21 High Protein Clean Anti-Inflammatory Dinners

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. Mediterranean Chicken Bake

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

Recipe details: Prep: PT7M · Cook: PT40M · Total: PT57M · Yield: [‘4’, ‘4 chicken breasts’]

Get all the vibrant flavors of Kalamata olives, cherry tomatoes, and feta cheese in this easy-to-make recipe. This recipe is low-carb (only 9 grams of net carbs), high in protein, and gluten-free.

Ingredients

• 4 chicken breasts (boneless, skinless)
• Salt and black pepper (to taste)
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 cups cherry tomatoes (halved)
• 1 cup Kalamata olives (pitted and halved)
• 1 large red onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 6 cloves garlic (minced)
• 1/4 cup extra virgin olive oil
• 1/4 cup feta cheese (crumbled)
• Fresh parsley (chopped)
• Sliced lemon

Instructions

1. Preheat your oven to 400F and lightly grease a 9×13 casserole dish.
2. Place the chicken breasts in the dish. Season both sides with salt, black pepper, paprika, dried oregano, thyme, and basil.
3. Add the cherry tomatoes, olives, red onion, bell pepper, and garlic around the chicken. Drizzle everything with olive oil and gently toss the vegetables to coat.
4. Bake for 35–40 minutes, or until the chicken is fully cooked.
5. Once done, remove from the oven and sprinkle the feta cheese over the top.
6. Garnish with fresh parsley and sliced lemon.

4. 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.

5. Greek Chicken with Lemon Rice

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!

6. Cottage Cheese Tomato Soup

High Protein Cottage Cheese Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘4’, ‘4 bowls’]

High protein tomato soup infused with basil and fresh herbs, made creamy with protein-rich cottage cheese. This gluten-free comfort food is also low-calorie and vegetarian.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion (finely chopped)
• 6 cloves garlic (minced)
• 2 28 oz can peeled tomatoes
• 5 cups vegetable broth
• 2 tsp sea salt
• A pinch black pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 cup basil (finely chopped)
• 4 tbsp tomato paste
• 1 1/2 cups cottage cheese
• Fresh basil (chopped)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil and onion. Cook for 5 minutes until translucent.
2. Add the garlic, and cook for another 30s.
3. Add the rest of the ingredients to the pot, except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes.
4. Once it’s done, pour the soup into the blender with parts of the cottage cheese. Blend until smooth. You’ll need to do it a couple of times, so it’s best to have 2 different soup pots to pour the soup in. If you have an immersion blender, just blend all the ingredients together, including the cottage cheese, inside the pot.
5. Garnish with fresh basil before serving.

7. 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.

8. 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.

9. 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. 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.

11. Chicken and Sweet Potato

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!

12. 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.

13. High Protein Broccoli Cottage Cheese Soup

High Protein Broccoli Cottage Cheese Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘4’, ‘4 bowls’]

Creamy, velvety soup combining broccoli, cheddar, and cottage cheese for a comforting, balanced meal. High in fiber and protein, perfect for chilly days when you crave something warm!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large yellow onion (diced)
• 2 large carrots (peeled and diced)
• 1 stalk celery (diced)
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/4 cup all-purpose flour (or gluten-free flour)
• 3 cups vegetable broth
• 4 cups broccoli (chopped)
• 2 cups milk (1%)
• 1 cup shredded cheddar cheese
• 1 cup low fat cottage cheese (blended)
• Salt and black pepper (to taste)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil
2. Add onion, carrots, and celery, and cook for 10 minutes, stirring frequently.
3. Add in the garlic and continue cooking for another minute.
4. Add the smoked paprika and flour, and coat the vegetables with the flour.
5. Add in the vegetable broth and broccoli, and bring to a simmer.
6. Cook for 8-10 minutes until the broccoli softens.
7. For the final step, lower the heat and add milk, cheddar cheese, and cottage cheese. Stir until the cheese melts, but be careful not to heat the milk too high, as the milk will curdle. It should take around 5 minutes on low heat.
8. Using an immersion blender, blend the soup gently.
9. Add salt and black pepper to taste before serving.

14. 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.

15. Sheet Pan Chicken with Fruits

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.

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

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.