3 delicious & low-carb Iftar meal ideas to lose weight fast! [RECIPES]

Fasting during Ramadan may seem like a way to lose weight, but the reality is that our favourite iftar meals can be high in calories, carbs, fats, and sugar.

This can lead to weight gain if not managed properly. Many people struggle to find healthy options during iftar, which is why we have this article to help.

It’s essential to focus on low-calorie and low-carb options that satisfy cravings while keeping you on track with your fitness goals. We know the struggle is real! That’s why we put together this special guide. Here, you’ll find low-calorie and low-carb options that will still satisfy your cravings and keep you feeling good throughout Ramadan. You can enjoy delicious Iftars without derailing your fitness goals!

Low-carb iftar meal ideas

1. Spiced chicken keema with zoodles (Approx. 250 calories per serving)

Zucchini noodles with keema for a low-carb yet satisfying meal | Photo: Canva AI

This protein-packed dish is a fantastic way to refuel after a long day. Lean ground chicken is simmered in a flavourful blend of spices, making it both satisfying and light. Zoodles, or zucchini noodles, replace traditional high-carb pasta for a guilt-free low-carb option.

Ingredients

1. 400 gms lean ground chicken
2. 1 medium onion, finely chopped
3. 1 green chili, chopped (optional)
4. 1 inch ginger, grated
5. 2 cloves garlic, minced
6. 1 tsp cumin seeds
7. 1/2 tsp coriander powder
8. 1/4 tsp turmeric powder
9. 1/4 tsp garam masala
10. 1 bay leaf
11. 1 tomato, chopped
12. 1/2 cup chopped coriander leaves
13. 1 medium zucchini, spiralized into zoodles
14. Salt to taste
15. 1 tbsp olive oil

Instructions

1. Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
2. Add chopped onion and green chili (if using) and cook until softened.
3. Add ginger and garlic and cook for another minute.
4. Add ground chicken and cook, breaking it up with a spoon, until browned.
5. Add cumin powder, coriander powder, turmeric powder, garam masala, and bay leaf. Stir and cook for 1 minute.
6. Add chopped tomato and cook for another 5 minutes, or until the tomato softens and releases its juices.
7. Season with salt to taste.
8. Add a splash of water if the mixture feels dry.
9. Cover and simmer for 10 minutes, or until the chicken is cooked through.
10. While the chicken simmers, spiralize your zucchini into zoodles using a spiralizer or julienne peeler.
11. When the chicken is cooked, stir in the chopped coriander leaves.
12. In a separate pan, heat a little olive oil or water and saute the zoodles for a couple of minutes until slightly softened.
13. To serve, divide the chicken keema on plates and top with a generous portion of zoodles.