25+ Irresistible High-Protein Dinner Recipes to Keep You Energized

When it comes to maintaining a healthy lifestyle, getting enough protein is crucial.

Protein helps build and repair tissues, supports immune function, and is a key component in muscle building and overall vitality.

Whether you’re looking to lose weight, gain muscle, or just maintain a balanced diet, having high-protein meals in your dinner repertoire is a great way to nourish your body and keep you feeling full longer.

Finding exciting, high-protein dinner ideas that are both nutritious and delicious can sometimes be a challenge.

But don’t worry—this roundup of 25+ high-protein dinner recipes is here to inspire you!

From meat lovers to vegetarians, these recipes are packed with protein and flavor, ensuring that every meal is satisfying and health-conscious.

These dishes will keep you energized and help you stay on track with your fitness and wellness goals.

25+ Irresistible High-Protein Dinner Recipes to Keep You Energized

Incorporating high-protein dinners into your routine doesn’t have to be complicated or boring.

With the 25+ recipes featured in this list, you have a variety of delicious and easy-to-make options that will fuel your body with the nutrients it needs.

Whether you’re in the mood for something light and fresh or a hearty, comforting meal, there’s a high-protein dinner here for every taste and lifestyle.

These meals will not only support your health goals but also bring exciting flavors to your dinner table.

Start cooking today and enjoy the benefits of a protein-packed, satisfying meal!

Grilled Lemon Garlic Chicken with Quinoa Salad

Packed with lean protein from chicken and a hearty serving of quinoa, this dinner is both flavorful and filling. The fresh lemon garlic marinade enhances the chicken while the quinoa salad adds a nutritious and refreshing side.

• 2 chicken breasts
• 1 cup quinoa
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp cumin

Instructions:

1. Start by marinating the chicken. In a bowl, mix the olive oil, lemon juice, minced garlic, salt, and pepper. Coat the chicken breasts in this mixture and let it sit in the fridge for at least 30 minutes.
2. While the chicken is marinating, cook the quinoa according to the package instructions. Let it cool.
3. For the salad, combine the cooked quinoa, cucumber, bell pepper, red onion, and parsley in a large bowl.
4. For the dressing, whisk together the olive oil, lemon juice, cumin, and a pinch of salt. Pour over the quinoa salad and toss to combine.
5. Preheat the grill or a grill pan on medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked.
6. Serve the grilled chicken on a plate with a side of the quinoa salad. Garnish with extra parsley if desired.

A healthy and satisfying meal, this grilled lemon garlic chicken with quinoa salad provides a great combination of protein and complex carbohydrates. It’s ideal for a post-workout dinner or a wholesome weeknight meal. The fresh flavors of the lemon and garlic complement the crisp quinoa salad, making each bite refreshing and fulfilling. This dish is an excellent choice for anyone looking to boost their protein intake while keeping the meal light and nutritious.

Baked Salmon with Roasted Vegetables

This simple yet delicious dinner features salmon, rich in omega-3 fatty acids and protein, paired with roasted vegetables. It’s a nutrient-dense meal that’s easy to prepare and perfect for busy weeknights.

• 2 salmon fillets
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the salmon fillets on one side of the sheet.
3. Drizzle the salmon with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Set aside.
4. In a separate bowl, toss the broccoli, carrots, and red bell pepper with olive oil, thyme, rosemary, salt, and pepper.
5. Spread the vegetables out on the other side of the baking sheet. Bake everything in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
6. Serve the baked salmon alongside the roasted vegetables.

This baked salmon with roasted vegetables is a wonderfully balanced meal that delivers high-quality protein, healthy fats, and a variety of essential vitamins and minerals. The salmon’s tender texture and rich flavor pair beautifully with the roasted vegetables, which offer a satisfying crunch and natural sweetness. It’s a dish that not only tastes great but supports overall wellness, making it an excellent choice for a quick and nutritious dinner.

Turkey Meatballs in Tomato Basil Sauce

A leaner take on the classic meatball, these turkey meatballs are packed with protein and paired with a savory tomato basil sauce. It’s a hearty yet healthy dinner that can be served with whole grain pasta or enjoyed on its own.

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 can (14 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1 tsp dried Italian seasoning
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, mix the ground turkey, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them until all sides are golden, about 5-6 minutes.
3. Once browned, remove the meatballs and set aside. In the same skillet, add the crushed tomatoes, basil, Italian seasoning, and red pepper flakes. Stir to combine.
4. Return the meatballs to the skillet, cover, and simmer for 15-20 minutes, or until cooked through.
5. Serve the meatballs and sauce over whole-grain pasta, zucchini noodles, or enjoy them as is.

