25+ Easy Friday High-Protein Recipes to Kickstart Your Weekend Right

Fridays are all about celebrating the end of the week with delicious food that’s both satisfying and nutritious.

If you’re looking to fuel your weekend with meals that pack a punch in the protein department, you’ve come to the right place.

High-protein dishes are a fantastic way to stay energized and full, especially after a long workweek.

Whether you’re prepping a light meal to kick off the weekend or something more hearty to unwind, protein-rich recipes provide the building blocks for muscle repair and long-lasting energy.

In this blog post, we’ve rounded up over 25 mouth-watering high-protein recipes that you can whip up on Fridays.

These recipes span a variety of cuisines and meal types—from savory dinners to refreshing salads and even breakfast ideas.

They are quick, easy to prepare, and will keep you feeling full and satisfied all evening long.

So, let’s dive into these delicious high-protein recipes to make your Friday meals both tasty and nourishing!

25+ Easy Friday High-Protein Recipes to Kickstart Your Weekend Right

Eating high-protein meals on Fridays doesn’t have to be complicated or time-consuming.

With these 25+ high-protein Friday recipes, you have a wide range of options to suit your cravings and dietary preferences.

From vibrant salads and hearty meats to plant-based dishes, there’s something for everyone.

Protein is an essential macronutrient that helps repair muscles and keeps you feeling full, so why not make it a priority in your weekend meals?

Whether you’re in the mood for grilled chicken, a flavorful curry, or a protein-packed breakfast bowl, these recipes will provide the perfect solution to your Friday dinner needs.

Start your weekend on the right foot with meals that nourish your body, taste amazing, and keep you energized.

So, grab your apron, and let’s get cooking with these high-protein recipes!

High-Protein Chickpea Pancakes with Greek Yogurt Topping

This savory chickpea pancake is a high-protein twist on the classic breakfast favorite. Made with chickpea flour, eggs, and Greek yogurt, it delivers a satisfying, nutritious start to your day. Pair it with fresh veggies or a sprinkle of herbs for added flavor and texture.

Ingredients

For the Pancakes:

• 1 cup chickpea flour
• ½ cup water
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon turmeric
• 1 tablespoon olive oil

For the Topping:

• ½ cup Greek yogurt (plain, low-fat)
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together chickpea flour, baking powder, salt, and turmeric. Gradually add water while stirring until smooth.
2. Beat in the eggs to create a batter-like consistency.
3. Heat olive oil in a non-stick skillet over medium heat. Pour in about ¼ cup of the batter for each pancake and cook for 2-3 minutes on each side until golden.
4. Mix the Greek yogurt, dill, lemon juice, salt, and pepper to create the topping.
5. Serve the pancakes warm, topped with the yogurt mixture and your favorite vegetables.

These chickpea pancakes are an excellent source of plant-based protein, perfect for kicking off your Friday morning with energy and flavor. Enjoy them with a side of fresh salad for a complete, balanced breakfast.

High-Protein Lentil and Quinoa Salad with Grilled Chicken

A vibrant, protein-packed salad featuring lentils, quinoa, and grilled chicken. This dish is rich in essential nutrients and easy to prepare, making it an ideal choice for a healthy and satisfying Friday lunch.

Ingredients

• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1 grilled chicken breast, sliced
• 1 cup mixed greens
• ½ cup cherry tomatoes, halved
• ¼ cup feta cheese crumbles
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked quinoa, lentils, mixed greens, cherry tomatoes, and feta cheese.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
3. Top the salad with grilled chicken slices.
4. Serve immediately or refrigerate for up to 24 hours for the flavors to meld.

This lentil and quinoa salad is a versatile and nutrient-dense dish that’s perfect for a light but filling lunch. Its balance of protein, fiber, and fresh flavors makes it a go-to recipe for staying energized through the day.

High-Protein Teriyaki Salmon Bowl

This teriyaki salmon bowl combines tender salmon, steamed vegetables, and protein-packed brown rice for a delicious and nutritious Friday dinner. The homemade teriyaki glaze adds a sweet and savory flavor that’s hard to resist.

Ingredients

• 2 salmon fillets (4 oz each)
• 2 cups cooked brown rice
• 1 cup steamed broccoli
• 1 cup steamed carrots
• ¼ cup low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions

1. In a small saucepan, combine soy sauce, honey, sesame oil, and ginger. Bring to a simmer, then stir in the cornstarch mixture until thickened. Set aside.
2. Heat a non-stick skillet over medium heat and cook the salmon fillets, skin-side down, for 4-5 minutes. Flip and cook for another 3-4 minutes. Brush the teriyaki glaze over the salmon during the last minute of cooking.
3. In serving bowls, divide the brown rice, broccoli, and carrots. Top each bowl with a salmon fillet.
4. Drizzle the remaining teriyaki glaze over the bowl.

