15 Low Carb Dinners With 5 Ingredients or Fewer That You’ll Crave All Week

You know that moment when you’re hungry, your brain is mush, and dinner needs to be easy? That’s exactly why these low-carb, 5-ingredient (or fewer!) recipes exist. They’re fast, unfussy, and ridiculously tasty—no carb-heavy fillers, no stress, and definitely no boring salads posing as “dinner.”

We’re talking crispy-skinned chicken, buttery salmon, cheesy bakes, skillet meals, and one-pan wonders. Every recipe here sticks to five ingredients max (excluding pantry basics like salt, pepper, and optional garnishes), so you can get dinner done and back to your life. Ready to cook like you’ve got it all together?

1. Lemon-Garlic Butter Chicken Thighs With Roasted Zucchini

Weeknights call for heroes, and these chicken thighs are exactly that—crispy on the outside, juicy inside, and bathed in garlicky lemon butter. Toss in zucchini and you’ve got a full meal on one pan. It’s bright, savory, and hands-off once it hits the oven.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 medium zucchini, cut into half-moons
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Pat the chicken dry and season generously with salt and pepper.
2. In a bowl, whisk melted butter, garlic, lemon zest, and 1 tbsp lemon juice.
3. Arrange chicken and zucchini on a sheet pan. Spoon the lemon butter over everything.
4. Roast for 35–40 minutes, until chicken skin is crisp and internal temp reaches 165°F (74°C). Spoon pan juices over before serving.

Serve with a simple side salad or cauliflower rice to soak up the pan sauce. Swap zucchini for asparagus or green beans if that’s what’s in the fridge. Pro tip: dry chicken skin equals crisp chicken skin—don’t skip that pat-down.

2. Creamy Pesto Shrimp Skillet

This is the one-pan dinner that feels like a restaurant meal but takes 12 minutes. Juicy shrimp meet herby pesto and a splash of cream for a silky, spoon-coating sauce. Low-carb and wildly comforting—your weeknight just elevated.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup basil pesto
• 1/2 cup heavy cream
• 2 cups baby spinach
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium-high. Season shrimp with salt and pepper, then cook 1–2 minutes per side until just pink. Remove to a plate.
2. Lower heat to medium. Stir in pesto and cream; simmer 2 minutes until slightly thickened.
3. Add spinach to the pan and wilt, about 1 minute. Return shrimp and toss to coat. Adjust seasoning.

Serve over zucchini noodles or just eat it straight from the bowl—no judgment. Try arugula instead of spinach for peppery vibes. If you like heat, add a pinch of red pepper flakes.

3. Baked Caprese Chicken Breasts

Tomato, mozzarella, basil—Caprese is classic for a reason. Here, everything bakes on juicy chicken for a melty, savory, slightly sweet dinner that tastes like summer. Minimal work, maximum satisfaction.

Ingredients:

• 4 small chicken breasts (about 1.5 lbs total)
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• Olive oil, salt, and pepper

Instructions:

1. Preheat oven to 400°F (205°C). Drizzle a baking dish with olive oil. Season chicken with salt and pepper; place in dish.
2. Top each breast with tomato slices and mozzarella. Drizzle with balsamic and a bit more olive oil.
3. Bake 20–25 minutes until chicken is cooked through (165°F). Scatter basil leaves over top before serving.

Serve with sautéed garlicky green beans or a pile of mixed greens. If you’ve got it, a spoonful of pesto under the cheese is next-level. Leftovers make great lunch bowls.

4. Sesame-Ginger Beef Lettuce Wraps

Fast, flavorful, and fun to eat—these lettuce wraps are a low-carb takeout fake-out. The beef is savory with a hint of sweetness and lots of aromatic ginger. Everyone builds their own, which feels fancy with zero effort.

