27 Lazy Girl High Protein Recipes with 20+ G 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. Pineapple BBQ Chicken with Bacon

Pineapple BBQ Chicken with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

This Pineapple BBQ Chicken with Bacon recipe is the perfect balance of sweet and savory. It’s a lazy dinner anyone can make, filled with flavors of barbecue and pineapples. It’s high protein and requires very little prep time.

Ingredients

• 4 chicken breasts (skinless and boneless, pick thinner ones)
• Salt and black pepper (to taste)
• 1 cup BBQ sauce (low sugar)
• 1 cup pineapple (diced)
• 6 strips bacon (cooked and diced)
• ¼ red onion (sliced)
• 1 cup Mozzarella cheese (shredded)
• Pineapple (diced)
• Green onion (diced)

Instructions

1. Preheat the oven to 400F. Prepare a baking dish and spray it with oil.
2. Place the chicken breasts (use thinner ones) on a baking dish. Sprinkle with salt and black pepper.
3. Cover the chicken breasts with BBQ sauce, using a spoon. Then top with pineapple chunks.
4. Cover with diced bacon and slices of red onion.
5. Finally, top up with mozzarella cheese. Bake in the oven for 25-30 minutes until the chicken is fully cooked.
6. Broil for 3-4 minutes to crispen up the cheese. Top up with diced pineapple and green onions before serving.

2. Baked Salsa Chicken

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 plates’]

Juicy chicken baked with rice, black beans, corn, and gooey cheese in a flavorful salsa. This one-pan dinner is great for a high-proten, gluten-free option.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can corn (drained and rinsed)
• 2 cups basmati rice (cooked)
• 1 4 oz can mild green chiles (diced)
• 2 cups thick and chunky salsa (divided)
• 1/2 cup chicken broth
• 1 cup cheddar cheese (shredded)
• 1 cup Monterrey Jack cheese (shredded)
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• ½ tsp black pepper
• 1/2 avocado (diced)
• Cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish.
2. Pound chicken breasts to thin them out a little bit and make sure they’re more or less even in thickness.
3. In a small bowl, combine all the seasoning ingredients.
4. Place chicken breasts on a plate, drizzle with olive oil, and then sprinkle with half of the seasoning. Rub it into the chicken, flip, and sprinkle with the rest of the seasoning, covering both sides of the chicken well.
5. Add black beans, corn, cooked basmati rice, green chiles, 1 cup chunky salsa, and chicken broth. Stir to combine inside the casserole dish and level out.
6. Add seasoned chicken inside to the casserole dish, cover with the remaining 1 cup of salsa.
7. Bake in the oven for 30 minutes until the chicken is fully cooked through. The thinner the chicken breasts, the quicker they’ll cook, so cook for an extra 10 minutes or so if needed.
8. Remove the casserole dish from the oven, sprinkle with cheddar and Monterrey Jack cheese. Broil for 3-5 minutes until the cheese melts and turns slightly golden.
9. Garnish with avocado, cilantro, and sour cream.

3. Broccoli Bacon Cheddar Chicken

Broccoli Bacon Cheddar Chicken 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 chicken breasts’]

Savor a tasty, comforting meal with this delicious and easy to make Broccoli Bacon Cheddar Chicken. The perfect high protein meal for your keto meal plan.

Ingredients

• 1 tbsp olive oil
• 2 large chicken breasts
• salt and black pepper (to taste)
• 1 tbsp Italian seasoning
• 2 cups broccoli florets (blanched, chopped)
• 6 strips bacon (cooked, chopped)
• ⅓ cup mozzarella cheese (shredded)
• 1 cup cheddar cheese (shredded)

Instructions

1. Preheat the oven to 400F. Grease a casserole dish with olive oil.
2. Take the chicken breasts and slice them in half horizontally. That will leave you with 4 thin chicken breasts to work with.
3. Place chicken breasts on the bottom of the casserole, season with salt and black pepper, and sprinkle with Italian seasoning.
4. Cover with chopped broccoli, bacon, mozzarella cheese and cheddar cheese.
5. Bake in the oven, uncovered, for 20-25 minutes until the chicken has cooked through completely.