This teriyaki salmon bowl is a wholesome and flavorful meal that’s perfect for winding down your Friday. Packed with high-quality protein and nutrients, it’s a satisfying way to celebrate the start of your weekend.

High-Protein Black Bean and Sweet Potato Tacos

These black bean and sweet potato tacos are a flavorful and hearty vegetarian option that packs in a lot of protein. With the natural sweetness of roasted sweet potatoes and the richness of black beans, these tacos are both filling and full of flavor. Perfect for a meatless Friday!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• ½ cup Greek yogurt
• 1 tablespoon lime juice
• ¼ cup chopped cilantro
• ½ red onion, finely diced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Add a pinch of cumin and chili powder for extra flavor.
3. In a small bowl, combine Greek yogurt and lime juice. Stir in some cilantro for a refreshing topping.
4. Warm the tortillas on a dry skillet for about 1 minute on each side.
5. Assemble the tacos by layering black beans, roasted sweet potatoes, and a spoonful of yogurt sauce on each tortilla. Top with diced red onion and more cilantro.
6. Serve immediately and enjoy!

These black bean and sweet potato tacos are a perfect blend of protein and healthy carbohydrates. They make a filling meal without being heavy, and the combination of flavors from the roasted sweet potatoes, black beans, and tangy yogurt sauce makes them an irresistible Friday dinner. They’re also a great option for vegetarians looking for a protein-rich meal.

High-Protein Spicy Turkey Meatballs with Zucchini Noodles

Spicy turkey meatballs served with fresh zucchini noodles make for a lean and protein-packed dish. This low-carb, high-protein recipe is perfect for anyone looking to eat healthier while still enjoying a satisfying meal. The spicy kick adds a burst of flavor, making it an ideal dish to kick off the weekend.

Ingredients

For the Meatballs:

• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs (optional)
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• Salt and pepper to taste

For the Zucchini Noodles:

• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce:

• 1 cup marinara sauce
• 1 teaspoon crushed red pepper (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine ground turkey, egg, breadcrumbs, Parmesan, garlic powder, red pepper flakes, paprika, salt, and pepper. Form the mixture into 12-15 meatballs.
3. Place the meatballs on a baking sheet and bake for 20-25 minutes, or until they are golden brown and cooked through.
4. While the meatballs cook, heat olive oil in a large pan over medium heat. Add the spiralized zucchini and sauté for 3-4 minutes until tender. Season with salt and pepper.
5. In a small saucepan, heat the marinara sauce with crushed red pepper (if using) to bring it to a simmer.
6. Serve the turkey meatballs on top of the zucchini noodles, drizzle with marinara sauce, and enjoy!

These spicy turkey meatballs paired with zucchini noodles provide a delightful balance of lean protein and fresh vegetables. The spicy flavor profile makes this dish an exciting choice for a Friday dinner that won’t leave you feeling sluggish. Plus, it’s low-carb and packed with nutrients, making it a healthy and delicious option to wrap up the week.

High-Protein Egg Salad Lettuce Wraps

Egg salad is a classic dish, but by serving it in crunchy lettuce wraps, you get a low-carb, high-protein meal that’s both satisfying and refreshing. With the added crunch of veggies and a creamy, protein-rich dressing, these egg salad lettuce wraps make an ideal lunch or dinner for your Friday.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 3 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon apple cider vinegar
• ¼ cup celery, finely chopped
• ¼ cup red onion, finely chopped
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 large lettuce leaves (such as Romaine or Butter lettuce)

Instructions

1. Hard-boil the eggs by placing them in a pot, covering with water, and boiling for 10 minutes. Let them cool before chopping.
2. In a large bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, mayonnaise, apple cider vinegar, celery, red onion, paprika, salt, and pepper. Mix until well combined.
3. Lay out the lettuce leaves on a plate. Spoon the egg salad mixture into the center of each leaf, folding the sides of the lettuce over to form a wrap.
4. Serve immediately, or refrigerate for up to 24 hours for a make-ahead lunch.

These egg salad lettuce wraps are a light yet filling high-protein meal that’s perfect for anyone looking for a healthy alternative to a sandwich. The creamy egg salad filling and crisp lettuce wrap make for a delightful combination of textures. This dish is not only delicious but also a great source of protein and fiber, perfect for your Friday lunch or dinner!

High-Protein Grilled Shrimp and Avocado Salad

This grilled shrimp and avocado salad is a perfect balance of protein, healthy fats, and fresh vegetables. The shrimp provides a lean source of protein, while the creamy avocado and crunchy vegetables create a deliciously satisfying meal. Perfect for a light but protein-packed Friday lunch or dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed salad greens
• 1 avocado, diced
• ½ cucumber, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped

Instructions

1. Preheat the grill to medium-high heat.
2. Toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes on each side, until they are opaque and cooked through.
4. While the shrimp grills, prepare the salad. In a large bowl, combine the mixed greens, diced avocado, cucumber, and cherry tomatoes.
5. Drizzle the salad with lime juice and toss to combine.
6. Top the salad with the grilled shrimp and sprinkle with fresh cilantro.
7. Serve immediately.

