30+ Delicious Low Carb, Low Fat Lunch Recipes to Keep You Energized All Day

Finding the perfect lunch that is both healthy and satisfying can be a challenge, especially when you’re trying to maintain a low-carb, low-fat diet.

Whether you’re aiming to lose weight, boost energy, or simply make healthier choices, having a variety of meal options is key.

That’s why we’ve compiled over 30 delicious low-carb, low-fat lunch recipes that will help you stay on track without sacrificing flavor.

From fresh salads and zoodle-based dishes to protein-packed wraps and hearty stir-fries, these meals are designed to keep you feeling full, energized, and satisfied.

So, if you’re looking for healthy lunch ideas that fit your dietary goals, keep reading to discover a range of easy-to-make, nutrient-packed recipes!

30+ Delicious Low Carb, Low Fat Lunch Recipes to Keep You Energized All Day

Eating healthy doesn’t have to mean giving up flavor or satisfaction, especially with these 30+ low-carb, low-fat lunch recipes.

Whether you’re meal prepping for the week ahead or simply looking for a quick and easy lunch option, these recipes provide plenty of variety to keep things interesting.

From vibrant salads to comforting soups and protein-packed bowls, there’s something here for everyone.

So, why wait?

Start adding these nutritious meals to your weekly lunch rotation and experience the benefits of a lighter, more energizing diet.

Healthy eating can be both delicious and simple, and with these recipes, you’re well on your way to feeling your best.

Grilled Chicken Zucchini Boats

Grilled Chicken Zucchini Boats are the perfect combination of lean protein and fiber-rich vegetables, making them a satisfying, low-carb, low-fat option for lunch. This dish delivers bold flavors from garlic, herbs, and tomatoes without relying on heavy sauces or excess oil. It’s easy to prepare, meal-prep friendly, and great for anyone following a keto or calorie-conscious diet.

Ingredients:

• 2 medium zucchinis
• 1 cup cooked chicken breast, shredded
• 1/2 cup cherry tomatoes, diced
• 1 clove garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley (optional)
• Cooking spray

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out the centers to form boats.
3. In a bowl, combine shredded chicken, tomatoes, garlic, oregano, paprika, salt, and pepper.
4. Lightly spray a baking dish with cooking spray and place zucchini halves inside.
5. Fill each boat with the chicken mixture.
6. Bake for 20–25 minutes or until zucchinis are tender.
7. Garnish with parsley before serving.

This dish proves that healthy doesn’t have to mean bland. The Grilled Chicken Zucchini Boats are juicy, savory, and deeply flavorful, thanks to the garlic and tomato infusion. They’re also extremely versatile—perfect for lunchboxes or a light dinner, and easy to modify with your favorite herbs and spices.

Spicy Cauliflower Lettuce Wraps

These Spicy Cauliflower Lettuce Wraps are a crunchy, refreshing, and guilt-free alternative to high-carb sandwiches. Cauliflower takes center stage with its ability to absorb bold flavors from spices like chili and cumin. Paired with crisp lettuce and a light yogurt-based drizzle, this meal is both vibrant and satisfying—ideal for low-fat and low-carb eaters alike.

Ingredients:

• 2 cups cauliflower florets, finely chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 teaspoon olive oil
• 1/4 cup plain non-fat Greek yogurt
• 1 teaspoon lime juice
• 1 tablespoon chopped cilantro
• 6 large romaine or butter lettuce leaves

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add cauliflower, lemon juice, chili powder, cumin, salt, and pepper.
3. Cook for 5–7 minutes, stirring often, until cauliflower is tender and slightly browned.
4. In a small bowl, mix yogurt, lime juice, and cilantro to create the sauce.
5. Spoon cauliflower into lettuce leaves and drizzle with yogurt sauce.

Spicy Cauliflower Lettuce Wraps offer a fun, hands-on lunch that doesn’t skimp on flavor or nutrition. With their spicy kick and cool, creamy topping, these wraps deliver the crunch and satisfaction of a taco—but without the carbs and fats. They’re a perfect plant-based midday pick-me-up.

Tuna and Avocado Cucumber Rolls

These Tuna and Avocado Cucumber Rolls are a sushi-inspired lunch that’s fresh, filling, and ultra-light. Using cucumber slices instead of rice or bread keeps the carb count low, while avocado and lean tuna add protein and healthy fats in moderation. They’re easy to make, elegant to serve, and don’t require any cooking—making them perfect for quick, cool lunches.

Ingredients:

• 1 large cucumber
• 1/2 avocado, mashed
• 1 can (5 oz) tuna in water, drained
• 1 tablespoon lemon juice
• 1 tablespoon chopped red onion
• Salt and pepper to taste
• Optional: seaweed sheets for wrapping

Instructions:

1. Use a vegetable peeler to slice cucumber lengthwise into thin ribbons.
2. In a bowl, mix tuna, mashed avocado, lemon juice, red onion, salt, and pepper.
3. Lay out cucumber slices on a flat surface.
4. Spoon a small amount of tuna mixture at one end and roll tightly.
5. Optional: wrap each roll in a thin seaweed sheet for added flavor and texture.

