3 Low Carb Dinner Recipes | Healthy Meal Plans 2020
Recipes in this Video
Shawarma is a popular street food in the Middle East, particularly in Syria, where it has been enjoyed for generations. The dish consists of marinated meat that is cooked on a vertical rotisserie, traditionally served in pita bread with various toppings. Shawarma has gained international popularity and is often customized with different sauces and vegetables, reflecting local tastes.
Ingredients
- ●chicken
- ●garlic
- ●yogurt
- ●cumin
- ●paprika
- ●coriander
- ●olive oil
- ●lemon juice
- ●pita bread
- ●vegetables
Instructions
- 1Marinate chicken with garlic, yogurt, cumin, paprika, coriander, olive oil, and lemon juice.
- 2Cover and refrigerate for at least 1 hour, preferably overnight.
- 3Preheat grill or oven to medium-high heat.
- 4Grill or roast the marinated chicken until fully cooked and slightly charred.
- 5Let the chicken rest for a few minutes before slicing it thinly.
- 6Serve in pita bread with fresh vegetables and additional sauce if desired.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more budget-friendly.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt is higher in protein, while sour cream is often cheaper.
Techniques
Equipment
Also Known As
Shawarma is a popular Middle Eastern dish traditionally made with marinated meat cooked on a vertical rotisserie. This low-carb version uses grilled chicken and is served as a salad, making it suitable for low-carb diets.
Ingredients
- ●1 lb boneless, skinless chicken thighs
- ●2 tbsp olive oil
- ●2 tsp ground cumin
- ●2 tsp ground coriander
- ●1 tsp paprika
- ●1/2 tsp turmeric
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup lettuce, shredded
- ●1/2 cup cucumber, diced
- ●1/2 cup tomatoes, diced
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup tahini sauce (for serving)
Instructions
- 1In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to create a marinade.
- 2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3Preheat your grill or grill pan over medium-high heat.
- 4Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
- 5Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
- 6To assemble, place a handful of shredded lettuce on a plate, followed by the sliced chicken, diced cucumber, diced tomatoes, and red onion.
- 7Drizzle tahini sauce over the top of the assembled salad.
- 8Serve immediately and enjoy your low-carb chicken shawarma!
Equipment
Ingredients
- ●4 salmon fillets (6 oz each)
- ●2 tbsp olive oil
- ●1 tbsp paprika
- ●1 tsp cayenne pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp dried thyme
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon (for serving)
Instructions
- 1Preheat your grill or skillet over medium-high heat.
- 2In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper to create the blackening spice mix.
- 3Pat the salmon fillets dry with paper towels and brush both sides with olive oil.
- 4Generously coat each salmon fillet with the blackening spice mix, pressing it into the fish to adhere.
- 5Once the grill or skillet is hot, place the salmon fillets skin-side down (if applicable) and cook for about 4-5 minutes without moving them.
- 6Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7Remove the salmon from the heat and let it rest for a couple of minutes.
- 8Serve the blackened salmon with lemon wedges on the side.
Equipment
Salsa Verde is a staple in Mexican cuisine, often used as a condiment for tacos, enchiladas, and grilled meats. Its vibrant green color and tangy flavor come from tomatillos, which are a key ingredient. The sauce reflects the diverse culinary traditions of Mexico, where fresh ingredients and bold flavors are celebrated. Salsa Verde can vary in heat and flavor depending on the type of peppers used and is commonly found in both home kitchens and restaurants throughout the country.
Ingredients
- ●tomatillos
- ●jalapeños
- ●onion
- ●cilantro
- ●lime juice
- ●salt
Instructions
- 1Husk and rinse the tomatillos under cold water.
- 2Roast the tomatillos and jalapeños on a hot skillet until charred.
- 3Remove stems from jalapeños and place tomatillos and jalapeños in a blender.
- 4Add chopped onion, cilantro, lime juice, and salt to the blender.
- 5Blend until smooth, adjusting seasoning to taste.
- 6Serve fresh with tortilla chips or as a condiment for tacos.
Ingredient Alternatives
tomatillos
Healthier: green tomatoes
Cheaper: canned tomatillos
Canned tomatillos are often less expensive and still provide a similar flavor.
jalapeños
Healthier: serrano peppers
Cheaper: banana peppers
Banana peppers are milder and more affordable.
cilantro
Healthier: parsley
Cheaper: dried cilantro
Dried cilantro is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1 cup salsa verde
- ●1/2 cup chicken broth
- ●1 tsp cumin
- ●1 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 tbsp olive oil
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1Heat the olive oil in a skillet over medium heat.
- 2Season the chicken breasts with salt, pepper, cumin, garlic powder, onion powder, and cayenne pepper (if using).
- 3Sear the chicken breasts in the skillet for about 3-4 minutes on each side until browned.
- 4Transfer the seared chicken to the slow cooker.
- 5Pour the salsa verde and chicken broth over the chicken in the slow cooker.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 7Once cooked, shred the chicken using two forks and mix it with the salsa verde sauce in the slow cooker.
- 8Serve the shredded chicken garnished with fresh cilantro.
Equipment
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