This grilled shrimp and avocado salad is a light yet filling dish that’s packed with high-quality protein and healthy fats. It’s a refreshing and energizing meal for the warmer months or when you want something quick and nutritious for your Friday meal. The flavors of grilled shrimp combined with creamy avocado and zesty lime make it a crowd-pleaser.

High-Protein Chicken and Vegetable Stir-Fry

This chicken and vegetable stir-fry is a quick and easy meal that’s both healthy and high in protein. Packed with lean chicken, colorful veggies, and a flavorful sauce, this dish is perfect for a Friday dinner when you want something nutritious and satisfying without spending too much time in the kitchen.

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 tablespoon olive oil
• 1 bell pepper, thinly sliced
• 1 medium zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon oyster sauce
• 1 teaspoon honey
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Cooked rice or noodles, for serving

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
2. In the same pan, add garlic and cook for 1 minute until fragrant.
3. Add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce, honey, and cornstarch mixture.
5. Add the chicken back to the pan and pour the sauce over the chicken and vegetables. Stir until everything is coated and the sauce thickens, about 2 minutes.
6. Serve the stir-fry over cooked rice or noodles.

This chicken and vegetable stir-fry is a protein-packed, flavorful dish that’s perfect for your Friday night. With lean chicken and a variety of colorful vegetables, it’s a well-rounded meal that’s quick to prepare. The savory sauce ties everything together, making it a great choice for a healthy, satisfying dinner.

High-Protein Baked Tofu with Peanut Sauce

Baked tofu with peanut sauce is a plant-based, high-protein dish that’s perfect for anyone looking for a meatless Friday meal. The tofu is crispy on the outside, tender on the inside, and coated in a rich and creamy peanut sauce that adds a burst of flavor. This dish is versatile and can be served over rice or vegetables.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Peanut Sauce:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 2-3 tablespoons warm water (to thin)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the tofu into cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil, soy sauce, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
3. Bake the tofu for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. While the tofu bakes, make the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and warm water until smooth and creamy.
5. Once the tofu is done, remove it from the oven and drizzle with the peanut sauce. Toss to coat the tofu in the sauce.
6. Serve the tofu over rice, noodles, or with sautéed vegetables.

Baked tofu with peanut sauce is a delicious and protein-rich vegan option for your Friday dinner. The crispy tofu and creamy peanut sauce come together in a harmonious balance of texture and flavor. This dish is not only high in protein but also versatile enough to pair with a variety of sides for a wholesome meal.

High-Protein Beef and Quinoa Stuffed Bell Peppers

These beef and quinoa stuffed bell peppers are a great way to combine protein-packed ground beef with the nutritional benefits of quinoa and vegetables. The bell peppers act as the perfect vessel to hold all the delicious ingredients. This recipe makes for a hearty and nutritious Friday dinner, offering a well-rounded meal in one dish.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground lean beef
• 1 cup cooked quinoa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and cooked through. Drain any excess fat.
4. Stir in the cooked quinoa, diced tomatoes, cumin, paprika, salt, and pepper. Cook for another 3-5 minutes until everything is combined and heated through.
5. Stuff the bell peppers with the beef and quinoa mixture, packing it in tightly.
6. Place the stuffed peppers in a baking dish and top with shredded cheddar cheese.
7. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
8. Garnish with fresh cilantro and serve immediately.

These beef and quinoa stuffed bell peppers are a delightful high-protein meal that is both comforting and nutritious. The combination of lean beef and quinoa provides a solid protein boost, while the peppers add a delicious sweetness to the dish. The melted cheese on top brings everything together, making this recipe a perfect Friday dinner option.

High-Protein Baked Salmon with Roasted Asparagus

Baked salmon paired with roasted asparagus is a simple yet elegant high-protein dish that’s packed with healthy fats and essential nutrients. This meal is quick to prepare, requiring only a few ingredients, making it a great choice for a no-fuss but satisfying dinner after a busy week.

Ingredients

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon lemon juice
• Fresh lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, dried dill, salt, and pepper.
3. Arrange the asparagus around the salmon fillets on the same baking sheet. Drizzle with a little olive oil and season with salt and pepper.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Drizzle the baked salmon and asparagus with fresh lemon juice and serve with lemon wedges on the side.

