21 Lazy 40G+ Protein Dinners for Families

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. Garlic Chicken and Potatoes Skillet

Garlic Chicken and Potatoes Skillet 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’]

This garlic chicken and potatoes skillet is a delicious one-pan dinner made with juicy chicken and golden potatoes in a flavorful garlic herb sauce. High-protein and gluten-free.

Ingredients

• 1 1/2 lb chicken breasts (skinless and boneless)
• 1 1/2 lb baby yellow potatoes
• 1 tbsp olive oil
• 3 tbsps butter (divided)
• 5 garlic cloves (minced)
• A pinch crushed red chili pepper flakes
• 1 tbsp dried oregano
• 1 tsp fresh rosemary (chopped)
• Salt (to taste)
• Black pepper (to taste)
• 1/4 cup low sodium soy sauce (or coconut aminos)
• 1 tbsp olive oil
• 1 tbsp Sriracha sauce
• Black pepper (to taste)
• Parsley (chopped)
• Parmesan cheese (grated)

Instructions

1. Cut chicken breasts into strips and cut your potatoes into quarters.
2. In a small bowl, combine marinade ingredients: soy sauce, olive oil, Sriracha sauce and black pepper.
3. Cover the chicken with the marinade and set aside in a bowl.
4. Bring salted water to a boil in a pot. Add in the potatoes and boil for about 8 minutes until they’re partially boiled but not fully.
5. Remove from heat and drain the potatoes.
6. Heat up a skillet over medium high heat. Add in the olive oil and 1 tbsp butter, once the butter melts, add in the potatoes.
7. Cook the potatoes for about 8 minutes in total, flipping them around to make sure all sides get roasted a little bit, they should be golden and tender.
8. Remove the potatoes from the skillet and set aside.
9. Now, add remaining 2 tbsp of butter into the skillet, quickly add minced garlic and chili pepper flakes. Lay the chicken strips, setting aside the remaining marinade. Cook the chicken strips for 1-2 minutes per side until they brown up.
10. Now, pour in the marinade into the skillet and let the chicken cook in it for a couple of minutes. Add in the potatoes and cover them with dried oregano and fresh rosemary, give everything a good stir.
11. Season with salt and black pepper and remove from the heat once the potatoes have warmed up.
12. Sprinkle with chopped parsley and parmesan cheese before serving.

2. Creamy 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

3. Baked Shrimp and Broccoli Foil Packs

Baked Shrimp and Broccoli Foil Packs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘2’, ‘2 foil packets’]

Enjoy baked shrimp and tender-crisp broccoli is seasoned with bold, zesty flavors—all wrapped up in an easy, no-mess foil pack. High in protein, Paleo-friendly, gluten-free, and dairy-free.

Ingredients

• 1 lb medium raw shrimp (peeled and deveined)
• 1 large head of broccoli (cut into florets)
• 2 garlic cloves (minced)
• 1/2 lemon (juiced)
• 2 tbsp butter
• 2 tbsp chicken broth (divided)
• Fresh parsley (chopped)
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F. Prepare a baking sheet.
2. Cut aluminium foil into two square 14’’x14’’ sheets. Lay them down.
3. In a small bowl, combine all the seasoning ingredients.
4. Then, cover the shrimp with the spice mix. Place the shrimp in the middle of the aluminium sheets, dividing evenly.
5. Place broccoli florets on one side of the shrimp, add garlic over the shrimp and broccoli, and squeeze over the lemon juice.
6. Cover each stack with 1 tbsp of butter and 1 tbsp of chicken broth on each.
7. Wrap the packets and make sure you don’t wrap them too tightly.
8. Transfer onto the baking sheet and bake in the oven for 15 minutes until the shrimp has cooked through.
9. Unwrap the foil packets and garnish with fresh parsley before serving.

4. Salsa Chicken Bake

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

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT68M · Yield: [‘4’, ‘4 chicken breasts (sliced)’]

These zesty flavors are going to spice up any party. The meal is a high-protein, gluten-free, dairy-free, and high-fiber meal.

