21 High Protein Chicken Breast Meals With 40G+ 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. Cheesy French Onion Chicken

Cheesy French Onion Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘3’, ‘3 chicken breasts’]

This French Onion Chicken Bake delivers all the rich flavor—caramelized onions, garlic, and melty cheese in every bite. Low Carb and High in Protein.

Ingredients

• 3 chicken breasts (boneless and skinless)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp oregano
• A pinch crushed chili pepper flakes
• Salt and black pepper (to taste)
• 2 tbsp butter (unsalted)
• 5 large yellow onions (thinly sliced)
• 1/4 cup chicken broth
• 4 cloves garlic (minced)
• 1 cup mozzarella cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F. Spray a casserole dish with oil.
2. Pound chicken breasts to thin them out a little bit, season them with garlic powder, onion powder, oregano, chili pepper flakes salt, and black pepper. Go easy on the salt as other ingredients will have it. Place chicken breasts inside the casserole dish.
3. Place a skillet over medium-high heat. Add in the butter and let it melt. Add in the onions and cook them until they’re caramelized, occasionally giving them a stir. Once the pan starts getting dry, pour in the chicken broth to prevent it from burning, continue stirring until the onions brown up fully.
4. Finally, add in the minced garlic and cook for 30s until fragrant. Remove from heat and the onion cool down for 5 minutes.
5. Take the caramelized onion and place it on top of each chicken breast, covering them. Sprinkle with mozzarella cheese and bake in the oven for 20-25 minutes. The cheese should be bubbling and, most importantly, the chicken breasts should be fully cooked.
6. Broil for 2 minutes so the cheese turns slightly golden. Remove from the oven and garnish with fresh parsley before serving.

2. Fajita Chicken Casserole

Fajita Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Cheesy fajita chicken casserole recipe that’s perfect for family dinner. Low carb, high protein, and gluten-free!

Ingredients

• 4 small chicken breasts (skinless, boneless)
• 1 tbsp olive oil
• 1 red bell pepper (seeded and cut into strips)
• 1 green bell pepper (seeded and cut into strips)
• 1 yellow onion (finely chopped)
• 1 cup mozzarella (shredded)
• Fresh cilantro (chopped)
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 2 tsp garlic powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F. Spray a baking dish with oil.
2. In a small bowl, combine Fajita seasoning ingredients. Use most of it to cover the chicken breasts, but leave a little bit aside for vegetables.
3. Place chicken breasts in the baking dish and drizzle with olive oil. Now, top them up with bell peppers and onion. Sprinkle with the remaining Fajita seasoning.
4. Finally, top them up with shredded mozzarella.
5. Bake in the oven for 25-30 minutes until the chicken is cooked through. It will depend on how thick the chicken breasts are; the thicker they are, the longer they’ll take to cook.
6. Once cooked, broil for 2 minutes to crisp up the top. Garnish with cilantro before serving.

3. Cajun Chicken with Sweet Peppers

Cajun Chicken with Sweet Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT32M · Total: PT37M · Yield: [‘4’, ‘4 chicken breasts’]

This cheesy chicken is spicy and earthy, packed with nutrition and flavors. Most importantly, it’s one of the easiest dinners you’ll ever make requiring very little prep. It’s high-protein with 51g of protein per chicken breast, low carb and gluten-free.

Ingredients

• 2 long sweet peppers (thinly sliced)
• 4 small chicken breasts
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• ¼ tsp salt
• 1/8 tsp black pepper
• 6 cloves garlic (minced)
• 1 cup cream cheese
• ½ cup cheddar cheese (shredded)

Instructions

1. Preheat the oven to 375 and spray a baking dish with oil.
2. Cover the baking dish with sliced peppers and place chicken breasts on top of them.
3. In a small bowl, combine smoked paprika, onion powder, cayenne pepper, oregano, salt and black pepper.
4. Sprinkle the chicken with mixture of spices and minced garlic, do make sure you leave enough to cover both sides of the chicken. Rub the garlic and spices into them to increase the flavor.
5. Top each chicken breast with around 2 tbsp of cream cheese. Make sure to use up all of the cream cheese.
6. Sprinkle the baking dish with cheddar cheese.
7. Bake in the oven for 25-30 minutes until the chicken is cooked through. Broil for 2 minutes to golden up the cheese.
8. Place some of the pepper slices on top of the chicken breasts before serving. Enjoy!

