Grilled Chicken Salad & Zucchini Noodles with Turkey Meatballs
A low-carb meal plan with two delicious meals, totaling 1200 calories, specifically designed without dairy.
1/13/2026•4 views
Grilled Chicken Salad with Avocado and Olive Oil Dressing
Nutrition Information
Calories
577
Protein
48g
Carbs
20g
Fat
37g
Ingredients
- 6 oz grilled chicken breast
- 2 cups mixed greens (spinach, arugula, romaine)
- 1 medium avocado
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
Season the chicken breast with salt and pepper.
Grill the chicken over medium-high heat for about 6-7 minutes on each side, or until fully cooked.
Let the chicken rest for 5 minutes before slicing.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and the sliced avocado.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Slice the grilled chicken and add it to the salad.
Drizzle the dressing over the salad and toss gently to combine.
Zucchini Noodles with Turkey Meatballs and Tomato Sauce
Nutrition Information
Calories
623
Protein
55g
Carbs
30g
Fat
32g
Ingredients
- 2 medium zucchini
- 8 oz ground turkey
- 1/4 cup almond flour
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp. salt
- 1/4 tsp black pepper
- 1 cup homemade tomato sauce (canned tomatoes, garlic, basil)
- 2 tbsp olive oil
Instructions
Use a spiralizer or a vegetable peeler to create zucchini noodles. Set them aside.
In a bowl, mix ground turkey, almond flour, egg, garlic powder, onion powder, salt, and pepper until well combined.
Form the mixture into small meatballs, about 1-1.5 inches in diameter.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and cook for about 5-6 minutes, turning occasionally, until brown and cooked through.
In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the tomato sauce and simmer for about 5 minutes.
Add the cooked meatballs to the tomato sauce and gently coat them.
Blanch the zucchini noodles in boiling water for 2-3 minutes or sauté in the skillet for 2-3 minutes until slightly tender.
Serve the zucchini noodles topped with the meatballs and sauce.
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