31 Summer Dump Dinners That Pack Protein

ByNick Garcia

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. Honey Sesame Chicken

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

Sheet Pan Honey-Sesame Chicken is a healthy, vibrant meal ready to be this week’s easy dinner winner. Easy, flavorful, and best served over rice.

Ingredients

  • 1/2 cup lower-sodium soy sauce or tamari
  • 1/4 cup honey
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame oil
  • 3 garlic cloves, minced
  • 1 Tbsp. minced or grated fresh ginger
  • Pinch of chili flakes (optional)
  • 2 bell peppers (I use red and orange), cut into 1×1-inch chunks
  • 1 small (or 1/2 large) red onion, peeled and cut into chunks
  • 3 cups broccoli florets
  • 1 lb. boneless, skinless chicken breasts or thighs (I prefer using thighs), cut into pieces
  • 1/2 cup cashews
  • 1/4 cup finely chopped scallions (green onion)
  • 2 Tbsp. toasted sesame seeds
  • White or brown rice, quinoa, or rice noodles

Instructions

  1. Preheat oven to 425ºF.In a large liquid measuring cup or mixing bowl, combine soy sauce, honey, vinegar, sesame oil, garlic, ginger, and chili flakes (if using); whisk well to combine.
  2. Spread bell peppers, red onion, and broccoli out on a large, rimmed baking sheet. Pour half of the sauce over veggies, and toss to coat. Roast for 15 minutes.Meanwhile, place the chicken in a bowl and cover with remaining sauce.
  3. After 15 minutes, push roasted veggies to one side of the baking sheet, and add chicken in the marinade to open half. Scatter in cashews, making sure to also coat in some of the sauce/marinade.Place back in the oven for 15 more minutes, until the chicken is cooked through.
  4. Mix everything together on the baking sheet, and garnish with green onion and sesame seeds. Serve over rice, quinoa, or rice noodles.

2. 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.

3. One Pan Balsamic Chicken

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

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

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

Ingredients

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

Instructions

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

4. Salmon Sheet Pan Dinner with Veggies

Salmon Sheet Pan Dinner with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 salmon fillets’]

This sweet, umami, spicy salmon sheet pan dinner is an amazing dinner that even the kids will love. Easy to make, full of nutrition, and just so good.

Ingredients

  • 2 sweet potatoes (cut into cubes)
  • 2.5 tbsp extra virgin olive oil
  • 4 salmon fillets
  • 2 cups broccoli florets
  • 1 white onion (sliced)
  • 1 red bell pepper (sliced)
  • salt
  • black pepper
  • 1/2 cup coconut aminos
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 3 cloves garlic (minced)
  • 1/4 tsp ground ginger
  • 3 tbsp honey
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp sesame seeds

Instructions

  1. Preheat the oven to 400F.
  2. Toss diced sweet potatoes with 1 tbsp of olive oil in a bowl. Place them on the sheet pan evenly and sprinkle with salt and black pepper.
  3. Now bake them in the oven for 15 minutes.
  4. Sauce
  5. While the potatoes are baking, add coconut aminos, rice vinegar, sesame oil, garlic, ginger, and honey to a saucepan. Whisk to combine and bring to boil over medium-high heat.
  6. Now, combine cornstarch and water until it’s fully dissolved. Then, add into the saucepan, whisk for a little bit until the sauce thickens up, and reduce the heat. Then remove the saucepan and stir in the sesame seeds. Finally, let it cool down.
  7. Salmon and Veggies
  8. Once the potatoes are done, to push them, toss them to the edge of the sheet pan. Now place salmon fillets in the center of the sheet pan and brush them with 1/2 tbsp olive oil. Season with salt and black pepper.
  9. Toss the rest of the vegetables in 1 tbsp of olive oil and season with salt and black pepper.
  10. Spread the rest of the vegetables around the salmon.
  11. Drizzle the sauce over salmon and vegetables. However, keep 1/4 cup of the sauce for later.
  12. Place in the oven for 15 minutes and roast until the salmon is fully cooked and flakes easily with a fork.
  13. Drizzle with the remaining sauce before serving.

5. 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!

6. Sheet Pan Shrimp Tacos

Summer Sheet Pan Shrimp Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Make the most of all those late summer veggies with this 30 minute sheet pan shrimp taco recipe.