4. Greek Chicken with Lemon Rice and Tomatoes

Greek Chicken with Lemon Rice and Tomatoes 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 bowls’]

Savor Mediterranean flavors in one pan! This high protein, gluten-free Greek chicken with lemon rice and tomatoes, featuring juicy chicken, zesty rice, fresh veggies, and creamy feta.

Ingredients

• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp dried oregano
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 1/4 tsp black pepper
• 1.5 lb chicken breasts (skinless and boneless, diced)
• 2 tbsp olive oil
• 1 tbsp olive oil
• 1 cup cherry tomatoes (halved)
• 6 cloves garlic (minced)
• 1 tsp dried oregano
• ¼ tsp salt
• 1/4 tsp black pepper
• 1 cup spinach (chopped)
• 2 cups basmati rice (cooked)
• 15 oz can chickpeas (rinsed and drained)
• 1 lemon (juiced)
• 1 cup feta cheese (crumbled)
• 1 tbsp extra virgin olive oil
• ¼ tsp dried oregano
• 2 tbsp fresh dill (chopped)
• Lemon (cut into wedges)
• Fresh dill (chopped)

Instructions Chicken

1. In a small bowl, combine paprika, garlic powder, dried oregano, red pepper flakes, salt and black pepper.
2. Cover diced chicken with the mixture of spices.
3. Heat a large skillet over medium-high heat. Add in the olive oil.
4. Once hot, add in the chicken and sear for 4 minutes on one side, then flip and cook for another 4 minutes on the other side.
5. Remove the chicken from the skillet once it’s fully cooked.

Lemon Rice

1. Add olive oil into the same, now empty skillet. Add in the cherry tomatoes, garlic, dried oregano, salt, and black pepper. Stir and cook for 2 minutes until the tomatoes soften.
2. Add in spinach and cook for another 2 minutes until it wilts.
3. Add cooked basmati rice, chickpeas and give it a stir.
4. Finally, squeeze over all the juice from the lemon. Let it cook for another 2-3 minutes.

Assembly

1. In a bowl, combine feta cheese, olive oil, oregano and fresh dill.
2. Add half of the cheese mixture into the skillet and stir it in.
3. Add the cooked chicken back into the skillet and cook until the chicken reheats.
4. Remove from heat, and sprinkle with the remaining cheese mixture. Garnish with lemon wedges and fresh dill before serving.
5. When eating, squeeze some of the lemon juice from the wedges for a little more acidity. Enjoy!

5. One Pan Balsamic Chicken

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

Recipe details: Prep: PT10M · Cook: PT26M · Total: PT41M · Yield: [‘4’, ‘4 chicken breasts’]

This aromatic balsamic chicken is cheesy, tangy, flavorful and full of nutrition. With whooping 61g of protein per serving, it makes for a delicious, quick dinner. Gluten-free and high protein

Ingredients

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 8 oz fresh mozzarella
• 2 cups grape tomatoes (halved)
• 2 tbsp fresh basil (chopped)
• 2 tbsp vegetable oil
• 2 lb chicken breasts (boneless and skinless, pounded to even thickness)
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, mix together balsamic vinegar, honey, olive oil, minced garlic, Italian seasoning, onion powder, garlic powder and Dijon mustard.
3. In a separate bowl, tear mozzarella into pieces with your hands. Add in the grape tomatoes and chopped basil. Season with salt and black pepper. Toss all of the ingredients together to combine.
4. Heat up a large, oven-safe skillet over medium-high heat. Add vegetable oil and let it heat up.
5. Season the chicken with salt and black pepper, and add to the skillet in a single layer. Cook for 2-3 minutes on each side until golden brown.
6. Give the balsamic vinegar mixture another swirl and pour it over the chicken. Let it come to a simmer, and scrape off any browning off the pan.
7. Remove the pan from the heat, cover the chicken with the mozzarella mixture, and bake in the oven uncovered for 18-23 minutes until the chicken is fully cooked.
8. Let it sit for 3-5 minutes before serving. Enjoy!

