21 Protein Power Meals with 40G+ 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. One Pan Balsamic Chicken

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

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

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

Ingredients

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

Instructions

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

2. 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.

3. One Pan Cheesy Jalapeno Chicken

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

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘4’, ‘4 chicken breasts’]

One-pan cheesy jalapeño chicken – a hassle free dinner anyone can make. It’s a quick, flavorful, and satisfying meal that requires minimal effort. Keto, high protein and gluten-free.

Ingredients

• 4 small chicken breasts (skinless and boneless)
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 white onion (finely chopped)
• 2 jalapenos (seeded and diced)
• 3 garlic cloves (minced)
• 1/4 cup heavy cream
• 1/3 cup chicken broth
• 2 oz cream cheese
• 1 cup cheddar cheese (shredded)
• Sliced jalapenos (for garnish)

Instructions

1. Combine cumin, paprika, chili, garlic, salt and black pepper in a small bowl.
2. Rub all sides of the chicken breasts with the mixture of spices.
3. Heat up a large skillet to medium-high heat. Add olive oil. Brown the chicken breasts in the skillet for 2-3 minutes on each side and set them aside.
4. Add butter to the skillet. Then, onion, jalapenos and garlic. Sauté for about 3-4 minutes.
5. Pour in the heavy cream, chicken broth, cream cheese and reduce the heat to low. Stir the mixture until the cream cheese melts. Around 2-3 minutes.
6. Add 1/2 cup of cheddar cheese and stir it in.
7. Now, add in the chicken breasts and cover with the remaining 1/2 cup of cheddar cheese.
8. Place a lid on the skillet and simmer over low heat for 6-8 minutes. Remove from heat and garnish with slices of jalapenos on top.

4. 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.

5. 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!

6. Greek Chicken with Lemon Rice and Tomatoes

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

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

Savor Mediterranean flavors in one pan! This high protein, gluten-free Greek chicken with lemon rice and tomatoes, featuring juicy chicken, zesty rice, fresh veggies, and creamy feta.

Ingredients

• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp dried oregano
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 1/4 tsp black pepper
• 1.5 lb chicken breasts (skinless and boneless, diced)
• 2 tbsp olive oil
• 1 tbsp olive oil
• 1 cup cherry tomatoes (halved)
• 6 cloves garlic (minced)
• 1 tsp dried oregano
• ¼ tsp salt
• 1/4 tsp black pepper
• 1 cup spinach (chopped)
• 2 cups basmati rice (cooked)
• 15 oz can chickpeas (rinsed and drained)
• 1 lemon (juiced)
• 1 cup feta cheese (crumbled)
• 1 tbsp extra virgin olive oil
• ¼ tsp dried oregano
• 2 tbsp fresh dill (chopped)
• Lemon (cut into wedges)
• Fresh dill (chopped)

Instructions Chicken

1. In a small bowl, combine paprika, garlic powder, dried oregano, red pepper flakes, salt and black pepper.
2. Cover diced chicken with the mixture of spices.
3. Heat a large skillet over medium-high heat. Add in the olive oil.
4. Once hot, add in the chicken and sear for 4 minutes on one side, then flip and cook for another 4 minutes on the other side.
5. Remove the chicken from the skillet once it’s fully cooked.

Lemon Rice

1. Add olive oil into the same, now empty skillet. Add in the cherry tomatoes, garlic, dried oregano, salt, and black pepper. Stir and cook for 2 minutes until the tomatoes soften.
2. Add in spinach and cook for another 2 minutes until it wilts.
3. Add cooked basmati rice, chickpeas and give it a stir.
4. Finally, squeeze over all the juice from the lemon. Let it cook for another 2-3 minutes.

Assembly

1. In a bowl, combine feta cheese, olive oil, oregano and fresh dill.
2. Add half of the cheese mixture into the skillet and stir it in.
3. Add the cooked chicken back into the skillet and cook until the chicken reheats.
4. Remove from heat, and sprinkle with the remaining cheese mixture. Garnish with lemon wedges and fresh dill before serving.
5. When eating, squeeze some of the lemon juice from the wedges for a little more acidity. Enjoy!

7. Mediterranean Stuffed Salmon

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 salmon fillets’]

This flavorful salmon is filled with a delicious mix of spinach, feta, and sun-dried tomatoes. A healthy, high protein dinner that’s low-carb and gluten-free.

