17 Lazy High Protein High Fiber 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. 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.

2. 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.

3. 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.

4. Chili Chicken Stir Fry

Chili Chicken Stir Fry 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 bowls’]

Spicy, flavorful, and quick to make—this chili chicken stir fry is the perfect gluten-free, dairy-free, high-protein, and low-carb meal.

Ingredients

• 1 lb chicken breasts (skinless and boneless, thinly sliced)
• 1 tbsp garlic powder
• 2 tbsp chili powder
• Salt and black pepper (to taste)
• 2 tbsp avocado oil
• 2 green bell peppers (thinly sliced)
• 1 white onion (thinly sliced)
• 3 garlic cloves (minced)
• 2 14 oz cans fire-roasted diced tomatoes
• 2 tbsp Parmesan cheese (grated)

Instructions

1. In a large bowl, combine chicken, garlic powder, chili powder, salt and black pepper.
2. Heat a large skillet over medium-high heat with avocado oil. Add in the chicken and cook for 7-10, stirring throughout.
3. Now, add in green bell peppers, onion, and garlic cloves. Stir well to combine all of the ingredients. Pour in the 2 cans of diced tomatoes, cover with a lid, and let it simmer for 5 minutes. Lower the heat if you feel it’s burning up.
4. Stir well and make sure the chicken is fully cooked and the peppers are soft before removing from the stove. Garnish with parmesan before serving.

5. Taco Casserole

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This taco casserole offers a perfect blend of taco flavors all made in one pan. It’s warm, spicy, smoky and tangy. High protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1/2 medium yellow onion (chopped)
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 2 cups tortilla chips (crushed)
• 1 14 oz can black beans (rinsed and drained)
• 1 12 oz can corn (drained)
• 1 15.5 oz jar salsa use your favorite kind
• 2 cups cheddar (shredded, divided)
• Grape tomatoes (halved)
• Scallions (chopped)
• Avocado (chopped)
• Olives (sliced)
• Lettuce (chopped)
• Cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 350F and prepare a 9×13 casserole dish.
2. Place a large skillet over medium-high heat and add in olive oil. Once hot, add in the ground beef and break it apart. Then, add in chopped onion and stir it well. Cook for around 5 minutes.
3. Now add chili powder, paprika, garlic powder, onion powder, and cumin. Stir well to cover the beef with the seasonings and cook for another 5 minutes.
4. While cooking the beef, cover the casserole dish with crushed tortilla chips.
5. Once you’ve cooked the beef, remove excess liquids from the skillet and add in black beans, corn, salsa, and 1 cup of cheddar cheese. Give it a stir and warm up until the cheese starts melting.
6. Cover the tortilla chips with the beef mixture from the skillet. Top up with the remaining 1 cup of cheddar cheese evenly.
7. Bake in the oven for 15-20 minutes until the cheese has nicely melted and bubbles on the sides.
8. Cover the casserole with tomatoes, scallions, avocado, olives, lettuce, cilantro and sour cream before serving. Enjoy!

6. Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 stuffed sweet potatoes’]

These Taco Stuffed Sweet Potatoes are a combination of savory and sweet. Filling, comforting spicy and creamy. Full of flavors and nutrition. The dinner is high protein and gluten-free.

Ingredients

• 1 lb lean ground beef
• 1 white onion (chopped)
• 4 cloves garlic (minced)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• ½ tsp ground paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp dried oregano
• 1 cup chunky salsa
• 1/2 cup water
• 4 sweet potatoes
• Shredded mozzarella
• Diced tomatoes
• Mashed avocado
• Sour cream

Instructions

1. Poke holes all over your sweet potatoes with a fork. Then, add them to a bowl or a plate with some water. Pop into the oven and microwave for 10 minutes on a high setting. If not cooked after, give it another 5 minutes to cook. In case your microwave is too small, you’ll have to cook these potatoes two at a time.
2. While the sweet potatoes are being microwaved, heat up a skillet to medium-high heat. Add in ground beef, onion, and garlic – stir and cook until brown. It will take 5-7 minutes. Drain the grease.
3. Add all of the spices and seasoning, salsa and water. Give it a good stir and cook on low heat for about 5 minutes.
4. When the potatoes are cooked, let them cool down a little, but cut lengthwise to open them up without cutting through completely.
5. Stuff the potatoes with cooked beef mixture. Top up with mozzarella, tomatoes, mashed avocado, and sour cream. Enjoy!

7. 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.

8. Chicken Burrito Casserole

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

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘8’, ‘8 small bowls’]

All the cheesy Mexican flavors in one casserole dish. Delightfully tasty yet very quick to prep. This meal is high protein and gluten-free.