Ingredients

  • 12 ounces peeled raw shrimp
  • 1 small yellow squash sliced
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 corn on the cob (kernels removed)
  • 1/2 red onion (thinly sliced)
  • 1 small zucchini (sliced)
  • 2 Tablespoons olive oil
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • Several turns fresh cracked pepper
  • 1/2 pint cherry tomatoes
  • 1 jalapeno (seeded and diced)
  • 1 lime

Instructions

  1. Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray.
  2. In a bowl, whisk together the chili powder, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper.
  3. In a bowl, toss the squash, peppers, onion, corn and zucchini with half of the spice mixture and 2 Tablespoons of the olive oil. Spread the vegetables out evenly on the baking sheet. Bake for 12-13 minutes or until starting to soften.
  4. While the vegetables cook, toss the shrimp with the remaining spices and olive oil. Remove the vegetables from the oven and spread the shrimp evenly over top. Continue to bake for another 6-8 minutes or until shrimp are pink. You can also place your tortillas, wrapped in foil, on the top rack to warm up during this time.
  5. Halve the cherry tomatoes and toss with the jalapeno and juice of 1 lime. Serve the shrimp and vegetable filling in the warm tortillas with the cherry tomato mixture on top.

7. 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.

8. Baked Pesto Mozzarella Chicken

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

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

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

Ingredients

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

Instructions

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

9. 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.

10. Cajun Chicken with Sweet Peppers

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

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

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

Ingredients

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

Instructions

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

11. 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.

12. Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta 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 bowls’]

Enjoy a spicy, and creamy Cajun chicken pasta packed with bold flavors and over 30g of protein per serving. A high-protein, high-calorie meal perfect for any night!

Ingredients

  • 2 cups penne pasta (dry)
  • 2 chicken breasts (boneless and skinless)
  • 2 tbsp olive oil
  • 1 tbsp butter (unsalted)
  • 2 tbsp Cajun seasoning (divided)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 garlic cloves (minced)
  • 2/3 cup diced tomatoes
  • 1 1/2 cup heavy cream
  • 1/2 cup parmesan cheese (grated)
  • Parmesan (grated)
  • Parsley (chopped)

Instructions

  1. Bring water to boil in a large pot, add 1 tbsp of salt, and cook penne pasta according to instructions on the packaging until it’s al dente.
  2. Drain the pasta and set 1/2 cup of pasta water aside.
  3. Using a meat tenderizer, beat the chicken breasts until they are around 1/2 inch in thickness. Cover the chicken breasts with 1 tbsp Cajun seasoning on both sides, then salt and black pepper.
  4. Heat up a large, non-stick skillet over medium-high heat. Add in olive oil and sear chicken on both sides. About 4 minutes on each side. Then, lower the heat and sauté until the chicken cooks through. It should be another 4 minutes per side.
  5. Once cooked, remove from the pan onto the cutting board. Slice into thin strips and cover with a plate to keep them warm.
  6. In the same skillet with any of the leftover fat in it, add 1 tbsp of butter. Then, press in garlic cloves and cook for 30s.
  7. Add the diced tomatoes and let it cook for another 2 minutes or so. Finally, pour in the heavy cream and add the remaining 1 tbsp of Cajun seasoning and parmesan cheese. Give it a stir and bring to a simmer.
  8. Add in the cooked penne pasta, then the cooked chicken, and pour in the 1/2 cup of pasta water. Toss until combined and let the ingredients warm up. Add more salt and black pepper if needed.
  9. Garnish with grated parmesan and parsley before serving.

13. 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.

14. Sheet Pan Chicken Thighs with Garlic and Honey

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

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

  • 4 chicken thighs (skin-on, bone-in)
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey
  • 3 garlic cloves (minced)
  • 1 tsp chilli powder
  • 2 tsp oregano
  • Salt and black pepper (to taste)
  • 2 cups Brussel sprouts
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 4 carrots (cut into sticks)
  • 1 red onion (cut into chunks)
  • 3 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt and black pepper (to taste)

Instructions

  1. Preheat the oven to 425F.
  2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
  3. Toss in chicken thighs and set them aside for at least 30 minutes.
  4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
  5. Add in cut vegetables and toss them until they’re fully covered.
  6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

15. 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.

16. 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.

17. Sweet Potato Black Bean Rice Bowl

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 bowls’]

Enjoy a zesty Sweet Potato Black Bean Rice Bowl! This creamy dish is loaded with fiber and plant-based protein. It’s vegan, gluten-free, dairy-free, soy-free, nut-free, and low-calorie.

