Chicken and Mushrooms

If you are a gym lover, you know how important it is to have a healthy diet. Carbohydrates are usually the main ingredient in many recipes, but now there are many low-carb recipes that you can enjoy while working out. You don’t need to give up your favorite dishes – just substitute them with low-carb alternatives.

Low-carb recipes are always a great option for people who want to lose weight. These recipes are also perfect for people who work out regularly because they will provide you with the energy you need during your workout.

Furthermore, some people think that low-carb diets are not for them. They believe that they need carbs to power their workout and gym sessions. But the truth is that there are many low-carb recipes for gym lovers out there, which provide the necessary energy boost without compromising on health.

Low-carb recipes for gym lovers are a great way to get the most out of your workout and stay on track with your diet. This section is about low-carb recipes for gym lovers. These recipes are designed to provide you with the energy you need to keep up with your workout routine, while also providing you with the nutrients that you need to maintain a healthy lifestyle.

Here are some of the best low-carb recipes for those who love to work out at the gym.

How to make Low-Carb Recipe of Chicken and Mushrooms ?

Use chicken thighs for more flavor and juiciness in this low-calorie, low-fat chicken casserole with bacon, button mushrooms, peas, and parsley sauce.

It will takes 15 minutes for Preparation and 25 minutes cooking can serve to 04 people.

Chicken and Mushrooms
Chicken and Mushrooms


•             2 tbsp olive oil

•             500g boneless, skinless chicken thigh

•             flour, for dusting

•             50g cubetti di pancetta

•             300g small button mushroom

•             2 large shallots, chopped

•             250ml chicken stock

•             1 tbsp white wine vinegar

•             50g frozen pea

•             small handful parsley, finely chopped



Firstly In a frying pan, heat 1 tablespoon of oil. Then Chicken should be seasoned with flour and fry until browned on all sides. Remove. As the final part of first step, Pancetta and mushrooms should be fried until softened, then taken out.


Cook the shallots for 5 minutes with the last tablespoon of oil. Add the stock and vinegar, and let it bubble for one to two minutes. Cook for 15 minutes after adding the chicken, pancetta, and mushrooms. Cook for another 2 minutes after adding the peas and parsley before serving.

How to Make Low-Carb Recipe of Ricotta, Tomato & Spinach Frittata ?

Healthy, flavorful veggie nibbles are a necessity for the middle of the week.

It will takes 10 minutes for Preparation and 35 minutes cooking can serve to 04 people.


•             1 tbsp olive oil

•             1 large onion, finely sliced

•             300g cherry tomatoes

•             100g spinach leaves

•             small handful basil leaves

•             100g ricotta

•             6 eggs, beaten

•             salad, to serve



Turn on the oven to 200°C/180°C fan/gas 6.Then in a large nonstick frying pan, heat the oil over medium heat. Cook the onion for 5 to 6 minutes, or until tender and gently brown. To soften, add the tomatoes and toss for a minute.


After turning off the heat, add the basil and spinach leaves and toss to slightly wilt them. Place all the ingredients in a rectangle baking pan that measures 30 cm by 20 cm and has been oiled. Dot over vegetables by using tiny scoops of ricotta.


The eggs should be well-seasoned and beaten before being poured over the cheese and vegetables.cook for 20 to 25 minutes,until the mixture is firm and pale yellow. Finally serve it with a side of salad.

Low-Carb Recipe of Chinese Chicken Curry

Our quick, healthy chicken curry just takes 15 minutes to prepare. For a balanced family meal, serve this duplicate of your favorite takeout dish with fluffy rice.

It will takes 15 minutes for Preparation and 40 minutes cooking can serve to 04 people.


•             4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)

•             2 tsp cornflour

•             1 onion, diced

•             2 tbsp rapeseed oil

•             1 garlic clove, crushed

•             2 tsp curry powder

•             1 tsp turmeric

•             ½ tsp ground ginger

•             pinch sugar

•             400ml chicken stock

•             1 tsp soy sauce

•             handful frozen peas

•             rice to serve



Place the chicken pieces in the cornmeal and generously season. Put them apart.


On low to medium heat, sauté the onion for 5 to 6 minutes in half of the oil, until it softens, before adding the garlic and cooking for 1 minute more. Once the stock and soy sauce have been added, bring the mixture to a simmer and cook for 20 minutes before stirring in the spices, sugar, and salt. Blend everything in a blender until it’s completely smooth.