4. Crockpot Chicken Tacos

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

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

5. 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.

6. Garlic Parmesan Chicken Bake

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

Recipe details: Prep: PT3M · Cook: PT17M · Total: PT20M · Yield: [‘4’, ‘4 chicken breast halves’]

Tender chicken baked with a golden garlic parmesan crust. Ready in just 20 minutes, this dish is gluten-free, low-calorie, and packed with protein.

Ingredients

• 2 chicken breasts
• 1 tbsp paprika (divided)
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• ½ tsp sea salt
• 1/2 lemon (juiced)
• 1 tsp Italian seasoning
• 1/2 cup parmesan (grated)
• 4 cloves garlic (minced)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (melted)
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F and prepare a casserole dish.
2. In a small bowl, combine 1 tsp of paprika, onion, garlic powder, black pepper, and sea salt.
3. Cut the chicken breasts in half horizontally and season them with the spice mixture. Then, place them on a baking dish and squeeze the lemon juice all over them.
4. In another bowl, combine 2 tsp of paprika with Italian seasoning, parmesan, garlic, olive oil, butter, and fresh parsley.
5. Cover the chicken with the mixture.
6. Bake the chicken in the oven for 17-20 minutes until the chicken is fully cooked.
7. Garnish with some extra chopped parsley before serving.

7. Lazy Lasagna Casserole

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 bowls’]

Comforting lasagna casserole that’s so easy to make. Cheesy, saucy, and satisfying, it’s a healthy twist on your favorite comfort food with 32g of protein.

Ingredients

• 2 cups uncooked penne pasta
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 large yellow onion (chopped)
• 1 tbsp garlic powder
• 2 tsp Italian seasoning
• Salt (to taste)
• Black pepper (to taste)
• 1 cup cottage cheese
• 24 oz jar of pasta sauce
• 8 oz mozzarella cheese (shredded)
• Basil (chopped)

Instructions

1. Preheat the oven to 350F and grease a 9×13 casserole dish. Boil penne pasta according to instructions, just 1 minute less than instructed, to keep it al dante. Drain it.
2. Place a skillet over medium-high heat. Add in the olive oil, ground beef, onion, garlic powder, Italian seasoning, salt and black pepper. Stir all of the ingredients together, breaking the meat apart. Cook for 7-8 minutes until the beef has browned.
3. Add in the cottage cheese and stir it in well.
4. Pour over the pasta sauce and mix well.
5. Stir in the cooked pasta.
6. Transfer the mixture to the greased casserole dish and level it out.
7. Top up with mozzarella cheese.
8. Bake in the oven for 15 until the cheese is bubbly and golden brown on the edges.
9. Garnish with chopped basil before serving.

8. 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.

9. Cheeseburger Bowls

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 bowls’]

These cheeseburger bowls are rich, zesty, smoky and filling. Perfect for comforting lunch yet high protein, gluten-free and low in carbs!

Ingredients

• 1 lb lean ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp pickle relish
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper (to taste)
• 4 cups lettuce (chopped)
• 2 cups cherry tomatoes (halved)
• 1 cup cheddar cheese (shredded)
• 1/2 red onion (sliced)
• 1/2 cup pickles (sliced)
• 1/4 cup pickled jalapeno slices
• 1/2 cup cooked bacon (crumbled)

Instructions

1. Heat up skillet over medium high heat. Add in the ground beef, garlic powder, onion powder and Italian seasoning. Season with salt and black pepper and stir to cover the beef.
2. Cook until it browns up. It should take around 7-10 minutes.
3. Drain the excess fat and set the beef aside.
4. In a small bowl combine all of the burger sauce ingredients.
5. Assemble 4 bowls. Start with chopped lettuce, then cooked beef, cherry tomatoes, cheddar cheese, red onion, pickles, pickled jalapenos and cooked bacon.
6. Drizzle with burger sauce.

10. 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.

11. 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.

12. Creamy Cajun Chicken

Creamy Cajun Chicken 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 chicken cutlets with sauce’]

This chicken is packed with Cajun flavor and a creamy sauce—all ready in just 30 minutes. A satisfying high-protein, gluten-free dinner.

