8 Irresistible Low Carb Easter Dinner Ideas: Main Dishes That Will Leave You Craving More!

Hey there! If you’re anything like me, you want to enjoy all the deliciousness of Easter dinner without the carb overload. That’s why I’m so excited to share these 8 irresistible low carb Easter dinner ideas with you! We’re talking juicy roasted lamb, flavorful grilled shrimp, and sides that are just as satisfying—like mashed cauliflower and roasted Brussels sprouts. These dishes are the perfect balance of indulgence and health, so you can feast without the guilt. Whether you’re hosting family or just treating yourself to something special, these recipes are going to leave you craving more. Ready to dive in? Let’s get cooking!

1. Roasted Lamb with Asparagus & Carrots

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Ingredients:

• 1 lamb roast (about 1.5 pounds)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 6 baby carrots, peeled

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the lamb with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the lamb on a roasting rack and roast for 20-25 minutes for medium-rare, or longer for desired doneness.
4. In the last 10 minutes of roasting, toss the asparagus and carrots in olive oil, salt, and pepper. Add to the roasting pan and cook until tender.
5. Let the lamb rest for 10 minutes before slicing.

Nutritional Values (per serving – 1/4 of lamb plus veges):

Tips:

• For perfect lamb: Use a meat thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare.
• Presentation Tip: Arrange the lamb slices on a plate with the asparagus and carrots neatly placed around the lamb.

2. Baked Salmon with Mashed Cauliflower & Steamed Broccoli

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Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 lemon, sliced
• 1 head cauliflower, cut into florets
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup broccoli florets, steamed

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet. Drizzle with olive oil, and top with lemon slices. Season with salt and pepper.
3. Bake for 12-15 minutes or until the salmon is cooked through.
4. Steam the cauliflower until tender, then mash with butter, garlic, salt, and pepper until smooth.
5. Steam the broccoli and serve on the side.

Nutritional Values (per serving – 1 salmon fillet with cauliflower and broccoli):

Tips:

• For moist salmon: Bake with the skin on and keep the lemon slices on top for added moisture and flavor.
• Presentation Tip: Serve the salmon with a dollop of mashed cauliflower and a side of steamed broccoli for a colorful plate.

3. Stuffed Chicken Breast with Brussels Sprouts & Mashed Turnips

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Ingredients:

• 4 chicken breasts
• 1/2 cup cream cheese, softened
• 1/4 cup spinach, chopped
• 1/4 cup parmesan cheese, grated
• 1 tablespoon olive oil
• 1 pound Brussels sprouts, halved
• 2 turnips, peeled and cubed
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into each chicken breast and stuff with cream cheese, spinach, and parmesan. Secure with toothpicks.
3. Heat olive oil in a skillet and sear the chicken on both sides for 2-3 minutes until golden brown. Transfer to the oven and bake for 20-25 minutes.
4. Boil the turnips until tender, then mash with butter, salt, and pepper.
5. Toss Brussels sprouts in olive oil and season with salt and pepper. Roast for 15-20 minutes until crispy.

Nutritional Values (per serving – 1 stuffed chicken breast):

Tips:

• For juicy chicken: Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
• Presentation Tip: Place the stuffed chicken breast in the center of the plate, surrounded by roasted Brussels sprouts and mashed turnips for a well-rounded presentation.

4. Grilled Shrimp with Lemon-Garlic Butter Sauce & Asparagus

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Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons butter
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss shrimp with olive oil, garlic, and lemon zest. Grill shrimp for 2-3 minutes per side.
3. In a small pan, melt butter and sauté garlic until fragrant. Drizzle over grilled shrimp.
4. Steam or grill asparagus for 5-7 minutes until tender.

Nutritional Values (per serving – 1/4 pound shrimp with asparagus):

Tips:

• For perfectly grilled shrimp: Avoid overcooking by removing them from the grill as soon as they turn pink.
• Presentation Tip: Arrange shrimp on a platter with asparagus on the side, drizzling the lemon-garlic butter over both for a visually appealing plate.

5. Roasted Turkey Breast with Cauliflower Rice & Green Beans

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Ingredients:

• 2 turkey breasts, bone-in
• 2 tablespoons olive oil
• 1 tablespoon rosemary, chopped
• 1 cup cauliflower rice
• 1 cup green beans, steamed
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the turkey breasts with olive oil, rosemary, salt, and pepper. Roast for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
3. Sauté cauliflower rice in olive oil for 5 minutes until tender. Season with salt and pepper.
4. Steam green beans until bright green and tender.

