24 Delicious Low Carb Lunch Recipes for Every Taste

Finding satisfying lunch ideas that are low in carbohydrates can be a challenge, especially when you’re trying to eat healthier or manage your weight.

The good news is that low-carb meals don’t have to be boring or bland. From protein-packed salads to creative wraps, zoodles, and skillet dishes, there’s a world of delicious options that will keep you full and energized throughout the day.

In this article, we’ve compiled 24 low carb lunch recipes that are simple to prepare, flavorful, and perfect for meal prep or quick weekday lunches.

Whether you’re a meat lover, vegetarian, or seafood fan, you’ll find recipes that fit your taste and lifestyle.

24 Delicious Low Carb Lunch Recipes for Every Taste

Eating low carb doesn’t mean sacrificing flavor or variety.

These 24 low carb lunch recipes offer a range of options, from fresh salads and wraps to hearty skillet dishes and stuffed vegetables.

By incorporating these recipes into your weekly routine, you can enjoy satisfying lunches that support your health goals while keeping your taste buds happy.

Whether you’re meal prepping for the week or whipping up a quick midday meal, these recipes make it easy to eat smart, feel energized, and stay on track with your low-carb lifestyle.

Zesty Lemon Herb Chicken Salad

This low-carb lunch is a refreshing combination of tender chicken, crisp vegetables, and a zesty lemon-herb dressing.

Packed with protein and flavor, it keeps you full without the carb overload, making it perfect for a light yet satisfying midday meal.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked chicken, cucumber, cherry tomatoes, red onion, feta, and parsley.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the salad mixture and gently toss until all ingredients are coated evenly.
4. Chill in the refrigerator for 15–20 minutes to let the flavors meld.
5. Serve cold as a standalone lunch or with a side of leafy greens for extra fiber.

This zesty lemon herb chicken salad is a quick, flavorful low-carb option that satisfies your hunger and keeps your energy steady throughout the afternoon.

Cauliflower Rice and Shrimp Stir-Fry

A vibrant, nutrient-dense stir-fry that swaps traditional rice for cauliflower rice, keeping it low-carb while still delivering a hearty, satisfying meal.

The shrimp are succulent and flavorful, enhanced by garlic, ginger, and soy sauce.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 green onions, chopped
• 1 teaspoon red chili flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing until fragrant (about 1 minute).
2. Add the shrimp and cook 2–3 minutes on each side until pink and opaque. Remove from skillet and set aside.
3. In the same skillet, add sesame oil, red bell pepper, and broccoli. Sauté for 3–4 minutes until vegetables are tender-crisp.
4. Stir in cauliflower rice, soy sauce, and chili flakes, cooking for another 3–4 minutes until cauliflower is tender but still slightly firm.
5. Return the shrimp to the skillet and toss everything together. Garnish with green onions before serving.

This low-carb shrimp stir-fry is a fast, healthy lunch packed with protein, fiber, and bold flavors, making it perfect for meal prep or a quick midday pick-me-up.

Avocado Turkey Lettuce Wraps

These lettuce wraps are a fresh, handheld lunch option that balances creamy avocado with lean turkey and crunchy vegetables.

Low in carbs but high in protein and healthy fats, they’re both satisfying and nutritious.

Ingredients:

• 8 large Romaine or Butter lettuce leaves
• 1 cup cooked turkey breast, shredded
• 1 avocado, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional)

Instructions:

1. In a medium bowl, combine turkey, avocado, red bell pepper, red onion, and cilantro.
2. Drizzle lime juice and olive oil over the mixture. Add salt, pepper, and smoked paprika if desired. Gently toss to combine.
3. Lay out lettuce leaves and spoon the turkey-avocado mixture evenly onto each leaf.
4. Fold the sides of the lettuce over the filling to create wraps. Serve immediately.

Avocado turkey lettuce wraps offer a crisp, creamy, and flavorful low-carb lunch that’s easy to prepare and perfect for on-the-go meals or a light, refreshing option at your desk.

Spinach and Feta Stuffed Chicken Breast

This low-carb lunch elevates simple chicken with a creamy spinach and feta filling.

It’s packed with protein and flavor, making it both satisfying and nutritious for a midday meal.

Ingredients:

• 2 large chicken breasts
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly each chicken breast by slicing it horizontally, being careful not to cut all the way through.
3. In a small pan, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted. Remove from heat and mix in feta cheese.
4. Stuff each chicken breast with the spinach-feta mixture and secure with toothpicks. Season with paprika, salt, and pepper.
5. Place stuffed chicken on a baking sheet and bake for 25–30 minutes, until chicken is cooked through.
6. Serve warm, optionally with a side of roasted vegetables or a simple salad.

Spinach and feta stuffed chicken is a flavorful, high-protein low-carb lunch that feels indulgent while keeping carbs to a minimum.

