27 Easy High Protein Meals That’ll Fill You Up

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. Sheet Pan Salmon, Lentils & Asparagus

Sheet Pan Salmon, Lentils & Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil, divided
• Salt and pepper
• 1 lemon, zested and juiced
• 2 cups cooked lentils
• 1 bunch asparagus, trimmed
• 2 cloves garlic, minced
• 2 tablespoons fresh dill or parsley, chopped

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. 2. Toss asparagus with 1 tablespoon olive oil, salt, and pepper; spread on the pan.
3. 3. Season salmon with salt and pepper; drizzle with lemon juice and zest; place on the pan.
4. 4. Sprinkle garlic over salmon and asparagus; scatter lentils in a small cluster on the pan.
5. 5. Bake 12–15 minutes until salmon is just cooked through and asparagus is tender.
6. 6. Garnish with dill or parsley and serve.

2. Slow Cooker Vegan Chili

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

Ingredients

• 1 can black beans, drained (15 oz)
• 1 can kidney beans, drained (15 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 cup corn kernels (frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges

Instructions

1. 1. Place beans, tomatoes, corn, onion, garlic, broth, and spices in a slow cooker.
2. 2. Stir to combine; cover and cook on low 6–8 hours or high 3–4 hours.
3. 3. Season to taste and adjust thickness with additional broth if needed.
4. 4. Serve hot with your favorite toppings.

3. Egg Casserole

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

Ingredients

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup diced bell peppers (mixed colors)
• 1/2 cup onion, diced
• 1 cup spinach, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sliced mushrooms (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. 2. In a large bowl, whisk eggs and milk; season with salt and pepper.
3. 3. Stir in cheese, peppers, onion, spinach, and mushrooms.
4. 4. Pour into prepared dish; bake 25–30 minutes until set and lightly golden in the center.
5. 5. Let rest 5 minutes before slicing and serving.

4. Vegan Sausage Casserole With Borlotti Beans

Vegan Sausage Casserole With Borlotti Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 vegan sausages (about 10 oz), sliced into 1/2-inch pieces
• 1 can borlotti beans (15 oz), drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 red bell pepper, chopped
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 1/2 cups diced tomatoes (canned)
• 1 cup vegetable stock
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
2. 2. Heat olive oil in a skillet over medium heat; add onion, garlic, carrot, and bell pepper; cook until vegetables are softened, about 5 minutes.
3. 3. Stir in tomato paste, smoked paprika, cumin, and thyme; cook 1 minute until fragrant.
4. 4. Add borlotti beans, diced tomatoes, and vegetable stock; simmer 6–8 minutes until slightly thickened. Season with salt and pepper.
5. 5. Transfer the bean mixture to the casserole dish and arrange the sliced vegan sausages on top. Bake for 20–25 minutes until bubbling.
6. 6. Garnish with chopped parsley before serving. Serve with crusty bread or cooked grains if desired.

5. Fish Taco Bowls With Cilantro Lime Rice

Fish Taco Bowls With Cilantro Lime Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups water
• 1/4 cup chopped fresh cilantro
• Zest and juice of 1 lime
• 1 tablespoon olive oil (for cooking rice)
• Salt, to taste
• 1 lb white fish fillets (cod or tilapia), cut into 1-inch pieces
• 1 tablespoon olive oil (for fish)
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup corn kernels (frozen or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• Lime wedges, for serving (optional)

Instructions

1. 1. Rinse the rice and cook in 3 cups water until tender; fluff with a fork. Stir in cilantro, lime zest and juice, olive oil, and salt; keep warm.
2. 2. Season fish with chili powder, paprika, garlic powder, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook fish until opaque and just cooked through, about 3–4 minutes per side; break into large pieces.
3. 3. In bowls, layer cilantro-lime rice, black beans, corn, and fish. Top with avocado, cherry tomatoes, and red onion.
4. 4. Squeeze extra lime over bowls and adjust seasoning if needed. Serve immediately.

6. Mediterranean Tuna Salad

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

Ingredients

• 2 cans tuna in oil (5 oz each), drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1 tablespoon capers (optional)
• 3 cups mixed greens or romaine
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. 1. In a large bowl, combine tuna, cucumber, tomatoes, red onion, olives, feta, and capers.
2. 2. Whisk olive oil, lemon juice, oregano, salt, and pepper; drizzle over salad and toss to coat.
3. 3. Serve over greens or with pita; refrigerate if not serving immediately.