Ingredients

• 2 large chicken breasts (skinless and boneless)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Cajun seasoning (use one that has little to no salt, divided)
• 1 tsp garlic powder
• 1/4 cup cornstarch
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes (finely chopped)
• 1/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan
• Parsley (chopped)

Instructions

1. Cut the chicken horizontally lengthwise, you’ll end up with 4 thinner chicken cutlets.
2. Cover the chicken with salt, black pepper, 1/2 tbsp Cajun seasoning, and garlic powder.
3. Add cornstarch to a shallow plate and spread it around. Now coat each chicken cutlet in cornstarch on both sides.
4. Heat a large skillet over medium-high heat. Add in the butter and olive oil, let it melt and once the pan is hot add in the chicken cutlets. Cook for 4-5 minutes on each side until the cutlets turn golden. Take the chicken out and set aside.
5. Add in the garlic, sun-dried tomatoes, and chicken broth to the pan. Stir and bring it to a simmer.
6. Reduce the heat and pour in the heavy cream, stirring throughout and add the remaining 1/2 tbsp of Cajun seasoning.
7. Add chicken back into the pan and cook for another 5 minutes until it reheats and the sauce thickens. Sprinkle with parmesan cheese and garnish with parsley before serving.

13. Crockpot Lemon Chicken Orzo Soup

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

Recipe details: Prep: PT10M · Cook: PT390M · Total: PT400M · Yield: [‘6’, ‘6 bowls’]

Cozy one-pot lemon chicken orzo soup with tender shredded chicken, soft pasta, and bright citrus flavors. It’s high protein, made in the crockpot for easy weeknight dinners, comforting, healthy, and minimal cleanup required!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 2 large carrots (peeled and diced)
• 2 sticks celery (diced)
• 6 cloves garlic (minced)
• 4 cups chicken broth
• 4 cups vegetable broth
• 1 tsp onion powder
• 1 tbsp dried basil
• 1 tbsp Italian seasoning
• 4 bay leaves
• 1 cup orzo (uncooked)
• 1 lemon (juiced)
• 1 handful fresh parsley. chopped
• Salt and black pepper (to taste)

Instructions

1. Add chicken breasts, carrots, celery, garlic, chicken broth, vegetable broth, onion powder, dried basil, Italian seasoning, and bay leaves into a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours.
2. When you only have 30 minutes left, remove the bay leaves from the crockpot and take the chicken out of the slow cooker.
3. Shred the chicken with 2 forks or a food processor and return the chicken to the crockpot. Add in orzo, lemon juice, and fresh parsley.
4. Make the heat is on high and cook for another 30 minutes, stirring every 10 minutes to prevent orzo from sticking to the bottom of the crockpot.
5. Once orzo is fully cooked, your soup is finished. Salt and pepper it to taste and serve immediately.

14. 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.

15. Crockpot Tortellini Chicken Soup

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

Recipe details: Prep: PT15M · Cook: PT390M · Total: PT405M · Yield: [‘8’, ‘8 bowls’]

Cozy crockpot soup with tender chicken, cheesy tortellini, and rich tomato broth loaded with vegetables. A satisfying one-pot meal perfect for busy weeknights or lazy weekends when you need comfort food!

Ingredients

• 4 medium chicken breasts (skinless and boneless)
• 1 tbsp extra virgin olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (finely diced)
• 4 cloves garlic (minced)
• 2 sticks celery (chopped)
• 1 28 oz can crushed tomatoes
• 1 14 oz can diced tomatoes with juices
• 1 tbsp Italian seasoning
• 1 tbsp dried basil
• 4 cups chicken broth
• 2 9 oz packages refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 3/4 cup heavy cream
• 1/2 cup Parmesan cheese (grated)
• Salt and black pepper (to taste)

Instructions

1. Place a skillet over medium-high heat and add olive oil, white onion, and saute for 5 minutes until the onion is translucent.
2. Add in the carrots and cook for another 3-4 minutes. Then add garlic and saute for another 30 seconds.
3. Transfer the cooked onion mixture into the crockpot. Add in the celery, chicken, crushed tomatoes, diced tomatoes, Italian seasoning, dried basil, and chicken broth. Give it a stir.
4. Cook on high for 3-4 hours or on low for 6-8 hours.
5. About 30 minutes prior to serving, remove the chicken breasts and shred them with two forks.
6. Then, return the chicken to the crockpot, add in the packaged tortellini, baby spinach, heavy cream, and Parmesan. Turn the crockpot to high. Give it a stir occasionally for the last 30 minutes of cooking.
7. Salt and pepper before serving according to your taste.