6. Hawaiian Chicken Sheet Pan

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 bowls’]

This low-calorie, gluten-free, and dairy-free Hawaiian chicken sheet pan meal is naturally sweet, smoky, tangy, and tropical! Loaded with juicy chicken, bell peppers, and sweet pineapple.

Ingredients

• 1.5 lb chicken breasts (cut into 1-inch cubes)
• 1 tbsp olive oil
• 1 tbsp garlic powder
• 2 tsp coriander powder
• 2 tsp ginger powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 red onion (cut into chunks)
• ½ cup Hawaiian-style BBQ Sauce (use Primal Kitchen for dairy-free option)
• 1 cup pineapple chunks (drained if canned)
• 1 fresh lime (juiced)
• Sesame seeds
• Cilantro (chopped)

Instructions

1. Preheat the oven to 350F. Spray a large baking sheet with oil.
2. In a large mixing bowl, combine olive oil, garlic, coriander, ginger powder, salt and black pepper. Give them a mix. Now, add the chicken and toss until the chicken is fully covered with the spices.
3. Now, add in the bell peppers, red onion, and BBQ sauce. Coat all of the ingredients with the sauce. Use your hands for the best effect.
4. Spread the mixture onto the baking sheet as evenly as possible. Bake in the oven for 20 minutes, then remove and top up with pineapple chunks throughout the whole baking sheet. Pop back into the oven for 10-15 minutes until the chicken is fully cooked.
5. Remove from the oven; garnish with fresh lime juice, sesame seeds, and cilantro before serving.

7. Creamy Baked Chicken

Creamy Baked Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Juicy baked chicken in a creamy garlic-Parmesan sauce with spinach and herbs. High-protein, Low Carb and Gluten-Free—an easy weeknight dinner!

Ingredients

• 4 chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1/3 cup sundried tomatoes (chopped and drained)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp garlic powder
• ¼ tsp sea salt
• 1/4 cup Parmesan (grated)
• 1/2 cup spinach (chopped)
• 2 tsp Italian seasoning
• 2 tsp paprika
• 1/2 tsp red chili pepper flakes
• 1/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F and prepare a casserole dish.
2. Pound the chicken breasts to thin them out, make sure they’re similar thickness.
3. Place chicken breasts inside the casserole dish.
4. In a small bowl, combine all the chicken seasoning ingredients.
5. Drizzle the chicken with olive oil and rub the chicken breasts with the seasoning mixture. Cover them with sundried tomatoes.
6. In a bowl, whisk together heavy cream, chicken broth, garlic powder, and sea salt.
7. Pour the heavy cream mixture over the chicken and sprinkle with Parmesan cheese to cover all the chicken breasts.
8. Bake in the oven for 25-30 minutes until the chicken is fully cooked. Once finished, remove from the oven.
9. Stir the spinach into the sauce and cover the baking dish with foil for another 5-10 minutes to let the spinach wilt.

8. Buffalo Chicken Cottage Cheese Bowl

Buffalo Chicken Cottage Cheese Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 bowls’]

This Buffalo Chicken Cottage Cheese Bowl delivers spicy buffalo flavor with creamy cottage cheese—high in protein, low in carbs, and keto-friendly!