7. Chicken Parmesan Stuffed Zucchini Boats

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

Ingredients

• 4 medium zucchinis
• 1 lb ground chicken
• 1 cup marinara sauce
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: 1/4 cup breadcrumbs mixed with 1 tablespoon olive oil for topping
• Fresh parsley, chopped for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). Halve zucchinis lengthwise and scoop centers to create boats; lightly salt and set aside.
2. 2. Heat olive oil in a skillet; sauté garlic briefly, add ground chicken and cook until browned; stir in marinara sauce and Italian seasoning.
3. 3. In a bowl, mix ricotta with half of the mozzarella and parmesan; season with salt.
4. 4. Stuff zucchini boats with the chicken mixture; top with ricotta mixture and sprinkle with remaining mozzarella; optional topping of breadcrumbs.
5. 5. Bake 20–25 minutes until zucchinis are tender and cheese is melted; garnish with parsley.

8. Chicken Jalfrezi

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

Ingredients

• 1 lb chicken breast or thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tomatoes, chopped
• 1–2 green chilies, sliced (optional)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• 1/2 cup water or chicken stock
• 1/2 cup peas (frozen)
• Salt, to taste
• Fresh cilantro for garnish

Instructions

1. 1. Heat oil in a large pan; sauté onion until translucent, then add garlic and ginger and cook 1 minute.
2. 2. Add chicken pieces; cook until browned on all sides.
3. 3. Stir in bell peppers, tomatoes, and green chilies; add coriander, turmeric, garam masala, and chili powder; mix well.
4. 4. Pour in water or stock and simmer 8–12 minutes until chicken is cooked through; add peas and cook 2 minutes longer; season with salt.
5. 5. Garnish with fresh cilantro before serving.

9. Oven-Baked Lemon Pepper Salmon

Oven-Baked Lemon Pepper Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish
• Lemon wedges, for serving

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. 2. Whisk olive oil, lemon juice, lemon zest, garlic powder, onion powder, salt, and pepper; brush mixture over salmon fillets.
3. 3. Bake 12–15 minutes or until salmon flakes easily with a fork.
4. 4. Garnish with parsley and serve with lemon wedges.

10. Beef & Broccoli

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

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 tablespoon vegetable oil
• 1/3 cup soy sauce
• 2 tablespoons oyster sauce (optional)
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Cooked rice, to serve (4 servings)
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. 1. Toss beef with 1 tablespoon cornstarch (optional) and set aside.
2. 2. Blanch broccoli in boiling water 2 minutes, then drain.
3. 3. Heat oil in a large skillet or wok; stir-fry beef until browned. Add garlic and ginger and cook 30 seconds.
4. 4. Stir in soy sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil; bring to simmer. Add broccoli and toss to coat; cook 1–2 minutes until glossy and tender-crisp.
5. 5. Serve over cooked rice; garnish with sesame seeds and green onions.

11. Chipotle Chicken Bowl With Avocado Salsa

Chipotle Chicken Bowl With Avocado Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breasts, sliced into strips
• 1 tablespoon chipotle chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt, to taste
• 1 tablespoon olive oil
• 1 cup cooked cilantro lime rice (or 2 cups cooked brown rice)
• 1 cup black beans, rinsed
• 1 cup corn kernels
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste
• Optional lime wedges for serving

Instructions

1. 1. Combine chipotle chili powder, cumin, garlic powder, and salt; rub onto chicken strips. Heat olive oil in a skillet and cook chicken until browned and cooked through, about 6–8 minutes.
2. 2. Warm the rice, beans, and corn in separate pans or in the microwave.
3. 3. Make avocado salsa by combining diced avocado, tomato, red onion, cilantro, and lime juice; season to taste.
4. 4. Assemble bowls with a base of rice, then beans and corn, top with the cooked chicken and avocado salsa; garnish with cilantro and extra lime if desired.

