30 minutes healthy recipes I found that are low carb and will give you food you can use for meal prep.
Rosemary Chicken and Veggies
Ingredients
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
2 tbsp fresh chopped rosemary
1 tsp salt
1/2 tsp pepper
2 chicken breasts, sliced in half lengthwise
1 head cauliflower, chopped into florets
1 red pepper, chopped
1 cup brussels sprouts, sliced
1 small red onion, chopped
Instructions
Preheat oven to 450 F.
Add olive oil, lemon juice, garlic, rosemary, salt and pepper to a small bowl and mix to combine.
Add chicken and veggies to a parchment-lined sheet pan. Drizzle olive oil-lemon juice mixture overtop, rubbing it over chicken and tossing veggies.
Bake for 15-20 minutes, flipping chicken and stirring veggies halfway through, until chicken is fully cooked. Time will depend on the size of breasts - the smaller the breast, the lower the cook time. I always check at the 15 minute mark before adding more time.
Calories: 295kcal | Carbohydrates: 14g | Protein: 29g | Fat: 14g
Bruschetta Chicken
Ingredients
1 tbsp olive oil
4 chicken breasts
1 zucchini, sliced
1 head broccoli, chopped
1 tbsp Italian seasoning, divided
Bruschetta
1 tbsp olive oil
5 plum tomatoes, diced
4 cloves garlic minced
1/4 cup freshly chopped basil
1/2 tsp salt
1/2 tsp pepper
Instructions
Preheat oven to 400F. Drizzle chicken breasts with a bit of olive oil (about 1/2 tbsp) and season with salt and pepper and 1/2 tbsp of Italian seasoning. Bake in oven for 15 minutes. Meanwhile, combine all ingredients for bruschetta and set aside.
Remove chicken from oven and add broccoli and zucchini to baking sheet, tossing with about 1/2 tbsp of olive oil, 1/2 tbsp of Italian seasoning and seasoning with salt and pepper. Bake another 10-12 minutes until chicken is fully cooked.
Remove baking sheet from oven and top chicken with bruschetta. Serve and enjoy!
Calories: 274kcal | Carbohydrates: 6g | Protein: 31g | Fat: 13g