Ingredients

• 1/2 cup sun-dried tomatoes (drained and roughly chopped)
• 3 cups baby spinach
• 1/2 cup feta cheese (crumbled)
• 2 tsp Italian seasoning
• 1/2 tsp sea salt
• 1 1 lb sockeye salmon fillet
• Cooking spray
• Sea salt (to taste)

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Heat up a small saucepan over medium-high heat. Add in the sun-dried tomatoes and bring them to a sizzle. Add in the baby spinach and cook until wilted. Don’t be afraid to move it around with a spatula.
3. Remove the saucepan from the heat and add in feta cheese, Italian seasoning, and salt. Give it all a very good stir.
4. Take the sockeye salmon fillet, pat it dry with paper towels, and cut it into 4 equal-sized fillets. Now, cut each fillet lengthwise without fully cutting through and leaving 1/2 inch of the fillet still attached.
5. Spray the salmon fillets with cooking spray lightly. Sprinkle with the sea salt and place on the baking sheet with parchment paper.
6. Stuff each salmon fillet with the stuffing mixture.
7. Pop into the oven and bake in for 25-30 minutes until the salmon has cooked through. Serve warm.

8. 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.

9. Creamy Crockpot Chicken Black Rice Soup

Creamy Crockpot Chicken Black Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT370M · Total: PT385M · Yield: [‘8’, ‘8 bowls’]

Rich, hearty crockpot soup with nutty wild rice and tender shredded chicken in a creamy broth. This easy, gluten-free set-it-and-forget-it meal is perfect comfort food when you’re feeling under the weather!

Ingredients

• 1 ½ lbs chicken breasts (skinless and boneless)
• 4 carrots (sliced)
• 3 celery stalks (diced)
• 1 yellow onion (finely diced)
• 6 cloves garlic (minced)
• 1 tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp dried parsley
• ½ tsp sea salt
• ½ tsp black pepper
• 8-10 cups chicken broth (low sodium)
• 1 cup wild rice (uncooked)
• 3 bay leaves
• ¼ cup all-purpose flour (or gluten-free flour)
• ½ cup heavy cream
• ½ cup whole milk
• Fresh parsley (chopped)

Instructions

1. Add chicken breasts, carrots, celery, yellow onion, garlic, Italian seasoning, thyme, dried parsley, sea salt, and black pepper to the crockpot.
2. Then, cover with chicken broth, wild rice, and bay leaves.
3. Cook on a low setting for 6-8 hours or a high setting for 3-4 hours until the chicken is cooked.
4. Remove the chicken and shred it with two forks. Then, return it to the crockpot.
5. In a medium bowl, whisk together all-purpose flour with heavy cream and whole milk until flour dissolves completely.
6. Pour the mixture into the crockpot, and slowly combine until the soup is creamy. If the soup is too thick, add more broth.
7. Leave in the crockpot for another 10 minutes to make sure the soup is warm, and serve with fresh parsley.

10. Sheet Pan Steak Fajitas

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

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

These sheet pan steak fajitas are a flavorful and easy way to enjoy your favorite Mexican dish at home.

Ingredients

• 2 lbs skirt or flank steak (diced into 1 inch pieces)
• 1 large red bell pepper (sliced thinly (about 1/4 inch thick))
• 1 small yellow onion (peeled and sliced thinly, about 1/4 inch thick)
• 4 1/2 teaspoons ground chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne powder
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 3 tablespoons scallions (finely chopped)
• flour or corn tortillas (for serving)
• sour cream (for serving)
• guacamole (for serving)
• salsa (for serving)
• cilantro-lime rice (for serving)

Instructions

1. Preheat the oven to 375 F.
2. In a large bowl, add steak, bell pepper and onion
3. In a small bowl, add all of the spices and salt and whisk to combine.
4. Pour extra virgin olive oil and 4 tablespoons fajita mixture onto steak and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
5. Line a sheet pan with foil or parchment paper and spread steak and vegetables into single layer. Bake until steak is cooked until browned on the outside, about 10 to 12 minutes. Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium. Stir once halfway through cooking.
6. Just before serving, toss steak and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.

11. 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.

12. 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.

13. 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.