Zucchini Noodles with Pesto and Grilled Chicken

A fresh and vibrant low-carb lunch featuring zucchini noodles as a pasta substitute, tossed in a rich homemade pesto and topped with juicy grilled chicken.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup grilled chicken, sliced
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 2 tablespoons Parmesan cheese, grated
• Salt and pepper to taste
• Optional: cherry tomatoes for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until slightly softened. Do not overcook, or they’ll become soggy.
2. Remove skillet from heat and toss noodles with pesto until evenly coated.
3. Arrange grilled chicken slices over the noodles. Sprinkle with Parmesan cheese, salt, and pepper.
4. Garnish with cherry tomatoes if desired. Serve immediately for a fresh, light lunch.

Zucchini noodles with pesto and grilled chicken are a flavorful, low-carb alternative to traditional pasta, perfect for keeping lunch light yet satisfying.

Eggplant and Beef Skillet

This hearty skillet combines savory ground beef with tender eggplant, onions, and tomatoes for a comforting, low-carb lunch that’s easy to make and packed with flavor.

Ingredients:

• 1 large eggplant, diced
• 1/2 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent.
2. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
3. Stir in diced eggplant, tomatoes, oregano, salt, and pepper. Cover and cook for 10–12 minutes until the eggplant is tender.
4. Remove from heat and garnish with fresh basil. Serve hot.

This eggplant and beef skillet is a filling, savory low-carb lunch that’s full of flavor and nutrients, perfect for meal prep or a quick homemade meal.

Greek Chicken Lettuce Bowls

A refreshing low-carb lunch inspired by classic Greek flavors.

Juicy chicken, crisp vegetables, and creamy tzatziki come together in a handheld bowl that’s light yet filling.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 4 large Romaine lettuce leaves
• 2 tablespoons tzatziki sauce
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine chicken, cucumber, cherry tomatoes, red onion, olives, and feta.
2. Add salt and pepper to taste and toss gently.
3. Spoon the mixture onto lettuce leaves and drizzle with tzatziki sauce.
4. Fold the lettuce around the filling and serve immediately.

Greek chicken lettuce bowls offer a crisp, refreshing, and protein-packed low-carb lunch that’s perfect for a sunny day or light meal.

Spicy Tuna Stuffed Avocado

A creamy, protein-rich lunch that pairs ripe avocado with a zesty tuna salad. Quick to assemble, it’s perfect for a low-carb, no-fuss meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can tuna in water, drained
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon red onion, finely chopped
• 1 tablespoon celery, finely chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, mix tuna, mayonnaise, Dijon mustard, cayenne, red onion, celery, salt, and pepper.
2. Scoop the tuna mixture into the avocado halves.
3. Garnish with chopped parsley and serve immediately.

Spicy tuna stuffed avocado is a creamy, satisfying low-carb lunch that balances healthy fats with lean protein for sustained energy.

Caprese Zucchini Boats

A low-carb twist on the classic Caprese salad, using zucchini as a vessel for mozzarella, tomatoes, and basil. Warm, cheesy, and fresh—a perfect midday treat.

Ingredients:

• 2 medium zucchinis, halved lengthwise
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, diced
• 1 tablespoon olive oil
• 1 teaspoon balsamic glaze
• Fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Scoop a small portion of the zucchini flesh to create boats. Brush with olive oil and season with salt and pepper.
3. Fill zucchini boats with cherry tomatoes and mozzarella.
4. Bake for 12–15 minutes until zucchini is tender and cheese is melted.
5. Drizzle with balsamic glaze and sprinkle with fresh basil before serving.

Caprese zucchini boats are a colorful, low-carb lunch option that delivers all the classic flavors of Italy in a light, satisfying package.

Asian Chicken Cabbage Stir-Fry

A quick, low-carb stir-fry with shredded cabbage, chicken, and a savory soy-ginger sauce.

Full of crunch and flavor, this lunch is ideal for busy weekdays.

Ingredients:

• 2 cups cooked chicken, shredded
• 3 cups shredded cabbage
• 1 small carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon olive oil
• Green onions for garnish
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté garlic and ginger until fragrant.
2. Add shredded cabbage and carrot, stir-frying for 3–4 minutes until tender-crisp.
3. Add shredded chicken, soy sauce, and sesame oil. Cook another 2–3 minutes until heated through.
4. Garnish with green onions and sesame seeds before serving.

Asian chicken cabbage stir-fry is a quick, nutrient-dense low-carb lunch that’s full of crunch, flavor, and protein.