Ingredients

• 2 large chicken breasts (skinless and boneless)
• 4 tbsp Buffalo wing sauce
• 1 cup cottage cheese
• 2 small stalks celery (diced)
• 1 carrot (shredded)
• 4 tbsp Ranch dressing
• Green onion (chopped)

Instructions

1. Add chicken breasts to a saucepan, submerge them in water, and place the pan over medium-high heat. Bring the water to a boil and lower the heat, boiling until the chicken is fully cooked. It should take around 10 minutes.
2. Remove the chicken from the saucepan and shred it with two forks.
3. Add Buffalo wing sauce to the chicken and toss until the chicken is well coated.
4. Divide cottage cheese, celery, carrot, and chicken into 2 bowls. Drizzle with Ranch dressing and sprinkle with chopped green onion. Salt and pepper if needed.

9. 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.

10. Garlic Chicken and Potatoes Skillet

Garlic Chicken and Potatoes Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

This garlic chicken and potatoes skillet is a delicious one-pan dinner made with juicy chicken and golden potatoes in a flavorful garlic herb sauce. High-protein and gluten-free.

Ingredients

• 1 1/2 lb chicken breasts (skinless and boneless)
• 1 1/2 lb baby yellow potatoes
• 1 tbsp olive oil
• 3 tbsps butter (divided)
• 5 garlic cloves (minced)
• A pinch crushed red chili pepper flakes
• 1 tbsp dried oregano
• 1 tsp fresh rosemary (chopped)
• Salt (to taste)
• Black pepper (to taste)
• 1/4 cup low sodium soy sauce (or coconut aminos)
• 1 tbsp olive oil
• 1 tbsp Sriracha sauce
• Black pepper (to taste)
• Parsley (chopped)
• Parmesan cheese (grated)

Instructions

1. Cut chicken breasts into strips and cut your potatoes into quarters.
2. In a small bowl, combine marinade ingredients: soy sauce, olive oil, Sriracha sauce and black pepper.
3. Cover the chicken with the marinade and set aside in a bowl.
4. Bring salted water to a boil in a pot. Add in the potatoes and boil for about 8 minutes until they’re partially boiled but not fully.
5. Remove from heat and drain the potatoes.
6. Heat up a skillet over medium high heat. Add in the olive oil and 1 tbsp butter, once the butter melts, add in the potatoes.
7. Cook the potatoes for about 8 minutes in total, flipping them around to make sure all sides get roasted a little bit, they should be golden and tender.
8. Remove the potatoes from the skillet and set aside.
9. Now, add remaining 2 tbsp of butter into the skillet, quickly add minced garlic and chili pepper flakes. Lay the chicken strips, setting aside the remaining marinade. Cook the chicken strips for 1-2 minutes per side until they brown up.
10. Now, pour in the marinade into the skillet and let the chicken cook in it for a couple of minutes. Add in the potatoes and cover them with dried oregano and fresh rosemary, give everything a good stir.
11. Season with salt and black pepper and remove from the heat once the potatoes have warmed up.
12. Sprinkle with chopped parsley and parmesan cheese before serving.

11. Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

This salsa fresca chicken features zesty salsa fresca, melty cheese, and a hint of spice to make the perfect meal if you’re craving Mexican flavors. Low carb, high protein, gluten-free and low in calories!

Ingredients

• 2 cups cherry tomatoes (diced)
• 1 medium white onion (chopped)
• 1 large jalapeño (chopped)
• A bunch of cilantro (chopped)
• 1/2 lime (juiced)
• 1/2 tsp salt (divided)
• 2 lbs chicken breast (boneless and skinless, diced)
• 1/2 tsp cumin
• 1 tsp paprika powder
• 1 tbsp garlic powder
• 1/4 tsp red chili pepper flakes
• 1/4 tsp black pepper
• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish and spray it with oil.
2. In a bowl, combine cherry tomatoes, chopped onion, jalapeno, cilantro, lime juices and 1/4 tsp salt.
3. Place diced chicken on the baking sheet and cover with cumin, paprika, garlic powder, red chili pepper flakes, and black pepper. Make sure the chicken is covered well with all the seasonings.
4. Finally, cover the chicken with the tomato mix and top up with shredded mozzarella.
5. Bake in the oven uncovered for 25-30 minutes until the chicken has fully cooked.
6. Garnish with extra cilantro before serving.

