21 High Protein Anti-Inflammatory Recipes with 20G+ Protein

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Salmon

Air Fryer Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘2’, ‘2 salmon fillets’]

Elevate your dinner with our healthy air fryer salmon recipe. Enjoy a guilt-free meal that’s rich in omega-3 fatty acids and low in calories! This high protein, low calorie, and low carb dinner is the easiest family dinner you’ll make.

Ingredients

• 2 x salmon fillets (fresh or slightly smoked)
• 2 tbsp soy sauce (low sodium)
• ½ tsp apple cider vinegar
• 1 tbsp honey
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sesame seeds

Instructions

1. Mix together the sauce. Pour it over the salmon fillets and let them sit with the skin facing upwards for 5-10 minutes.
2. Preheat the air fryer for 5 minutes.
3. Spray the air fryer with 2 pumps of olive oil to prevent sticking and place the salmon fillets skin down. Pour over the sauce, making sure it covers the fillets beautifully.
4. Air fry for 7 minutes at 400F (200C).
5. Let them cool down for a few minutes before serving.

2. Baked Salmon with Avocado Mash

Baked Salmon with Avocado Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 salmon fillets’]

This Baked Salmon with Avocado Mash is a perfect, easy dinner recipe that tastes gourmet! Simple to make yet bursting in flavors. This easy dinner is gluten-free, dairy-free, Whole30, and low-carb. Enjoy this fish dinner and add it to the list of your best recipes!

Ingredients

• 4 salmon fillets
• salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• 2 avocados (mashed)
• 1 lime zest (grated)
• 1 lime juice
• salt to taste
• chopped dill
• 1/2 red onion chopped

Instructions

1. Preheat the oven to 375F.
2. Place salmon fillets on a baking dish. Sprinkle with salt, black pepper, garlic powder, paprika, and cayenne pepper, and cover with olive oil.
3. Pop into the oven and bake for 12-15 minutes until fully cooked.
4. While salmon is being baked, mash avocados in a bowl. Grate in the lime zest and squeeze in the fresh lime juice. Add in salt and chopped dill. Combine all of the ingredients.
5. Once the salmon is baked, cover each salmon fillet with avocado mash mix and sprinkle with chopped onion.

3. Garlic Butter Chicken Bites with Asparagus

Garlic Butter Chicken Bites with Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

These delicious garlic butter chicken bites with asparagus is an easy one pan meal. Gluten-free, high in protein and keto-friendly.

Ingredients

• 3 chicken breasts (skinless and boneless, cut into bite-sized chunks)
• 2 bunches of asparagus (rinsed and trimmed)
• 1/2 cup butter (divided)
• 4 garlic cloves (minced, divided)
• 1 tsp Italian seasoning
• 1/2 cup chicken broth (low-sodium)
• 1/2 lemon (juiced)
• 1 tbsp Sriracha sauce
• 1 tbsp parsley (chopped)
• 1 tsp Crushed red chili pepper flakes
• 1 lemon (sliced)
• 1 tsp salt
• 1 tsp fresh cracked black pepper
• 1 tbsp onion powder

Instructions

1. Cover chicken with chicken seasoning ingredients and let it sit.
2. Place a saucepan filled with water over high heat and bring to boil. Add the asparagus for 2 minutes until it’s blanched. Then, remove them from boiling water and place them in ice-cold water.
3. Place a large skillet over medium-high heat and add in 1/4 of cup of butter. Then, add in chicken and stir-fry until the chicken turn golden brown. Should take around 7-10 minutes.
4. Lower the temperature and add in 2 minced garlic cloves and Italian seasoning. Stir and cook until garlic is fragrant, it should take around 1 minute.
5. Remove the chicken from the skillet and set aside. In case the skillet is too small, brown the chicken in 2 batches.
6. Now, add the remaining 2 minced garlic cloves to the skillet, pour in the chicken broth and bring to simmer. Add the remaining 1/4 cup of butter, squeeze in the juices of the lemon, then add Sriracha sauce, chopped parsley and crushed red chili pepper flakes. Stir to combine.
7. Now, add in the asparagus and toss for 2-3 minutes to cook it up inside the skillet. Push it to the side and add the chicken back into the skillet, cook until it reheats (1-2 minutes).
8. Remove from the heat, garnish with lemon slices and serve immediately.

4. Red Kidney Bean Burger Bowls

Red Kidney Bean Burger Bowls (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT154M · Yield: [‘4’, ‘4 meal prep bowls’]

These vegetarian burger bowls are so delicious. Red kidney bean burgers are easy to make and are full of flavors. With the addition of the vegetables, you’ll stay full for the day to come!

