20 High Protein Dinner Recipes

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. Salmon Meal Prep With Veggies

Salmon Meal Prep With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 4 cups mixed vegetables (broccoli, carrots, bell peppers)
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Optional: 2 cups cooked quinoa or brown rice for serving

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: Toss vegetables with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast 15–20 minutes until tender.
3. Step 3: Season salmon fillets with salt, pepper, garlic powder, and oregano; bake or pan-sear until cooked through, about 12–15 minutes.
4. Step 4: If using grains, cook quinoa or brown rice separately; portion with salmon and vegetables.
5. Step 5: Divide into four containers and store refrigerated; squeeze lemon over before serving.

2. The Best Slow Cooker Vegan Chili

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

Ingredients

• 2 (15 oz) cans black beans, drained and rinsed
• 2 (15 oz) cans diced tomatoes (undrained)
• 1 cup corn kernels (frozen or canned, drained)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1 jalapeño, finely chopped

Instructions

1. 1. In a skillet, sauté the onion and garlic in olive oil until softened.
2. 2. Add chili powder, cumin, smoked paprika and cook for 30 seconds to bloom the spices.
3. 3. Transfer the aromatics to the slow cooker and add the beans, tomatoes, corn, tomato paste, and vegetable broth.
4. 4. Stir in jalapeño (if using) and salt; mix well.
5. 5. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until flavors meld and vegetables are tender.
6. 6. Taste and adjust seasoning with salt and pepper.
7. 7. Serve hot, with your choice of toppings such as cilantro, avocado, or lime wedges.

3. Low Carb Skillet Chicken Tenders

Low Carb Skillet Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) boneless chicken breast tenders
• 2 large eggs, beaten
• 1 cup almond flour
• 1/2 cup grated parmesan cheese (optional for crust)
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• Optional: lemon wedges, for serving

Instructions

1. 1. Prepare an assembly station: beat eggs in a shallow dish.
2. 2. In another bowl, mix almond flour, parmesan (if using), paprika, garlic powder, onion powder, salt, and pepper.
3. 3. Dip each chicken piece into eggs, then coat with the almond flour mixture.
4. 4. Heat olive oil in a skillet over medium heat.
5. 5. Cook tenders until golden and cooked through, about 3–4 minutes per side.
6. 6. Transfer to a plate and rest briefly before serving.
7. 7. Serve with lemon wedges or your favorite dipping sauce.

4. Chickpea Salad With Cucumbers & Tomatoes

Chickpea Salad With Cucumbers & Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Optional: 1/4 cup crumbled feta or vegan feta

Instructions

1. 1. Rinse and drain chickpeas, then place in a large bowl.
2. 2. Add cucumber, tomatoes, red onion, and parsley.
3. 3. Whisk olive oil, lemon juice, Dijon, salt, and pepper in a small bowl.
4. 4. Pour dressing over the salad and toss to coat evenly.
5. 5. Let the flavors meld for about 10 minutes before serving.
6. 6. Top with feta if desired.

5. Avocado Chicken Wraps

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

Ingredients

• 2 cups cooked chicken, shredded
• 2 ripe avocados, mashed with a squeeze of lime and pinch of salt
• 4 large tortillas or 8 lettuce leaves for wraps
• 1 cup diced tomato
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional: 1/4 cup plain yogurt or dairy-free alternative for sauce

Instructions

1. 1. Prepare the avocado spread by mashing avocado with lime juice and salt.
2. 2. Warm the tortillas or lettuce leaves.
3. 3. In a bowl, combine shredded chicken, tomato, corn, and cilantro.
4. 4. Spread a layer of avocado on each tortilla or leaf, then top with the chicken mixture. If using yogurt, add a spoonful to taste.
5. 5. Roll up tightly and slice in half.
6. 6. Serve immediately with extra lime wedges.

6. Rotisserie Chicken Enchilada Stuffed Peppers

Rotisserie Chicken Enchilada Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bell peppers, tops removed and seeds discarded
• 2 cups shredded rotisserie chicken
• 1 cup enchilada sauce
• 1/2 cup black beans, rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: sour cream or Greek yogurt for serving

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a bowl, mix chicken, enchilada sauce, beans, cumin, and cilantro.
3. 3. Stuff each pepper with the filling and place in a baking dish.
4. 4. Top with shredded cheese.
5. 5. Bake for 25–30 minutes, until peppers are tender and cheese is melted.
6. 6. Garnish with cilantro and serve with optional sour cream.

7. Juicy Vegan Lentil Loaf

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

Ingredients

• 2 cups cooked green lentils
• 1/2 cup rolled oats
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup grated carrot
• 1/4 cup tomato sauce
• 1 tablespoon soy sauce or tamari
• 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: 1/4 cup ketchup for brushing on top

Instructions

1. 1. Preheat oven to 350°F (175°C) and lightly oil a loaf pan.
2. 2. In a large bowl, mash lentils to a chunky paste.
3. 3. Stir in oats, onion, garlic, carrot, tomato sauce, soy sauce, flax egg, thyme, paprika, salt, and pepper.
4. 4. Knead until well combined and shape into a loaf.
5. 5. Bake for 30 minutes, then brush with ketchup (if using) and continue baking 15–20 minutes until set and lightly browned.
6. 6. Let rest 5–10 minutes before slicing.