Ingredients

• 1 15.25 oz can sweet corn (drained and rinsed)
• 1 15 oz can black beans (drained and rinsed)
• 1 14.5 oz can diced tomatoes
• 1 cup salsa (divided)
• 4 garlic cloves (minced)
• 1 tsp cumin
• 4 chicken breasts (boneless, skinless)
• Sea salt (to taste)
• Black pepper (to taste)
• Fresh parsley (chopped)
• Green onions (sliced)
• Lime wedges

Instructions

1. Preheat your oven to 375F and lightly grease a 9×13-inch baking dish.
2. In the baking dish, combine the corn, black beans, diced tomatoes, 1/2 cup of salsa, minced garlic, and cumin. Stir everything together evenly.
3. Place the chicken breasts on top of the mixture. Season with salt and black pepper. Pour the remaining 1/2 cup of salsa over the chicken.
4. Cover the baking dish with foil and bake for 45–60 minutes, or until the chicken is fully cooked.
5. Let the chicken rest for a few minutes, then remove it to a cutting board and slice into strips. Return the sliced chicken to the dish and mix everything together.
6. Garnish with fresh parsley, green onions, and a squeeze of lime before serving.

5. 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.

6. 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.

7. Mozzarella Stuffed Chicken Breast with Pesto

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

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

8. 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.

9. Chicken Mozzarella Bake

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

Recipe details: Prep: PT15M · Cook: PT34M · Total: PT49M · Yield: [‘4’, ‘4 chicken breasts’]

This Chicken Mozzarella Bake is cheesy, savory, and flavorful. It’s a high-protein dinner recipe you can make in just one pan. Just pop this gluten-free chicken dinner into the oven, and 30 minutes later you’ve got yourself a perfect keto dish!

Ingredients

• 4 small chicken breasts (skinless, boneless, thin or pounded out)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• Salt & black pepper (to taste)
• 2 tbsp extra virgin olive oil
• 1 can chopped tomatoes (16 oz)
• 3 garlic cloves (minced)
• 1/2 red onion (finely chopped)
• 2 tsp oregano
• salt and black pepper to taste
• 1 cup grated mozzarella
• A few basil leaves (chopped for garnish)

Instructions

1. Preheat the oven to 375F.
2. Take your chicken breasts. Make sure the breasts you use are smaller and thinner, if not, pound them out to ensure they have flavor later on.
3. On a cutting board, make cuts on one side of the chicken breasts without fully cutting through. This will help for the seasonings to get inside the meat.
4. Flip your chicken breasts on the board and sprinkle with half of the garlic powder, onion powder, Italian seasoning, salt and black pepper. Rub the seasoning in.
5. Place your chicken breasts into a baking dish with the cut-up side facing up.
6. Sprinkle with the remainder of the seasonings so both sides are covered. Drizzle with olive oil.
7. Rub it in like you did with the other side. The more seasoning gets inside the cuts, the more flavor there’ll be.
8. In a bowl mix together sauce ingredients: chopped tomatoes, minced garlic, red onion, oregano, salt and black pepper.
9. Cover chicken breasts with tomato sauce and sprinkle with grated mozzarella.
10. Bake in the oven for 25-30 minutes. Broil for 2 minutes afterwards to golden up the cheese. Make sure it doesn’t burn, so watch the oven.
11. Serve with chopped basil sprinkled over the top.

10. Caprese Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘4’, ‘4 chicken breasts’]

Enjoy melted mozzarella, sweet tomatoes, and tangy balsamic in every bite. This high-protein, gluten-free, and low-carb meal is perfect for a healthy dinner, and it packs nearly 60g of protein per serving!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 2 cups cherry tomatoes
• 1 cup shredded mozzarella cheese
• Fresh basil (chopped)
• 2 tbsp chicken broth (low sodium)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp basil pesto
• 1 tbsp honey
• 1 tsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 425F and lightly grease a 9×13-inch baking dish.
2. Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the thicker ends with a meat mallet or a small pan until the chicken is even in thickness. This helps it cook evenly.
3. Place the chicken breasts in the prepared baking dish.
4. Prepare the sauce in a small bowl. Whisk together the chicken broth, balsamic vinegar, olive oil, pesto, honey, cornstarch, minced garlic, salt, and black pepper.
5. Pour the sauce over the chicken and scatter the cherry tomatoes around the chicken in the dish.
6. Bake for 18–22 minutes until the chicken is fully cooked.
7. Top each chicken breast with mozzarella. Switch the oven to broil and cook for 1–2 minutes, just until the cheese melts and becomes slightly golden.
8. Sprinkle with fresh chopped basil before serving.