12. Chickpea Tuna Salad

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

Ingredients

• 1 can tuna in oil (5 oz), drained
• 1 can chickpeas (15 oz), drained and rinsed
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• 1/2 cup cucumber, diced
• 2 tablespoons mayonnaise or Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste
• Optional greens or bread for serving

Instructions

1. 1. In a bowl, mix tuna and chickpeas until well combined.
2. 2. Fold in celery, red onion, and cucumber; stir in mayonnaise (or yogurt) and lemon juice; add Dijon if using.
3. 3. Season with salt and pepper. Serve on greens or as a sandwich filling. Refrigerate leftovers.

13. Meal Prep High Protein Chicken Salad

Meal Prep High Protein Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup plain non-fat Greek yogurt
• 1/4 cup light mayonnaise
• 1/2 cup celery, finely chopped
• 1/2 cup diced apple or grapes
• 1/4 cup chopped almonds or walnuts
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Optional: chopped fresh dill or parsley for garnish

Instructions

1. 1. In a large bowl, whisk together yogurt, mayonnaise, lemon juice, and mustard; season with salt and pepper.
2. 2. Stir in shredded chicken, celery, and fruit; fold in nuts.
3. 3. Divide into four meal-prep portions and refrigerate. Garnish with dill or parsley if desired.

14. Spicy Salmon Black Bean Salad

Spicy Salmon Black Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz salmon fillet, skin removed, cut into 4 equal portions
• 1 can (15 oz) black beans, drained and rinsed (about 1 3/4 cups)
• 1 cup corn kernels, thawed if frozen
• 1 red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1 avocado, diced (optional)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil, divided
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, plus extra to taste
• Freshly ground black pepper

Instructions

1. 1. Pat the salmon portions dry and rub with chili powder, smoked paprika, cumin, salt, and pepper.
2. 2. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the salmon 4–5 minutes per side until just cooked through; transfer to a plate to cool slightly.
3. 3. In a large bowl, combine black beans, corn, red pepper, red onion, and cilantro.
4. 4. Whisk lime juice with the remaining 1 tablespoon oil and season with a pinch of salt; pour over the bean mixture and toss.
5. 5. Flake the salmon into large chunks and add to the salad; gently fold to combine without mashing.
6. 6. Taste and adjust seasonings, adding more lime or salt if needed; serve immediately or chill briefly.

15. Greek Meatballs

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

Ingredients

• 1 lb ground lamb (or beef)
• 1/2 cup breadcrumbs (panko)
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mint (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)
• For tzatziki sauce: 1 cup Greek yogurt, 1/2 cucumber, grated and squeezed dry, 1 clove garlic minced, 1 tablespoon lemon juice, 1 tablespoon olive oil, salt to taste, fresh dill

Instructions

1. 1. Preheat oven to 400F (205C) or prepare a skillet for pan-frying.
2. 2. In a bowl, mix lamb, breadcrumbs, egg, garlic, parsley, oregano, mint, salt, and pepper until just combined.
3. 3. Shape the mixture into about 12–14 meatballs and place on a parchment-lined baking sheet.
4. 4. Bake 15–18 minutes until browned and cooked through, turning once, or fry in a little olive oil over medium heat until browned.
5. 5. For tzatziki, stir together yogurt, grated cucumber, garlic, lemon juice, olive oil, and dill; season to taste.
6. 6. Serve the meatballs with tzatziki and lemon wedges; garnish with additional parsley if desired.

16. Lemon Butter Chicken

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

Ingredients

• 4 boneless skinless chicken breasts (about 1.5–2 lb total)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• Zest from 1 lemon
• 1 tablespoon capers (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. 1. Pat chicken dry and season with salt and pepper.
2. 2. Heat oil in a large skillet over medium-high; sear the chicken 3–4 minutes per side until golden and just cooked through; transfer to plate.
3. 3. In the same skillet, melt butter; add garlic and cook 1 minute until fragrant.
4. 4. Add chicken broth and lemon juice; simmer 2–3 minutes to reduce slightly.
5. 5. Return chicken to pan; spoon sauce over and simmer until an internal temperature reaches 165F.
6. 6. Stir in lemon zest, capers, and parsley; adjust seasoning and serve with extra lemon wedges.