Ingredients:

• 1 lb ground beef (85–90% lean)
• 2 tbsp soy sauce or tamari
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 1 head butter lettuce or romaine, leaves separated
• Optional: sliced scallions, sesame seeds, chili flakes

Instructions:

1. Brown beef in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat if needed.
2. Stir in soy sauce, sesame oil, and ginger. Cook 2–3 minutes to marry flavors.
3. Spoon beef into lettuce leaves and top with scallions, sesame seeds, or chili flakes if using.

Add sliced cucumbers or shredded cabbage for crunch. You can swap beef for ground turkey or pork. For saucy vibes, stir in 1 tsp sriracha or a squeeze of lime.

5. Dijon-Herb Salmon With Roasted Broccoli

This is that elegant dinner that you can make while half-watching your favorite show. The salmon gets a zippy Dijon crust, and the broccoli roasts alongside until tender and a little charred. Balanced, bright, and seriously satisfying.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 lb broccoli florets
• 1 tsp dried Italian herbs (or thyme/oregano)
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp olive oil, herbs, salt, and pepper. Spread on a sheet pan and roast 10 minutes.
2. Pat salmon dry. Mix Dijon with 1 tbsp olive oil; brush over salmon. Season with salt and pepper.
3. Push broccoli to the sides and add salmon to the pan. Roast another 10–12 minutes, until salmon flakes easily.

Finish with lemon wedges if you have them. Sub in asparagus or Brussels sprouts for the broccoli. Leftovers flake beautifully over greens for lunch.

6. Cheesy Cauliflower and Sausage Bake

Think mac-and-cheese energy without the pasta. Roasted cauliflower, browned sausage, and melty cheese bake into bubbly comfort that hits every savory note. It’s hearty, low-carb, and perfect for cold nights.

Ingredients:

• 1 large head cauliflower, cut into florets
• 12 oz Italian sausage (casings removed)
• 1 cup shredded mozzarella
• 1/2 cup heavy cream
• 2 tbsp grated Parmesan
• Salt and black pepper, to taste

Instructions:

1. Heat oven to 400°F (205°C). Toss cauliflower with oil, salt, and pepper; roast on a sheet pan 18–20 minutes until tender.
2. Meanwhile, brown sausage in a skillet, breaking it into pieces.
3. Combine roasted cauliflower, sausage, cream, mozzarella, and Parmesan in a baking dish. Season to taste.
4. Bake 10–12 minutes until bubbly and golden at the edges.

Garnish with parsley if you’re feeling fancy. Swap sausage for rotisserie chicken to lighten it up. Add a pinch of red pepper flakes if you like a little kick.

7. Garlic-Lime Skirt Steak With Avocado Salsa

Steak night, simplified. Skirt steak loves a quick, punchy marinade and cooks in minutes. Top with buttery avocado and lime for a fresh finish that tastes like you actually planned dinner.

Ingredients:

• 1.25 lbs skirt steak
• 2 limes, juiced
• 3 cloves garlic, minced
• 1 large avocado, diced
• 2 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Marinate steak in lime juice, garlic, 1 tbsp olive oil, salt, and pepper for 20–30 minutes (room temp) or up to 4 hours (fridge).
2. Heat a cast-iron skillet or grill pan over high heat with remaining oil. Sear steak 2–3 minutes per side for medium-rare. Rest 5 minutes.
3. Slice against the grain. Toss diced avocado with a pinch of salt and a splash of lime; spoon over steak.

Serve with grilled peppers or a quick cabbage slaw. Flank steak works too—just slice thin. Leftovers make killer lettuce-wrap tacos.

8. Sheet Pan Greek Pork Chops

Big flavors, minimal mess. These Greek-inspired chops roast with red onion and a lemony olive oil drizzle. The edges crisp, the center stays tender, and dinner feels like a vacation.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 red onion, sliced
• 1 lemon, sliced into rounds
• 3 tbsp olive oil
• 2 tsp dried oregano
• Salt and black pepper, to taste

Instructions:

1. Heat oven to 425°F (220°C). Toss onion and lemon slices with 1 tbsp olive oil and half the oregano; scatter on a sheet pan.
2. Rub pork chops with remaining oil, oregano, salt, and pepper. Place on the pan.
3. Roast 16–20 minutes, flipping chops halfway, until they reach 145°F (63°C). Rest 3–5 minutes.