12. Baked Pesto Mozzarella Chicken

Baked Pesto Mozzarella Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 chicken breasts’]

Cheesy, savory, and packed with earthy garlic flavors, this Baked Pesto Mozzarella Chicken is a high-protein, gluten-free, and low-carb dinner.

Ingredients

• 4 large chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp paprika
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• ½ cup basil pesto
• 8 oz fresh mozzarella (sliced)
• 1 cup cherry tomatoes (halved)

Instructions

1. Preheat the oven to 425F and spray a large casserole dish with cooking spray or cover with any other oil.
2. Place chicken on the baking dish in a single layer and drizzle with olive oil.
3. Cover chicken breasts with salt, black pepper, paprika, garlic powder and Italian seasoning. You’ll want to flip them to make sure both of sides of the chicken breast are covered with seasonings.
4. Cover both sides of the chicken breasts with basil pesto. Use a tablespoon to spread the pesto around. Use tongs to flip the breasts carefully to cover both sides.
5. Cover the chicken with mozzarella slices and halved cherry tomatoes.
6. Cover the casserole dish with foil. Bake in the oven covered for 25 minutes. Then, uncover and bake for another 10-15 minutes until the mozzarella melts and the chicken is fully cooked throughout.

13. Crockpot Marry Me Chicken

Crockpot Marry Me Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT130M · Total: PT150M · Yield: [‘4’, ‘4 chicken breasts with sauce’]

This meal is super easy to make with a crockpot, creamy and flavorful. The recipe is gluten-free, high in protein, and low in carbs, making it a guilt-free comfort food!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp virgin olive oil
• 1 tbsp unsalted butter
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp dried thyme
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream (warmed slightly in the microwave)
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil leaves (chopped)

Instructions

1. Season the chicken breasts evenly with the sea salt and black pepper. Heat the olive oil and butter together in a skillet over medium heat.
2. Add the chicken and sear for about 2–3 minutes per side, just until lightly golden. Transfer the chicken to the crockpot, including any remaining butter and pan juices.
3. In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, smoked paprika, crushed red pepper, dried basil, dried oregano, and dried thyme. Stir well to combine, then pour the mixture evenly over the chicken in the crockpot.
4. Sprinkle the chopped sun-dried tomatoes over the top of the chicken. Cover and cook on low for 3–4 hours or high for 1½–2 hours, until the chicken is fully cooked.
5. Once cooked, remove the chicken from the crockpot and set it aside, keeping it warm.
6. Warm up the heavy cream slightly in a microwave. Add the heavy cream and Parmesan cheese to the sauce in the crockpot. Stir until the sauce is smooth and creamy.
7. Return the chicken to the crockpot and spoon the sauce over the top. Let it sit on the warm setting for about 5–10 minutes to allow the flavors to come together.
8. Finish by sprinkling the chopped fresh basil over the chicken before serving.

14. Crockpot Tuscan Chicken

Crockpot Tuscan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 plates’]

This Crockpot Tuscan Chicken features tender chicken thighs in a creamy Parmesan garlic sauce with spinach and sun-dried tomatoes. It’s low carb, high protein, and soy-free.

Ingredients

• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 1 cup heavy cream
• 1/3 cup chicken broth
• 3/4 cup parmesan cheese (grated)
• 6 – 8 chicken thighs (skinless, bone-in)
• 1 tbsp Italian seasoning
• 1/2 tsp crushed red chili pepper flakes
• Salt and black pepper (to taste)
• 1/2 cup sun-dried tomatoes (chopped)
• 2 cups spinach (chopped)

Instructions Sauce

1. Place a saucepan over medium-high heat. Add in olive oil and garlic. Saute for 1 minute.
2. Now, add in the heavy cream and chicken broth, give it a mix, lower the heat, and simmer for 10 minutes until the sauce thickens up.
3. When the cream sauce is ready, lower the heat even more and add in parmesan cheese. Whisk to mix it in well.

