I am totally bonkers for dinners that are totally madness and fuel me to annihilate my workouts, and if you’re requiring fitness like me whether it’s creating strength, bouncing back more quickly, or simply just fuelling better then this set of high-protein recipes is going to be your new BFF. These are delicious foods, absurdly simple to prepare, and intended to transport your taste buds and muscles to ecstasy. Let us begin immediately with some dinners that will make your nights lovely and healthy.
I’ve been experimenting with recipes for years in the kitchen, searching for that perfect combination of yummy and healthy, and these are my own favourites. Regardless of whether you’re in the mood for sear-grill appetizers or belly-warming, fulfilling dinners, they’re all simple enough for a crazy evening. I invite you to do your own try out, so go ahead and dine out tonight.
1. Grilled Lemon Herb Chicken
Nothing is quite as good as grilling up this lemon herb chicken on a hot summer night and catching a whiff of it on the grill. It’s so happy and sunny, always the best without overdoing it for me. I love lemon and garlic, everybody does.
- You Will Need: Boneless chicken breasts, olive oil, fresh lemons (juice and zest), garlic, thyme, rosemary, salt, and pepper.
- How to Do It: Mix up olive oil, lemon juice, zest, minced garlic, thyme, rosemary, salt, and pepper in a bowl. Toss the chicken in it and let it chill for 30 minutes or overnight if you’re planning ahead. Grill on medium-high for 6-8 minutes a side until it hits 165°F inside. Let it rest 5 minutes to stay juicy.
- Serving Suggestion: I top mine with steamed veggies or light quinoa. Get creative and substitute with basil or a pinch of red pepper flakes for an added kick. Grill-less? 400°F for 20-25 minutes or pan-saute.
This chicken is my weeknight superhero healthy, fast, and delicious.
2. High-Protein Stuffed Bell Peppers
I was searching through a container of bell peppers in my refrigerator one day, wondering what I could actually make with them. That is when it hit me that I would fill them with a combination of black beans and quinoa or turkey. The peppers are nutritious, satisfying, and form part of a staple favorite at my dinner plate.
- What You’ll Need: Large bell peppers (any color), ground turkey or quinoa, black beans, corn, onion, garlic, jalapeño, chili powder, cumin, salt, and maybe cheese.
- How To: Crown peppers with caps off and seeded. For turkey version, brown the meat in olive oil and add to this the jalapeño, black beans, and spices. For vegetable version, cook quinoa in the broth and mix sautéed onion, garlic, black beans, corn, and spices. Stuff peppers, bake at 375°F 25-30 minutes covered and 10-15 minutes uncovered until tender.
- Serving Suggestion: I like to top them with sour cream or avocado. They do melt great with the cheese, but they are all right without the cheese.
They are a belly hug and will sustain me for hours.
3. Beef and Broccoli Stir-Fry with Brown Rice
After a day of mayhem, this simply uncomplicated beef and broccoli stir-fry is my comfort food. That so-tender beef, crunchy broccoli, and saucy yumminess on rice just puts all the yum in a row and at hand, and it’s finished before I can get the thought out.
Ingredients:
- What You’ll Need: Beef sirloin slices, Broccoli florets, Brown rice, Soy sauce, Garlic, Olive oil.
- How to Do It: Cook brown rice for 45 minutes don’t look! Sear the beef in olive oil 2-3 minutes per side, and let it rest. Saute the garlic 30 seconds, add the broccoli, and stir-fry 3-4 minutes. Add beef with the soy sauce and stir for a minute. Serve over rice.
- Serving Suggestion: Spicy kick of adding a dash of sriracha. I steam my broccoli with a very small amount of water to achieve just that right texture.
My “go-to” stir-fry when I am short on time and just need something to keep me going.
4. Greek Yogurt Marinated Grilled Shrimp Skewers
Shrimp skewers grilled under a warm summer evening are divine. The Greek yogurt-marinated shrimp with their wonderful zip are tender than anyone can imagine and my favorite for unwinding with friends in the back yard.
Ingredients:
- What You Need: Peeled shrimp, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper.
- How To Do It: Combine yogurt, lemon juice, minced garlic, olive oil, pepper, and salt. Brush and chill 1-4 hours in refrigerator to marinate shrimp. Soak wooden skewers in water for 30 minutes, insert shrimp, and grill at 375°F for 2-3 minutes per side or until pink.