11. Crockpot Tuscan Chicken

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

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 plates’]

This Crockpot Tuscan Chicken features tender chicken thighs in a creamy Parmesan garlic sauce with spinach and sun-dried tomatoes. It’s low carb, high protein, and soy-free.

Ingredients

• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 1 cup heavy cream
• 1/3 cup chicken broth
• 3/4 cup parmesan cheese (grated)
• 6 – 8 chicken thighs (skinless, bone-in)
• 1 tbsp Italian seasoning
• 1/2 tsp crushed red chili pepper flakes
• Salt and black pepper (to taste)
• 1/2 cup sun-dried tomatoes (chopped)
• 2 cups spinach (chopped)

Instructions Sauce

1. Place a saucepan over medium-high heat. Add in olive oil and garlic. Saute for 1 minute.
2. Now, add in the heavy cream and chicken broth, give it a mix, lower the heat, and simmer for 10 minutes until the sauce thickens up.
3. When the cream sauce is ready, lower the heat even more and add in parmesan cheese. Whisk to mix it in well.

Chicken

1. While the sauce is simmering, place the chicken thighs in a crockpot. Season with Italian seasoning, red chili pepper flakes, salt, and black pepper.
2. Top it all up with sun-dried tomatoes.
3. Pour the sauce over the chicken, covering as much of the chicken as possible. Cook for 3-4 hours on a high or 6-8 hours on a low setting.
4. Once chicken is cooked, remove the chicken thighs from the crockpot, very gently as it’ll be very soft. Turn the crockpot on a high setting and add in the chopped spinach. Cook for a few minutes until the spinach wilts.
5. Return the chicken back into the crockpot, spoon the sauce with sun-dried tomatoes and spinach all over the chicken. Now it’s ready to serve.

12. Baked Caesar Chicken

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’, ‘5 chicken breasts’]

Thi Baked Caesar Chicken is creamy, cheesy, and crispy. A low-carb and high protein meal everyone will love.

Ingredients

• 2 lbs chicken breast (boneless, skinless, thin)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 6 tbsp creamy Caesar dressing
• 1 cup parmesan (shredded)
• 1 cup Caesar-style croutons (crushed into crumbs)
• 1 tbsp butter (melted)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 375F and prepare a casserole dish.
2. Pound the chicken breasts if they’re not thin and place them in a casserole dish. Sprinkle with salt and black pepper.
3. Spread creamy Caesar dressing on the chicken breasts and sprinkle with parmesan cheese all over the chicken breasts.
4. In a small bowl, combine crushed croutons with melted butter.
5. Sprinkle the crouton mixture over the cheese and bake in the oven for 20-30 minutes until the chicken fully cooks. If the cheese and croutons are browning up too much, just cover the casserole dish with foil.
6. Sprinkle with chopped parsley and serve.

13. Crockpot Butter Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 bowls’]

Rich, creamy slow cooker butter chicken with aromatic Indian spices. High in protein and gluten-free, this hands-off recipe requires minimal effort, just add ingredients and let the crockpot do the work!

Ingredients

• 16 oz tomato sauce
• 5 cloves garlic (minced)
• 2 tbsp fresh ginger (grated)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• ½ tsp chili powder
• 1 tsp salt
• 1 tsp honey
• 2 lbs chicken thighs
• 3 tbsp unsalted butter (cold and chopped)
• ½ cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Add tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey into the crockpot. Give the sauce a stir.
2. Add the chicken thighs and coat them in the sauce.
3. Scatter chopped cold unsalted butter all over the top of the chicken. Cook on low for 4-6 hours or high for 2 hours until the chicken is done.
4. Remove the chicken from the crockpot and let it cool down a little bit on a chopping board.
5. Add the heavy cream to the crockpot and whisk to create a creamy sauce.
6. Once the chicken had cooled down enough, cut it into bite-sized pieces and return it to the crockpot. Give everything a stir and serve the chicken with basmati rice and garnish with fresh parsley.

14. High Protein Chicken Taco Soup

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

A flavorful chicken taco soup with shredded chicken, black beans, and corn in a spiced broth. High-protein, gluten-free, and ready in 30 minutes!