Chicken

1. While the sauce is simmering, place the chicken thighs in a crockpot. Season with Italian seasoning, red chili pepper flakes, salt, and black pepper.
2. Top it all up with sun-dried tomatoes.
3. Pour the sauce over the chicken, covering as much of the chicken as possible. Cook for 3-4 hours on a high or 6-8 hours on a low setting.
4. Once chicken is cooked, remove the chicken thighs from the crockpot, very gently as it’ll be very soft. Turn the crockpot on a high setting and add in the chopped spinach. Cook for a few minutes until the spinach wilts.
5. Return the chicken back into the crockpot, spoon the sauce with sun-dried tomatoes and spinach all over the chicken. Now it’s ready to serve.

15. Crockpot Pesto Chicken

Crockpot Pesto Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 chicken breasts’]

This crockpot pesto chicken is a simple slow cooker recipe with tender chicken, basil pesto, and parmesan. It is high protein, low carb and gluten-free.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 cup pesto
• Sea salt and black pepper (to taste)
• 4 tbsp pesto
• 1 Roma tomato (chopped)
• 2 tbsp parmesan (grated)

Instructions

1. Add the chicken breasts into a crockpot. Seasoning with Italian seasoning, salt, and black pepper on all sides.
2. Cover the chicken breasts with pesto using a tablespoon, covering all of the chicken.
3. Cook for 4-5 hours on low heat until the chicken fully cooks through. 2 hours in, check whether the chicken is not dry. If dry, pour in some vegetable broth and continue checking accordingly.
4. Cover the chicken with a little bit more pesto (1 tbsp per chicken breast) or any other sauce you love. Top up with chopped tomato and grated parmesan. Serve with rice, potatoes, pasta, or vegetables.

16. Chicken Enchilada Casserole

Chicken Enchilada Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 bowls’]

This tasty chicken enchilada casserole is layered with tender chicken, black beans, corn, and cheese. An easy gluten-free recipe that makes a great meal prep or family dinner option.

Ingredients

• 3 cups cooked shredded chicken
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 oz can chopped green chiles (drained)
• 15 oz black beans (drained and rinsed)
• 1 15 oz can sweet corn (drained and rinsed)
• 12 6- inch corn tortillas
• 2 cup cheddar cheese (shredded, divided)
• 1 cup Monterey Jack (shredded)
• 1 tbsp olive oil
• 1 small yellow onion (finely diced)
• 2 tsp cumin
• 2 tsp chili powder
• 2 cloves garlic (minced)
• 1 tbsp corn starch
• 1 tbsp cold water
• 1 cup chicken broth
• 15 oz tomato sauce
• 1/2 tsp salt
• Sour cream
• Cilantro (chopped)

Instructions Enchilada sauce

1. Preheat the oven to 350F. Prepare a 9×13 casserole dish
2. Heat a large skillet over medium high heat and add olive oil. Then add in diced onion, sauté until translucent. Should take around 4-6 minutes.
3. Now, stir in cumin, chili powder and garlic. Cook for about 30 s fully covering the onion with spices.
4. In a small bowl combine corn starch with cold water.
5. Pour in the chicken broth, then stir in the tomato sauce, add salt and finally stir in the mixture of corn starch and cold water.
6. Bring to simmer and cook for 5-7 minutes, stirring a couple of times. Remove from the heat.