14. Cheesy French Onion Chicken

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

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘3’, ‘3 chicken breasts’]

This French Onion Chicken Bake delivers all the rich flavor—caramelized onions, garlic, and melty cheese in every bite. Low Carb and High in Protein.

Ingredients

• 3 chicken breasts (boneless and skinless)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp oregano
• A pinch crushed chili pepper flakes
• Salt and black pepper (to taste)
• 2 tbsp butter (unsalted)
• 5 large yellow onions (thinly sliced)
• 1/4 cup chicken broth
• 4 cloves garlic (minced)
• 1 cup mozzarella cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F. Spray a casserole dish with oil.
2. Pound chicken breasts to thin them out a little bit, season them with garlic powder, onion powder, oregano, chili pepper flakes salt, and black pepper. Go easy on the salt as other ingredients will have it. Place chicken breasts inside the casserole dish.
3. Place a skillet over medium-high heat. Add in the butter and let it melt. Add in the onions and cook them until they’re caramelized, occasionally giving them a stir. Once the pan starts getting dry, pour in the chicken broth to prevent it from burning, continue stirring until the onions brown up fully.
4. Finally, add in the minced garlic and cook for 30s until fragrant. Remove from heat and the onion cool down for 5 minutes.
5. Take the caramelized onion and place it on top of each chicken breast, covering them. Sprinkle with mozzarella cheese and bake in the oven for 20-25 minutes. The cheese should be bubbling and, most importantly, the chicken breasts should be fully cooked.
6. Broil for 2 minutes so the cheese turns slightly golden. Remove from the oven and garnish with fresh parsley before serving.

15. 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.

16. Salmon with Asparagus and Lemon Sauce

Salmon with Asparagus and Lemon Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT27M · Yield: [‘1’, ‘1 meal prep containers’]

Juicy salmon and crips asparagus topped with a lemon sauce—this low-carb, high-protein meal is perfect for easy gluten-free meal prep in under 30 minutes.

Ingredients

• 2 salmon fillets
• Salt and black pepper (to taste)
• 1 tsp olive oil
• 2 bunches of asparagus (rinsed and trimmed)
• 2 cloves garlic (minced)
• 1/2 cup vegetable broth (low-sodium)
• 2 tbsp butter
• 1/2 lemon (juiced)
• 1 tbsp hot sauce
• 1 tbsp parsley (finely chopped)
• 1 cup cherry tomatoes (halved)
• 1/2 small red onion (finely chopped)
• 1 tsp olive oil
• Salt and black pepper (to taste)
• Slices of lemon

Instructions

1. In a medium bowl, combine cherry tomatoes, red onion, olive oil, salt, and black pepper. Set aside.
2. Season salmon fillets with salt and black pepper and let them sit.
3. Place a pot of water over medium-high heat, bring water to boil and add in the asparagus. Let it boil for 2-3 minutes and then submerge them into iced water. Drain and set aside.
4. Place a large skillet over medium-low heat. Add in the olive oil and cook salmon both sides until golden brown. Will take around 8-10 minutes. Remove from the skillet and set aside.
5. Add garlic to the same skillet followed by vegetable broth. Bring to simmer. Then, add in the butter, squeeze in the lemon, add hot sauce and parsley. Stir to combine.
6. Now, add in the asparagus and toss it for 2-3 minutes to let it cook. Add the salmon back into the skillet and let it reheat for 1-2 minutes.
7. Divide the salmon, asparagus, and tomato mix into the meal prep containers. Garnish with lemon slices. Store in the fridge for up to 3-4 days.

17. 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.

18. Fajita Chicken Casserole

Fajita Chicken Casserole 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’]

Cheesy fajita chicken casserole recipe that’s perfect for family dinner. Low carb, high protein, and gluten-free!

Ingredients

• 4 small chicken breasts (skinless, boneless)
• 1 tbsp olive oil
• 1 red bell pepper (seeded and cut into strips)
• 1 green bell pepper (seeded and cut into strips)
• 1 yellow onion (finely chopped)
• 1 cup mozzarella (shredded)
• Fresh cilantro (chopped)
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 2 tsp garlic powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400F. Spray a baking dish with oil.
2. In a small bowl, combine Fajita seasoning ingredients. Use most of it to cover the chicken breasts, but leave a little bit aside for vegetables.
3. Place chicken breasts in the baking dish and drizzle with olive oil. Now, top them up with bell peppers and onion. Sprinkle with the remaining Fajita seasoning.
4. Finally, top them up with shredded mozzarella.
5. Bake in the oven for 25-30 minutes until the chicken is cooked through. It will depend on how thick the chicken breasts are; the thicker they are, the longer they’ll take to cook.
6. Once cooked, broil for 2 minutes to crisp up the top. Garnish with cilantro before serving.