Ingredients

• 16 oz can red kidney beans (rinsed and drained)
• 1/2 red bell pepper
• 1/2 cup scallions (chopped)
• ½ cup parsley
• 4 cloves garlic (peeled)
• 1 large egg
• 1 tbsp cumin
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/2 cup quick oats
• 1 large carrot (or 2 small carrots)
• 1 red onion
• 4 beets
• 2 cups radishes
• 2 avocados
• 4 cups arugula
• 2 cups cherry tomatoes
• ½ English cucumber
• 2 cups green peas (drained)
• 4 tbsp Caesar dressing

Instructions Burgers:

1. Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart.
2. Mash the beans in a bowl until it forms a consistent paste.
3. Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder to it. Pulse it. Then, add oats and an egg. Pulse it again.
4. Afterward, add in mashed red kidney beans and give it a pulse until one smooth texture.
5. Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
6. Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.

Salad:

1. Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.

Servings:

1. Divide vegetables equally into food containers. Top each bowl with black bean burger we‘ve just made and cover in Caesar dressing.

5. Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

6. Chicken Salad Meal Prep

Chicken Salad Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

Crunch, flavor, and convenience all rolled into one dish. Our chicken salad meal prep is here to prove that healthy eating can be exciting and easy!

Ingredients

• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp paprika powder
• 2 lbs chicken breasts (skinless, boneless (cut into 1-inch cubes))
• sea salt and black pepper (to taste)
• 8 cups romaine lettuce (chopped)
• 1/2 red onion (finely chopped)
• 1/2 avocado (chopped)
• 1/2 English cucumber (sliced)
• 1 cup grape tomatoes (halved)
• 4 tbsp salad seed mix
• 1/4 cup extra virgin olive oil
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• chopped dill

Instructions Chicken

1. Add olive oil to a frying pan and heat to medium-high heat. Add in the garlic powder, paprika powder and give it a stir.
2. Add in the chicken, salt it, and black pepper it.
3. Cook for 12-15 minutes until it’s fully done.

Dressing

1. Add all of the honey mustard ingredients into a jar and give it a good shake. Your dressing is done. It will last in the fridge for up to 3 weeks.

Meal Prep

1. Divide romaine lettuce, onion, avocado, cucumber, tomatoes, and salad seed mix into food containers.
2. Top up each food container with chicken.
3. Pour over the dressing. Keep in the fridge for up to 3-4 days and mix before eating.

7. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

8. High Protein Chicken Taco Soup

High Protein Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

A flavorful chicken taco soup with shredded chicken, black beans, and corn in a spiced broth. High-protein, gluten-free, and ready in 30 minutes!

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 lb chicken breasts (boneless & skinless)
• 14 oz can tomato sauce (low salt)
• 4 cups chicken broth (low salt)
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• ½ tsp black pepper
• 15 oz can black beans (drained & rinsed)
• 1 12 oz can corn (drained)
• 1/2 cup mozzarella cheese (shredded)
• 1 lime (cut into quarters)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil, yellow onion, and saute for 3 minutes. Then, add in the garlic and saute for another 1 minute.
2. Add in the chicken breasts, tomato sauce, chicken broth, paprika, chili powder, cumin, oregano, black pepper, black beans, and corn.
3. Stir all the ingredients together and cover the pot with a lid. Now, increase the heat and bring the soup to a boil. Once it starts boiling, reduce the heat to medium-high and simmer for 20 minutes.
4. Once the ingredients have fully cooked, remove the chicken from the pot, shred it with two forks and return it back into the pot.
5. Stir to combine and sprinkle with shredded mozzarella and squeeze in a quarter of a lime juice before serving.

9. Anti-Inflammatory Turmeric Chicken Soup

Anti-Inflammatory Turmeric Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This anti-inflammatory turmeric chicken soup is a comforting bowl packed with turmeric, chicken, and immune-boosting ingredients. High-protein, gluten-free and low in calories.

Ingredients

• 1 tbsp olive oil
• 3 tbsp ginger (minced)
• 4 garlic cloves (minced)
• 6 carrots (sliced)
• 3 celery stalks (sliced)
• 1 yellow onion (diced)
• 2 tsp ground turmeric
• 8 cups chicken stock
• 4 cups cauliflower rice
• 1 lb chicken breasts (cut into cubes *)
• 2 tbsp corn starch
• 1/4 cup water
• 2 cups baby spinach (chopped)
• 1 fresh lime (juiced)
• Sea salt and black pepper (to taste)
• Fresh parsley (chopped)

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add in the olive oil, ginger and garlic. Saute for around 1 minute.
2. Add in the carrots, celery and onion. Cook for 4-5 minutes until the vegetables soften.
3. Add in the ground turmeric. Stir to combine and pour in the chicken stock.
4. Bring it to boil and add in cauliflower rice and chicken. Let it simmer for 15 minutes until all the vegetables are tender.
5. Now, combine corn starch with water in a small bowl and pour it into the pot. Give it a good stir and let it simmer for a minute before removing from the heat. This will help to thicken the texture of the soup.
6. Remove the pot from the heat, add in spinach, squeeze in the lime juice, add in the salt and black pepper. Give it a good stir.
7. Pour the soup into the bowls and top up with chopped parsley before serving.