Casserole

1. In a large bowl, combine shredded chicken, salt, black pepper, chopped green chiles, black beans, sweet corn and ½ cup of enchilada sauce (from the skillet).
2. Take ½ cup of enchilada sauce and cover the bottom of the casserole dish with it. Spread it around.
3. Now, dip corn tortillas in the remaining enchilada sauce that’s in the skillet, coat them and line them on the bottom of the casserole dish with them.
4. Take half of the chicken mixture and sprinkle all over the tortillas. Top up with 1 cup of cheddar cheese.
5. Take the remaining 6 corn tortillas, dip them in enchilada sauce, line them on top of the chicken mixture inside the casserole dish.
6. Sprinkle the remaining chicken mixture over the casserole dish, pour any of the remaining enchilada sauce from the skillet and sprinkle over with 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese.
7. Bake in the center of the oven for 25 minutes until the cheese bubbles.
8. Garnish with sour cream and chopped cilantro before serving.

17. Creamy Pesto Chicken with Roasted Tomatoes

Creamy Pesto Chicken with Roasted Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 chicken breasts’]

This creamy pesto chicken is rich and flavorful, with juicy chicken, roasted tomatoes, aromatic garlic, and nutty parmesan. It’s high-protein, low-carb, and gluten-free.

Ingredients

• 1 1/2 cups grape tomatoes
• 4 tbsp olive oil (divided)
• Salt and black pepper (to taste)
• 1 tbsp garlic powder
• 1 tbsp paprika powder
• 4 large chicken breasts (skinless and boneless)
• 1/2 yellow onion (chopped)
• 4 cloves garlic (minced)
• 1/2 cup basil pesto
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/2 tsp red chili pepper flakes

Instructions

1. Preheat the oven to 400F. Add grape tomatoes to the baking sheet with parchment paper, cover with 2 tbsp olive oil, salt and black pepper. Toss to cover the tomatoes, spread them around the baking sheet, and roast in the oven for 20 minutes.
2. While the tomatoes are roasting, combine garlic powder, paprika powder, salt, and black pepper in a small bowl.
3. Cover the chicken breasts with the mixture of spices on both sides.
4. Heat up a shallow Dutch oven or a large skillet over medium-high heat. Add in the 2 tbsp of olive oil and cook chicken breasts for 5 minutes on each side until they brown up.
5. Remove the chicken and set it aside. Add chopped onion to the same skillet and cook for 3-5 minutes until the onion looks caramelized. Then, add in the garlic and cook for another 30s.
6. Add in the pesto, give it a mix, then pour in the heavy cream and add parmesan cheese and red chili pepper flakes. Stir and bring to a simmer.
7. Now add the chicken breasts back into the skillet and roasted tomatoes. Cook until the chicken is fully cooked. Serve immediately.

18. Mexican Chicken and Sweet Potato Skillet

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

This Mexican Chicken is a quick, healthy, high-protein, gluten-free meal with Mediterranean notes and bold Mexican flavors—perfect for a nutritious dinner!

Ingredients

• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 sweet potato
• 1 tbsp olive oil
• 1 lb chicken breasts (skinless and boneless, diced)
• 1 yellow onion (finely chopped)
• 1 cup cherry tomatoes (halved)
• 15 oz can black beans (drained and rinsed)
• 4 oz can diced green chiles
• 1/2 cup salsa
• 1/2 lime (juiced)
• 1/2 cup cheddar cheese (grated)
• Fresh cilantro (chopped)

Instructions

1. In a small bowl, combine all of the spices.
2. Cut the sweet potato in a half, lengthwise. Poke the halves with a fork on both sides. Then, add them to a plate and fill it with water. Microwave for 4-7 minutes on high until the sweet potato has become more tender but not fully cooked.
3. Set aside to let the sweet potato cool down.
4. Place a large non-stick skillet over medium-high heat. Add olive oil.
5. Once the skillet has heated up, add in the diced chicken, cover it with the half of the spice blend and then spread it into a single layer, so the chicken has a chance to cook.
6. Cook the chicken for 3 minutes and add in the onion. Give the skillet a stir, flip your chicken breasts, so all sides can cook.
7. Cook for about 4-5 minutes until the onion softens and the chicken has completely cooked through. You might want to stir and give the chicken a few flips during that time.
8. While the chicken is cooking. Peel the sweet potato and dice it.
9. Lower the heat and add in the remaining half of the spice blend. Now, add in the diced sweet potato, tomatoes, black beans, green chiles and salsa.
10. Stir well to combine all of the ingredients. Let it cook until all the ingredients heat up – about 3-4 minutes.
11. Finally, squeeze the lime juice all over the skillet and top up with cheddar cheese. Place a lid on the skillet and let it cook for another 2-3 minutes until the cheese has completely melted.
12. Garnish with cilantro before serving.