Ingredients

  • 2 medium size sweet potatoes (cut into 1″ cubes)
  • 1 tbsp + 1 tsp olive oil (divided)
  • 15 oz can black beans (drained and rinsed)
  • 1 tbsp olive oil
  • 1 cup white basmati rice (uncooked)
  • 2 cloves garlic (minced)
  • 1 1/2 cups vegetable broth
  • 1 lime (freshly squeezed)
  • 1 tsp salt
  • 1 lime zest (from the juiced lime)
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper (to taste)
  • Avocado (cubed)
  • Red onion (sliced)
  • Cilantro (chopped)
  • Lime (sliced into wedges)

Instructions Sweet Potato

  1. Preheat the oven to 400F and prepare a large baking sheet.
  2. In a bowl, drizzle cubed potatoes with 1 tsp of olive oil and toss to coat.
  3. Place them on the baking sheet and spread them out so they evenly cook. Roast for 12-15 minutes until they’re soft.

Rice

  1. Place a saucepan over medium-high heat. Add 1 tbsp of olive oil. Once it’s hot, add in the white basmati rice and garlic. Stir and cook for 1 minute or so.
  2. Pour in the vegetable broth, squeeze out the lime juice, and add salt. Reduce the heat, cover and let the rice simmer for 20 minutes until the rice is tender.
  3. Stir in the lime zest once the rice has fully cooked.

Final Assembly

  1. Place a large skillet over medium-high heat. Add 1 tbsp of olive oil. Add in the roasted sweet potatoes and black beans. Cover with the seasonings. Mix to coat the vegetables.
  2. Cook for about 5 minutes, stirring frequently.
  3. Add in the cooked rice, stir well, and continue cooking for 1-2 minutes until everything has heated up.
  4. Serve in a bowl with the toppings.

18. Greek Sheet Pan Chicken Dinner

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

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

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

  • 1 lb chicken breasts (diced)
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 1 yellow pepper (diced)
  • 1 zucchini (sliced)
  • 1 red onion (sliced)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 6 cloves garlic (minced)
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup feta cheese (crumbled)

Instructions

  1. Preheat the oven to 400F.
  2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
  3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
  4. Remove from the oven and top up with crumbled feta cheese before serving.

19. 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.

20. Southwest Chicken Crockpot

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

Recipe details: Prep: PT15M · Cook: PT420M · Total: PT435M · Yield: [’10’, ’10 cups (approximately)’]

Southwest Chicken is a mouthwatering wholesome meal of shredded chicken, black beans, corn, and tomatoes. This easy chicken dinner is easy to prep and cooks to perfection in your slow cooker!

Ingredients

  • 2 lb. chicken breasts ((boneless, skinless))
  • 15 oz. can pinto beans ((rinsed and drained, or 1 ⅓ cup home cooked beans))
  • 15 oz. can black beans ((rinsed and drained, or 1 ⅓ cup home cooked beans))
  • 28 oz. can diced tomatoes in juice ((low sodium is best))
  • 1 lb. frozen and thawed organic corn
  • 12 oz. jar of your favorite salsa ((no sugar added))

Instructions

  1. Place the chicken breasts on the bottom of your slow cooker.
  2. Pour the tomatoes and salsa over that.
  3. Layer on the beans.
  4. And finally, the corn.
  5. Cover securely with lid.
  6. Set to low temp. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
  7. When done, shred the chicken simply by stirring everything. If that doesn’t do an effective job for you, use either forks, or an electric mixer set to it’s lowest speed so as not to crush the beans.
  8. Serve on its own, with corn chips, over rice, or even as a burrito filling.

