Today’s What I Ate Today Low Carb lunch and dinner was packed with flavor and nutrients — roasted chicken with zucchini and eggplant.

what I ate today low carb – roasted chicken with zucchini and eggplant

Inside My Day 2 Low Carb Lunch & Dinner

Today I roasted a chicken leg in the oven, seasoned simply with olive oil, garlic, and herbs. On the side, I sautéed zucchini and eggplant with a touch of red chili and salt — the vegetables came out soft, golden, and slightly caramelized. I served it all with a glass of water and an espresso.

The crispy chicken skin, juicy meat, and warm veggies made this a delicious and deeply satisfying low carb meal.

I love how what I ate today low carb helps me stay consistent without overthinking meals.

To cook the vegetables, I used a nonstick flat pan that lets me sauté without burning or sticking — perfect for low carb prep.
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This kind of lunch (and dinner!) helps me stay full, focused, and on track with my recovery and weight loss goals. If you’re looking for real low carb ideas with no fuss, this one’s a winner.

This what I ate today low carb idea was simple, tasty, and perfect for recovery days.