Finish with a squeeze of fresh lemon. Add olives or crumbled feta if you’ve got them. Pair with a quick cucumber salad for full Greek vibes.

9. Zucchini Noodle Alfredo With Crispy Prosciutto

Classic Alfredo, but lighter and faster—and the crispy prosciutto absolutely makes it. Zucchini noodles are tender with just enough bite, and the sauce coats every strand. Five ingredients, tons of comfort.

Ingredients:

• 4 cups spiralized zucchini (zoodles)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 4 slices prosciutto
• 1 tbsp butter
• Salt and black pepper, to taste

Instructions:

1. Crisp prosciutto in a skillet over medium heat, 1–2 minutes per side. Crumble and set aside.
2. In the same pan, melt butter. Stir in cream and Parmesan until smooth and thickened, 2–3 minutes. Season lightly.
3. Add zoodles and toss 1–2 minutes just until tender. Top with crispy prosciutto.

Don’t overcook the zoodles—they go soggy fast. Add a pinch of nutmeg for classic Alfredo flavor. Chicken or shrimp would be great if you want extra protein.

10. Buffalo Chicken-Stuffed Peppers

Spicy, cheesy, and totally meal-prep friendly. These peppers are stuffed with shredded chicken and a creamy buffalo mixture that bakes into bubbly perfection. It’s game-day flavors in a tidy package.

Ingredients:

• 3 bell peppers, halved and seeded
• 2 cups cooked shredded chicken
• 1/3 cup Buffalo wing sauce
• 1/3 cup cream cheese, softened
• 1/2 cup shredded mozzarella
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (205°C). Arrange pepper halves in a baking dish.
2. Mix chicken, Buffalo sauce, cream cheese, and half the mozzarella. Season to taste.
3. Fill peppers with the mixture and top with remaining mozzarella. Bake 20–25 minutes until peppers are tender and cheese is bubbly.

Finish with chopped scallions or a drizzle of ranch (if you like). Swap mozzarella for blue cheese crumbles for classic vibes. These reheat like champs.

11. Crispy Parmesan Crusted Cod With Lemon Greens

If you think cod is boring, this one will change your mind. A cheesy, golden crust keeps the fish moist and flaky, and a quick side of lemony greens rounds out the plate. It’s light, bright, and done in 20 minutes.

Ingredients:

• 4 cod fillets (about 5–6 oz each)
• 1/2 cup grated Parmesan
• 2 tbsp mayonnaise
• 1 lemon, zested and juiced
• 4 cups baby arugula or spinach
• Olive oil, salt, and pepper

Instructions:

1. Preheat broiler to high. Line a sheet pan with foil and oil lightly.
2. Mix Parmesan, mayo, and lemon zest into a paste. Pat cod dry, season, and spread the paste on top of each fillet.
3. Broil 6–8 minutes until the top is golden and fish flakes.
4. Toss greens with lemon juice, olive oil, salt, and pepper. Serve alongside the cod.

Add capers if you want a briny pop. Halibut or tilapia work too—just adjust cook time. For extra crisp, sprinkle a little more Parmesan right before broiling.

12. Sausage, Pepper, and Onion Skillet

Like the fairground sandwich, minus the roll. Sweet peppers and savory sausage sizzle together with caramelized onions for a quick, crowd-pleasing dinner. It smells like comfort and cooks in one pan—sold.

Ingredients:

• 1 lb Italian sausage links, sliced into rounds
• 2 bell peppers, sliced
• 1 large yellow onion, sliced
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• Salt and black pepper, to taste

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium-high. Brown sausage slices 4–5 minutes; remove to a plate.
2. Add remaining oil, peppers, and onion. Cook 8–10 minutes until soft and slightly caramelized.
3. Return sausage, add Italian seasoning, and cook 2 minutes more. Season to taste.

Serve with a side of sautéed greens or over cauliflower rice. Add a splash of red wine vinegar at the end for brightness. If you like spice, use hot sausage.