17. Quinoa & Tempeh With Tomato Sauce

Quinoa & Tempeh With Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 12 oz tempeh, cubed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups fresh spinach (optional)
• Fresh parsley to garnish

Instructions

1. 1. Rinse the quinoa and cook with water or broth until fluffy, about 15 minutes.
2. 2. In a skillet, heat olive oil and brown tempeh cubes; remove and set aside.
3. 3. In the same skillet, sauté onion and garlic until translucent; add crushed tomatoes and spices; simmer 8–10 minutes to thicken.
4. 4. Return tempeh to the sauce and simmer 2–3 minutes to meld flavors.
5. 5. Stir in greens if using until just wilted; season with salt and pepper.
6. 6. Serve tempeh tomato sauce over quinoa; garnish with parsley.

18. Blackened Chicken Sheet Pan Dinner

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

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (adjust to heat preference)
• Salt and pepper
• 2 cups assorted vegetables (such as bell peppers and zucchini), chopped
• 1 tablespoon lemon juice (optional)

Instructions

1. 1. Preheat oven to 425F and line a sheet pan with parchment.
2. 2. Mix spices and rub chicken with oil and spice blend.
3. 3. Toss vegetables with remaining oil and a pinch of salt; spread on the sheet pan.
4. 4. Nestle chicken among vegetables and roast 18–22 minutes until chicken reaches 165F.
5. 5. If desired, broil 2–3 minutes more to crisp edges.
6. 6. Squeeze lemon over the finished dish and adjust salt.

19. Sheet Pan Tofu With Vegetables & Crispy Chickpeas

Sheet Pan Tofu With Vegetables & Crispy Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 1 can (15 oz) chickpeas, drained and dried well
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper
• 2 tablespoons tahini or lemon-tahini sauce (optional garnish)

Instructions

1. 1. Preheat oven to 425F and line a sheet pan with parchment.
2. 2. Toss chickpeas with 1 tablespoon oil and paprika; spread on sheet and roast 15–20 minutes until crisp.
3. 3. Toss tofu with 1 tablespoon oil and soy sauce; spread on sheet with vegetables; roast 18–22 minutes, turning once.
4. 4. Toss broccoli, pepper, and carrot with remaining oil and a pinch of salt; roast 12–15 minutes until tender.
5. 5. Remove from oven; drizzle with tahini or a squeeze of lemon if using.
6. 6. Serve as bowls or over grains.

20. 20 Minute Taco Soup

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

Ingredients

• 1 lb ground turkey or beef
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or fresh)
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Instructions

1. 1. Brown the meat in olive oil over medium heat; drain excess fat.
2. 2. Add onion and garlic; sauté 2–3 minutes.
3. 3. Stir in chili powder and cumin; cook 1 minute until fragrant.
4. 4. Add tomatoes and broth; bring to a simmer and cook 5–7 minutes.
5. 5. Stir in beans and corn; simmer until heated through; season with salt.
6. 6. Serve with toppings.

21. Sheet Pan Salmon With Kale, Orange, & Farro

Sheet Pan Salmon With Kale, Orange, & Farro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and pepper
• 2 cups kale, torn
• 2 oranges, peeled and segmented
• 1 cup farro, rinsed
• 2 1/2 cups water or vegetable broth
• 1 tablespoon lemon juice
• Fresh herbs for garnish (optional)

Instructions

1. 1. Preheat oven to 400F. In a pot, simmer farro with water or broth until tender, about 25–30 minutes; drain if needed.
2. 2. Toss salmon with a little oil, salt, and pepper; arrange on a sheet pan with kale and orange segments.
3. 3. Roast 12–15 minutes until salmon is just cooked through and kale wilts.
4. 4. Stir farro with a splash of water or broth; season with lemon juice and salt.
5. 5. Serve salmon atop farro with kale and orange segments; garnish with herbs if desired.

22. Spicy Chipotle Turkey Burritos

Spicy Chipotle Turkey Burritos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, rinsed
• 1 cup cooked rice
• 4 large flour tortillas
• 1 cup shredded cheese
• 1 cup chopped lettuce
• 1/2 cup salsa or pico de gallo
• Salt and pepper

Instructions

1. 1. Cook turkey with onion and garlic in oil until browned.
2. 2. Stir in chipotle, cumin, and chili powder; cook 1 minute to bloom spices.
3. 3. Add black beans and cooked rice; heat through and season with salt.
4. 4. Warm tortillas, fill each with turkey mixture, then top with cheese, lettuce, and salsa; roll up.