- Serving Tip: I serve them over green salad or quinoa. They’re light but so delicious.
These skewers bring to mind a chef when not too much work is heaped on them.
5. Roasted Garlic Butter Steak Bites and Brussels Sprouts
When I first prepared these steak bites, my kitchen was filled with the aroma of a high-end steakhouse. With the roasted Brussels sprouts as a side option, this is my go-to for a night in at home or as a way to impress visitors.
- What You’ll Need: Steak (1-inch cubes), butter, garlic, Brussels sprouts, olive oil, salt, and pepper.
- How You’ll Do It: Toss sprouts with olive oil, salt, and pepper and roast for 400°F for 20 minutes, turning half way through. Sear steak cubes in olive oil in hot skillet for 2 minutes each side. Cut heat, add garlic and butter, cook for 1 minute, then toss steak in sauce. Serve with sprouts.
- Serving Suggestion: Garnish with additional garlic butter or parsley for sophisticated appearance.
This is my healthier version of comfort food.
6. Vegetable and Tofu High-Protein Stir-Fry
I’ve also been attempting to beef up veggie night, and this tofu stir-fry is one that I just find myself returning to again and again. Crunchy veggies and crunchy tofu in decadent sauce are just so great that I don’t even notice how healthy it is.
- What You’ll Need: Additional firm tofu, broccoli, red bell pepper, soy sauce, garlic, and olive oil.
- How to Do It: Press 15 minutes, cube, pan-fry in olive oil 5 minutes or brown. Set aside. Pan-fry garlic 30 seconds, then stir-fry broccoli and pepper, and stir-fry 5 minutes. Tofu and soy sauce are stir-fried for 2 minutes. A small cornstarch slurry is added to thicken the sauce.
- Serving Suggestion: I also enjoy this over quinoa for a little extra protein boost or as a main dish for a low-calorie dinner.
This stir-fry’s my proof that vegan can go completely wild-flavoring.
7. Baked Cod with Lemon and Herb Cauliflower Rice
And when I feel like something light but full of so much flavor, I have this baked cod and cauliflower rice. So pretty to look at, the fish flakes and the just slightly tart rice – like a sweet treat.
- What You’ll Need: Cod fillets, cauliflower rice, lemon slices, parsley, olive oil, garlic powder, salt, and pepper.
- How to Do It: Combine cauliflower rice and olive oil, pepper, garlic powder, and salt, and bake for 375°F for 10 minutes. Add cod, sprinkle olive oil, and a topping of lemon slices. Bake 15 minutes or until flakes. Sprinkle parsley.
- Serving Suggestion: I serve this over steamed greens for a beautiful, healthy plate.
It’s so light and yummy, it’s unbelievable it’s so healthy.
8. Sweet Potato and Turkey Chili
When the weather is cold on a winter’s night, there is one meal that I always cook to warm my stomach – this sweet potato and turkey chili. It’s nourishing, it’s healthy, and it’s the perfect one to cook in bulk to sustain yourself for the rest of the week.
Ingredients :
- What You’ll Need: Ground turkey, sweet potatoes, chicken broth, tomato paste, chili powder, cumin, and salt.
- How to Do It: Brown the turkey in pot for 5 minutes until browned. Add sweet potatoes, broth, tomato paste, and spices. Bring to boil and allow to simmer 20 minutes until tender. Mash a few potatoes for thicker sauce.
- Serving Suggestion: I top with Greek yogurt or serve on quinoa for extra protein.
This is my healthy home chili recipe.
9. Grilled Chicken and Avocado Salad with Lime Dressing
Another of my favorite summer dishes is this salad: chicken and avocado salad. It’s a plate fiesta with grilled chicken, fresh avocado, and spicy lime dressing.
- What You Need: Chicken breast, avocado, lime juice, olive oil, salt, and pepper.
- How to Do It: Grill spice-rubbed chicken 375°F 6-7 minutes each side to 165°F. Stand 5 minutes, chop. Whisk olive oil and lime juice to dress. Top avocado, then chicken, and dressing.
- Serving Tip: I add a little mixed greens or a sprinkle of lime zest on top for added flavor.
My healthy dinner-in-a-flash top choice is this salad.
10. Whole Wheat Toast with Egg White Scramble and Veggie
I love this egg white scramble as a breakfast, but it’s just as good as a low-key dinner. It’s full of protein and vegetables and doesn’t have me craving it again in a rush.