Cheesy Broccoli and Bacon Egg Muffins

Perfect for meal prep, these savory egg muffins are loaded with broccoli, crispy bacon, and cheese. Low-carb, high-protein, and grab-and-go ready.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, chopped
• 4 slices cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Non-stick cooking spray

Instructions:

1. Preheat oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
2. In a large bowl, whisk eggs with salt and pepper.
3. Stir in broccoli, bacon, and cheese.
4. Divide mixture evenly among muffin cups.
5. Bake for 20–25 minutes until eggs are set and tops are golden.
6. Cool slightly before removing from the tin.

Cheesy broccoli and bacon egg muffins are an easy, portable low-carb lunch option, perfect for busy days or meal prepping ahead.

Turkey and Spinach Roll-Ups

These roll-ups are a quick, low-carb lunch that combines lean turkey, fresh spinach, and a flavorful cream cheese spread.

Ideal for light, handheld meals.

Ingredients:

• 6 slices turkey breast
• 1/2 cup fresh spinach leaves
• 3 tablespoons cream cheese, softened
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix cream cheese, Dijon mustard, salt, and pepper.
2. Spread a thin layer of the mixture onto each slice of turkey.
3. Place a few spinach leaves on top of each slice and roll tightly.
4. Secure with toothpicks if needed and slice in half to serve.

Turkey and spinach roll-ups are a simple, satisfying low-carb lunch that’s perfect for a quick meal or packing for work.

Cajun Chicken and Veggie Skillet

A spicy, protein-packed low-carb lunch with tender chicken and colorful vegetables sautéed in Cajun seasoning. Quick to make and full of flavor.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Cajun seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sauté garlic and onion until fragrant.
2. Add red bell pepper and zucchini, cooking for 3–4 minutes until slightly tender.
3. Stir in chicken and Cajun seasoning, cooking another 2–3 minutes until heated through.
4. Season with salt and pepper, garnish with parsley, and serve hot.

Cajun chicken and veggie skillet is a bold, flavorful low-carb lunch that’s quick to prepare and keeps your energy levels steady.

Mediterranean Eggplant and Turkey Bake

A low-carb lunch that layers ground turkey, eggplant, and Mediterranean spices into a hearty, oven-baked dish.

Rich in protein and vegetables.

Ingredients:

• 1 large eggplant, sliced
• 1/2 pound ground turkey
• 1/2 cup diced tomatoes
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté ground turkey with oregano, salt, and pepper until cooked through.
3. In a baking dish, layer eggplant slices, turkey mixture, and diced tomatoes. Repeat layers until ingredients are used.
4. Sprinkle feta cheese on top and bake for 20–25 minutes.
5. Garnish with fresh basil before serving.

Mediterranean eggplant and turkey bake is a hearty, flavorful low-carb lunch perfect for meal prep or a satisfying midday meal.

Garlic Butter Salmon with Asparagus

A rich and savory low-carb lunch featuring salmon fillets seared in garlic butter alongside tender asparagus.

Simple, elegant, and packed with healthy fats.

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat 1 tablespoon butter in a skillet over medium heat. Sear salmon fillets for 4–5 minutes per side until golden and cooked through. Remove from skillet.
2. In the same skillet, melt the remaining butter and sauté garlic for 1 minute. Add asparagus and cook for 3–4 minutes until tender-crisp.
3. Return salmon to the skillet for a minute to coat in garlic butter. Serve with lemon wedges.

Garlic butter salmon with asparagus is an elegant, low-carb lunch rich in protein and omega-3s, perfect for keeping you full and energized.

Avocado Egg Salad

A creamy, low-carb take on classic egg salad using avocado for healthy fats. Quick to prepare, packed with protein, and perfect for a light lunch.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon green onion, chopped
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions:

1. In a bowl, combine chopped eggs, mashed avocado, mayonnaise, Dijon mustard, and green onion.
2. Mix well and season with salt and pepper.
3. Serve on a bed of lettuce leaves or as a filling for lettuce wraps.

Avocado egg salad is a creamy, protein-packed low-carb lunch that’s easy to make and perfect for a light, refreshing meal.

Beef and Broccoli Stir-Fry

A classic low-carb stir-fry that combines tender beef strips with crisp broccoli in a savory soy-ginger sauce. Quick, satisfying, and full of flavor.

Ingredients:

• 1/2 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon olive oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sauté garlic until fragrant.
2. Add beef strips and cook until browned, about 3–4 minutes. Remove beef from skillet.
3. Add sesame oil and broccoli to the skillet, stir-frying for 3–4 minutes until crisp-tender.
4. Return beef to the skillet and stir in soy sauce. Cook another 1–2 minutes until heated through.
5. Garnish with sesame seeds before serving.

Beef and broccoli stir-fry is a quick, protein-packed low-carb lunch full of flavor and perfect for meal prep or a fast weekday meal.

Spinach and Mushroom Frittata

A fluffy, savory low-carb frittata loaded with spinach, mushrooms, and cheese. Easy to make and perfect for lunch or brunch.