16. 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.

17. Baked Tuscan Chicken

Baked Tuscan Chicken 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 chicken breasts’]

This juicy baked tuscan chicken made in a creamy sauce with spinach and sun-dried tomatoes is the perfect low-carb meal, rich in Italian flavors. High protein and gluten free.

Ingredients

• 2 chicken breasts (boneless and skinless)
• 4 cloves garlic (minced, divided)
• 1/3 cup cream cheese (softened)
• 1/3 cup heavy cream
• 1 cup spinach (chopped)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/3 cup parmesan cheese (grated)
• 3/4 cup shredded mozzarella cheese (divided)
• 8 oz jar sun-dried tomatoes (drained and chopped, reserve 1 tbsp of oil from the jar)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F and prepare a 9×13 casserole dish.
2. Slice the chicken breasts horizontally lengthwise to create thinner breasts. Place them on the casserole dish. Season them with salt, black pepper and rub 2 minced garlic cloves into them.
3. In a medium bowl, combine cream cheese, heavy cream and spinach. Add in the remaining 2 minced garlic cloves, salt, black pepper, Italian seasoning, smoked paprika, onion powder and chili powder. Combine well.
4. Add parmesan cheese and 1/2 cup of grated mozzarella cheese into the bowl and stir well to combine.
5. Spread the mixture over the chicken breasts to completely cover them. Then cover with chopped sun-dried tomatoes and drizzle with 1 tbsp of oil from the jar.
6. Top up with the remaining 1/4 cup of mozzarella cheese.
7. Cover the casserole dish with foil and bake in the oven for 20 minutes. Then, remove the foil and let it bake uncovered for 15 minutes until the chicken has fully cooked.
8. Sprinkle with fresh parsley before serving.

18. Buffalo Chicken Cauliflower Casserole

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 bowls’]

This Buffalo chicken cauliflower casserole features the bold spice of buffalo sauce, creamy melted cheese, and tender chicken over riced cauliflower – a perfect low carb, high protein and gluten-free meal.

Ingredients

• 1.5 lbs cooked chicken (shredded)
• 5 cups riced cauliflower (raw)
• 1/2 cup buffalo sauce
• 8 oz cream cheese (room temperature)
• 2 cups cheddar cheese (shredded, divided)
• 1/4 cup buffalo sauce
• Parsley (chopped)

Instructions

1. Preheat the oven to 375F. Prepare a 9×13” casserole dish.
2. In a large bowl, combine cooked shredded chicken, riced cauliflower, buffalo sauce, cream cheese and 1 cup cheddar cheese. It will form a very thick mixture.
3. Add the mixture into the casserole dish and level it out.
4. Cover with the remaining 1 cup of cheddar cheese.
5. Cover the casserole dish with foil and bake in the oven for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese completely melts and bubbles.
6. Garnish with extra buffalo sauce and chopped parsley. Serve immediately.

19. 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.

20. Crockpot Mississippi Chicken

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

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘6’, ‘6 plates’]

This juicy, tender chicken is slow-cooked with ranch seasoning, savory gravy, and tangy pepperoncini for a flavor-packed dish everyone will love. It’s high protein, low-calorie and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 1 oz packet ranch dressing seasoning mix
• 1 oz packet dry au jus gravy mix
• 1/2 cup butter (unsalted)
• 1 cup pepperoncini peppers (sliced and drained)
• 1/4 cup pepper juice (from the jar of pepperoncini peppers)

Instructions

1. Add the chicken breasts to the slow cooker. Cover with the ranch seasoning and gravy mix.
2. Place butter on top of the seasoned chicken, and add pepperoncini peppers. Cover with pepper juice.
3. Cook on high heat for up to 4 hours or on low heat for 6-8 hours. Shred the chicken with two forks before serving.
4. Serve with rice, potatoes, egg noodles, or a salad for a healthier version!

