5 low-carb recipes to make your scales smile

Spring is that time of year when lots of us want to get in shape for the summer… and get rid of the comfortable layers of insulation we’ve acquired eating our way through the winter months. The following collection of light and easy recipes is just the thing to help you on your way. And the best thing? These dishes are not only healthy, but also unbelievably tasty.

1. Honey Balsamic Chicken in a Homemade Marinade

You’ll need:

• 6 medium-sized potatoes
• 1.7 fl oz olive oil
• salt and pepper
• rosemary

For the marinade:

• 2.7 fl oz balsamic vinegar
• 1.7 fl oz olive oil
• 5 tbsp honey
• salt
• 2 chopped up garlic cloves
• ½ tsp chili flakes
• 1 tbsp chopped up thyme

You’ll also need:

• 2 chicken breasts
• 1¼ cups green beans 
• 10 halved cherry tomatoes

Here’s how:

1. Wash the potatoes, but don’t peel them, and cut them into four. Place them on a baking tray before pouring olive oil on them and seasoning. Add the rosemary and bake the potatoes at 355°F for 20 minutes.
2. To prepare the marinade, put all the ingredients in a large bowl and stir. Ensure the marinade covers both chicken breasts and leave them for one hour.
3. Place the green beans and cherry tomatoes in between the cooked potatoes. Place the marinated chicken breasts on top and pour the marinade onto the baking tray. Bake everything on the tray at 355°F for 30 minutes.

2. Chorizo Zucchini Boat

You’ll need:

• 1 large zucchini
• 2.5 oz yellow bell pepper 
• 3.5 oz cubed chorizo or salami
• 1 oz diced red onion
• 2 oz black olives
• 2 tbsp. olive oil 
• salt and pepper
• 1 garlic clove
• ½ cup shredded mozzarella
•  basil leaves

Here’s how:

1. Cut the zucchini lengthwise and, using a spoon, hollow out both sides making sure that you keep the outer part intact. 
2. Transfer your zucchini flesh to a bowl, adding the chorizo, black olives, bell pepper, red onion, minced garlic clove, salt, pepper, and finally olive oil. Mix well. 
3. Spoon this mixture into your hollowed zucchini halves and top with shredded mozzarella. 
4. Bake the zucchini for 15 minutes at 355°F.
5. Garnish with a few basil leaves, and your boats are ready to be served!

3. Juicy Salmon Fillet 

You’ll need (for 1 portion):

• 6-7 oz salmon
• salt and pepper
• 1 garlic clove, sliced
• 1 lemon, sliced
• 3 oz fennel
• 3 cherry tomatoes, halved
• ⅛ cup chopped scallions
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 tbsp olive oil

Here’s how:

1. Place the salmon on a sheet of baking parchment and season with salt and pepper. Add the garlic slices, lemon slices, fennel, tomatoes, scallions, and herbs. Finally, drizzle with olive oil.  
2. Wrap the paper around the ingredients and tie the ends with cooking twine.  
3. Bake for 12-15 minutes at 355°F.

4. Zucchini Pasta with Shrimp

You’ll need (for 2 people):

• 2 large zucchinis
• 6-9 jumbo shrimp
• 1 yellow pepper
• salt
• pepper
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tbsp olive oil

Here’s how:

1. Using a peeler, cut the zucchini into thin strips.
2. Cut the bell pepper into thin strips as well. 
3. Place the veggies into a baking dish, and add the rest of the ingredients. Mix well. 
4. Bake for 8-9 minutes at 400°F.
5. Serve hot!

5. Spinach and Lemon Chicken

You’ll need:

• 4 chicken breasts
• 2 tbsp oil
• 1 cup chicken broth
• 4.5 oz cream cheese
• ½ lemon
• 3 garlic cloves
• oregano
• 12 oz spinach
• salt and pepper

Here’s how:

1. Heat the oil in a pan and cook the chicken breasts on both sides. Remove from the pan once finished. 
2. Place the chopped garlic cloves into the hot pan. 
3. Add the chicken broth, cream cheese, lemon juice, and oregano, and stir until the sauce reaches a creamy consistency. 
4. Stir in the spinach and then place the cooked chicken breasts on top.
5. Cover the pan and let it simmer for 12-15 minutes. 

These tasty meals are the best evidence that you don’t have to hungry when you want to be healthy. Pick one you like the look of and then try them one after another.