These rolls are a refreshing, high-protein twist on classic lunch fare. Tuna and avocado provide a rich, creamy filling balanced by the hydrating crunch of cucumber. Light, portable, and satisfying, they make clean eating feel like a treat. Great for hot days, office lunches, or as a light appetizer too.

Turkey and Veggie Lettuce Wraps

These Turkey and Veggie Lettuce Wraps are a fresh and healthy alternative to traditional sandwiches. With lean turkey breast and a colorful array of vegetables, these wraps are not only low in carbs but also packed with vitamins and fiber. The crunchy lettuce acts as the perfect low-calorie wrap, making this a satisfying, no-fuss lunch option that’s both filling and nutritious.

Ingredients:

• 4 large lettuce leaves (such as Romaine or Butterhead)
• 4 oz turkey breast, thinly sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup bell pepper, thinly sliced
• 2 tablespoons mustard or hummus (optional)
• Salt and pepper to taste

Instructions:

1. Lay the lettuce leaves flat on a clean surface.
2. Arrange turkey slices on top of each lettuce leaf.
3. Add cucumber, shredded carrots, and bell peppers.
4. Optional: spread mustard or hummus for added flavor.
5. Season with salt and pepper, then roll the lettuce leaves tightly around the filling.
6. Serve immediately, or wrap in parchment paper for an on-the-go lunch.

These Turkey and Veggie Lettuce Wraps offer a refreshing alternative to heavier sandwiches. The lean turkey provides a good source of protein, while the vegetables contribute crunch and freshness. With minimal carbs and fats, these wraps are perfect for anyone looking for a light and energizing lunch option. You can also customize the fillings based on your preferences or what you have on hand.

Shrimp and Avocado Salad

The Shrimp and Avocado Salad is a light yet flavorful lunch packed with healthy fats, lean protein, and a variety of fresh vegetables. This salad makes for an excellent low-carb, low-fat choice, offering a balance of richness from avocado and lean protein from shrimp. The zesty lime dressing adds the perfect touch to enhance the natural flavors, making this salad both satisfying and refreshing.

Ingredients:

• 8 oz cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cup mixed greens (spinach, arugula, etc.)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine shrimp, avocado, mixed greens, tomatoes, and cucumber.
2. Drizzle with olive oil and lime juice, tossing gently to coat.
3. Season with salt, pepper, and chopped cilantro.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

This Shrimp and Avocado Salad is the epitome of a quick, healthy, and low-carb meal. The shrimp offers a lean source of protein, while the avocado provides heart-healthy fats. The fresh vegetables add fiber and a burst of color, making each bite both nutritious and refreshing. It’s a perfect lunch for a busy day, as it comes together in just minutes and can be easily packed for lunch on the go.

Egg White and Spinach Frittata

This Egg White and Spinach Frittata is a wholesome, protein-packed lunch that’s low in both carbs and fat. Egg whites provide lean protein without the extra calories from yolks, and spinach is rich in vitamins, minerals, and antioxidants. With minimal ingredients and a simple cooking process, this frittata makes for a nutritious, filling meal that can be enjoyed warm or cold, making it a versatile option for lunch.

Ingredients:

• 6 egg whites
• 1 cup fresh spinach, chopped
• 1/4 cup onion, diced
• 1/4 cup bell pepper, diced
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat oven to 350°F (175°C).
2. Spray a small oven-safe skillet with cooking spray and sauté the onion and bell pepper over medium heat until softened (about 5 minutes).
3. Add chopped spinach and cook for another 2 minutes, just until wilted.
4. In a separate bowl, whisk together egg whites, garlic powder, salt, and pepper.
5. Pour the egg mixture into the skillet with the vegetables, stirring to combine.
6. Transfer the skillet to the oven and bake for 10–12 minutes or until the eggs are set.
7. Remove from the oven and let cool slightly before slicing.

The Egg White and Spinach Frittata is a versatile, nutrient-dense lunch that fits perfectly into a low-carb, low-fat diet. With egg whites providing lean protein and spinach offering fiber and vitamins, this dish is both filling and energizing. It’s also great for meal prep, as it can be made in advance and enjoyed cold or reheated. Whether you’re looking for a light lunch or a protein boost, this frittata is sure to hit the spot.

Grilled Salmon and Asparagus Salad

Grilled Salmon and Asparagus Salad is a nutrient-packed, low-carb, low-fat meal that combines the richness of salmon with the fresh, vibrant flavors of asparagus and leafy greens. The salmon provides heart-healthy omega-3 fatty acids, while the asparagus is a low-calorie source of fiber and antioxidants. Tossed with a light lemon vinaigrette, this salad is perfect for a refreshing, satisfying lunch.