Ingredients:

• 4 large eggs
• 1/2 cup mushrooms, sliced
• 1 cup fresh spinach
• 1/4 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Sauté mushrooms until tender. Add spinach and cook until wilted.
3. In a bowl, whisk eggs with salt and pepper. Pour eggs into the skillet over the vegetables.
4. Cook on the stovetop for 2–3 minutes until edges begin to set, then transfer to the oven.
5. Bake for 10–12 minutes until frittata is fully set. Sprinkle with cheese before serving.

Spinach and mushroom frittata is a light, nutritious, and low-carb lunch that’s packed with protein and vegetables, making it ideal for a midday meal.

Lemon Garlic Butter Shrimp

A bright, flavorful low-carb lunch that pairs succulent shrimp with a garlic-lemon butter sauce. Quick to make and perfect for a protein-packed meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a skillet over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
2. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.
3. Stir in lemon juice and zest. Remove from heat.
4. Garnish with fresh parsley and serve immediately.

Lemon garlic butter shrimp is a quick, elegant low-carb lunch that’s bursting with flavor and high in protein, perfect for keeping your energy up.

Turkey, Avocado, and Cucumber Roll-Ups

A refreshing low-carb lunch that combines lean turkey, creamy avocado, and crisp cucumber for a handheld, protein-rich meal.

Ingredients:

• 6 slices turkey breast
• 1/2 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1 tablespoon cream cheese
• Salt and pepper to taste

Instructions:

1. Spread a thin layer of cream cheese over each slice of turkey.
2. Layer avocado and cucumber slices on top.
3. Roll the turkey slices tightly and secure with toothpicks if needed.
4. Serve immediately or refrigerate for later.

Turkey, avocado, and cucumber roll-ups are a crisp, light, and satisfying low-carb lunch that’s perfect for on-the-go meals.

Cauliflower Fried “Rice” with Egg

A low-carb spin on traditional fried rice using cauliflower rice. Packed with vegetables, protein, and flavor, it makes a hearty lunch.

Ingredients:

• 3 cups cauliflower rice
• 2 eggs, beaten
• 1/2 cup peas and carrots
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon olive oil
• Green onions for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté until fragrant.
2. Add cauliflower rice and peas/carrots, cooking for 3–4 minutes until tender.
3. Push the rice mixture to one side of the skillet. Pour in beaten eggs and scramble until cooked, then mix with rice.
4. Stir in soy sauce and sesame oil. Garnish with green onions before serving.

Cauliflower fried “rice” with egg is a low-carb, protein-packed alternative to traditional fried rice, full of flavor and perfect for lunch.

Chicken, Spinach, and Feta Stuffed Peppers

A colorful low-carb lunch option with roasted bell peppers filled with a savory mix of chicken, spinach, and feta cheese.

Ingredients:

• 2 large bell peppers, halved and seeded
• 1 cup cooked chicken, shredded
• 1/2 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, spinach, feta, olive oil, salt, and pepper.
3. Fill each bell pepper half with the mixture and place on a baking sheet.
4. Bake for 20–25 minutes until peppers are tender and filling is heated through.

Chicken, spinach, and feta stuffed peppers are a satisfying, low-carb lunch full of protein and vegetables, perfect for a hearty midday meal.

Asian Cabbage Chicken Wraps

Crisp cabbage leaves filled with savory chicken, ginger, and soy sauce make a light and flavorful low-carb lunch.

Ingredients:

• 1 cup cooked chicken, shredded
• 4 large cabbage leaves
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 small carrot, julienned
• 1 green onion, chopped

Instructions:

1. In a bowl, mix shredded chicken with soy sauce, sesame oil, ginger, carrot, and green onion.
2. Spoon the mixture into cabbage leaves and fold like a wrap.
3. Serve immediately as a light, handheld lunch.

Asian cabbage chicken wraps are crunchy, flavorful, and low in carbs, making them a perfect quick and nutritious lunch.

Mozzarella, Tomato, and Pesto Chicken

A low-carb, Italian-inspired lunch featuring chicken topped with mozzarella, tomatoes, and basil pesto. Savory, cheesy, and satisfying.

Ingredients:

• 2 cooked chicken breasts
• 1/2 cup cherry tomatoes, halved
• 1/4 cup mozzarella cheese, shredded
• 2 tablespoons basil pesto
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts on a baking sheet and brush with olive oil.
3. Top with cherry tomatoes, mozzarella, and a drizzle of basil pesto.
4. Bake for 10–12 minutes until cheese is melted and bubbly.
5. Serve hot.

Mozzarella, tomato, and pesto chicken is a flavorful, low-carb lunch that combines protein, healthy fats, and fresh flavors in one satisfying dish.