21. 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.

22. Sweet Potato Black Bean Casserole

Sweet Potato Black Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Yield: [‘4’, ‘4 slices’]

This sweet potato black bean casserole is naturally sweet, cheesy, filled with yummy layers and flavorful. It’s high protein and vegetarian.

Ingredients

• 1 large sweet potato
• 14 oz can black beans (drained and rinsed)
• 14 oz can chopped tomatoes
• ½ medium yellow onion (finely chopped)
• 1 red bell pepper (chopped)
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• 1 cup salsa (divided)
• 2-4 tortillas *
• 1 cup cheddar (grated **)
• Salt & black pepper (to taste)
• Fresh cilantro (chopped)
• Sour cream
• Mashed avocado
• Salsa

Instructions Sweet Potatoes

1. Place your large sweet potato (with peel on) on a plate with some water and microwave on the highest setting for 8-10 minutes. Let it cool down. Then, peel and cut into cubes.

Casserole

1. Spray an 8″x8″ baking dish with olive oil. Preheat the oven to 400F.
2. In a large bowl, combine diced sweet potato, black beans, chopped tomatoes, onion, bell pepper, chili powder, paprika, garlic powder, cinnamon, salt, and black pepper.
3. Spread 1/2 cup of salsa on the bottom of the baking dish. Then, cover it with a layer of tortilla. Tear it apart so it nicely fits on top.
4. Add about 2/3 of the mixture of sweet potato on top of the tortillas, and level it out so it’s well spread over.
5. Add the remaining 1/2 cup salsa on top of the layer and spread it around.
6. Now, cover with a layer of tortillas and add the rest of the sweet potato mixture. Level it out and sprinkle it over with cheddar cheese.
7. Bake in the oven for 20-25 minutes until the casserole is slightly golden brown on top. Garnish with fresh cilantro.
8. Serve with mashed avocado, sour cream and additional salsa.

23. Teriyaki Chicken Casserole

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

Recipe details: Prep: PT5M · Cook: PT47M · Total: PT52M · Yield: [‘4’, ‘4 bowls’]

This casserole is teriyaki chicken in a dish with veggies. Umami, licious and full flavors. It’s high protein and low fat.

Ingredients

• 3/4 cup soy sauce (low-sodium)
• 1/2 cup water
• 1/4 cup honey
• 1/2 tsp ground ginger
• 2 garlic cloves (minced)
• 2 tbsp cornstarch
• 2 tbsp water
• 1 lb chicken breasts (boneless and skinless)
• 1 cup broccoli florets
• 1 cup carrots (chopped)
• 1 cup snow peas
• 3 cups white rice (cooked)

Instructions

1. Preheat the oven to 350F. Spray a 9×13 baking dish with oil.
2. In a saucepan, combine soy sauce, water, honey, ground ginger and minced garlic. Place over medium-high heat and bring to a boil for a minute.
3. While the sauce is boiling, combine cornstarch with water. Pour the mixture into the saucepan and stir until the sauce starts to thicken.
4. Place the chicken breasts in the baking dish. Place all the vegetables around the chicken and pour 1 cup of the sauce all over the baking dish.
5. Cover the baking dish with foil and bake in the oven for 30 minutes until the chicken is fully cooked.
6. Take the baking dish out and shred the chicken while still in the pan with two forks.
7. Add in cooked white rice, stir the baking dish, and pour over most of the remaining sauce.
8. Return to the oven and cook for 10 minutes uncovered. Let it cool down for 5 minutes and drizzle with the remaining sauce before serving.

24. Slow Cooker Protein Chili

Slow Cooker Protein Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Total: PT330M · Yield: [‘6’, ‘6 bowls’]

This high-protein chili is packed with lean ground beef, beans, and bold spices for a delicious and nutritious dish. It is high protein, gluten free and dairy free.