21. Sweet Chilli Chicken Sheet Pan Dinner

Sweet Chilli Chicken Sheet Pan Dinner 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 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

  • 4 chicken breasts (cubed into 1-inch pieces)
  • 4 cups broccoli florets
  • 2 red bell peppers (diced)
  • 2 tsp sesame seeds
  • 1/2 cup cilantro leaves
  • 1 lime (sliced into 4 wedges)
  • 2 tbsp sesame oil
  • 3 tbsp sweet chilli sauce
  • 2 tbsp fresh lime juice
  • 2 cloves garlic (minced)
  • 1/2 tsp ginger (grated)

Instructions

  1. In a small bowl, mix all the sauce ingredients.
  2. Preheat the oven to 400F. Oil your baking sheet.
  3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
  4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
  5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

22. Slow Cooker Shawarma Chicken

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

Ingredients

  • 1 1/2 pounds (700 g) boneless skinless chicken thighs
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup plain yogurt (optional, for tenderness)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice (optional)
  • Pinch cayenne pepper (optional)
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup low-sodium chicken broth or water
  • 1 bay leaf (optional)
  • 1/4 cup chopped fresh parsley or cilantro, for garnish
  • Lemon wedges, for serving
  • Warm pita bread or cooked rice, for serving (optional)

Instructions

  1. 1. Prepare and measure all ingredients: thinly slice the onion, mince the garlic, chop the parsley, and juice the lemon. Pat the chicken dry with paper towels.
  2. 2. In a medium bowl, whisk together olive oil, yogurt (if using), lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice (if using), cayenne (if using), salt, and black pepper to form the shawarma marinade.
  3. 3. Add the chicken thighs and sliced onion to the bowl with the marinade. Toss thoroughly to coat the chicken and onions. For best flavor, let the chicken marinate in the refrigerator 20–30 minutes or up to overnight; if short on time, proceed immediately.
  4. 4. Transfer the coated chicken and onions (and any leftover marinade) to the slow cooker. Pour the chicken broth or water around the edges and tuck in the bay leaf, if using.
  5. 5. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours, until the chicken is fully cooked (internal temperature 165°F / 74°C) and very tender.
  6. 6. When the chicken is done, remove and discard the bay leaf. Use two forks to shred the chicken in the cooker, or remove the thighs to a cutting board and slice them, then return to the sauce. If the cooking liquid is very thin, spoon out about 1 cup into a skillet and simmer until reduced by half to concentrate the flavor, then stir it back into the chicken.
  7. 7. Taste the shawarma chicken and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice as needed.
  8. 8. To serve, pile the shredded chicken into warm pita bread or over rice. Garnish with chopped parsley or cilantro and lemon wedges. Offer pickles, sliced cucumbers, tomatoes, or a simple tahini or yogurt sauce on the side if desired.
  9. 9. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently before serving.

23. 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.

24. Roasted Salmon Sheet Pan Dinner

Roasted Salmon and Vegetable Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Roasted Salmon Sheet Pan Dinner with vegetables including green beans, fennel and cherry tomatoes and basil. Ready in 30 minutes and under 300 calories! It’s naturally paleo, whole30 and low carb.

Ingredients

  • 2 cloves garlic, finely chopped
  • ¼ cup olive oil or infused basil flavored oil
  • 1 medium bulb fennel, cored and sliced
  • 12 ounces green beans, trimmed and cut in half (about 3 ½ cups)
  • 1 teaspoon coarse kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 pint cherry tomatoes (about 2 cups)
  • 4 portions salmon, skinned if desired (4 to 5 ounces each)
  • 2 tablespoons chopped basil
  • 4 lemon wedges

Instructions

  1. Preheat oven to 425 degrees F.
  2. Stir garlic and basil oil together in a small dish. Toss fennel, green beans, half of the salt and pepper on a baking sheet. Drizzle on half the garlic and basil oil over the veggies and toss to coat, spreading out evenly. Transfer the sheet pan to the oven and roast for 12 minutes.
  3. Remove the sheet pan from the oven and add tomatoes to the vegetables. Stir the vegetables and spread back out. Arrange salmon among the vegetables, and drizzle the salmon with the remaining half of the oil mixture. Sprinkle the salmon with the remaining salt and more pepper to taste.
  4. Transfer the baking sheet to the oven and roast until the salmon just flakes when tested with a fork and the vegetables are tender 8 to 10 minutes.
  5. Top with basil and serve hot with lemon wedges.

25. 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.

26. Chicken Parmesan Casserole

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 bowls’]

This delicious chicken parmesan casserole is packed with juicy chicken, savory marinara, and gooey cheese. A an easy dump and bake casserole that is a crowd-pleaser.