19. Bang Bang Chicken Bowls

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

Recipe details: Prep: PT18M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 bowls’]

Enjoy sweet, spicy, and creamy flavors in this irresistible chicken dish. With 46 grams of protein per serving, it’s the perfect high protein and gluten free meal when you need something quick and tasty.

Ingredients

• 2 lbs chicken tenders
• 1 tbsp olive oil
• 2 tsp paprika
• 1 tbsp garlic powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 1 tsp Sriracha
• 1 tbsp honey
• 4 cups cooked basmati rice
• 1 can sweet corn (drained)
• ½ English cucumber (sliced)
• 1 medium carrot (grated)
• 1 scallion (thinly sliced)

Instructions

1. Preheat the oven to 400F. Prepare a baking dish.

Chicken

1. In a large bowl, toss the chicken tenders with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Arrange them in a baking dish in a single layer.

Bang Bang Sauce

1. In a medium bowl, mix together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Spoon or spread a generous layer over the chicken. Reserve some sauce to drizzle over the chicken later.
2. Pop the baking dish into the center of the oven and bake for 15–20 minutes until the chicken has cooked through. Let it cool down for 2 minutes on a chopping board and slice it up.

Assembly

1. Divide the cooked rice among the 4 bowls. Top with baked chicken, corn, cucumber, and carrots. Drizzle with the remaining Bang Bang sauce and sprinkle with scallions.
2. Serve immediately or store in containers for up to 3-4 days.

20. Dump and Bake Chicken Tzatziki

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

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT105M · Yield: [‘4’, ‘4 bowls’]

This dump-and-bake recipe is a mix of bright lemon, savory herbs, and creamy tzatziki to create a delicious one-pan meal. It’s high protein (48 grams per serving) and gluten-free.

Ingredients

• 2 lbs chicken breasts or chicken thighs (boneless and skinless, diced into bite-size pieces)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp turmeric
• ⅛ tsp cayenne pepper
• 1 cup long-grain white rice (uncooked)
• 1 medium zucchini (grated)
• 2 cups chicken broth
• ½ cup cucumber (finely chopped)
• 1 cup thick Greek yogurt
• 1 tbsp fresh lemon juice
• ½ tbsp extra-virgin olive oil
• 1 garlic clove (minced)
• ¼ tsp sea salt
• 1 tbsp fresh dill (chopped)
• 1 tbsp fresh mint (chopped)
• 1 lemon (cut into wedges)
• Fresh parsley (chopped)

Instructions Chicken

1. Preheat the oven to 375F. Lightly grease a 9 × 13–inch baking dish with cooking spray or oil.
2. Add the diced chicken to the prepared baking dish. Sprinkle with the sea salt and black pepper, then pour over the lemon juice and olive oil. Toss to coat the chicken evenly.
3. In a small bowl, combine all the seasonings. Sprinkle the seasoning mixture over the chicken and toss again until all pieces are well coated. Let the chicken sit at room temperature for about 30 min.

Rice

1. Once marinated, add the uncooked rice to the baking dish, followed by the grated zucchini. Pour in the chicken broth and gently stir to evenly distribute the rice and vegetables among the chicken.
2. Cover the dish tightly with foil, sealing the edges well to prevent steam from escaping. Bake for 45–50 minutes if using a metal pan, or 50–60 minutes for a glass or ceramic dish, until the rice is tender and most of the liquid has been absorbed.

Tzatziki Sauce

1. While the chicken and rice bake, prepare the tzatziki sauce. In a bowl, combine the chopped cucumber, Greek yogurt, fresh lemon juice, olive oil, minced garlic, sea salt, dill, and mint. Mix well until smooth and evenly combined. Refrigerate until ready to serve.
2. Once the chicken and rice are done, remove from the oven.
3. Divide into 4 bowls, top up with tzatziki sauce, lemon wedge and sprinkle with chopped parsley.

21. 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

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.