Ingredients

• 1 tbsp olive oil
• 1 1/2 lb lean ground beef mince (5% fat)
• 1 yellow onion (chopped)
• 5 garlic cloves (minced)
• 1 red bell pepper (diced)
• 1 tbsp chili powder
• 2 tbsp unsweetened cocoa powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1/8 tsp cayenne pepper
• 1 28 oz can fire-roasted tomatoes
• 15 oz can crushed tomatoes
• 1 4 oz can green chiles (mild & chopped)
• 1/4 cup beef broth (low sodium)
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can kidney beans (drained and rinsed)
• 1 15 oz can sweet kernel corn (drained and rinsed)
• Salt and pepper (to taste)
• 1 avocado (sliced)
• 6 tbsp sour cream
• Green onion (chopped)

Instructions

1. Heat a skillet over medium-high heat. Add in the olive oil and beef mince. Break it apart and cook for 5-6 minutes until the beef browns up. Drain the fat.
2. Next, add onion, garlic, and red bell pepper. Stir and cook for another 3-5 minutes until the onion is translucent.
3. Transfer the beef mixture to the slow cooker. Add the rest of the chili ingredients and mix to combine.
4. Cook on high for 3-4 hours or on low for 6-8 hours. If the chili has too much liquid towards the end, slightly open the lid for water to evaporate. If it is too thick, pour in more beef broth.
5. Serve in bowls and top up with avocado slices, sour cream, and green onion.

25. Chicken Broccoli Bake

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

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

This chicken broccoli bake is cheesy, filling and so yummy. A flavorful meal that’s low carb, high protein and gluten-free.

Ingredients

• 1 1/2 cups diced chicken breast
• 4 cups broccoli florets
• 1/2 cup cream cheese
• 2 tbsp mayonnaise
• ¾ cup cheddar (grated)
• 1/2 tsp garlic powder
• ½ tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375F. Spray a baking dish with oil.
2. Boil up a large pot of water. When the water is boiling, add in the diced chicken and broccoli florets. Boil them for around 5 minutes until the broccoli is tender and the chicken has cooked.
3. Drain the water and set the broccoli with chicken aside.
4. In a large bowl, combine cream cheese with mayonnaise, ½ cup grated cheddar, garlic powder, onion powder, salt, and black pepper.
5. Mix cooked chicken and steamed broccoli with the cheese mixture inside the baking dish. Level it out.
6. Sprinkle with the remaining ¼ cup of cheddar cheese.
7. Bake for 15 minutes and then broil for 2-3 minutes until the cheese goldens up.

26. Sheet Pan Chicken Fajitas

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

27. Beef Skillet Enchiladas

Beef Skillet Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 bowls’]

One-pan beef skillet enchiladas loaded with veggies like zucchini and bell peppers and bold Mexican flavors. A high-protein, gluten-free dinner ready in 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium red bell pepper (diced)
• 1 medium zucchini (diced)
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 2 cups red enchilada sauce (jarred or canned)
• 1 15 oz can black beans (rinsed and drained)
• 1 15 oz can corn
• 1/2 cup Monterey Jack (shredded)
• 8 6-inch corn tortillas, cut into 6 wedges each
• 1 cup cheddar (shredded)
• Avocado (diced)
• Tomatoes (diced)
• Green onion (chopped)
• Fresh cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 425F. Place a large oven-safe skillet over medium-high heat. Add in the olive oil and let it heat up.
2. Add in ground beef, red bell pepper, and zucchini. Break the meat apart using a spatula and cook for 7-9 minutes until the beef browns up and zucchini softens up.
3. Add in garlic powder, ground cumin, dried oregano, and chili powder. Then, pour in red enchilada sauce, add in the black beans, corn, and Monterey Jack cheese. Stir to combine well.
4. Now, gently fold in the corn tortilla wedges to coat them with sauce and spread them around.
5. Sprinkle with cheddar cheese and bake in the oven for 10-15 minutes. Once baked through, remove the skillet from the oven.
6. Garnish with avocado, tomatoes, green onion, cilantro, and sour cream.

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.