Ingredients:

• 6 oz salmon fillet
• 1 bunch asparagus, trimmed
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Season the salmon fillet with salt, pepper, and a drizzle of olive oil.
3. Grill the salmon for 4–5 minutes per side or until it’s cooked through and flakes easily.
4. While the salmon is grilling, lightly drizzle the asparagus with olive oil, season with salt and pepper, and grill for 2-3 minutes until tender.
5. In a bowl, whisk together lemon juice, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
6. Toss the mixed greens, red onion, and grilled asparagus in the vinaigrette.
7. Flake the grilled salmon and place it on top of the salad. Serve immediately.

This Grilled Salmon and Asparagus Salad is a perfect balance of protein, healthy fats, and fiber, making it an ideal low-carb, low-fat lunch. The smoky grilled salmon pairs beautifully with the tender asparagus and zesty vinaigrette, creating a meal that is as flavorful as it is nutritious. It’s light yet satisfying, and great for those looking to eat clean without sacrificing taste.

Cucumber and Tomato Salad with Feta

This Cucumber and Tomato Salad with Feta is a refreshing and simple lunch option, perfect for anyone seeking a light, low-carb, and low-fat meal. The crisp cucumber and juicy tomatoes are balanced by the creamy feta cheese, creating a flavor profile that’s both tangy and satisfying. A drizzle of olive oil and lemon juice brings everything together in this easy-to-make salad.

Ingredients:

• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumber slices, cherry tomatoes, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Drizzle the dressing over the cucumber and tomato mixture, tossing gently to coat.
4. Serve immediately, or refrigerate for 10–15 minutes to let the flavors meld.

This Cucumber and Tomato Salad with Feta is a quick and easy lunch that’s both light and full of flavor. The refreshing crunch of cucumber and the burst of sweetness from the tomatoes are elevated by the creamy, tangy feta. It’s a perfect dish for those looking for a fresh, healthy option with minimal carbs and fats. Plus, it’s versatile—add more veggies or swap in your favorite cheese to make it your own!

Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry is a classic, healthy dish that’s both low-carb and low-fat. This simple stir-fry uses lean chicken breast, loaded with protein, and broccoli, rich in fiber and nutrients, making it an excellent choice for a filling and balanced lunch. The savory sauce is light but packed with flavor, while the stir-frying technique helps to preserve the vegetables’ crunch and nutrients.

Ingredients:

• 1 boneless, skinless chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 1 minute until fragrant.
4. Add the broccoli florets and stir-fry for 3-4 minutes, until tender but still crisp.
5. In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
6. Return the chicken to the skillet, pour the sauce over the mixture, and toss to coat everything evenly.
7. Season with salt and pepper to taste, and serve immediately.

The Chicken and Broccoli Stir-Fry is a quick and delicious low-carb, low-fat meal that’s packed with protein and fiber. The tender chicken and crunchy broccoli are complemented by a savory sauce, making each bite flavorful and satisfying. This stir-fry is not only great for lunch but also for meal prep, as it can be made in advance and enjoyed throughout the week.

Zucchini Noodles with Turkey Bolognese

Zucchini Noodles with Turkey Bolognese is a healthy, low-carb twist on a classic Italian favorite. Instead of traditional pasta, zucchini noodles (or “zoodles”) provide a light, low-calorie base. The turkey bolognese is rich in lean protein, and simmered with tomatoes and aromatic herbs for deep flavor. This dish is perfect for anyone looking for a filling, satisfying lunch without the carbs and fats of traditional pasta.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 8 oz ground turkey breast
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
3. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld.
4. While the sauce is simmering, heat a separate skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until they’re tender.
5. Serve the turkey bolognese over the zucchini noodles. Garnish with fresh basil or Parmesan cheese, if desired.

This Zucchini Noodles with Turkey Bolognese dish is a flavorful and satisfying lunch that keeps the carbs low while offering plenty of protein and vegetables. The turkey bolognese sauce is rich and hearty, and when paired with the light zucchini noodles, it’s the perfect comfort food without the heaviness. It’s great for meal prepping, too, as the sauce keeps well in the fridge for several days.

Grilled Portobello Mushroom Burger

The Grilled Portobello Mushroom Burger is a great low-carb, low-fat lunch option for those who want the burger experience without the heavy carbs from buns. Grilled Portobello mushrooms replace the traditional beef patty, offering a savory, meaty flavor with fewer calories. Paired with a light and fresh topping of lettuce, tomato, and avocado, this dish is a satisfying, healthy alternative to fast food.

Ingredients:

• 2 large Portobello mushroom caps, stems removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 avocado, sliced
• 1 small tomato, sliced
• 2 lettuce leaves
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush both sides of the Portobello mushrooms with olive oil, and season with salt and pepper.
3. Grill the mushrooms for 5-7 minutes on each side, until tender and slightly charred.
4. Once the mushrooms are grilled, place them on a plate and top with tomato slices, avocado slices, and lettuce leaves.
5. Optionally, drizzle with balsamic vinegar for added flavor.
6. Serve as an open-faced “burger” or sandwich-style, depending on preference.