23. Slow-Roasted Halibut With Burst Tomatoes

Slow-Roasted Halibut With Burst Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 halibut fillets (6 oz each)
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1 tablespoon white wine (optional)
• Salt and pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 275F (135C). Toss tomatoes with garlic and 1 tablespoon olive oil; spread on a baking sheet.
2. 2. Place halibut fillets on top of tomatoes; drizzle with remaining oil; season with thyme, salt, and pepper.
3. 3. Bake 20–25 minutes until fish is just cooked through and tomatoes burst.
4. 4. Remove from oven and spoon juices over fish; garnish with parsley and serve.

24. High Protein Spicy Chicken & Chickpeas Recipe

High Protein Spicy Chicken & Chickpeas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cup canned diced tomatoes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1-2 jalapeños, seeded and minced
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. 1. Pat dry and measure all ingredients.
2. 2. In a large skillet, heat 2 tablespoons of oil over medium-high heat and sauté onion and red pepper for 4-5 minutes.
3. 3. Add garlic and jalapeños; cook 1 minute until fragrant.
4. 4. Add chicken pieces; cook until browned on all sides, about 5-6 minutes.
5. 5. Stir in paprika, cumin, chili powder and cayenne; cook 1 minute to bloom spices.
6. 6. Add chickpeas and diced tomatoes; bring to a simmer.
7. 7. Reduce heat; simmer 8-10 minutes, until chicken is cooked through and sauce thickens.
8. 8. Stir in lemon juice, season with salt and pepper to taste.
9. 9. Garnish with cilantro if desired and serve.

25. One-Pot Creamy Spinach Lentils

One-Pot Creamy Spinach Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dry lentils (brown or green), rinsed
• 4 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup canned diced tomatoes
• 1 cup fresh spinach, roughly chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup light coconut milk or cream
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. 1. Rinse lentils and pick over.
2. 2. In a large pot, heat olive oil over medium; sauté onion and garlic until softened, about 4 minutes.
3. 3. Add lentils, broth, and diced tomatoes; bring to a boil, then reduce to a simmer.
4. 4. Cook 18-20 minutes until lentils are tender.
5. 5. Stir in coconut milk, spinach, cumin, turmeric, and paprika; simmer 2-3 minutes until spinach wilts.
6. 6. Season with salt and pepper to taste.
7. 7. Garnish with parsley if desired and serve.

26. Baked Ranch Chicken With Broccoli & Bacon

Baked Ranch Chicken With Broccoli & Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–1.75 lb total)
• 2 cups broccoli florets
• 4 slices bacon, chopped
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment or lightly grease.
2. 2. Place chicken breasts on the pan; drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, and paprika.
3. 3. Scatter broccoli florets and bacon pieces around the chicken.
4. 4. Bake 20–25 minutes until chicken reaches 165°F and broccoli is tender.
5. 5. Remove from oven, spoon ranch dressing over chicken, and sprinkle cheddar cheese if using; bake 2–3 minutes until cheese melts.
6. 6. Serve hot.

27. Vegan Lentil Loaf

Vegan Lentil Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked lentils
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 1/2 cup quick oats
• 1/4 cup chopped walnuts or almonds (optional)
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Glaze (optional): 1/4 cup ketchup + 1 tablespoon maple syrup

Instructions

1. 1. Preheat oven to 375°F (190°C). Line a loaf pan or sheet with parchment.
2. 2. In a bowl, mix flaxseed with water and let sit 5 minutes to thicken.
3. 3. In a large bowl, mash lentils and stir in carrot, onion, oats, walnuts, tomato paste, soy sauce, flax mixture, thyme, garlic powder, paprika, salt, and pepper until well combined.
4. 4. Shape into a loaf on the prepared pan or in the loaf pan.
5. 5. Bake 35–40 minutes until firm and edges are golden.
6. 6. If using glaze, brush mixture on loaf and bake 5 minutes more until glossy.
7. 7. Rest 5 minutes, slice, and serve.

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.