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 lb chicken breasts (boneless & skinless)
• 14 oz can tomato sauce (low salt)
• 4 cups chicken broth (low salt)
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• ½ tsp black pepper
• 15 oz can black beans (drained & rinsed)
• 1 12 oz can corn (drained)
• 1/2 cup mozzarella cheese (shredded)
• 1 lime (cut into quarters)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil, yellow onion, and saute for 3 minutes. Then, add in the garlic and saute for another 1 minute.
2. Add in the chicken breasts, tomato sauce, chicken broth, paprika, chili powder, cumin, oregano, black pepper, black beans, and corn.
3. Stir all the ingredients together and cover the pot with a lid. Now, increase the heat and bring the soup to a boil. Once it starts boiling, reduce the heat to medium-high and simmer for 20 minutes.
4. Once the ingredients have fully cooked, remove the chicken from the pot, shred it with two forks and return it back into the pot.
5. Stir to combine and sprinkle with shredded mozzarella and squeeze in a quarter of a lime juice before serving.

15. 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!

16. Crockpot Pesto Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT255M · Yield: [‘4’, ‘4 chicken breasts’]

This crockpot pesto chicken is a simple slow cooker recipe with tender chicken, basil pesto, and parmesan. It is high protein, low carb and gluten-free.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 cup pesto
• Sea salt and black pepper (to taste)
• 4 tbsp pesto
• 1 Roma tomato (chopped)
• 2 tbsp parmesan (grated)

Instructions

1. Add the chicken breasts into a crockpot. Seasoning with Italian seasoning, salt, and black pepper on all sides.
2. Cover the chicken breasts with pesto using a tablespoon, covering all of the chicken.
3. Cook for 4-5 hours on low heat until the chicken fully cooks through. 2 hours in, check whether the chicken is not dry. If dry, pour in some vegetable broth and continue checking accordingly.
4. Cover the chicken with a little bit more pesto (1 tbsp per chicken breast) or any other sauce you love. Top up with chopped tomato and grated parmesan. Serve with rice, potatoes, pasta, or vegetables.

17. Creamy Baked Chicken

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 chicken breasts’]

Juicy baked chicken in a creamy garlic-Parmesan sauce with spinach and herbs. High-protein, Low Carb and Gluten-Free—an easy weeknight dinner!

Ingredients

• 4 chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1/3 cup sundried tomatoes (chopped and drained)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp garlic powder
• ¼ tsp sea salt
• 1/4 cup Parmesan (grated)
• 1/2 cup spinach (chopped)
• 2 tsp Italian seasoning
• 2 tsp paprika
• 1/2 tsp red chili pepper flakes
• 1/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F and prepare a casserole dish.
2. Pound the chicken breasts to thin them out, make sure they’re similar thickness.
3. Place chicken breasts inside the casserole dish.
4. In a small bowl, combine all the chicken seasoning ingredients.
5. Drizzle the chicken with olive oil and rub the chicken breasts with the seasoning mixture. Cover them with sundried tomatoes.
6. In a bowl, whisk together heavy cream, chicken broth, garlic powder, and sea salt.
7. Pour the heavy cream mixture over the chicken and sprinkle with Parmesan cheese to cover all the chicken breasts.
8. Bake in the oven for 25-30 minutes until the chicken is fully cooked. Once finished, remove from the oven.
9. Stir the spinach into the sauce and cover the baking dish with foil for another 5-10 minutes to let the spinach wilt.

18. 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.

19. 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.

20. 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.

21. Lazy Pesto Chicken Bake

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 plates’]

Get all the delicious earthy flavor of basil pesto mixed with gooey mozzarella cheese. This dish is simple, high protein, low-carb, gluten-free, and packed with 40 grams of protein.

Ingredients

• 4 chicken breasts (boneless and skinless)
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup basil pesto (divided)
• 1 cup mozzarella (shredded)

Instructions

1. Preheat your oven to 375F. Lightly grease a 9×12-inch baking dish with cooking spray
2. Slice each chicken breast lengthwise into three strips. Season the chicken pieces with salt and black pepper.
3. Spread ¼ cup of the pesto evenly across the bottom of the dish.
4. Arrange the chicken strips in the dish and spread the remaining ¼ cup pesto over the top.
5. Cover the dish with aluminum foil and bake for 25 minutes.
6. Remove the foil, sprinkle the mozzarella cheese over the chicken, and return the dish to the oven uncovered. Bake for an additional 5 minutes, or until the cheese melts and the chicken is fully cooked.
7. For a lightly golden top, you can broil for 2–3 minutes at the end.

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.