After wiping out the pan, cook the chicken until it is evenly browned in the remaining oil. Stir in the peas and cook for 5 minutes before adding the sauce back into the pan and bringing everything to a simmer. If you need to thin the sauce, add some water. Serve alongside rice.

Low-Carb Recipe of Thai Chicken & Mushroom broth

An excellent dish to train your taste buds for Thai cuisine.

It will takes 10 minutes for Preparation and 05 minutes cooking can serve to 04 people


•             1l hot chicken stock

•             1 tbsp Thai red curry paste

•             1 tbsp Thai fish sauce

•             2 tsp sugar

•             zest and juice 2 limes

•             100g Portobello mushrooms, sliced

•             bunch spring onions, sliced, whites and greens seperated

•             200g leftover chicken, shredded



Pour the stock into a pan. Then include the lime juice, fish sauce, sugar, curry paste, and most of the zest. Add the mushrooms and spring onion whites after bringing to a boil. For 2 minutes, simmer covered



After gently reheating the chicken and the majority of the spring onion leaves, pour the mixture into dishes and garnish with the remaining lime zest before serving. To allow for individual adjustment, serve more lime juice, sugar, and fish sauce on the side.



If there is no leftover chicken, combine 2 chicken breasts with a stock cube in a pan and add cold water to cover. The chicken will be tender and the cooking liquid will be ideal for your broth if you bring to a boil, turn off the heat, and then cover the pot for 15 minutes.

Low-Carb Recipe of Greek Salad Omelette

A quick and healthy supper

It will takes 20 minutes cooking can serve to 04 and 06 people


•             10 eggs

•             handful of parsley leaves, chopped (optional)

•             2 tbsp olive oil

•             1 large red onion, cut into wedges

•             3 tomatoes, chopped into large chunks

•             large handful black olives, (pitted are easier to eat)

•             100g feta cheese, crumbled



Turn up the grill’s heat. If desired, whisk the eggs in a sizable basin with the parsley that has been chopped, pepper, and salt. The onion wedges should be fried over high heat for about 4 minutes, or until the edges begin to brown. Heat the oil in a sizable nonstick frying pan. Cook for 1-2 minutes, or until the tomatoes start to soften, after adding the tomatoes and olives.


Add the eggs after lowering the heat to medium. Cook the eggs in the pan for two minutes, stirring frequently as they start to firm but remain partially runny in spots. Sprinkle the feta on top, then cook the pan for 5–6 minutes, or until the omelette is puffy and golden. Serving immediately from the pan after being cut into wedges.



Why not ripple over slices of ham or bacon before spreading the feta, then grill till crispy, for a non-vegetarian option.

Low-Carb Recipe of Tandoori Chicken

This flavorful, low-fat curry chicken is healthy and nutritious. Who needs takeout when it’s so easy to prepare and the marinade does all the work?

It will takes 30 minutes for Preparation and 15 minutes cooking can serve 08 people.


•             juice 2 lemons

•             4 tsp paprika

•             2 red onions, finely chopped

•             16 skinless chicken thighs

•             Vegetable oil, for brushing For the marinade

•             300ml Greek yogurt

•             large piece ginger, grated

•             4 garlic cloves, crushed

•             ¾ tsp garam masala

•             ¾ tsp ground cumin

•             ½ tsp chilli powder

•             ¼ tsp turmeric



In a big shallow dish, combine the paprika and red onions with the lemon juice. Each chicken thigh should be three times slashed before being turned in the juice and put aside for 10 minutes.


Pour the chicken with the marinade after well combining all the ingredients. After thoroughly combining everything, cover and chill for at least one hour. You can do this up to a day beforehand.


Warm up the grill. Transfer the chicken pieces to a rack placed above a baking sheet. A small coating of oil should be applied before grilling for 8 minutes on each side, or until the food is thoroughly cooked.

Low-Carb Recipe of Aubergine Melts

To make this hearty vegetarian main course, select a shiny, plump eggplant.

It will takes 05 minutes for Preparation and 25 minutes cooking can serve 04 people.


•             3 tbsp olive oil

•             2 aubergines, halved lengthways

•             4 tomatoes

•             1 x ball mozzarella, drained

•             handful basil leaves



Oven: Heat to 200°C, fan 180°C, gas 6. The aubergine should be oiled before baking for 25 minutes to soften it. Slice the tomatoes and mozzarella in the meantime, then place them on top of the aubergine. Once again, bake for a further five minutes, or until the cheese has melted. Add some basil leaves to the area. Serve alongside green salad and couscous.


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