13. Herb-Garlic Butter Turkey Meatballs With Spinach

Juicy meatballs in a garlicky butter sauce? Yes, please. These turkey meatballs stay tender and soak up all the buttery flavor, with spinach for bonus greens. It’s comfort food that still feels light.

Ingredients:

• 1 lb ground turkey
• 2 cloves garlic, minced
• 3 tbsp butter
• 2 cups baby spinach
• 1 tsp dried Italian herbs
• Salt and black pepper, to taste

Instructions:

1. Mix turkey with 1 minced garlic clove, herbs, salt, and pepper. Form 16 small meatballs.
2. Heat 1 tbsp butter in a skillet over medium. Brown meatballs on all sides, 6–8 minutes total, until cooked through. Remove to a plate.
3. Add remaining butter and the second garlic clove to the skillet; cook 30 seconds. Toss in spinach to wilt, then return meatballs and coat in sauce.

Serve with roasted cauliflower or a dollop of ricotta. Add lemon zest to the butter if you want brightness. For dairy-free, swap butter for olive oil—still delicious.

14. Taco-Spiced Baked Chicken Tenders With Avocado Crema

All the taco fun, none of the tortilla. These baked tenders are seasoned, juicy, and perfect for dipping in a cool avocado crema. It’s the kind of dinner even picky eaters high-five.

Ingredients:

• 1.5 lbs chicken tenders
• 1 tbsp taco seasoning (low-sugar)
• 2 tbsp olive oil
• 1 ripe avocado
• 1/4 cup sour cream or Greek yogurt
• Salt and black pepper, to taste

Instructions:

1. Heat oven to 425°F (220°C). Toss chicken tenders with olive oil, taco seasoning, salt, and pepper. Spread on a sheet pan.
2. Bake 12–15 minutes, flipping once, until cooked through.
3. Blend avocado and sour cream with a pinch of salt into a smooth crema. Add a splash of water if needed.

Serve with sliced cucumbers or a quick tomato salad. Add lime juice and cilantro to the crema for extra zing. Leftover tenders make A+ protein for salads.

15. Mushroom-Swiss Turkey Burgers With Garlic Green Beans

Juicy turkey burgers smothered in buttery mushrooms and melty Swiss—no bun required. It’s diner-style comfort made lighter, and the garlicky green beans round it out perfectly. Simple, satisfying, and very weeknight-friendly.

Ingredients:

• 1 lb ground turkey
• 6 oz mushrooms, sliced
• 4 slices Swiss cheese
• 2 cups green beans, trimmed
• 2 cloves garlic, minced
• Olive oil, salt, and pepper

Instructions:

1. Form turkey into 4 patties. Season with salt and pepper.
2. Sauté mushrooms in 1 tbsp olive oil over medium heat until browned; season and set aside.
3. In the same pan, sear burgers 4–5 minutes per side until cooked through. Top with Swiss to melt during the last minute; spoon mushrooms over.
4. Meanwhile, sauté green beans with a drizzle of olive oil and garlic 4–5 minutes until crisp-tender. Season to taste.

Serve the burgers on lettuce leaves or over a tomato slice. Add a swipe of Dijon for a little bite. If you only have cheddar, go for it—still great.

Tips For Keeping It Low-Carb And Low-Stress

• Season aggressively: Salt, pepper, and acid (like lemon) make simple food sing.
• Lean on textures: Crisp edges, creamy sauces, and fresh garnishes keep recipes exciting.
• Stock smart: Keep Parmesan, heavy cream, lemons, pesto, and frozen shrimp on hand. Instant dinner insurance.
• Swap smart: Cauliflower rice, zoodles, lettuce wraps, and roasted veg stand in for carbs without feeling like sacrifice.

There you go—15 low-carb dinners with five ingredients or fewer that are big on flavor and short on fuss. Pick one tonight and let the oven or skillet do the heavy lifting. Your future self (and your taste buds) will be very, very pleased—trust me.