8. 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
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh dill or parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Pat salmon dry and brush with olive oil.
3. 3. In a small bowl, mix lemon juice, zest, garlic powder, salt, and pepper; brush over salmon.
4. 4. Place on a lined baking sheet and bake 12–15 minutes, until salmon flakes easily.
5. 5. Garnish with dill or parsley and serve with lemon wedges.

9. Keto Teriyaki Chicken With Sesame Seeds

Keto Teriyaki Chicken With Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds chicken thighs, boneless and skinless
• 1/4 cup tamari or coconut aminos
• 2 tablespoons keto-friendly sweetener (monk fruit or erythritol)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/4 cup water
• 1 teaspoon xanthan gum (optional, for thickening)
• 2 tablespoons sesame seeds
• Green onions for garnish (optional)
• Salt to taste

Instructions

1. 1. Whisk tamari, sweetener, vinegar, ginger, garlic, and water in a bowl; reserve half for later.
2. 2. Heat a skillet with sesame oil and brown the chicken pieces on both sides.
3. 3. Pour in the remaining sauce and simmer until the mixture thickens and coats the chicken.
4. 4. If using xanthan gum, whisk in a small amount until the sauce thickens to your liking (about 1 minute).
5. 5. Stir in sesame seeds and garnish with green onions.
6. 6. Serve hot, with cauliflower rice or steamed veggies.

10. Mediterranean Chicken Bake

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

Ingredients

• 4 chicken breasts
• 1 can (14 oz) diced tomatoes
• 1 cup olives, pitted and sliced
• 1 cup artichoke hearts, quartered
• 1 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Place chicken breasts in a baking dish; season with salt and pepper.
3. 3. In a bowl, combine tomatoes, olives, artichokes, garlic, oregano, thyme, and olive oil.
4. 4. Pour the mixture over the chicken and sprinkle with feta.
5. 5. Bake for 25–30 minutes, until chicken is cooked through.
6. 6. Garnish with fresh herbs if desired and serve.

11. Smothered Creamy Chicken Skillet

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

Ingredients

• 1.5 pounds chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream (or coconut cream for dairy-free)
• 2 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• Optional: chopped parsley for garnish

Instructions

1. 1. Season chicken with salt and pepper and brown in olive oil until lightly golden; remove from pan.
2. 2. Sauté onion and garlic in the same pan until translucent.
3. 3. Whisk flour into the broth to make a slurry; return chicken to the skillet and add the broth mixture.
4. 4. Simmer until the sauce thickens slightly.
5. 5. Stir in heavy cream and paprika; simmer 2–3 minutes.
6. 6. Sprinkle cheese over the top and cover until melted.
7. 7. Garnish with parsley and serve.

12. Instant Pot Turkey Chili

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

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 pound ground turkey (93% lean)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 cup low-sodium chicken broth
• Salt and black pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions

1. 1. Set the Instant Pot to Sauté and heat the olive oil. Add the onion and garlic and cook until translucent.
2. 2. Add the ground turkey and cook until browned, breaking it into small crumbles.
3. 3. Stir in chili powder, cumin, paprika, and cayenne; cook for about 1 minute to bloom the spices.
4. 4. Add diced tomatoes, kidney beans, and chicken broth; season with salt and pepper and stir to combine.
5. 5. Close the lid and cook on High Pressure for 8 minutes; natural release for 10 minutes, then quick release any remaining pressure.
6. 6. Open the pot, taste and adjust seasoning, and serve with toppings if desired.

13. Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless pork chops (about 6 oz each)
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 egg, beaten
• 2 tablespoons milk
• Salt and pepper
• 2 tablespoons olive oil, for searing
• Lemon wedges, for serving (optional)

Instructions

1. 1. Preheat the oven to 400 F and line a baking sheet.
2. 2. In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, and oregano.
3. 3. In another bowl, whisk egg and milk.
4. 4. Dip each pork chop into the egg mixture, then dredge in the crumb mixture, pressing to coat.
5. 5. Heat olive oil in a large skillet over medium heat and sear the chops 2–3 minutes per side until golden.
6. 6. Transfer to the prepared sheet and bake for 8–12 minutes, until the internal temperature reaches 145 F.
7. 7. Let rest a few minutes and serve with lemon wedges if desired.

