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Lemon Herb Chicken Salad & Pesto Shrimp Zucchini Noodles

Low-carb meal plan with 1300 calories, consisting of two meals that balance macronutrients.

3/25/202511 views

Grilled Lemon Herb Chicken Salad

Nutrition Information

Calories
650
Protein
54g
Carbs
22g
Fat
40g

Ingredients

  • 6 oz grilled chicken breast
  • 4 cups mixed salad greens (spinach, arugula, romaine)
  • 1/2 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

Grill the chicken breast over medium heat until cooked through, about 6-7 minutes per side.
While the chicken is grilling, prepare the salad by combining mixed greens, sliced avocado, cherry tomatoes, and cucumber in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
Once the chicken is grilled, slice it into strips and place on top of the salad.
Drizzle the dressing over the salad and toss gently before serving.

Zucchini Noodles with Pesto and Shrimp

Nutrition Information

Calories
650
Protein
46g
Carbs
20g
Fat
36g

Ingredients

  • 2 medium zucchinis, spiralized into noodles
  • 6 oz shrimp, peeled and deveined
  • 2 tbsp pesto sauce
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 clove garlic, minced

Instructions

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper.
Once the shrimp is cooked, add the spiralized zucchini to the skillet and toss with the shrimp and garlic.
Cook for another 2-3 minutes until the zucchini noodles are slightly tender but still al dente.
Remove from heat and stir in the pesto sauce until the noodles are well coated.
Serve hot topped with grated Parmesan cheese.