21 Lazy High Protein Meals With 35G+ Protein

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. Crockpot Chicken Shawarma Bowl

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

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘4’, ‘4 bowls’]

Easy slow cooker chicken shawarma bowl with bold, savory Middle Eastern spices. High in protein and gluten-free, it recreates restaurant flavors at home, perfect for meal prep without guilt or overspending!

Ingredients

• 1 large onion (sliced)
• 2 lbs chicken breasts (boneless and skinless)
• 1/2 cup water
• 3 tbsp olive oil
• 4 cloves garlic (minced)
• 2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup dry basmati rice
• 1 red onion (finely chopped)
• 2 cups cherry tomatoes (halved)
• 1/2 cup Greek yogurt (full-fat)
• 1/2 lemon (freshly squeezed juice)
• Fresh parsley (chopped)

Instructions

1. In a small bowl, combine the spice mix.
2. Cover the bottom of the slow cooker with sliced onion. Top up with chicken and cover it with the spice mix. Cover with water.
3. Cook on high for 3 hours until the chicken has cooked through. Shred with two forks while the chicken is still inside the crockpot.
4. Boil basmati rice according to instructions on the package. Remove chicken from the crockpot, leaving the leftover water inside the crockpot, and add chicken to the bowl on one side.
5. Divide red onion, cherry tomatoes amongst the bowls. Add Greek yogurt, squeeze over the lemon juice, and cover with chopped parsley.

2. 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.

3. Creamy Ground Beef Orzo

Creamy Ground Beef Orzo 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’]

This creamy ground beef orzo features tender ground beef, rich tomato sauce, and creamy orzo pasta. A quick and easy one pan meal that is high protein.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp tomato paste
• 1 cup uncooked orzo
• 1 14 oz can tomato sauce (or crushed/diced tomatoes)
• 1 cup beef broth
• 1 cup heavy cream
• 1 tsp Worcestershire sauce
• 2 cups fresh baby spinach
• 1/2 cup parmesan (grated)
• Salt & black pepper (to taste)
• Fresh basil (chopped)

Instructions

1. Heat up a Dutch oven or a pot over medium-high heat. Add in the beef and break it apart with a spatula. Let it cook for 5 minutes.
2. Add in the chopped onion and stir the mince. Cook until the beef has browned up, and the onion is translucent. It should take around 5 minutes.
3. Add garlic, Italian seasoning, dried basil, crushed red pepper flakes, tomato paste, and orzo into the pot. Stir very well and cook for 1 minute or so.
4. Pour tomato sauce, beef broth, heavy cream, and Worcestershire sauce into the pot. Give all the ingredients a good mix, and let it cook.
5. The pot will start bubbling up; lower the heat slightly. Then, keep it uncovered to continue cooking for 10-15 minutes. Stir it frequently while it’s being cooked to prevent the orzo from sticking to the bottom of the pot.
6. Once orzo has cooked completely, remove the pot from the heat. Stir in fresh baby spinach and grated parmesan. Cover the pot for 5 minutes to let it thicken up.
7. Season with salt and black pepper and serve with a sprinkle of grated parmesan cheese and chopped basil.

4. 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.

5. 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.

6. Crockpot Marry Me Chicken

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

Recipe details: Prep: PT20M · Cook: PT130M · Total: PT150M · Yield: [‘4’, ‘4 chicken breasts with sauce’]

This meal is super easy to make with a crockpot, creamy and flavorful. The recipe is gluten-free, high in protein, and low in carbs, making it a guilt-free comfort food!

Ingredients

• 4 chicken breasts (boneless and skinless)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp virgin olive oil
• 1 tbsp unsalted butter
• 1 cup chicken broth
• 1 tbsp cornstarch
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp dried thyme
• ½ cup sun-dried tomatoes (chopped)
• 1 cup heavy cream (warmed slightly in the microwave)
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil leaves (chopped)

Instructions

1. Season the chicken breasts evenly with the sea salt and black pepper. Heat the olive oil and butter together in a skillet over medium heat.
2. Add the chicken and sear for about 2–3 minutes per side, just until lightly golden. Transfer the chicken to the crockpot, including any remaining butter and pan juices.
3. In a bowl, whisk together the chicken broth and cornstarch until smooth. Add the minced garlic, smoked paprika, crushed red pepper, dried basil, dried oregano, and dried thyme. Stir well to combine, then pour the mixture evenly over the chicken in the crockpot.
4. Sprinkle the chopped sun-dried tomatoes over the top of the chicken. Cover and cook on low for 3–4 hours or high for 1½–2 hours, until the chicken is fully cooked.
5. Once cooked, remove the chicken from the crockpot and set it aside, keeping it warm.
6. Warm up the heavy cream slightly in a microwave. Add the heavy cream and Parmesan cheese to the sauce in the crockpot. Stir until the sauce is smooth and creamy.
7. Return the chicken to the crockpot and spoon the sauce over the top. Let it sit on the warm setting for about 5–10 minutes to allow the flavors to come together.
8. Finish by sprinkling the chopped fresh basil over the chicken before serving.