Ingredients

  • 1 ½ lb chicken breasts (skinless and boneless, diced into bite-size cubes)
  • 4 garlic cloves (minced)
  • 1 tbsp Italian seasoning
  • 1 tsp oregano
  • 16 oz rigatoni pasta (uncooked)
  • 24 oz jar marinara sauce
  • 3 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups shredded mozzarella
  • 1 cup Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • Fresh basil (chopped)

Instructions

  1. Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
  2. Add chicken breasts into a bowl and cover with minced garlic, Italian seasoning, and oregano. Toss to coat the chicken and let it sit for 5 minutes.
  3. Add uncooked rigatoni pasta, marinara sauce, water, raw seasoned chicken, salt, and black pepper into the baking dish.
  4. Stir all the ingredients together to combine inside the baking dish.
  5. Cover with aluminum foil tightly to prevent water evaporation. Pop into the oven and bake covered for 30 minutes.
  6. Remove from the oven, uncover and give it a stir. There is still going to be plenty of liquid inside the casserole, and the pasta will not be fully cooked. It’s fine.
  7. Cover the casserole with shredded mozzarella, breadcrumbs, and parmesan cheese.
  8. Pop back into the oven and bake uncovered for 10-15 minutes until the cheese is golden brown and the pasta is tender.
  9. Garnish with chopped basil before serving.

27. Prawn Orzo with Sun Dried Tomatoes

Prawn Orzo with Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Creamy prawn orzo is a high-protein, one-pan meal with juicy prawns, garlic, and sun-dried tomatoes. Bold, savory, and a little spicy—perfect for any occasion!

Ingredients

  • 1 1/2 lb raw king prawns (get them already peeled)
  • 1 tsp paprika powder
  • 1/2 tsp red pepper flakes (optional)
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
  • 6 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1 cup orzo (uncooked)
  • 2 cups chicken broth
  • 1 cup broccoli (finely chopped)
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • Salt and black pepper (to taste)

Instructions Prawns

  1. In a bowl, cover king prawns with paprika powder, red pepper flakes, garlic powder, black pepper and salt. Gently toss so the prawns are covered well.
  2. Heat up a large pan over medium-high heat. Add 2 tbsp olive oil, and minced garlic and let it cook for 30s.
  3. Add in the prawns and cook until pink on each side for 2-3 minutes per side. Remove from the pan and set aside.

Orzo Pasta

  1. Add 1 tbsp of olive oil and chopped sun-dried tomatoes to the same pan. Cook it for around 30 seconds.
  2. Then, add uncooked orzo to the same pan and roast it for around 1 minute. Stirring throughout so it gets covered in all the oils and leftover spices.
  3. Pour in the chicken broth and give it a good mix, scraping all the burnt bites from the pan. Add in chopped broccoli and mix it in well.
  4. Wait until the chicken broth starts bubbling, lower the heat, and cover with a lid. Cook for 7-8 minutes. Make sure you stir 2-3 times while it’s cooking to prevent the pasta from sticking to the bottom of the pan.
  5. When orzo softens up, add fresh spinach, heavy cream, salt, and black pepper. Stir everything and cook until the spinach wilts. It should take around 2-3 minutes.
  6. Now, place the prawns back into the pan and cook for 2-3 minutes until it warms up. Serve hot.

28. Sun Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo 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’]

This is the most flavorful, creamy and yummy pasta you’ll ever make. With 40g of protein per bowl and bursting with flavors of sun-dried tomatoes. Made in just 30 minutes.

Ingredients

  • 1 lb chicken breast tenderloins
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 5 cloves garlic (minced)
  • 1 cup sun-dried tomatoes (chopped)
  • 1 cup orzo (uncooked)
  • 2 cups chicken stock
  • ¼ tsp salt
  • 4 oz fresh spinach
  • 1/2 cup heavy cream
  • 1 tbsp dried basil
  • 1/4 tsp red pepper flakes
  • 2 tbsp grated parmesan

Instructions

  1. Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt and black pepper.
  2. Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
  3. Remove the chicken from the pan, and add olive oil to the same skillet, then garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for about 2 minutes.
  4. Pour in the chicken stock, add salt, and bring it to a boil.
  5. Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
  6. Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
  7. Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
  8. Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
  9. Remove the skillet from the heat and sprinkle with grated parmesan

29. Sheet Pan Chicken Thighs

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT85M · Yield: [‘6’, ‘6 servings’]

Juicy sheet pan chicken thighs roast with Brussels sprouts, red onion, and garlic in a tangy lemon-mustard marinade. It’s an easy one-pan dinner with caramelized vegetables and crispy skin.