The Grilled Portobello Mushroom Burger is a delicious, low-carb alternative to a traditional burger, making it a perfect choice for anyone following a low-fat or low-carb diet. The mushrooms are juicy and flavorful, and the fresh toppings of avocado and tomato create a satisfying and nutritious meal. This burger is great for lunch, and it can easily be adapted with your favorite toppings or served with a side of veggies for a complete meal.

Egg Salad Lettuce Cups

Egg Salad Lettuce Cups are a light, low-carb alternative to traditional egg salad sandwiches. By using crisp lettuce as the “bread,” you can enjoy the creamy, protein-packed goodness of egg salad without the added carbs. The combination of eggs, Greek yogurt, mustard, and fresh herbs makes for a flavorful filling that’s both satisfying and healthy.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 tablespoons plain non-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• 4 large lettuce leaves (such as Romaine or Butterhead)

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, Greek yogurt, Dijon mustard, dill, salt, and pepper.
2. Mix gently until all ingredients are well combined and the egg salad is creamy.
3. Arrange the lettuce leaves on a plate and spoon the egg salad mixture into the center of each leaf.
4. Serve immediately, or chill in the fridge for 30 minutes for a colder option.

Egg Salad Lettuce Cups are a delightful, low-carb option that provides all the creamy, protein-packed goodness of egg salad without the heaviness of bread. The crisp lettuce adds a refreshing crunch, and the combination of Greek yogurt and mustard creates a lighter, tangy dressing that complements the eggs perfectly. This dish is quick to prepare, making it an ideal choice for busy days when you need a healthy lunch in no time.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy alternative to traditional pasta dishes. The spaghetti squash serves as a low-carb substitute for pasta, while the fresh vegetables like bell peppers, zucchini, and tomatoes add vitamins and fiber. Tossed with a light olive oil and garlic dressing, this dish is flavorful, satisfying, and perfect for anyone looking for a low-carb, low-fat lunch without sacrificing taste.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds.
2. Place the squash halves on a baking sheet, cut side down, and bake for 35-40 minutes until the flesh is tender and easily scraped with a fork.
3. While the squash is baking, heat olive oil in a large skillet over medium heat. Add the zucchini, bell peppers, and tomatoes, and sauté for 5-7 minutes until tender.
4. Add the garlic and dried oregano to the skillet, cooking for an additional 1-2 minutes.
5. Once the squash is cooked, use a fork to scrape the flesh into strands.
6. Toss the spaghetti squash with the sautéed vegetables, and season with salt and pepper. Garnish with fresh basil if desired.

Spaghetti Squash Primavera offers a refreshing and light take on pasta dishes, making it a fantastic low-carb, low-fat lunch option. The spaghetti squash provides a satisfying texture, and the fresh vegetables add vibrant color and flavor. This dish is a great way to enjoy the comforting flavors of pasta without the carbs, and it’s perfect for meal prepping.

Chicken and Cucumber Salad with Yogurt Dressing

Chicken and Cucumber Salad with Yogurt Dressing is a light, refreshing lunch packed with protein and low in fat. The lean grilled chicken pairs wonderfully with crunchy cucumbers and a tangy yogurt dressing, creating a balanced and satisfying meal. This salad is not only low in carbs and fat, but it’s also incredibly easy to make, making it an excellent choice for a quick and healthy lunch.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup plain non-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill, chopped (or 1/4 teaspoon dried dill)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then cook for 5-6 minutes on each side, until fully cooked and golden brown.
2. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
3. In a bowl, combine cucumber, red onion, and the sliced chicken.
4. In a separate bowl, mix the Greek yogurt, lemon juice, dill, salt, and pepper to make the dressing.
5. Pour the yogurt dressing over the chicken and cucumber mixture, tossing gently to coat everything.
6. Serve immediately, or chill in the fridge for 20 minutes for a cold, refreshing salad.

Chicken and Cucumber Salad with Yogurt Dressing is a light and protein-packed lunch that will leave you feeling satisfied without the heaviness of traditional salads. The cool cucumbers and tangy yogurt dressing perfectly complement the grilled chicken, making each bite refreshing and flavorful. This dish is quick, easy to make, and perfect for those looking for a clean and healthy lunch option.

Baked Tilapia with Roasted Brussels Sprouts

Baked Tilapia with Roasted Brussels Sprouts is a delicious, low-carb, low-fat meal that’s both easy to prepare and full of flavor. The tilapia is baked with a simple seasoning blend to keep it light yet tasty, while the roasted Brussels sprouts add a crispy texture and earthy flavor. This meal is an excellent source of lean protein and fiber, making it an ideal choice for a healthy and filling lunch.

Ingredients:

• 2 tilapia fillets
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 teaspoon olive oil (for Brussels sprouts)
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place tilapia fillets on a baking sheet, drizzle with olive oil, and season with garlic powder, paprika, salt, and pepper.
3. Bake the tilapia for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the tilapia is baking, toss the Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on another baking sheet.
5. Roast the Brussels sprouts for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy.
6. Once the tilapia and Brussels sprouts are done, serve the tilapia with a drizzle of fresh lemon juice and the roasted Brussels sprouts on the side.

Baked Tilapia with Roasted Brussels Sprouts is a wholesome and satisfying lunch that’s both low in carbs and high in nutrients. The tilapia is light and flaky, while the Brussels sprouts add a crispy, roasted element to the dish. This meal is perfect for anyone seeking a clean, healthy, and flavorful lunch that doesn’t require a lot of time or effort to prepare.

Cauliflower Rice Stir-Fry with Chicken

Cauliflower Rice Stir-Fry with Chicken is a low-carb alternative to traditional fried rice, where cauliflower rice replaces regular rice to reduce calories and carbs. Packed with lean chicken breast, colorful vegetables, and a savory soy sauce-based dressing, this dish is both filling and full of flavor. It’s an easy, one-pan meal that can be made in under 30 minutes, making it a perfect choice for a quick and healthy lunch.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces (or 2 cups pre-riced cauliflower)
• 1 boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 egg (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the diced chicken and cook for 5-6 minutes, until browned and fully cooked. Remove and set aside.
2. In the same skillet, add onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
3. Add the frozen peas and cauliflower rice to the skillet. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender.
4. Push the mixture to one side of the skillet. If using, crack the egg into the empty side and scramble until fully cooked.
5. Stir the cooked chicken back into the pan. Add soy sauce, sesame oil, salt, and pepper, and toss everything to combine.
6. Serve hot, garnished with green onions or sesame seeds, if desired.

Cauliflower Rice Stir-Fry with Chicken is a satisfying, low-carb alternative to traditional fried rice. The cauliflower rice provides a great texture and keeps the dish light, while the chicken and vegetables provide protein and fiber. The soy sauce and sesame oil bring a savory flavor, making this dish a delicious and healthy choice for lunch. Plus, it’s quick to make and perfect for meal prep!

Greek Chicken Salad

The Greek Chicken Salad is a flavorful and filling low-carb, low-fat lunch option. With grilled chicken, crunchy cucumbers, ripe tomatoes, Kalamata olives, and a tangy Greek dressing, this salad is loaded with protein, fiber, and healthy fats. The Mediterranean-inspired flavors make it a refreshing and satisfying meal, ideal for a nutritious lunch that’s easy to prepare.

Ingredients:

• 1 boneless, skinless chicken breast, grilled and sliced
• 2 cups mixed greens (such as spinach, arugula, or Romaine)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast over medium heat for 6-7 minutes per side, until cooked through. Let it rest before slicing.
2. In a large bowl, combine mixed greens, cucumber, onion, tomatoes, olives, and feta.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top the salad with sliced grilled chicken, and serve immediately.

This Greek Chicken Salad is a perfect balance of protein, healthy fats, and fresh vegetables, making it an ideal low-carb, low-fat lunch. The grilled chicken adds a rich protein source, while the combination of cucumber, tomatoes, and olives adds crunch and Mediterranean flair. The tangy dressing ties everything together, creating a meal that’s both refreshing and satisfying. It’s a great option for a healthy lunch or meal prep.

Tuna Lettuce Wraps

Tuna Lettuce Wraps are a quick, easy, and low-carb lunch that’s full of protein and healthy fats. Instead of bread or tortillas, fresh lettuce leaves are used to wrap a creamy tuna salad, making this dish light but satisfying. The tuna salad, made with Greek yogurt, mustard, and herbs, offers a creamy texture without the extra calories from mayonnaise.

Ingredients:

• 1 can (5 oz) tuna in water, drained
• 2 tablespoons plain non-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 large lettuce leaves (such as Romaine or Butterhead)
• Optional: cucumber slices, avocado slices, or sliced pickles for garnish

Instructions:

1. In a bowl, combine the drained tuna, Greek yogurt, Dijon mustard, parsley, garlic powder, salt, and pepper. Stir until well mixed.
2. Lay the lettuce leaves flat on a plate and spoon the tuna salad onto the center of each leaf.
3. If desired, top with cucumber slices, avocado slices, or pickles for extra flavor and texture.
4. Fold the sides of the lettuce leaves over the tuna filling and roll up tightly into wraps.
5. Serve immediately, or refrigerate for later.

Tuna Lettuce Wraps are a quick and healthy low-carb, low-fat lunch option that’s full of protein. The Greek yogurt gives the tuna salad a creamy texture without the added fat from mayonnaise, and the fresh lettuce wraps keep it light and crunchy. This dish is perfect for a fast lunch, and it can be easily customized with your favorite veggies or garnishes. It’s also great for meal prepping or packing for lunch on the go!

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a light, refreshing lunch that’s full of protein, healthy fats, and flavor. The shrimp is sautéed to perfection and paired with creamy avocado, crisp vegetables, and a zesty lime dressing. This salad is not only low in carbs and fat but also packed with essential nutrients, making it an excellent choice for a healthy and satisfying meal.

Ingredients:

• 8 oz cooked shrimp, peeled and deveined
• 1 avocado, diced
• 1 cup mixed greens (such as spinach or arugula)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until heated through and slightly golden.
2. In a large bowl, combine the mixed greens, cucumber, red onion, and avocado.
3. In a small bowl, whisk together lime juice, salt, and pepper to create the dressing.
4. Add the cooked shrimp to the salad, then drizzle with the lime dressing and toss gently to combine.
5. Garnish with fresh cilantro if desired and serve immediately.

Shrimp and Avocado Salad is a light yet fulfilling lunch that’s bursting with fresh, vibrant flavors. The shrimp provide a great protein source, while the avocado adds a creamy richness. The zesty lime dressing brings everything together, making it a delicious and refreshing option for a low-carb, low-fat meal. This dish is perfect for hot days or when you want a meal that’s quick to prepare but still nourishing.

Cabbage and Turkey Stir-Fry

Cabbage and Turkey Stir-Fry is a low-carb, low-fat lunch option that’s simple to prepare and full of flavor. The ground turkey is lean and protein-packed, while the cabbage is crunchy and full of fiber. Stir-fried with garlic, soy sauce, and a few seasonings, this dish is hearty yet light, making it the perfect meal for those seeking something nutritious but not heavy.

Ingredients:

• 1 lb ground turkey breast
• 1/2 head of cabbage, shredded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the shredded cabbage and cook for 5-7 minutes, until the cabbage begins to soften.
4. Add soy sauce, rice vinegar, sesame oil, salt, and pepper to the skillet. Stir to combine and cook for an additional 3-5 minutes, until the cabbage is tender and the flavors are well mixed.
5. Garnish with chopped green onions if desired, and serve immediately.

Cabbage and Turkey Stir-Fry is a flavorful, low-carb, and low-fat lunch that’s easy to make and perfect for a healthy, filling meal. The ground turkey provides a great protein source, while the cabbage adds fiber and crunch. The soy sauce and sesame oil give the dish a savory depth, making it a satisfying option that’s both nutritious and quick to prepare. It’s an excellent choice for meal prep as well!

Eggplant and Tomato Gratin

Eggplant and Tomato Gratin is a simple yet flavorful low-carb, low-fat dish that’s packed with roasted vegetables. The eggplant and tomatoes are roasted to perfection and then topped with a light sprinkle of Parmesan cheese for flavor. This dish can be served as a main course or as a side dish, making it versatile and perfect for anyone looking for a low-calorie, healthy lunch option.

Ingredients:

• 1 large eggplant, sliced into rounds
• 2 medium tomatoes, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Arrange the eggplant slices and tomato slices in a baking dish, alternating them in layers.
3. Drizzle olive oil over the top of the vegetables and sprinkle with garlic powder, salt, and pepper.
4. Cover the baking dish with foil and bake for 20-25 minutes, until the vegetables are tender.
5. Remove the foil and sprinkle the grated Parmesan cheese on top. Return the dish to the oven and bake for another 5-10 minutes, until the cheese is melted and golden brown.
6. Garnish with fresh basil if desired, and serve immediately.

Eggplant and Tomato Gratin is a healthy, low-carb lunch that’s full of flavor and packed with vegetables. The roasting process brings out the natural sweetness of the eggplant and tomatoes, while the light Parmesan topping adds a savory element. This dish is comforting yet light, making it an excellent option for anyone looking for a nutritious and satisfying meal without the extra carbs.

Zucchini Noodles with Pesto Chicken

Zucchini Noodles with Pesto Chicken is a delicious and light low-carb, low-fat lunch option. Zucchini noodles, or “zoodles,” serve as a healthy, low-calorie alternative to pasta, while the pesto chicken brings in protein and flavor. The pesto, made with fresh basil, garlic, and olive oil, adds a burst of freshness and ties the dish together. This dish is perfect for anyone who loves the flavors of Italian cuisine but wants to keep things light and healthy.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-6 minutes per side, until fully cooked. Remove from the skillet and set aside to rest.
2. While the chicken is cooking, spiralize the zucchinis into noodles using a spiralizer or julienne peeler.
3. In the same skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until slightly tender.
4. Slice the cooked chicken into strips and toss with the pesto sauce to coat.
5. Serve the pesto chicken over the zucchini noodles, drizzle with lemon juice, and garnish with fresh basil if desired.

Zucchini Noodles with Pesto Chicken is a light, flavorful, and satisfying lunch that’s low in carbs and fats. The zucchini noodles provide a satisfying texture without the carbs of traditional pasta, while the pesto chicken adds a rich and savory flavor. This dish is a perfect choice for a healthy, Italian-inspired meal that’s quick and easy to prepare.

Turkey Lettuce Wraps with Avocado

Turkey Lettuce Wraps with Avocado offer a light, low-carb, and high-protein lunch option. Lean turkey slices are paired with creamy avocado and wrapped in crisp lettuce leaves, making for a crunchy, satisfying meal. The simplicity of this dish is what makes it so appealing – just a few fresh ingredients come together to create a flavorful and nutritious lunch that won’t weigh you down.