10. Sheet Pan Chicken and Cauliflower

Sheet Pan Chicken and Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

11. Lemon Chicken with Veggies Meal Prep

Lemon Chicken with Veggies Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

12. Chicken and Sweet Potato Meal Prep

Chicken and Sweet Potato Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT65M · Yield: [‘4’, ‘4 food containers’]

Transform your mealtime with this chicken and sweet potato meal prep recipe while keeping your weeknight cooking stress-free. This filling, easy lunch is easy to make and will help you achieve your fitness goals. An easy, flavorful chicken recipe anyone can make!

Ingredients

• 4 large sweet potatoes (diced)
• 4 tbsp olive oil
• 2 tsp paprika
• 1 tsp cinnamon
• 2 tsp oregano
• ¼ tsp salt
• ¼ tsp black pepper
• 2 red onions (roughly chopped)
• 1 tbsp olive oil
• 2 lbs chicken breast (cut into small pieces)
• 4 tbsp olive oil
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 2 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 4 medium tomatoes
• Dill
• Pinch of salt

Instructions Sweet Potatoes

1. Preheat the oven to 400F. Take out a large bowl and add olive oil, paprika, cinnamon, oregano, salt, and black pepper. Mix all of the ingredients together.
2. Add in the diced sweet potatoes and cover them with oil thoroughly.
3. Arrange sweet potatoes on a sheet pan, leaving some space in the corner.
4. Add chopped red onions into the corner and drizzle with olive oil.
5. Bake in the oven for 30 minutes

Chicken

1. Take out a large bowl and add olive oil, paprika, cayenne pepper, garlic, onion powder, Italian seasoning, salt and black pepper. Mix all of the ingredients together.
2. Add in the chicken and thoroughly cover with a spice mixture.
3. Heat up your frying pan to high heat, and add in all of the chicken with the oil.
4. Cook for 12-15 minutes until browned and fully cooked.

Fresh Veggies

1. Chop tomatoes, add in the dill and salt. Combine the ingredients.

Assembly

1. Take out 4 food containers. Add in the cooked sweet potatoes, then cooked red onion, chicken, and fresh veggies.
2. Heat up before serving! You can also store the fresh veggies separately and add them in after heating. Enjoy!

13. Salmon Bowl

Salmon Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT21M · Total: PT36M · Yield: [‘2’, ‘2 bowls’]

Salmon Bowl is umami, sweet, and slightly spiced. A perfect high-protein lunch with rice anyone can make. Meal prep it for an easy lunch or dinner – enjoy the flavors. The high-calorie recipe anyone can make!

Ingredients

• 1/8 cup soy sauce
• 2 tsp honey
• 2 tsp water
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp cornstarch
• 1 tbsp olive oil
• 2 salmon fillets
• 1 cup basmati rice
• 1.5 cups water
• Salt (to taste)
• Cardamon
• 1 carrot (grated)
• 1 medium avocado (diced)
• ½ red onion (diced)
• 4 small pickles (sliced)
• 2 tbsp Greek yogurt
• 1 tbsp sriracha sauce
• sesame seeds
• dill (chopped (optional))

Instructions Salmon

1. In a small bowl mix soy sauce, honey, water, garlic powder, ginger powder and cornstarch.
2. Heat up frying pan to medium high heat, add olive oil and salmon fillets. Pour in the sauce. Cook for 3-4 minutes on each side and take it off the stove.

Rice

1. Wash the rice. Add rice, water, salt and cardamon to a saucepan. Bring to simmer and lower the heat. Cook for 10-13 minutes and let it rest.

Assemble the bowls

1. Divide the rice into 2 bowls and vegetables on top. Place salmon fillets on top of each bowl, cover with leftover sauce form the pan and pour over the mixture of Greek yoghurt with sriracha sauce and sprinkle some sesame seeds.

14. Mediterranean Stuffed Salmon

Mediterranean Stuffed Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 salmon fillets’]

This flavorful salmon is filled with a delicious mix of spinach, feta, and sun-dried tomatoes. A healthy, high protein dinner that’s low-carb and gluten-free.