19. Crockpot Butter Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 bowls’]

Rich, creamy slow cooker butter chicken with aromatic Indian spices. High in protein and gluten-free, this hands-off recipe requires minimal effort, just add ingredients and let the crockpot do the work!

Ingredients

• 16 oz tomato sauce
• 5 cloves garlic (minced)
• 2 tbsp fresh ginger (grated)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• ½ tsp chili powder
• 1 tsp salt
• 1 tsp honey
• 2 lbs chicken thighs
• 3 tbsp unsalted butter (cold and chopped)
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Give the sauce a stir.
2. Add the chicken thighs and coat them in the sauce.
3. Scatter chopped cold unsalted butter all over the top of the chicken. Cook on low for 4-6 hours or high for 2 hours until the chicken is done.
4. Remove the chicken from the crockpot and let it cool down a little bit on a chopping board.
5. Add the heavy cream to the crockpot and whisk to create a creamy sauce.
6. Once the chicken had cooled down enough, cut it into bite-sized pieces and return it to the crockpot. Give everything a stir and serve the chicken with basmati rice and garnish with fresh parsley.

20. Baked Caesar Chicken

Baked Caesar Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’, ‘5 chicken breasts’]

Thi Baked Caesar Chicken is creamy, cheesy, and crispy. A low-carb and high protein meal everyone will love.

Ingredients

• 2 lbs chicken breast (boneless, skinless, thin)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 tbsp creamy Caesar dressing
• 1 cup parmesan (shredded)
• 1 cup Caesar-style croutons (crushed into crumbs)
• 1 tbsp butter (melted)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 375F and prepare a casserole dish.
2. Pound the chicken breasts if they’re not thin and place them in a casserole dish. Sprinkle with salt and black pepper.
3. Spread creamy Caesar dressing on the chicken breasts and sprinkle with parmesan cheese all over the chicken breasts.
4. In a small bowl, combine crushed croutons with melted butter.
5. Sprinkle the crouton mixture over the cheese and bake in the oven for 20-30 minutes until the chicken fully cooks. If the cheese and croutons are browning up too much, just cover the casserole dish with foil.
6. Sprinkle with chopped parsley and serve.

21. Crockpot Chicken Shawarma Bowl

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

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘4’, ‘4 bowls’]

Easy slow cooker chicken shawarma bowl with bold, savory Middle Eastern spices. High in protein and gluten-free, it recreates restaurant flavors at home, perfect for meal prep without guilt or overspending!

Ingredients

• 1 large onion (sliced)
• 2 lbs chicken breasts (boneless and skinless)
• 1/2 cup water
• 3 tbsp olive oil
• 4 cloves garlic (minced)
• 2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup dry basmati rice
• 1 red onion (finely chopped)
• 2 cups cherry tomatoes (halved)
• 1/2 cup Greek yogurt (full-fat)
• 1/2 lemon (freshly squeezed juice)
• Fresh parsley (chopped)

Instructions

1. In a small bowl, combine the spice mix.
2. Cover the bottom of the slow cooker with sliced onion. Top up with chicken and cover it with the spice mix. Cover with water.
3. Cook on high for 3 hours until the chicken has cooked through. Shred with two forks while the chicken is still inside the crockpot.
4. Boil basmati rice according to instructions on the package. Remove chicken from the crockpot, leaving the leftover water inside the crockpot, and add chicken to the bowl on one side.
5. Divide red onion, cherry tomatoes amongst the bowls. Add Greek yogurt, squeeze over the lemon juice, and cover with chopped parsley.

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.