Ingredients:

• 8 oz deli turkey breast, sliced
• 1 avocado, sliced
• 4 large lettuce leaves (such as Romaine or Butterhead)
• 1 tablespoon mustard or mayonnaise (optional)
• Salt and pepper to taste
• Tomato slices (optional)

Instructions:

1. Lay the lettuce leaves flat on a plate.
2. Place a few slices of turkey breast in the center of each leaf.
3. Add a few slices of avocado on top of the turkey, followed by salt and pepper.
4. If desired, spread a little mustard or mayonnaise on the lettuce before adding the turkey and avocado.
5. Add tomato slices on top for extra flavor and freshness.
6. Roll up the lettuce wraps tightly and serve immediately.

Turkey Lettuce Wraps with Avocado are an easy, low-carb, and healthy lunch option that’s packed with protein and healthy fats. The turkey provides lean protein, while the avocado adds a creamy texture and richness. The lettuce wraps give the dish a fresh crunch, making it an ideal meal when you’re looking for something light but satisfying. Plus, these wraps are easy to make and perfect for on-the-go lunches!

Grilled Veggie and Hummus Bowl

The Grilled Veggie and Hummus Bowl is a nutritious, low-carb, and low-fat lunch that’s packed with flavor and fiber. A variety of vegetables, like zucchini, bell peppers, and eggplant, are grilled to bring out their natural sweetness and then paired with a generous scoop of hummus. This dish is satisfying, full of plant-based protein, and can be easily customized with your favorite veggies and toppings.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 eggplant, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup hummus (store-bought or homemade)
• Fresh parsley for garnish (optional)
• Lemon wedges (optional)

Instructions:

1. Preheat the grill or a grill pan over medium heat. Brush the sliced vegetables with olive oil and season with salt and pepper.
2. Grill the zucchini, bell pepper, and eggplant slices for about 3-5 minutes per side, until tender and lightly charred.
3. Arrange the grilled veggies in a bowl, and top with a generous scoop of hummus.
4. Garnish with fresh parsley and serve with lemon wedges for an added zesty touch.

Grilled Veggie and Hummus Bowl is a colorful, flavorful, and light lunch that’s low in carbs and fat but packed with nutrients. The grilled vegetables offer smoky sweetness, while the hummus adds a creamy richness and protein. This dish is versatile, so you can mix and match your favorite veggies, making it a great option for a quick, customizable, and healthy meal.

Spaghetti Squash with Marinara and Turkey Meatballs

Spaghetti Squash with Marinara and Turkey Meatballs is a healthy, low-carb, and low-fat version of classic spaghetti and meatballs. The spaghetti squash acts as a noodle substitute, providing a light yet satisfying base, while lean turkey meatballs offer protein without the excess fat. The marinara sauce ties the dish together with its rich tomato flavor, making this meal both comforting and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey breast
• 1/4 cup breadcrumbs (optional, can use almond flour for a lower-carb option)
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce (look for a low-sugar version)
• Fresh basil (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side down, and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, combine the ground turkey, breadcrumbs (or almond flour), egg, Parmesan cheese, minced garlic, oregano, salt, and pepper in a bowl. Mix well and form into meatballs.
3. Heat a skillet over medium heat and cook the turkey meatballs for 8-10 minutes, turning occasionally, until they are cooked through and golden brown on all sides.
4. Once the spaghetti squash is cooked, use a fork to scrape out the strands of squash into a bowl.
5. Heat the marinara sauce in a saucepan over low heat. Serve the spaghetti squash topped with turkey meatballs and marinara sauce. Garnish with fresh basil if desired.

Spaghetti Squash with Marinara and Turkey Meatballs is a hearty, low-carb meal that still delivers the comfort of traditional pasta. The spaghetti squash provides a satisfying texture, while the turkey meatballs are packed with protein and flavor. Paired with marinara sauce, this dish is a healthier take on a classic favorite. It’s perfect for anyone looking for a nutritious, filling lunch without the carbs.

Grilled Chicken and Asparagus Salad

Grilled Chicken and Asparagus Salad is a fresh and flavorful low-carb, low-fat lunch that’s perfect for spring or summer. The grilled chicken adds lean protein, while the asparagus provides fiber and essential nutrients. Paired with a simple lemon vinaigrette, this salad is light but satisfying and makes a great choice for a healthy, easy-to-make meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed greens (such as spinach, arugula, or baby kale)
• 1/4 cup red onion, thinly sliced
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil (for dressing)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 6-7 minutes per side, until cooked through. Remove from the grill and let it rest before slicing.
2. In the same pan or grill, cook the asparagus for 3-4 minutes, turning occasionally, until tender and lightly charred.
3. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
4. In a large bowl, combine the mixed greens, red onion, grilled asparagus, and sliced chicken.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley and serve immediately.

Grilled Chicken and Asparagus Salad is a light yet fulfilling lunch that’s packed with protein, fiber, and essential nutrients. The grilled chicken adds a lean protein source, while the asparagus provides a burst of freshness and vitamins. The simple lemon vinaigrette ties everything together, making this salad both refreshing and satisfying. It’s a great option for meal prepping or enjoying a quick, healthy lunch.