Ingredients

• 1/2 cup sun-dried tomatoes (drained and roughly chopped)
• 3 cups baby spinach
• 1/2 cup feta cheese (crumbled)
• 2 tsp Italian seasoning
• 1/2 tsp sea salt
• 1 1 lb sockeye salmon fillet
• Cooking spray
• Sea salt (to taste)

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Heat up a small saucepan over medium-high heat. Add in the sun-dried tomatoes and bring them to a sizzle. Add in the baby spinach and cook until wilted. Don’t be afraid to move it around with a spatula.
3. Remove the saucepan from the heat and add in feta cheese, Italian seasoning, and salt. Give it all a very good stir.
4. Take the sockeye salmon fillet, pat it dry with paper towels, and cut it into 4 equal-sized fillets. Now, cut each fillet lengthwise without fully cutting through and leaving 1/2 inch of the fillet still attached.
5. Spray the salmon fillets with cooking spray lightly. Sprinkle with the sea salt and place on the baking sheet with parchment paper.
6. Stuff each salmon fillet with the stuffing mixture.
7. Pop into the oven and bake in for 25-30 minutes until the salmon has cooked through. Serve warm.

15. Herb Crusted Salmon

Herb Crusted Salmon (Whole30, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 salmon fillets with tomatoes’]

A quick sheet pan dinner you can make! It’s refreshing, herby, garlicky, and full of nutrition. A low carb, Whole30, low calorie, high protein, and Paleo-friendly.

Ingredients

• 4 salmon fillets (around 1lb (skin on, raw))
• 8 garlic cloves (minced)
• 1/2 cup fresh parsley (finely chopped)
• 1/2 cup fresh basil (finely chopped)
• 1 tbsp olive oil
• a pinch salt
• a pinch of black pepper
• 5 cups cherry tomatoes
• 2 tbsp balsamic vinegar
• a pinch salt
• a pinch of black pepper

Instructions

1. Preheat the oven to 400F.
2. On a sheet pan with parchment paper on, assemble tomatoes on one side. Sprinkle with salt, black pepper, and drizzle with balsamic vinegar.
3. In a small bowl, press in garlic cloves, add finely chopped herbs and olive oil. Combine so the ingredients bind together and form a rub.
4. Place salmon fillets on the sheet pan, sprinkle with salt and black pepper. Then, rub the herb mixture on top.
5. Cook in the oven for 20 minutes until salmon is fully cooked and tomatoes are bursting.

16. Baked Shrimp and Broccoli Foil Packs

Baked Shrimp and Broccoli Foil Packs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘2’, ‘2 foil packets’]

Enjoy baked shrimp and tender-crisp broccoli is seasoned with bold, zesty flavors—all wrapped up in an easy, no-mess foil pack. High in protein, Paleo-friendly, gluten-free, and dairy-free.

Ingredients

• 1 lb medium raw shrimp (peeled and deveined)
• 1 large head of broccoli (cut into florets)
• 2 garlic cloves (minced)
• 1/2 lemon (juiced)
• 2 tbsp butter
• 2 tbsp chicken broth (divided)
• Fresh parsley (chopped)
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F. Prepare a baking sheet.
2. Cut aluminium foil into two square 14’’x14’’ sheets. Lay them down.
3. In a small bowl, combine all the seasoning ingredients.
4. Then, cover the shrimp with the spice mix. Place the shrimp in the middle of the aluminium sheets, dividing evenly.
5. Place broccoli florets on one side of the shrimp, add garlic over the shrimp and broccoli, and squeeze over the lemon juice.
6. Cover each stack with 1 tbsp of butter and 1 tbsp of chicken broth on each.
7. Wrap the packets and make sure you don’t wrap them too tightly.
8. Transfer onto the baking sheet and bake in the oven for 15 minutes until the shrimp has cooked through.
9. Unwrap the foil packets and garnish with fresh parsley before serving.

17. Stuffed Butternut Squash with Pork

Stuffed Butternut Squash with Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT58M · Yield: [‘4’, ‘4 squash halves’]

This Stuffed Butternut Squash with Pork is sweet, savory, and nutty. FIlling and comforting with herbs and seasonings. It makes for a perfect gluten-free dinner for those comforting winter evenings or a dairy-free recipe when you just want to eat a fancy dinner. This recipe is Whole30, Paleo and high calorie, making it a perfect dinner for family.