7. 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.

8. Baked Chicken Parmesan

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

Recipe details: Prep: PT21M · Cook: PT35M · Total: PT71M · Yield: [‘8’, ‘8 cutlets’]

Enjoy the savory, garlicky, and rich tomato flavors of this Italian-American classic. It’s a high-protein meal that packs 42 grams of protein per serving.

Ingredients

• 2 ½ cups panko breadcrumbs
• 5 tbsp olive oil (divided)
• 2 tsp sea salt (divided)
• ½ bunch fresh parsley (finely chopped)
• 1 ¼ cups Parmesan cheese (grated, divided)
• 1 tbsp garlic powder
• 4 large eggs
• ⅓ cup all-purpose flour
• 2 lbs chicken breasts (sliced horizontally into thin cutlets)
• 1 tsp black pepper
• 12 oz fresh mozzarella (thinly sliced)
• 1 jar marinara sauce
• A bunch fresh basil (finely chopped)

Instructions

1. Preheat the oven to 425F. Place oven racks so one is in the upper third, and one is in the lower third.
2. Spread the panko crumbs on a baking sheet. Drizzle with 3 tbsp olive oil and sprinkle with ½ tsp salt. Toss and spread into an even layer. Bake for 8–10 minutes, stirring halfway through, until golden brown. Let it cool down.
3. In a large bowl, combine the toasted panko, chopped parsley, 1 cup of the grated Parmesan, and garlic powder. Mix well.
4. Wipe off the baking sheet. Drizzle the remaining 2 tbsp of olive oil between two baking sheets and brush to coat evenly.
5. In one shallow bowl, whisk the eggs. In another shallow bowl, add the flour.
6. Pat the chicken dry with paper towels. Season both sides with the remaining salt and black pepper.
7. Dredge the chicken cutlets in flour and shake off the excess. Dip into the egg, letting extra drip off, and then press into the panko mixture, coating well. Place the coated chicken in a single layer on the oiled baking sheets.
8. Bake for 8 minutes, then flip the chicken, rotate the pans between racks, and bake another 6–9 minutes until fully cooked through.
9. Remove from the oven and turn the oven to broil. Spoon about ¼ cup of marinara over each piece of chicken. Top with sliced mozzarella and sprinkle with the remaining Parmesan.
10. Broil on the top rack for 5–8 minutes, until the cheese is melted and bubbly.
11. Sprinkle with freshly chopped basil before serving.

9. 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.

10. Pico de Gallo Chicken Bake

Pico de Gallo Chicken 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’]

Each bite gives you bold, zesty flavors of fresh tomatoes, jalapenos, and melted cheese. This easy weeknight dinner is high protein, gluten-free, low-carb, and with 63 grams of protein per serving.

Ingredients

• 4 large chicken breasts (skinless and boneless)
• 1/2 lime (juiced)
• 1 tbsp taco seasoning
• 1 ½ cups shredded mozzarella
• 2 cups diced tomatoes
• 1/4 medium white onion (finely chopped)
• 1/2 jalapeno pepper (deseeded and finely chopped)
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp black pepper
• Fresh cilantro (chopped)

Instructions

1. Preheat the oven to 400F. Spray a large baking dish with non-stick spray.
2. Place chicken breasts on a chopping board and cover with plastic wrap. Pound them until they’re thinner, so they cook through easier.
3. Lay pounded chicken breasts in an even layer in a baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
4. Mix all of the pico de gallo ingredients.
5. Cover the top of the chicken with pico de gallo and sprinkle cheese down the center of each chicken breast.
6. Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165F. You don’t need to cover it, but if the cheese starts browning up, just cover the baking dish with foil.
7. Garnish with cilantro and serve hot.

11. 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.

12. 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.

13. 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.

14. 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.

