepper to taste
  • Olive oil
  • 2 zucchinis, sliced lengthwise
  • 2 bell peppers, sliced
  • Lemon wedges (for serving)

• Instructions:

  • Preheat the grill to medium-high heat.
  • Season the salmon fillets with salt, pepper, and a drizzle of olive oil.
  • Grill the salmon for 4-6 minutes per side, or until cooked through.
  • Meanwhile, brush the zucchini slices and bell pepper slices with olive oil.
  • Grill the vegetables for 2-3 minutes per side, or until tender and slightly charred.
  • Remove the salmon and vegetables from the grill.
  • Squeeze fresh lemon juice over the salmon and serve with grilled zucchini and bell peppers.

10. Spinach and Feta Stuffed Chicken Breast with Sautéed Spinach:

• Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Olive oil

• Instructions:

  • Preheat the oven to 375°F (190°C).
  • In a bowl, combine chopped spinach, feta cheese, minced garlic, salt, and pepper.
  • Cut a pocket into each chicken breast and stuff with the spinach and feta mixture.
  • Heat olive oil in an oven-safe skillet over medium heat.
  • Sear the chicken breasts for 2-3 minutes per side, or until browned.
  • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  • In a separate skillet, heat olive oil over medium heat.
  • Add fresh spinach and sauté for 2-3 minutes, or until wilted.
  • Serve the stuffed chicken breast with sautéed spinach on the side.

11. Tuna or Chicken Salad Lettuce Wraps:

• Ingredients:

  • 2 cans of tuna or cooked chicken breast, shredded
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely chopped
  • Salt and pepper to taste
  • Lettuce leaves for wrapping

• Instructions:

  • In a bowl, combine the tuna or chicken, mayonnaise, Dijon mustard, celery, red onion, salt, and pepper.
  • Mix well until everything is evenly combined.
  • Spoon the tuna or chicken salad onto lettuce leaves.
  • Wrap the leaves around the filling, securing with toothpicks if necessary.
  • Serve chilled.

12. Grilled Shrimp Skewers with Grilled Eggplant:

• Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • Olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 large eggplant, sliced
  • Fresh lemon wedges (for serving)

• Instructions:

  • Preheat the grill to medium-high heat.
  • In a bowl, combine olive oil, minced garlic, paprika, salt, and pepper.
  • Toss the shrimp in the marinade until well coated.
  • Skewer the shrimp onto metal or soaked wooden skewers.
  • Grill the shrimp skewers for 2-3 minutes per side, or until pink and cooked through.
  • Brush the eggplant slices with olive oil and sprinkle with salt and pepper.
  • Grill the eggplant slices for 2-3 minutes per side, or until tender.
  • Serve the grilled shrimp skewers with grilled eggplant and lemon wedges.

13. Baked Chicken Thighs with Roasted Brussels Sprouts:

• Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • Garlic powder
  • Smoked paprika
  • Olive oil
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • Balsamic glaze (optional)

• Instructions:

  • Preheat the oven to 400°F (200°C).
  • Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika.
  • Heat olive oil in an oven-safe skillet over medium-high heat.
  • Add the chicken thighs, skin side down, and cook for 5-6 minutes, or until the skin is golden and crispy.
  • Flip the chicken thighs and transfer the skillet to the preheated oven.
  • Bake for 20-25 minutes, or until the chicken is cooked through.
  • In a separate baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper.
  • Roast the Brussels sprouts in the oven for 20-25 minutes, or until tender and slightly caramelized.
  • Serve the baked chicken thighs with roasted Brussels sprouts.
  • Drizzle with balsamic glaze, if desired.

 

14. Taco Salad with Ground Turkey or Beef:

• Instructions:
  • Preheat a skillet over medium-high heat and add olive oil.
  • Add ground turkey or beef to the skillet and cook until browned and cooked through.
  • Add chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to coat the meat.
  • Remove from heat and let it cool slightly.
  • In a large bowl, combine mixed salad greens, cherry tomatoes, diced avocado, sliced bell peppers, and any other desired salad toppings.
  • Add the cooked ground turkey or beef on top of the salad.
  • Optional: Top with shredded cheese, sour cream, and salsa.
  • Toss the salad to combine all the ingredients.
  • Serve and enjoy.