- You will need: Whole wheat bread, spinach, cherry tomatoes, egg whites, olive oil, salt, and pepper.
- How to Do It: Sauté olive oil and tomatoes 2 minutes, wilted spinach, and mix with egg whites. Season and cook 3-4 minutes until light and fluffy. Side toasted bread.
- Serving Tip: Add a dash of hot sauce for added kick.
I use this scramble as my go-to fix for a healthy, delicious meal.
11. High-Protein Lentil and Mushroom Bolognese
This mushroom lentil Bolognese is my vegan take on a comfort classic, and so comforting and satisfying that I don’t even notice that I’m missing the meat from it. It’s ideal for one of those nights when the last thing you want to do is venture out the door.
- You’ll Need: Legumes, mushrooms, onion, garlic, tomato paste, crushed tomatoes, vegetable broth, Italian seasoning, olive oil, salt, and pepper.
- How to Do It: Sauté onion 5 minutes, garlic 1 minute, and then mushrooms 8 minutes. Add lentils, tomato paste, tomatoes, broth, and spices. Simmer 25 minutes and add broth if too thick.
- Serving Tip: I serve it on zucchini noodles or pasta for a healthy meal.
This Bolognese is my go-to plant-based choice for flavor and protein.
12. Pan-Seared Scallops with Garlic Butter Zoodles
When I want something fancy but easy to prepare for dinner, then these scallops and zoodles are my options. That is fancy with butter garlic sauce and gentle zucchini noodles.
- What You Need: Scallops, zucchini (spiralized), butter, garlic, olive oil, salt, and pepper.
- How to Do It: Sear tilapia in olive oil 2 minutes per side or golden. Save. Melt butter, sauté garlic 30 seconds, add mango salsa, sauté 2 minutes. Add tilapia and heat through.
- Serving Tip: Squeeze of lemon is the trick.
This is my secret to a healthy, gourmet dinner.
13. Blackened Tilapia with Mango Salsa and Quinoa
This blackened tilapia mango salsa is vacation in a plate. Sweet nutty quinoa salsa and hot fish are not optional, so I make it frequently.
- What You’ll Need: Tilapia fillets, blackening seasonings, mango, red onion, cilantro, lime juice, quinoa, and olive oil.
- How to Do It: Marinate tilapia and sear in olive oil 3 minutes per side. Combine mango, onion, cilantro, and lime juice for preparation of salsa. Top the fish with salsa and serve over quinoa.
- Serving Tip: I slice and top with avocado for a creamy touch.
It’s my go-to dish for fresh, tropical flavor.
14. Slow Cooker Chicken and White Bean Stew
When life starts getting crazy, white bean and chicken slow cooker stew is my hero. It cooks all day while I’m away from the house, leaving the aroma of home and comfort behind it, and I can leave when it does.
Ingredients:
- You’ll Be Using: White beans, chicken thighs, chicken broth, garlic, olive oil, pepper, and salt.
- How to Do It: Sear olive oil in pan and brown the chicken thighs 4 minutes each side. Add to slow cooker with the beans, garlic, broth, salt, and pepper. Cook low 6 hours or high 3 hours. Shred the chicken and stir.
- Serving Tip: I serve this over a green salad or crusty bread.
This stew is my go-to easy comfort food.
15. Grilled Sirloin with Chimichurri and Roasted Vegetables
Summer and I are completely addicted to this chimichurri sauce and grilled vegetable sirloin. The rich steak and unruly sauce go hand in hand, and the sweetness of the veggies is fantastic crunch.
Ingredients:
- What You Need: Sirloin steak, bell peppers, zucchini, carrots, garlic, parsley, oregano, red wine vinegar, red pepper flakes, olive oil, salt, and pepper.
- How to Do It: Grill 4-5 minutes per side at 450°F seasoned sirloin medium-rare. Roast vegetables 20 minutes at 400°F. Stand chimichurri ingredients together and let stand 10 minutes. Slice steak and serve over vegetables and shredded sauce.
- Serving Tip: The zesty zing of the chimichurri makes it unforgettable.
This is my summer go-to for full-flavor, healthy meals.
Hope you’re cooking your way through these recipes. They’re less about needing to be able to pack in your protein intake they’re about enjoying every last bit and discovering meals that you’ll be repeating over and over. Stock your shelves, hang in there in the kitchen, and enjoy eating well.