This baked salmon with roasted asparagus is an excellent high-protein dish that’s full of healthy fats and omega-3s. It’s light, flavorful, and packed with nutrients, making it the perfect meal to end your week on a healthy note. The simplicity of the ingredients and the ease of preparation make it a go-to option for a quick Friday dinner.

High-Protein Chickpea and Spinach Curry

This chickpea and spinach curry is a protein-packed, plant-based dish that’s both comforting and flavorful. The chickpeas provide a solid dose of plant-based protein, while the spinach adds vitamins and minerals. The rich and creamy coconut milk base makes this curry an indulgent yet healthy option for your Friday dinner.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the garlic, ginger, turmeric, cumin, coriander, and garam masala. Stir and cook for 1-2 minutes, until fragrant.
3. Stir in the tomato paste and cook for another 1 minute.
4. Add the chickpeas and coconut milk to the pan. Stir everything together and bring to a simmer.
5. Once simmering, add the chopped spinach and cook for 5 minutes until wilted and tender.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice and garnish with fresh cilantro.

This chickpea and spinach curry is a deliciously rich and high-protein vegetarian option. The combination of spices, creamy coconut milk, and hearty chickpeas makes for a fulfilling meal that’s both satisfying and nutritious. It’s an excellent choice for a flavorful Friday dinner that is both easy to prepare and packed with plant-based protein.

High-Protein Turkey Meatballs with Zucchini Noodles

These turkey meatballs with zucchini noodles are a low-carb, high-protein meal that’s perfect for a healthy Friday dinner. The lean turkey provides plenty of protein, while the zucchini noodles add a fresh, light texture. The savory tomato sauce ties everything together in a dish that’s as nutritious as it is tasty.

Ingredients

• 1 lb ground turkey
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup breadcrumbs (whole wheat or gluten-free)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 1 cup marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together ground turkey, Parmesan, egg, breadcrumbs, garlic, oregano, basil, salt, and pepper until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes until cooked through and golden brown.
5. While the meatballs bake, heat marinara sauce in a small saucepan over medium heat.
6. In a separate pan, sauté the zucchini noodles in a little olive oil for 2-3 minutes, just until tender.
7. Serve the turkey meatballs over the zucchini noodles, topped with marinara sauce and fresh basil.

These turkey meatballs with zucchini noodles offer a light yet satisfying high-protein meal. The lean turkey and the fresh zucchini noodles are a great combination, and the marinara sauce adds a comforting flavor without the extra carbs. This dish is perfect for a low-carb Friday night that’s still packed with protein and flavor.

High-Protein Egg and Avocado Breakfast Bowl

This egg and avocado breakfast bowl is an easy, high-protein start to your Friday. Eggs provide a rich source of protein, while the avocado adds healthy fats and creaminess. Topped with your favorite veggies, it’s a filling and nutritious way to power up your day, whether you’re having it for breakfast or lunch.

Ingredients

• 2 large eggs
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup spinach, fresh or sautéed
• 1 tablespoon olive oil
• Salt and pepper to taste
• Hot sauce (optional)

Instructions

1. Heat olive oil in a small skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness (scrambled, fried, or poached).
2. While the eggs cook, arrange the avocado slices, cherry tomatoes, and spinach in a bowl.
3. Once the eggs are cooked, place them on top of the vegetables in the bowl.
4. Season with salt, pepper, and any optional toppings such as hot sauce or additional spices.
5. Serve immediately.

This egg and avocado breakfast bowl is a quick and high-protein meal that’s easy to prepare and incredibly satisfying. The combination of protein-rich eggs and healthy fats from avocado makes for a balanced dish that will fuel you throughout the day. Whether it’s your breakfast or a midday meal, this bowl will keep you feeling energized and full.

High-Protein Grilled Chicken Caesar Salad

This grilled chicken Caesar salad is a twist on the classic, loaded with lean protein and fresh vegetables. The grilled chicken provides a substantial protein boost, while the creamy Caesar dressing and crispy romaine lettuce create a delicious contrast of textures. This salad is a great high-protein option for a light yet filling Friday meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups romaine lettuce, chopped
• 1/4 cup shaved Parmesan cheese
• 1/4 cup homemade or store-bought Caesar dressing
• 1/2 cup croutons (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil and season with garlic powder, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
4. While the chicken grills, chop the romaine lettuce and place it in a large bowl.
5. Once the chicken is cooked, slice it thinly and add it to the salad.
6. Toss the lettuce with Caesar dressing and top with shaved Parmesan cheese and croutons if desired.
7. Serve immediately.

This grilled chicken Caesar salad is a high-protein dish that’s packed with flavor and textures. The grilled chicken adds a hearty protein element, while the creamy Caesar dressing and crunchy croutons make it satisfying. This dish is perfect for a light yet protein-packed Friday dinner that doesn’t skimp on flavor.

Note: More recipes are coming soon!