14. Healthy Turkey Meatballs

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

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/4 cup milk
• Salt and pepper
• 1 tablespoon olive oil (for browning)
• 2 cups marinara sauce, for simmering

Instructions

1. 1. Preheat oven to 400 F and line a baking sheet.
2. 2. In a bowl, combine turkey, breadcrumbs, Parmesan, egg, garlic, parsley, milk, and a pinch of salt and pepper.
3. 3. Roll into 1.25-inch meatballs and place on the sheet.
4. 4. Bake 15–20 minutes, until an internal thermometer reads 165 F.
5. 5. Simmer the meatballs in marinara sauce for 8–10 minutes to finish and coat.
6. 6. Serve with pasta or zucchini noodles.

15. Zucchini, Pea & Ricotta Slice

Zucchini, Pea & Ricotta Slice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchini, grated
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 large eggs
• 1/4 cup breadcrumbs
• 1/2 cup peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper
• Fresh basil leaves, for garnish (optional)

Instructions

1. 1. Preheat oven to 375 F and grease a 9×13-inch baking dish.
2. 2. Sauté onion and garlic in olive oil until translucent; cool slightly.
3. 3. In a bowl, mix grated zucchini, ricotta, mozzarella, Parmesan, eggs, breadcrumbs, peas, salt, and pepper.
4. 4. Stir in the cooled onion mixture.
5. 5. Spread the mixture in pan and bake 25–30 minutes until set and lightly golden.
6. 6. Let cool slightly, cut into 4 squares, and garnish with basil if desired.

16. Buffalo Chicken Salad

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

Ingredients

• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 4 cups mixed greens (romaine, spinach, or bagged salad)
• 1/2 cup celery, thinly sliced
• 1/2 cup cucumber, sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup ranch dressing or Greek yogurt, for drizzling
• Salt and pepper

Instructions

1. 1. Toss the shredded chicken with buffalo sauce until evenly coated.
2. 2. Assemble salads on four plates with greens, celery, and cucumber.
3. 3. Top each with buffalo-coated chicken and sprinkle with blue cheese.
4. 4. Drizzle with ranch dressing or serve on the side.
5. 5. Season with salt and pepper to taste and serve.

17. Chickpea Spinach Curry

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

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (14.5 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• Salt to taste
• Cooked rice or naan, for serving (optional)

Instructions

1. 1. In a pot, heat oil over medium and sauté onion, garlic, and ginger until fragrant.
2. 2. Stir in curry powder and cumin; cook 1 minute.
3. 3. Add diced tomatoes and coconut milk; simmer 5 minutes.
4. 4. Add chickpeas; simmer 8–10 minutes until thickened.
5. 5. Stir in spinach and cook until wilted; season with salt.
6. 6. Serve with cooked rice or naan.

18. Prosciutto-Wrapped Chicken Breast With Cream Cheese

Prosciutto-Wrapped Chicken Breast With Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless chicken breasts
• 4 ounces cream cheese, softened
• 1/4 cup chopped fresh parsley
• 8 slices prosciutto
• 1 tablespoon olive oil
• Salt and pepper
• Optional lemon juice for finishing

Instructions

1. 1. Preheat the oven to 375 F.
2. 2. Pound chicken breasts to even thickness and season with salt and pepper.
3. 3. Mix cream cheese with parsley; spread evenly over each breast.
4. 4. Roll up each breast and wrap with two slices of prosciutto; secure with toothpicks.
5. 5. Sear the bundles in a skillet with olive oil 2–3 minutes per side.
6. 6. Transfer to oven and bake 15–20 minutes until chicken reaches 165 F.
7. 7. Remove toothpicks and finish with a squeeze of lemon if desired.

19. Keto Sweet Chilli Chicken Rolls

Keto Sweet Chilli Chicken Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken breasts, pounded thin
• 4 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 4 slices bacon
• 1/4 cup sugar-free sweet chili sauce
• Salt and pepper
• 1 tablespoon olive oil

Instructions

1. 1. Preheat oven to 400 F.
2. 2. Mix cream cheese with cheddar; spread on each chicken breast.
3. 3. Roll up and wrap with a slice of bacon; secure with toothpicks.
4. 4. Sear in a skillet with olive oil 2–3 minutes per side to brown.
5. 5. Place on a baking sheet, brush with sugar-free sweet chili sauce, and bake 20–25 minutes until chicken is 165 F.
6. 6. Optional brush with more sauce before serving.

20. Cast Iron Keto Ranch Chicken Thighs

Cast Iron Keto Ranch Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons ranch seasoning (or 1 packet)
• 1/2 cup chicken broth
• 1 tablespoon butter
• Salt and pepper
• Chopped fresh parsley, for garnish

Instructions

1. 1. Preheat oven to 425 F or heat a cast-iron skillet on the stove.
2. 2. Pat the thighs dry and rub with ranch seasoning, salt, and pepper.
3. 3. Sear thighs, skin-side down, in olive oil 6–8 minutes until the skin is crisp.
4. 4. Flip the thighs, add chicken broth and butter, and transfer the skillet to the oven.
5. 5. Bake 12–15 minutes until the internal temperature reaches 165 F.
6. 6. Rest 5 minutes, garnish with parsley, 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.