Ingredients

• 2 medium butternut squash
• 2 tbsp olive oil
• 1 medium white onion (finely chopped)
• 1 lb pork mince
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp oregano
• 1 medium apple (chopped)
• 1 cup spinach
• ½ cup dried cranberries
• 1/2 cup walnuts (chopped)
• Salt and black pepper (to taste)
• Parsley (for serving)

Instructions

1. Preheat the oven to 425F and get your baking sheet ready.
2. Cut your butternut squash lengthwise and scoop out the seeds and strings. Drizzle each half of the squash with a total of 1 tbsp of olive oil, and place the halves with the flat part down. Bake in the oven for 40 minutes until the squash has softened. IF the squash is larger, it might take up to 60 minutes.
3. Heat up a frying pan to medium-high heat and add 1 tbsp of olive oil. Add in chopped onion and sauté for around 3-5 minutes until the onion becomes translucent.
4. Add pork mince to the pan. Sprinkle with garlic powder, Italian seasoning, and oregano. Stir and cook until the pork has whitened – it will take about 4-5 minutes.
5. Add apple, spinach, cranberries, and walnuts – give it a good stir and cook for another 2-3 minutes. Remove from the heat and season with salt and black pepper.
6. Once the squash has cooked, flip the halves and scoop out some of the flesh to make space for the pork mince. Make sure you leave a border of squash for eating.
7. Fill up the squash with the pork mince and broil in the oven for 2-3 minutes. Garnish with chopped parsley before serving.

18. Buttered Cod

Buttered Cod is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 plates’]

All you need is a pan to make this wonderful buttery cod. It’s garlicky and lemony, and ready in just 16 minutes! Gluten-free, keto, low-carb and high-protein.

Ingredients

• 1 1/2 lbs cod fillets (cut into smaller pieces)
• 6 tbsp unsalted butter
• ¼ tsp garlic powder
• 1/4 tsp onion powder
• ¾ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1/2 lemon (juiced)
• Fresh parsley (chopped)
• Lemon slices

Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper
2. Season the cod pieces with the mixture of seasoning.
3. Heat up a large skillet over medium-high heat with 2 tbsp of butter. Add in the cod and cook for 2 minutes.
4. Lower the head and gently flip the cod. Add the remaining butter and cook for another 3-4 minutes.
5. Let the butter completely melt and fish cook. Don’t overcook so the cod doesn’t completely fall apart.
6. Drizzle the skillet with freshly squeezed lemon juice garnish with parsley and lemon slices.

19. Shrimp Buddha Bowls

Shrimp Buddha Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [‘4’, ‘4 bowls’]

These Shrimp Buddha Bowls are so good! Garlickly, naturally sweet, filling and delicious. These bowls are low calorie, high protein, gluten-free and dairy-free.

Ingredients

• 1 lb shrimp (precooked)
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 large sweet potato (peeled and cubed)
• 1 tbps olive oil
• 1 tsp garlic powder
• ½ lb asparagus (trimmed)
• ½ tbsp olive oil
• 1 tsp garlic powder
• 4 cups kale (chopped)
• 1 tsp olive oil
• 1 tsp wholegrain mustard
• ½ cup dry quinoa (cooked according to instructions)
• salt and black pepper (to taste)
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp honey

Instructions Vegetables

1. Preheat the oven to 400F. In a large bowl, combine sweet potato with 1 tbsp olive oil and 1 tsp garlic powder. Spread them on a baking sheet, leaving some space for asparagus for later, and pop into the oven for 20 minutes.
2. Combine asparagus with ½ tbsp olive oil and 1 tsp garlic powder. Put aside.
3. Heat up your frying pan. Add in the kale, 1 tsp olive oil, and 1 tsp wholegrain mustard. Sauté for about 3-5 minutes, mixing throughout. Remove from heat and transfer to a bowl.
4. After the sweet potatoes have cooked for 20 minutes, take out the baking sheet and add in the asparagus. Pop into the oven for another 15 minutes.

Quinoa

1. While cooking vegetables, make quinoa according to instructions with a pinch of salt and black pepper. Takes about 10 minutes to cook in total.

Shrimp

1. Heat up the frying pan that had kale in it. Add 1 tsp olive oil, then shrimp, cover with garlic powder and paprika. Let it cook for 4-6 minutes, flipping them midway so they cook throughout.
2. Remove from heat.

Dressing

1. Combine all the ingredients for the dressing in a small bowl. Give it a good mix.

Meal prep assembly

1. Assemble 4 meal prep bowls, starting with quinoa, then kale, sweet potatoes, and asparagus. Top up with shrimp and drizzle with the dressing.
2. Store in the fridge for up to 3-4 days. Enjoy cold or reheated.

20. Salmon Meal Prep with Veggies

Salmon Meal Prep With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

21. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.