The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
When I talk about healthy low carb recipes, I don’t think about strict rules or cold diet food. I think about balance, comfort, and listening to my body. My grandmother never counted carbs, but she cooked with wisdom. She used fresh vegetables, good olive oil, herbs from the garden, and simple proteins. Looking back now, so many of her meals were naturally low carb, nourishing, and deeply satisfying.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making healthy low carb recipes that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories. When I cook healthy low carb recipes, I still cook with my heart. I still taste, adjust, laugh, and sometimes burn the garlic a little. And that’s okay.
Today I want to share one of my favorite healthy low carb recipes that I make when I want to feel light but still comforted a dish that proves low carb food can be warm, filling, and full of love.
Why I Love Making Healthy Low Carb Recipes
I love healthy low carb recipes because they help me feel energized without feeling deprived. I never want food to feel like punishment. I want it to feel like care.
Low carb cooking, when done gently, lets the ingredients shine. Fresh vegetables taste sweeter. Herbs feel brighter. Good olive oil becomes the star. I also notice that my family feels satisfied longer when I cook this way, especially in the evenings.
For me, healthy low carb recipes mean:
- No heavy sauces that hide flavors
- No complicated ingredients
- No fear of eating
Just real food, cooked with intention.
Ingredients & Little Kitchen Secrets
For this healthy low carb recipe, I use ingredients I always keep close in my kitchen. These are humble, flexible, and forgiving.
Ingredients
- Chicken thighs or breasts (boneless, skinless)
- Zucchini
- Red bell peppers
- Cherry tomatoes
- Garlic
- Onion
- Extra virgin olive oil
- Lemon
- Dried oregano
- Fresh parsley
- Sea salt
- Black pepper
- Optional: feta cheese for serving
My little kitchen secrets
- I always salt vegetables lightly before cooking. It wakes them up.
- I never rush garlic. Low heat keeps it sweet.
- Lemon at the end changes everything.
- Olive oil is not just fat it’s flavor and comfort.
How I Make It, Step by Step
I start by warming my pan and my heart.
First, I cut the chicken into generous pieces. I season it simply with salt, pepper, and oregano. I let it sit while I prepare the vegetables. This small pause matters.
I slice the zucchini into half-moons, chop the peppers, halve the tomatoes, and mince the garlic. My kitchen smells fresh already.
I heat olive oil in a large pan over medium heat. I add the chicken and let it cook without touching it too much. I want color, not stress. When it turns golden, I remove it and set it aside.
In the same pan, I add a little more olive oil and gently cook the onion. When it softens, I add the garlic and breathe in deeply. This smell always takes me back to my grandmother’s kitchen.
I add the peppers and zucchini next, stirring slowly. I let them soften but keep their shape. Then I add the tomatoes and watch them melt slightly into the pan.
I return the chicken, squeeze fresh lemon juice over everything, and let it all cook together for a few minutes. I finish with fresh parsley and a drizzle of olive oil.
This is how healthy low carb recipes should feel calm, simple, and full of care.
How I Serve It at Home
At home, I serve this dish straight from the pan. I sometimes add a small bowl of crumbled feta on the side so everyone can choose.
Some nights I pair it with a simple green salad. Other nights, I eat it just like this, standing in the kitchen, tasting and smiling.
This is one of those healthy low carb recipes that works for lunch the next day and tastes even better after resting.
Storage, Reheating & Make-Ahead Tips
I store leftovers in a glass container in the fridge for up to 3 days.
To reheat, I use a pan, not the microwave. A little olive oil and gentle heat bring it back to life.
You can prep the vegetables and chicken in advance, which makes this one of my favorite healthy low carb recipes for busy weeks.
100-Word Short Version
These healthy low carb recipes are inspired by my Greek roots and my grandmother’s way of cooking with love. Simple chicken, fresh vegetables, olive oil, and herbs come together in one comforting pan. This dish proves that low carb food can be warm, satisfying, and deeply nourishing. I cook it slowly, season gently, and finish with lemon and parsley for brightness. It’s perfect for busy nights, meal prep, or when you want something light that still feels like home.
Recipe Card Section
⏱️ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
🛒 Ingredients
- 1 lb chicken thighs or breasts
- 2 medium zucchini
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 small onion
- 3 cloves garlic
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- Salt & pepper to taste
- Fresh parsley
👩🍳 Instructions
- Season chicken with salt, pepper, and oregano.
- Brown chicken in olive oil and remove from pan.
- Sauté onion and garlic gently.
- Add vegetables and cook until tender.
- Return chicken, add lemon juice, and cook through.
- Finish with parsley and olive oil.
📝 Notes
Add feta for extra flavor. Swap chicken for shrimp if you like.
🍽️ Nutrition
Low carb, high protein, gluten-free, naturally nourishing 💚
Print
Healthy Low Carb Recipes – Greek Chicken & Vegetables Skillet
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This cozy healthy low carb recipe brings tender chicken, zucchini, bell peppers, and cherry tomatoes together in a Greek-style skillet with olive oil, oregano, and bright lemon. It’s simple, satisfying, and perfect for busy weeknights or meal prep—real comfort food that still feels light and nourishing.
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil, plus more to finish
- 1 tsp dried oregano
- 1/2 tsp sweet paprika (optional)
- Juice of 1 lemon
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 tbsp fresh parsley, chopped
- Optional for serving: 1/3 cup crumbled feta
Instructions
- Season the chicken with salt, pepper, oregano, and paprika (if using).
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes, turning occasionally, until browned. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tbsp olive oil, then sauté the onion for 2–3 minutes until soft.
- Add the garlic and stir for 30 seconds, just until fragrant.
- Add the bell pepper and zucchini. Cook 5–7 minutes, stirring occasionally, until the vegetables soften but still hold their shape.
- Add the cherry tomatoes and cook 2 minutes until they begin to blister and release a little juice.
- Return the chicken (and any juices) to the skillet. Cook 3–5 minutes until the chicken is fully cooked through.
- Squeeze in the lemon juice, taste, and adjust salt and pepper if needed.
- Finish with fresh parsley and a small drizzle of olive oil. Serve warm, with feta on top if you like.
Notes
Make it your own: swap chicken for shrimp (cook at the end for 2–3 minutes), or add spinach in the last minute to wilt. Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to keep it juicy. Meal prep tip: chop the vegetables and chicken up to 24 hours ahead and store separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Conclusion
Cooking healthy low carb recipes doesn’t mean losing joy. In my kitchen, it means gaining clarity, energy, and comfort. I cook this dish when I want to feel cared for, when I want to feed my family something honest, and when I want food to feel like a hug.
From my home in Crete to yours, I hope this recipe brings warmth to your table and peace to your heart.