Nutritional Values (per serving – 1/2 turkey breast with cauliflower rice and green beans):

Tips:

• For juicy turkey: Use a meat thermometer to check doneness and let the turkey rest for 10 minutes before slicing.
• Presentation Tip: Serve sliced turkey breast with cauliflower rice and green beans arranged neatly for an elegant and colorful plate.

6. Glazed Ham with Roasted Brussels Sprouts & Spinach Salad

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Ingredients:

• 1 boneless ham (about 2 pounds)
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 pound Brussels sprouts, halved
• 4 cups fresh spinach
• 1/2 cup red onion, thinly sliced
• 1/4 cup balsamic vinaigrette

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together Dijon mustard, honey, and apple cider vinegar to make the glaze.
3. Place the ham in a roasting pan, brush generously with the glaze, and cover loosely with aluminum foil.
4. Roast for 1 to 1.5 hours, basting the ham every 30 minutes, until the ham reaches an internal temperature of 140°F (60°C).
5. While the ham is roasting, toss the Brussels sprouts in olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, turning once, until golden and crispy.
6. Toss the spinach and red onion with balsamic vinaigrette in a large bowl and set aside.
7. Slice the ham and serve it alongside the roasted Brussels sprouts and fresh spinach salad.

Nutritional Values (per serving – 1/6 of ham and vegetables):

Tips:

• For a juicier ham: Make sure to baste regularly with the glaze and cover the ham with foil while roasting to lock in moisture.
• Presentation Tip: Arrange the slices of glazed ham in a fan on the plate with the Brussels sprouts artfully placed on the side and the fresh spinach salad in the corner for a pop of green.

7. Roasted Chicken Breast with Mushroom Sauce & Sautéed Spinach

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Ingredients:

• 4 skinless, boneless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 garlic cloves, minced
• 4 cups fresh spinach
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 4-5 minutes per side, until golden.
3. Transfer the skillet to the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
4. While the chicken is roasting, melt butter in a pan over medium heat and sauté garlic until fragrant. Add the mushrooms and cook for 5-7 minutes until tender.
5. Pour in the heavy cream and chicken broth, stirring to combine. Simmer for 5-8 minutes until the sauce thickens.
6. In a separate pan, sauté the spinach with a pinch of salt until wilted, about 2-3 minutes.
7. Serve the chicken breasts topped with the creamy mushroom sauce and a side of sautéed spinach.

Nutritional Values (per serving – 1 chicken breast with sauce and spinach):

Tips:

• For juicy chicken: Let the chicken rest for 5 minutes after removing it from the oven to retain its juices.
• Presentation Tip: Pour the creamy mushroom sauce generously over the chicken and place the sautéed spinach in a neat mound on the side for a clean and elegant plate.

8. Roasted Duck Breast with Berry Glaze & Roasted Carrots

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Ingredients:

• 2 duck breasts (skin-on)
• Salt and pepper to taste
• 1/2 cup fresh mixed berries (blueberries, raspberries, and blackberries)
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 6-8 baby carrots, peeled
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breasts in a criss-cross pattern and season with salt and pepper.
3. Heat a skillet over medium-high heat and sear the duck breasts, skin side down, for 5-7 minutes until the skin is crispy.
4. Flip the duck and transfer the skillet to the oven. Roast for 8-10 minutes for medium-rare or until desired doneness.
5. While the duck is roasting, place the carrots on a baking sheet and toss with olive oil, salt, pepper, and thyme. Roast for 20-25 minutes, until tender.
6. In a small saucepan, combine the berries, balsamic vinegar, and honey. Simmer for 5-7 minutes until the berries break down and the sauce thickens.
7. Let the duck rest for 5 minutes before slicing. Serve with the berry glaze and roasted carrots.

Nutritional Values (per serving – 1 duck breast with sauce and carrots):

Tips:

• For crispy skin: Make sure to sear the duck breasts skin side down for a few minutes before roasting to achieve a crispy texture.
• Presentation Tip: Slice the duck breast and arrange the pieces on a plate, drizzling the berry glaze over the top and placing the roasted carrots alongside for a beautiful, vibrant display.

And there you have it—8 mouthwatering low carb Easter dinner ideas that’ll have your taste buds doing a happy dance! From roasted duck breast with berry glaze to crispy roasted chicken breast with mushroom sauce, these dishes are sure to make your holiday meal feel extra special. The best part? You get all the flavor and none of the carbs. So go ahead, share these recipes with your loved ones (or keep them all to yourself), and let’s make this Easter feast one to remember. I’m seriously so excited for you to try these—you’re going to love them!