Ingredients

• 1 tbsp chili powder
• 1/2 tsp cayenne pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup white onion (chopped)
• 1 red bell pepper (diced)
• 1 cup uncooked brown rice
• 3 cups chicken broth (low sodium)
• 2 green chilies (deseeded and chopped)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup corn kernels (drained from the can or frozen)
• 1 14 oz can black beans (drained and rinsed)
• 5 cups cooked chicken (shredded)
• 1 1/4 cups cheddar (shredded)
• Cilantro (chopped)
• Green onion (chopped)
• Avocado (chopped)
• Salsa

Instructions

1. Preheat the oven to 400F.
2. In a small bowl, combine all of the seasoning ingredients.
3. Add onion, red bell pepper, uncooked rice, and the seasoning into a 9×13 baking dish and stir to combine.
4. In a large bowl, combine chicken broth, green chilies, olive oil and tomato paste.
5. Pour the mixture into the baking dish and stir to combine.
6. Add in corn, black beans, and chicken. Mix to combine well.
7. Now, cover the baking dish with foil and bake in the oven for 65-70 minutes.
8. Remove the baking dish from the oven, remove the foil, and cover with shredded cheddar.
9. Bake in the oven for 5-10 minutes until the cheese melts and turns slightly golden.
10. Allow to cool for 5-10 minutes. Top up with cilantro, green onion, avocado, and salsa before serving.

9. High Protein Southwest Chicken Casserole

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

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT75M · Yield: [‘6’, ‘6 plates’]

Bold southwest flavors meet tender chicken and rice in this easy casserole. High in protein, gluten-free, and perfect for meal prepping!

Ingredients

• 1 cup basmati rice (uncooked)
• 1/2 medium yellow onion (finely chopped)
• 2 garlic cloves (minced)
• 1 cup chicken broth
• 1.5 lbs chicken breasts (skinless & boneless, cut into 1-inch cubes)
• 1 14 oz can black beans (rinsed and drained)
• 1 12 oz can corn (drained)
• 16 oz jar salsa
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1 cup cheddar cheese (shredded)

Instructions

1. Preheat the oven to 360F and prepare a 9×13 casserole dish.
2. Cover the bottom of the casserole dish with basmati rice, chopped onion, minced garlic and chicken broth. Combine all of the ingredients inside the casserole dish.
3. Now add chicken, black beans, corn, salsa, chili powder, paprika, and black pepper. Stir slightly to combine, but keep the rice at the bottom of the casserole dish as much as possible.
4. Level all the casserole ingredients out and sprinkle with shredded cheddar cheese.
5. Cover with foil and bake for 45 minutes. Then remove the foil and bake for another 10 minutes uncovered until the cheese melts.

10. 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.

11. 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.

12. Crockpot Turkey Chili

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

Recipe details: Prep: PT15M · Cook: PT540M · Total: PT555M · Yield: [‘6’, ‘6 bowls’]

This hearty crockpot turkey chili is full of bold spices, tender turkey, and nutritious veggies. It’s gluten-free, high in fiber, and perfect when you need a comforting meal.

Ingredients

• 1 tbsp extra virgin olive oil
• 16 oz ground turkey
• 1 large white onion (diced)
• 1 red bell pepper (diced)
• 1 medium zucchini (diced)
• 28 oz can diced tomatoes
• 15 oz can black beans (drained and rinsed)
• 15 oz can corn kernels (drained)
• 2 tbsp tomato paste
• 4 cloves garlic (minced)
• 2 tsp chili powder
• 2 tsp cumin
• 1 tbsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes

Instructions

1. Heat a sauté pan over medium heat and add the olive oil. Add the ground turkey, breaking it apart as it cooks, and sauté until fully cooked and lightly browned. It should take 7-10 minutes.
2. Transfer the cooked turkey to a crockpot. Add all remaining ingredients and mix well so everything is evenly combined.
3. Cover and cook on low for 8–9 hours or on high for 4-5 hours, stirring only once or twice during cooking.
4. Serve hot. If desired, garnish with sour cream, shredded cheddar, chopped red onion, chives, or crispy bacon crumbles.

13. 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.

14. 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.

15. 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.

16. Southwest Chicken Salad

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

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

This high-protein Southwest chicken salad is bursting with smoky, tangy, and mildly spicy flavors, finished with a refreshing citrus twist. High protein and gluten-free.

Ingredients

• 1 lb cooked chicken (shredded)
• 1 can (15.5 oz black beans, drained and rinsed)
• 1 can (15.25 oz corn, drained)
• 1 fresh jalapeño (deseeded, finely chopped)
• 1 cup cherry tomatoes (cut into quarters)
• 1 small red onion (finely chopped)
• ¼ cup pumpkin seeds
• ¾ cup Greek yogurt
• 2 fresh limes (juiced)
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp salt

Instructions

1. In a medium bowl, combine all of the dressing ingredients.
2. In a large bowl, combine shredded chicken, black beans, corn, jalapeno, cherry tomatoes, red onion, and pumpkin seeds.
3. Now, cover with the dressing and stir to combine.
4. Serve immediately.

17. 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!

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.