15. Greek Stuffed Peppers:

• Ingredients:

  • 4 bell peppers (any color), halved and seeds removed
  • 1 pound (450g) ground turkey or beef
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil

• Instructions:

  • Preheat the oven to 375°F (190°C).
  • Place the bell pepper halves in a baking dish, cut side up.
  • Heat olive oil in a skillet over medium heat.
  • Add diced onion and minced garlic to the skillet and cook until softened.
  • Add ground turkey or beef to the skillet and cook until browned.
  • Stir in chopped tomatoes, Kalamata olives, crumbled feta cheese, dried oregano, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
  • Spoon the mixture into the bell pepper halves.
  • Cover the baking dish with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.
  • Serve the stuffed peppers warm.

16. Shrimp or Chicken Lettuce Wraps with Peanut Sauce:

• Ingredients:

  • 1 pound (450g) shrimp or cooked chicken breast, diced
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1 teaspoon honey or sweetener of choice
  • Salt and pepper to taste
  • Lettuce leaves for wrapping
  • Shredded carrots, chopped peanuts, and cilantro for topping

• Instructions:

  • In a bowl, combine the shrimp or diced chicken with soy sauce, hoisin sauce, sesame oil, salt, and pepper. Let it marinate for 10-15 minutes.
  • In a separate bowl, whisk together peanut butter, lime juice, honey, and a splash of water until smooth and creamy. Set aside.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook the marinated shrimp or chicken until cooked through.
  • Remove from heat and let it cool slightly.
  • To assemble the lettuce wraps, place a spoonful of the shrimp or chicken filling onto a lettuce leaf.
  • Top with shredded carrots, chopped peanuts, and cilantro.
  • Drizzle with peanut sauce.
  • Roll up the lettuce leaf and enjoy.

17. Grilled Portobello Mushrooms with Balsamic Glaze:

• Ingredients:

  • 4 large Portobello mushrooms, stems removed
  • Olive oil
  • Salt and pepper to taste
  • Balsamic glaze

• Instructions:

  • Preheat the grill to medium heat.
  • Brush both sides of the Portobello mushrooms with olive oil.
  • Season with salt and pepper.
  • Place the mushrooms on the grill, gill side down, and cook for 4-5 minutes.
  • Flip the mushrooms and continue grilling for another 4-5 minutes, or until tender.
  • Remove the mushrooms from the grill and drizzle with balsamic glaze.
  • Serve as a side dish or as a vegetarian burger alternative.

18. Zucchini Noodles with Pesto and Grilled Chicken:

• Ingredients:

  • 2 large zucchini, spiralized into noodles
  • 2 boneless, skinless chicken breasts
  • Olive oil
  • Salt and pepper to taste
  • Pesto sauce
  • Grated Parmesan cheese (optional)

• Instructions:

  • Preheat the grill to medium-high heat.
  • Season the chicken breasts with olive oil, salt, and pepper.
  • Grill the chicken for 6-8 minutes per side, or until cooked through.
  • Remove from the grill and let it rest for a few minutes before slicing.
  • In a separate skillet, heat olive oil over medium heat.
  • Add the zucchini noodles and sauté for 2-3 minutes, or until slightly softened.
  • Toss the zucchini noodles with pesto sauce until well coated.
  • Serve the zucchini noodles topped with sliced grilled chicken.
  • Optional: Sprinkle with grated Parmesan cheese.

19. Cabbage and Cucumber Slaw with Grilled Shrimp:

• Ingredients:

  • 1/2 small cabbage, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/4 cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1 pound (450g) large shrimp, peeled and deveined
  • Olive oil
  • Lemon wedges (for serving)

• Instructions:

  • In a large bowl, combine the sliced cabbage, sliced cucumber, chopped dill, olive oil, apple cider vinegar, salt, and pepper.
  • Toss everything together until well coated.
  • Preheat the grill to medium-high heat.
  • Season the shrimp with olive oil, salt, and pepper.
  • Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
  • Remove the shrimp from the grill.
  • Serve the cabbage and cucumber slaw topped with grilled shrimp.
  • Squeeze fresh lemon juice over the dish before serving.

20. Greek Salad with Grilled Halloumi Cheese:

• Instructions:
  • Heat olive oil in a skillet over medium-high heat.
  • Add the halloumi cheese slices to the skillet and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
  • Remove the halloumi cheese from the skillet and let it cool slightly.
  • Cut the halloumi cheese into bite-sized pieces.
  • Add the grilled halloumi cheese to the salad bowl.
  • Drizzle the salad with olive oil and lemon juice.
  • Season with salt and pepper to taste.
  • Toss everything together until well combined.
  • Serve the Greek salad with grilled halloumi cheese as a refreshing and flavorful summer meal.