15. Mediterranean Chicken Bake

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

Recipe details: Prep: PT7M · Cook: PT40M · Total: PT57M · Yield: [‘4’, ‘4 chicken breasts’]

Get all the vibrant flavors of Kalamata olives, cherry tomatoes, and feta cheese in this easy-to-make recipe. This recipe is low-carb (only 9 grams of net carbs), high in protein, and gluten-free.

Ingredients

• 4 chicken breasts (boneless, skinless)
• Salt and black pepper (to taste)
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 cups cherry tomatoes (halved)
• 1 cup Kalamata olives (pitted and halved)
• 1 large red onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 6 cloves garlic (minced)
• 1/4 cup extra virgin olive oil
• 1/4 cup feta cheese (crumbled)
• Fresh parsley (chopped)
• Sliced lemon

Instructions

1. Preheat your oven to 400F and lightly grease a 9×13 casserole dish.
2. Place the chicken breasts in the dish. Season both sides with salt, black pepper, paprika, dried oregano, thyme, and basil.
3. Add the cherry tomatoes, olives, red onion, bell pepper, and garlic around the chicken. Drizzle everything with olive oil and gently toss the vegetables to coat.
4. Bake for 35–40 minutes, or until the chicken is fully cooked.
5. Once done, remove from the oven and sprinkle the feta cheese over the top.
6. Garnish with fresh parsley and sliced lemon.

16. Crockpot Sesame Chicken

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

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’, ‘6 bowls’]

It’s slightly sweet, savory, and ridiculously tender. This crockpot sesame chicken is easy to make, it’s gluten-free, high in protein, and perfect when you need a quick meal.

Ingredients

• 1 ½ lbs chicken breast (boneless and skinless)
• 1 ½ lbs chicken thighs (boneless and skinless)
• 4 cloves minced garlic
• ½ cup coconut aminos
• ¼ cup honey
• ⅓ cup ketchup (low sugar)
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp sesame seeds
• 2 scallions (chopped)

Instructions

1. In a small bowl, combine minced garlic, coconut aminos, honey, ketchup, and rice vinegar.
2. In a separate small bowl, stir the cornstarch and water until smooth, then whisk it into the sauce we’ve just mixed together until fully combined.
3. Place the chicken breasts and thighs into the slow cooker. Pour the sauce evenly over the chicken, gently shifting the pieces so the sauce coats the bottom and sides as well.
4. Cover and cook on high for 3–4 hours or on low for 4–6 hours, until the chicken is tender, easily shredded, and reaches an internal temperature of at least 165F.
5. Shred the chicken into bite-sized pieces directly in the slow cooker. Sprinkle with sesame seeds and sliced green onions, then serve warm. It will go perfectly with rice.

17. 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.

18. Baked Salsa Chicken

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 plates’]

Juicy chicken baked with rice, black beans, corn, and gooey cheese in a flavorful salsa. This one-pan dinner is great for a high-proten, gluten-free option.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tbsp olive oil
• 1 15 oz can black beans (drained and rinsed)
• 1 15 oz can corn (drained and rinsed)
• 2 cups basmati rice (cooked)
• 1 4 oz can mild green chiles (diced)
• 2 cups thick and chunky salsa (divided)
• 1/2 cup chicken broth
• 1 cup cheddar cheese (shredded)
• 1 cup Monterrey Jack cheese (shredded)
• 1 tbsp garlic powder
• 2 tsp ground cumin
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• ½ tsp black pepper
• 1/2 avocado (diced)
• Cilantro (chopped)
• Sour cream

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish.
2. Pound chicken breasts to thin them out a little bit and make sure they’re more or less even in thickness.
3. In a small bowl, combine all the seasoning ingredients.
4. Place chicken breasts on a plate, drizzle with olive oil, and then sprinkle with half of the seasoning. Rub it into the chicken, flip, and sprinkle with the rest of the seasoning, covering both sides of the chicken well.
5. Add black beans, corn, cooked basmati rice, green chiles, 1 cup chunky salsa, and chicken broth. Stir to combine inside the casserole dish and level out.
6. Add seasoned chicken inside to the casserole dish, cover with the remaining 1 cup of salsa.
7. Bake in the oven for 30 minutes until the chicken is fully cooked through. The thinner the chicken breasts, the quicker they’ll cook, so cook for an extra 10 minutes or so if needed.
8. Remove the casserole dish from the oven, sprinkle with cheddar and Monterrey Jack cheese. Broil for 3-5 minutes until the cheese melts and turns slightly golden.
9. Garnish with avocado, cilantro, and sour cream.

19. 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.

20. 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.

21. 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.

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.