Roasted Salmon with Cauliflower Rice

Roasted Salmon with Cauliflower Rice is a nutritious, low-carb, and low-fat meal that’s easy to prepare and full of flavor. The roasted salmon provides heart-healthy omega-3 fatty acids, while the cauliflower rice serves as a light, low-carb substitute for regular rice. Together, they create a satisfying and balanced meal that’s perfect for a healthy lunch.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 medium cauliflower, grated into rice-sized pieces (or 2 cups pre-riced cauliflower)
• 1 tablespoon olive oil (for cauliflower rice)
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• Fresh lemon wedges (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. While the salmon is roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant and softened.
3. Add the grated cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
4. Serve the roasted salmon fillets over the cauliflower rice, and garnish with fresh lemon wedges if desired.

Roasted Salmon with Cauliflower Rice is a delicious, low-carb, and low-fat lunch that’s rich in omega-3s and fiber. The roasted salmon is packed with healthy fats and protein, while the cauliflower rice provides a light and satisfying alternative to regular rice. This dish is simple to prepare, making it perfect for busy days when you want a nutritious, flavorful meal without spending too much time in the kitchen.

Chicken and Cabbage Stir-Fry

Chicken and Cabbage Stir-Fry is a quick, low-carb, and low-fat lunch packed with lean protein and fiber-rich cabbage. The stir-fry uses simple ingredients like chicken breast, cabbage, and a flavorful seasoning mix to create a meal that’s light but satisfying. The cabbage soaks up the flavors of the soy sauce and ginger, making it a delicious and nutritious choice for a healthy lunch.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 small head of cabbage, shredded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 3-5 minutes, until the cabbage softens but still retains some crunch.
4. Return the chicken to the skillet, and add the soy sauce, rice vinegar, sesame oil, salt, and pepper. Stir to combine, and cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Garnish with chopped green onions and serve immediately.

Chicken and Cabbage Stir-Fry is a satisfying, low-carb, and low-fat lunch option that’s easy to prepare and full of flavor. The cabbage offers a crunchy texture while soaking up the savory seasonings, and the chicken provides lean protein. It’s a light yet filling meal that’s perfect for a quick, healthy lunch or meal prep for the week ahead.

Cauliflower and Spinach Frittata

Cauliflower and Spinach Frittata is a delicious, low-carb, low-fat lunch that’s both satisfying and packed with nutrients. The cauliflower gives the frittata a hearty texture while the spinach adds vitamins and minerals. This dish is versatile, easy to make, and perfect for a quick meal when you need something nutritious that won’t weigh you down.

Ingredients:

• 1 small head of cauliflower, grated or riced
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 tablespoon olive oil
• 1/4 cup onion, finely chopped
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened.
3. Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower softens and starts to brown slightly.
4. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted.
5. In a bowl, whisk together the eggs, salt, pepper, and garlic powder. Pour the egg mixture into the skillet, making sure it covers the vegetables evenly.
6. Sprinkle the grated Parmesan cheese over the top if using.
7. Transfer the skillet to the oven and bake for 10-12 minutes, until the eggs are set and the top is slightly golden.
8. Let the frittata cool for a few minutes before slicing and serving.

Cauliflower and Spinach Frittata is a simple, low-carb, and low-fat meal that’s packed with flavor and nutrients. The cauliflower adds a comforting texture to the eggs, while the spinach boosts the dish with vitamins and minerals. This frittata is perfect for a light lunch or as part of a larger meal and can be enjoyed warm or cold, making it a great option for meal prepping.

Tuna Salad Lettuce Cups

Tuna Salad Lettuce Cups offer a fresh, low-carb, low-fat lunch that’s easy to prepare and full of protein. Instead of traditional bread or crackers, crisp lettuce leaves are used as a vessel to hold the creamy tuna salad, making it a light and refreshing option. The combination of tuna, Greek yogurt, and fresh vegetables makes this meal both nutritious and satisfying.

Ingredients:

• 1 can tuna in water, drained
• 2 tablespoons Greek yogurt (plain)
• 1 tablespoon Dijon mustard
• 1 tablespoon red onion, finely chopped
• 1/4 cucumber, diced
• Salt and pepper to taste
• 6 large lettuce leaves (such as Romaine or Butterhead)
• Fresh dill for garnish (optional)

Instructions:

1. In a bowl, combine the drained tuna, Greek yogurt, Dijon mustard, red onion, and cucumber. Mix well until all ingredients are incorporated.
2. Season the tuna salad with salt and pepper to taste.
3. Carefully separate the lettuce leaves and place them on a plate.
4. Spoon the tuna salad onto each lettuce leaf, creating individual cups.
5. Garnish with fresh dill if desired, and serve immediately.

Tuna Salad Lettuce Cups are a light, healthy, and satisfying lunch that’s perfect for those following a low-carb, low-fat diet. The tuna provides lean protein, while the Greek yogurt adds creaminess without the extra fat. Using lettuce cups instead of bread or crackers makes this dish refreshing and low-calorie, perfect for a quick, nutritious meal.