Ingredients

  • 2 pounds chicken thighs (about 6, bone-in and skin-on)
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt (divided)
  • ½ teaspoon ground black pepper (divided)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 10 ounces brussels sprouts (trimmed and halved)
  • 1 medium red onion (sliced into 8 wedges)
  • 6 cloves garlic (unpeeled)

Instructions

  1. Place the chicken thighs in a large mixing bowl. Add 1 tablespoon of olive oil, the Italian seasoning, ½ teaspoon of salt, ¼ teaspoon of ground black pepper, the lemon juice, Dijon mustard, and whole grain mustard.
  2. Toss until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or continue with the recipe immediately.
  3. Preheat the oven to 400°F (200°C).
  4. Arrange the Brussels sprouts, red onion, and garlic cloves on the sheet pan. Drizzle with the remaining 2 tablespoons of olive oil and season with the remaining ½ teaspoon of salt and ¼ teaspoon of ground black pepper.
  5. Toss the vegetables until evenly coated, then spread them into a single layer.
  6. Place the marinated chicken thighs among the vegetables with the skin facing up. Roast uncovered for 30 to 35 minutes, or until the chicken is cooked through.
  7. Broil for 2 to 3 minutes, or until the chicken skin is golden and crisp. Watch closely because the skin can brown quickly.
  8. Check the internal temperature in the thickest part of a chicken thigh without touching the bone. It must register at least 165°F (74°C).

30. Slow Cooker Cream Cheese Chicken

Slow Cooker Cream Cheese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘6’, ‘6 plates’]

This Slow Cooker Chicken is rich, creamy, and cheesy, infused with Italian herbs, garlic, and a subtle tang. High in protein, gluten-free, and low-carb.

Ingredients

  • 2 lbs chicken breasts (skinless and boneless)
  • 2 tbsp Italian seasoning
  • 1 tbsp onion powder
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 6 garlic cloves (minced)
  • 2 10.5 oz cans cream of mushroom soup
  • 8 oz cream cheese (softened)
  • Chives (chopped)

Instructions

  1. Add the chicken breasts into the slow cooker.
  2. In a small bowl, combine Italian seasoning, onion powder, dried parsley, sea salt and black pepper.
  3. Sprinkle the mix all over the chicken inside the crockpot.
  4. Using a garlic press, press garlic cloves over the chicken and leave it there.
  5. Now, pour the cream of mushroom soup over the chicken.
  6. Cook on low for 6-8 hours. Shred the chicken with two forks and give it a mix.
  7. Add in the cream cheese, stir and cook on high for 1 hour.
  8. Give the cream cheese chicken another stir.
  9. Sprinkle with chives before serving. Serve with rice, potatoes or salad.

31. Stuffed Pepper Casserole

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

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 bowls’]

This casserole is filling, comforting, cheesy and herby. The perfect one-pan comfort meal for a crowd. It’ll warm your heart and soul. High protein and gluten-free.

Ingredients

  • 1 tbsp olive oil
  • 1 white onion (chopped)
  • 1 lb lean ground beef
  • 1 tbsp Italian seasoning
  • 2 tsp paprika
  • 2 tsp ground cumin
  • Salt and black pepper (to taste)
  • 4 cloves garlic (minced)
  • 1 red bell pepper (cored and diced)
  • 1 yellow bell pepper (cored and diced)
  • 2 cups water
  • 1 15- ounce can chopped tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 cup basmati rice (rinsed and drained)
  • 1 cup shredded cheddar cheese
  • Chopped fresh parsley

Instructions

  1. In a pot, heat up the olive oil and add onion and ground beef. With a spatula, break apart your ground beef and cook for 5-7 minutes until the meat is brown.
  2. Add Italian seasoning, paprika, ground cumin, salt, black pepper and minced garlic. Stir in and let it cook for a minute or so.
  3. Add red bell pepper, yellow bell pepper, water, chopped tomatoes, Worcestershire sauce and uncooked basmati rice. Combine well.
  4. Bring it to a boil, then reduce the heat, cover it with a lid, and let it simmer for 25 minutes.
  5. Remove the pot from the heat, stir it up, and cover it with shredded cheese. Cover with the lid and let it sit for 10 minutes before serving.
  6. To top it up with some chopped parsley or any other fresh herbs. The longer the casserole sits, the more flavorful it will get!

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.

Tweet
Share
Pin
Share
0 Shares

Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *