35+ Nutritious High-Protein, Low-Fat Dinner Recipes for a Healthier You

When it comes to planning dinners that are both nutritious and delicious, finding the right balance of macronutrients is key.

High-protein, low-fat meals are perfect for those looking to build muscle, lose weight, or simply maintain a healthy lifestyle.

These recipes are not only satisfying but also packed with essential nutrients to fuel your body while keeping your calorie count in check.

Whether you’re a seasoned home cook or a beginner, this collection of 35+ high-protein, low-fat dinner recipes will inspire you to create meals that are as tasty as they are health-conscious.

35+ Nutritious High-Protein, Low-Fat Dinner Recipes for a Healthier You

Eating healthy doesn’t mean sacrificing flavor or variety.

With these 35+ high-protein, low-fat dinner recipes, you can enjoy meals that are delicious, satisfying, and aligned with your health goals. From hearty soups and salads to flavorful grilled dishes, there’s something for everyone.

Incorporate these recipes into your weekly routine, and you’ll find it easier than ever to stick to your nutritional goals while enjoying every bite.

Start experimenting today and discover how these recipes can transform your dinner game!

Grilled Lemon Herb Chicken with Quinoa Salad

This flavorful Grilled Lemon Herb Chicken with Quinoa Salad is a perfect blend of tender, protein-rich chicken paired with a fresh, zesty quinoa salad. Packed with essential nutrients and low in fat, this dish is an ideal dinner for those looking to maintain a healthy lifestyle without compromising on taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 tbsp chopped parsley
• 1 tbsp olive oil (for salad)
• 1 tbsp lemon juice (for salad)

Instructions:

1. Marinate the chicken: In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let them rest for 30 minutes.
2. Cook the quinoa: Rinse the quinoa under cold water. Bring water or chicken broth to a boil, add quinoa, reduce heat to low, cover, and cook for 15 minutes. Let it cool.
3. Grill the chicken: Preheat the grill to medium heat. Grill the chicken for 5-7 minutes on each side until fully cooked. Let it rest before slicing.
4. Prepare the salad: In a large bowl, mix quinoa, cherry tomatoes, cucumber, parsley, olive oil, and lemon juice. Toss well.
5. Assemble and serve: Serve the grilled chicken on top of the quinoa salad or alongside it for a balanced and delicious dinner.

This Grilled Lemon Herb Chicken with Quinoa Salad is a light yet satisfying dinner option. The zesty flavors of the marinade and the freshness of the quinoa salad create a perfect harmony. It’s a quick and wholesome recipe you’ll love making on busy weeknights.

Baked Salmon with Steamed Broccoli and Cauliflower Mash

This Baked Salmon with Steamed Broccoli and Cauliflower Mash combines lean, omega-3-rich salmon with fiber-packed vegetables for a well-rounded, nutritious dinner. Low in fat and loaded with protein, this dish is as nourishing as it is delicious.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried dill
• 1 tsp paprika
• Salt and pepper to taste
• 1 small head of cauliflower, chopped
• 2 cups broccoli florets
• 2 tbsp unsweetened almond milk (optional)
• 1 tbsp grated Parmesan (optional)

Instructions:

1. Preheat the oven: Set the oven to 375°F (190°C).
2. Prepare the salmon: Place salmon fillets on a lined baking sheet. Drizzle with olive oil and sprinkle with garlic, dill, paprika, salt, and pepper. Bake for 12-15 minutes or until the salmon flakes easily with a fork.
3. Steam the vegetables: Steam the broccoli florets until tender (about 5-7 minutes).
4. Make the cauliflower mash: Boil cauliflower until soft. Drain and blend with almond milk and Parmesan (if using) until smooth. Season with salt and pepper.
5. Plate and serve: Serve the baked salmon with steamed broccoli and a generous scoop of cauliflower mash for a wholesome meal.

This Baked Salmon with Steamed Broccoli and Cauliflower Mash is a nutrient-packed dinner that’s easy to prepare and full of flavor. The creamy mash complements the tender salmon beautifully, while the broccoli adds a burst of freshness. Perfect for a healthy yet indulgent evening meal.

Turkey and Spinach Stuffed Bell Peppers

turkey and Spinach Stuffed Bell Peppers are a hearty and delicious dinner option. This recipe is loaded with lean protein from turkey and fiber-rich veggies, making it a nutritious, low-fat meal that feels indulgent without the guilt.

Ingredients:

• 4 large bell peppers, tops removed and seeds cleaned
• 1 lb lean ground turkey
• 1 cup spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup canned diced tomatoes (no salt added)
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup low-fat shredded mozzarella (optional)

Instructions:

1. Preheat the oven: Heat the oven to 375°F (190°C).
2. Cook the filling: In a skillet, cook ground turkey until browned. Add onion, garlic, and spinach, cooking until soft. Stir in diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 5 minutes.
3. Stuff the peppers: Fill each bell pepper with the turkey mixture. If using mozzarella, sprinkle it on top.
4. Bake: Place the peppers in a baking dish and bake for 25-30 minutes until the peppers are tender and the filling is heated through.
5. Serve: Enjoy hot as a complete meal.

Turkey and Spinach Stuffed Bell Peppers are a vibrant, flavorful way to enjoy a low-fat, high-protein dinner. They’re simple to prepare, visually stunning, and satisfying, making them a favorite for family dinners or meal prepping.

Garlic Shrimp with Zucchini Noodles

Garlic Shrimp with Zucchini Noodles is a quick, high-protein, low-fat dinner that’s perfect for a busy evening. The light and fresh zucchini noodles pair beautifully with the flavorful shrimp, offering a low-carb, nutrient-packed alternative to traditional pasta.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the shrimp: Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
2. Prepare the zucchini noodles: In the same skillet, add the zucchini noodles and cook for 2-3 minutes until slightly tender. Season with salt and pepper.
3. Combine and serve: Return the shrimp to the skillet, add lemon juice, red pepper flakes (if using), and parsley. Toss everything together. Serve immediately.

This Garlic Shrimp with Zucchini Noodles is a light yet satisfying dinner option that’s packed with protein and flavor. It’s a delightful way to enjoy a pasta-like dish without the carbs or heaviness, perfect for those looking for a fresh and healthy meal.

Grilled Turkey Patties with Avocado Salsa

Grilled Turkey Patties with Avocado Salsa is a mouthwatering combination of lean protein and creamy, nutrient-rich avocado. These patties are juicy, flavorful, and low in fat, making them a guilt-free indulgence for dinner.

Ingredients:

• 1 lb lean ground turkey
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Make the patties: In a bowl, mix ground turkey, onion, garlic, cumin, smoked paprika, salt, and pepper. Form into 4 patties.
2. Grill the patties: Heat a grill or skillet over medium heat. Cook the patties for 4-5 minutes per side until fully cooked.
3. Prepare the avocado salsa: In a separate bowl, mix avocado, tomato, lime juice, cilantro, salt, and pepper.
4. Serve: Top each turkey patty with a generous scoop of avocado salsa. Serve with a side of greens or a whole-grain bun for a complete meal.

These Grilled Turkey Patties with Avocado Salsa are a healthy and satisfying dinner option. The creamy avocado salsa perfectly complements the juicy patties, making this dish a flavorful and nutrient-dense choice.

Tofu and Vegetable Stir-Fry with Cauliflower Rice

Tofu and Vegetable Stir-Fry with Cauliflower Rice is a plant-based, high-protein dinner that’s both flavorful and nutrient-rich. This dish is packed with colorful veggies, lean tofu, and fiber-filled cauliflower rice, making it a perfect choice for a balanced, low-fat meal.

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1/2 cup vegetable broth
• 1 tsp sriracha (optional)
• 2 cups cauliflower rice

Instructions:

1. Prepare the tofu: Toss tofu cubes in soy sauce, sesame oil, and cornstarch. Let it marinate for 10 minutes.
2. Cook the tofu: Heat a non-stick skillet over medium heat. Cook tofu until golden on all sides. Remove and set aside.
3. Stir-fry the vegetables: In the same skillet, sauté garlic and ginger until fragrant. Add mixed vegetables and cook until tender-crisp. Add vegetable broth and sriracha (if using) to create a light sauce.
4. Prepare the cauliflower rice: In a separate pan, sauté cauliflower rice with a drizzle of sesame oil for 5 minutes until heated through.
5. Combine and serve: Serve the stir-fried vegetables and tofu over a bed of cauliflower rice.

Tofu and Vegetable Stir-Fry with Cauliflower Rice is a vibrant and wholesome dinner option that’s packed with plant-based protein and flavor. It’s a satisfying meal that’s as delicious as it is nutritious, perfect for a healthy weeknight dinner.

Greek Yogurt Marinated Chicken with Cucumber Tomato Salad

Greek Yogurt Marinated Chicken with Cucumber Tomato Salad is a tangy, protein-packed dinner bursting with Mediterranean flavors. The creamy yogurt marinade tenderizes the chicken, while the fresh cucumber tomato salad adds a refreshing balance, making this dish both delicious and light.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1 tbsp olive oil (for salad)
• 1 tbsp lemon juice (for salad)
• 1 tbsp fresh dill, chopped

Instructions:

1. Marinate the chicken: In a bowl, mix Greek yogurt, olive oil, garlic, oregano, paprika, salt, and pepper. Coat the chicken in the marinade and refrigerate for at least 30 minutes (up to 4 hours).
2. Cook the chicken: Grill or bake the chicken at 375°F (190°C) for 20-25 minutes until fully cooked. Let it rest before slicing.
3. Prepare the salad: In a bowl, mix cucumber, tomatoes, olive oil, lemon juice, dill, salt, and pepper. Toss to combine.
4. Serve: Slice the chicken and serve alongside the cucumber tomato salad.

Greek Yogurt Marinated Chicken with Cucumber Tomato Salad is a protein-rich, low-fat meal perfect for a healthy dinner. The tangy yogurt marinade and crisp salad offer a refreshing and satisfying experience for your taste buds.

Spicy Lentil and Spinach Soup

This Spicy Lentil and Spinach Soup is a plant-based, high-protein, low-fat dinner option that’s comforting and packed with nutrients. Lentils provide the protein punch, while spinach and spices elevate the dish with vibrant flavors and essential vitamins.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 cups fresh spinach
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant.
2. Cook the lentils: Add lentils, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are soft.
3. Add the spinach: Stir in fresh spinach and cook for 2-3 minutes until wilted. Add lemon juice before serving.
4. Serve: Enjoy the soup hot with a side of whole-grain bread if desired.

Spicy Lentil and Spinach Soup is a hearty, flavorful, and nutritious dinner choice. It’s easy to make, packed with plant-based protein, and perfect for warming up on a cool evening.

Asian-Inspired Sesame Ginger Chicken with Steamed Green Beans

This Asian-Inspired Sesame Ginger Chicken with Steamed Green Beans is a quick and delicious dinner that combines high-protein chicken with tender green beans. The sesame ginger sauce adds a savory, slightly sweet kick while keeping the dish light and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1/2 tsp sesame seeds (optional)
• 2 cups green beans, trimmed

Instructions:

1. Prepare the sauce: In a small bowl, mix soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.
2. Cook the chicken: Heat a non-stick skillet over medium heat. Add the chicken slices and cook until browned. Pour the sauce over the chicken and cook for an additional 2-3 minutes until coated and cooked through. Sprinkle with sesame seeds if desired.
3. Steam the green beans: Steam green beans for 5-7 minutes until tender-crisp. Season lightly with salt and pepper.
4. Serve: Plate the chicken with a side of steamed green beans for a balanced meal.

This Asian-Inspired Sesame Ginger Chicken with Steamed Green Beans is a flavorful and wholesome dinner that’s easy to prepare. The sesame ginger sauce adds a delightful twist to this high-protein, low-fat dish, making it a must-try for any weeknight meal.

Black Bean and Quinoa Stuffed Sweet Potatoes

Black Bean and Quinoa Stuffed Sweet Potatoes offer a hearty, plant-based meal that’s both protein-rich and low in fat. The combination of fiber-packed sweet potatoes, protein-filled quinoa, and nutrient-dense black beans makes for a satisfying dinner that is both nourishing and filling.

Ingredients:

• 2 medium sweet potatoes
• 1 cup quinoa
• 1 cup cooked black beans
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced

Instructions:

1. Prepare the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake them for 40-45 minutes until soft and tender.
2. Cook the quinoa: Rinse the quinoa under cold water, then bring it to a boil with 2 cups of water. Reduce heat, cover, and simmer for 15 minutes until fully cooked.
3. Mix the filling: In a bowl, combine cooked quinoa, black beans, corn, cumin, paprika, garlic powder, salt, and pepper. Mix well.
4. Assemble the dish: Once the sweet potatoes are done, cut them open and fluff the insides with a fork. Spoon the quinoa and black bean mixture into the center of each sweet potato.
5. Serve: Drizzle with olive oil, top with fresh cilantro, and squeeze lime juice over the top before serving.

Black Bean and Quinoa Stuffed Sweet Potatoes are a filling and nutritious dinner option. Packed with protein, fiber, and healthy carbohydrates, this dish is perfect for those seeking a plant-based meal that doesn’t sacrifice flavor or satisfaction.

Baked Cod with Asparagus and Cherry Tomatoes

Baked Cod with Asparagus and Cherry Tomatoes is a light yet flavorful dinner that combines flaky, protein-rich cod with tender asparagus and sweet cherry tomatoes. This dish is not only low in fat but also provides a well-rounded serving of vitamins and minerals, making it ideal for a healthy meal.

Ingredients:

• 2 cod fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 lemon, sliced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 garlic clove, minced

Instructions:

1. Preheat the oven: Set the oven to 375°F (190°C).
2. Prepare the cod: Place the cod fillets on a baking sheet. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, and top with lemon slices. Bake for 12-15 minutes until the fish flakes easily with a fork.
3. Roast the vegetables: While the cod is baking, place the asparagus and cherry tomatoes on a separate baking sheet. Drizzle with olive oil, garlic, salt, and pepper. Roast in the oven for 10-12 minutes until the vegetables are tender.
4. Serve: Plate the cod fillets with roasted asparagus and cherry tomatoes for a light, nutritious meal.

Baked Cod with Asparagus and Cherry Tomatoes is an easy-to-make, healthy dinner that’s rich in protein and packed with essential nutrients. The combination of baked fish and roasted vegetables provides a well-balanced meal that’s perfect for a light evening option.

Spaghetti Squash with Turkey Meatballs

Spaghetti Squash with Turkey Meatballs offers a low-fat, high-protein alternative to traditional pasta dishes. The mild, slightly sweet squash pairs perfectly with lean turkey meatballs, creating a healthy, filling meal that’s full of flavor and nutrients.

Ingredients:

• 1 medium spaghetti squash
• 1 lb lean ground turkey
• 1 egg, beaten
• 1/4 cup breadcrumbs (whole wheat or gluten-free)
• 1/4 cup Parmesan cheese, grated
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup marinara sauce (low-sodium)
• 1 tbsp fresh basil, chopped

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise, remove the seeds, and drizzle with olive oil. Place the halves face-down on a baking sheet and roast for 30-40 minutes until tender.
2. Make the turkey meatballs: In a bowl, mix ground turkey, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Form into 12 meatballs.
3. Cook the meatballs: Heat a non-stick skillet over medium heat. Brown the meatballs on all sides for about 5-7 minutes. Add marinara sauce to the pan and simmer for another 5-10 minutes until the meatballs are fully cooked.
4. Prepare the squash: Once the squash is roasted, use a fork to scrape the flesh into noodle-like strands.
5. Serve: Plate the spaghetti squash, top with turkey meatballs and marinara sauce, and garnish with fresh basil.

Spaghetti Squash with Turkey Meatballs is a flavorful, low-carb alternative to traditional pasta dishes. This meal is full of protein, light on fat, and satisfying, making it an ideal choice for those looking for a healthy and filling dinner option.

Lemon Garlic Tilapia with Roasted Brussels Sprouts

Lemon Garlic Tilapia with Roasted Brussels Sprouts is a light and nutrient-dense dinner that’s full of protein and healthy fats. The mild, flaky tilapia fillets are infused with zesty lemon and garlic, while the roasted Brussels sprouts add a delicious crispy texture and a boost of fiber.

Ingredients:

• 2 tilapia fillets
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried parsley
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil (for Brussels sprouts)
• 1 tsp balsamic vinegar (optional)

Instructions:

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Marinate the tilapia: In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper. Coat the tilapia fillets in the marinade and let them sit for 10-15 minutes.
3. Roast the Brussels sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through for even browning.
4. Cook the tilapia: While the Brussels sprouts are roasting, heat a non-stick skillet over medium heat. Cook the tilapia fillets for 3-4 minutes per side, until the fish flakes easily.
5. Serve: Plate the tilapia fillets with roasted Brussels sprouts on the side. Drizzle with balsamic vinegar if desired for an extra layer of flavor.

Lemon Garlic Tilapia with Roasted Brussels Sprouts is a light and satisfying dinner full of protein and essential nutrients. The bright flavors of lemon and garlic complement the mild tilapia, while the Brussels sprouts add a healthy, crispy side dish, making this meal perfect for a well-balanced, low-fat dinner.

Chickpea and Spinach Curry with Brown Rice

Chickpea and Spinach Curry with Brown Rice is a wholesome, plant-based dish that’s both high in protein and low in fat. This flavorful curry combines hearty chickpeas with the nutritional powerhouse of spinach, all served over fiber-rich brown rice, making it a comforting yet light dinner option.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional)
• 1 cup low-sodium vegetable broth
• 1/2 cup canned diced tomatoes
• 1 tbsp coconut milk (optional)
• Salt and pepper to taste
• 1 cup brown rice

Instructions:

1. Cook the rice: Rinse the brown rice and cook according to package instructions.
2. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 3-4 minutes.
3. Make the curry: Add cumin, turmeric, coriander, and chili powder (if using) to the skillet. Stir to coat the onions and garlic in the spices. Add chickpeas, vegetable broth, diced tomatoes, and salt and pepper. Simmer for 10-12 minutes, allowing the flavors to meld together.
4. Add spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted. If you’d like a creamier curry, add a tablespoon of coconut milk.
5. Serve: Serve the chickpea and spinach curry over brown rice for a filling and nutritious meal.

Chickpea and Spinach Curry with Brown Rice is a perfect plant-based dinner full of flavor and nutrients. It’s high in protein, fiber, and antioxidants, offering a satisfying, low-fat meal that’s perfect for vegetarians or anyone looking for a healthy, hearty dish.

Grilled Portobello Mushrooms with Tomato Basil Salad

Grilled Portobello Mushrooms with Tomato Basil Salad is a light yet savory dinner option that’s low in fat and high in plant-based protein. The meaty Portobello mushrooms are grilled to perfection and paired with a refreshing salad of juicy tomatoes and fragrant basil for a balanced, satisfying meal.

Recipe

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil (for salad)
• 1 tbsp red wine vinegar (for salad)

Instructions:

1. Prepare the mushrooms: Brush the mushroom caps with olive oil, balsamic vinegar, salt, and pepper. Let them marinate for 10-15 minutes.
2. Grill the mushrooms: Preheat a grill or grill pan over medium heat. Grill the mushrooms for 4-5 minutes per side, or until tender and lightly charred.
3. Prepare the salad: In a bowl, combine halved cherry tomatoes, fresh basil, olive oil, and red wine vinegar. Toss to combine and season with salt and pepper.
4. Serve: Place the grilled Portobello mushrooms on a plate and top with the tomato basil salad.

Grilled Portobello Mushrooms with Tomato Basil Salad is a light yet satisfying dinner that’s perfect for those looking for a plant-based, low-fat meal. The grilled mushrooms provide a hearty base, while the fresh salad adds a burst of flavor and freshness. This dish is great for any occasion, from casual weeknight meals to special gatherings.

Note: More recipes are coming soon!