Turkey meatballs in tomato basil sauce is a perfect high-protein dinner that brings comfort food to the table without compromising health. The lean turkey meatballs are tender and flavorful, while the rich tomato sauce adds depth to every bite. The combination of protein-packed turkey, wholesome ingredients, and a flavorful sauce makes this dish a great option for anyone looking to enjoy a filling yet healthy dinner. It’s easy to prepare, making it a great choice for meal prep as well.

Spicy Tofu Stir-Fry with Veggies

This protein-packed tofu stir-fry is loaded with colorful vegetables and a spicy, tangy sauce. It’s a quick and satisfying plant-based dinner that’s full of flavor and perfect for those looking for a meat-free high-protein meal.

• 1 block (14 oz) firm tofu, drained and cubed
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili paste (or sriracha)
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu cubes with 1 tbsp soy sauce and 1 tbsp cornstarch to coat them evenly.
2. Heat olive oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until they are golden and crispy. Remove the tofu from the skillet and set aside.
3. In the same skillet, heat sesame oil over medium-high heat. Add the bell pepper, zucchini, broccoli, and snap peas. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, chili paste, honey, ginger, and garlic.
5. Return the tofu to the skillet and pour the sauce over it. Toss everything together to coat evenly, then cook for another 2-3 minutes until heated through.
6. Garnish with sesame seeds and fresh cilantro before serving.

This spicy tofu stir-fry with veggies is a great choice for a meatless, high-protein dinner. The tofu is crispy on the outside yet tender on the inside, while the colorful vegetables add texture and nutrients. The spicy sauce provides the perfect balance of heat, tang, and sweetness, making this stir-fry a flavorful meal that’s satisfying and packed with protein. It’s an excellent option for anyone looking to enjoy a vibrant, healthy dinner without compromising on taste.

Beef and Sweet Potato Skillet

A hearty and nutritious one-pan meal, this beef and sweet potato skillet combines lean ground beef with sweet potatoes for a protein-packed and filling dinner. The earthy flavors of the beef and sweet potato pair beautifully, making this dish both delicious and satisfying.

• 1 lb lean ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup beef broth or water
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
2. Add the chopped onion and garlic to the skillet and cook for 2-3 minutes until fragrant and the onion is softened.
3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and fully cooked, about 5-7 minutes.
4. Sprinkle the paprika, cumin, chili powder, salt, and pepper over the beef and sweet potatoes. Stir to combine.
5. Add the beef broth (or water) to the skillet and cover. Let it simmer for 5 minutes to allow the flavors to meld and the sweet potatoes to become tender.
6. Garnish with fresh parsley and serve.

This beef and sweet potato skillet is a hearty, satisfying dish that brings together lean protein and nutrient-rich vegetables in a flavorful one-pan meal. The sweet potatoes provide a natural sweetness that complements the savory beef, while the spices add depth and warmth to the dish. It’s a great option for a filling dinner, perfect for anyone who needs a protein-packed meal with minimal prep time and cleanup.

Chicken and Black Bean Burrito Bowls

These chicken and black bean burrito bowls are packed with protein and fiber, making them a great choice for a nutritious and satisfying dinner. With a combination of seasoned chicken, black beans, and fresh toppings, these bowls are customizable and perfect for meal prep.

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice or quinoa
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Season the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Place them on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
2. While the chicken is baking, cook the brown rice or quinoa according to package instructions. In a separate pan, heat the black beans and corn over medium heat until warmed through.
3. Once the chicken is done, let it rest for a few minutes before slicing it into thin strips.
4. To assemble the bowls, layer the rice or quinoa, black beans, corn, diced tomatoes, and sliced chicken in a bowl. Top with avocado, cilantro, and a squeeze of lime juice.
5. Serve and enjoy!

These chicken and black bean burrito bowls are an excellent high-protein dinner that’s full of flavor and texture. The combination of lean chicken, fiber-packed black beans, and nutritious grains makes this meal both satisfying and nourishing. It’s a versatile dish that can be adjusted to suit different preferences, from adding more veggies to switching up the toppings. These bowls are perfect for a quick weeknight dinner or as part of a meal prep plan for the week ahead.

Grilled Shrimp and Avocado Salad

This vibrant and refreshing salad is loaded with protein from the grilled shrimp and healthy fats from the avocado. It’s a light, yet filling meal perfect for a summer dinner or a quick, nutritious lunch.

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1 avocado, sliced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil (for dressing)
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp cumin

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side until they turn pink and are cooked through.
4. While the shrimp cooks, assemble the salad by placing the mixed greens, avocado, cucumber, red onion, and cherry tomatoes in a large bowl.
5. In a small bowl, whisk together olive oil, lime juice, honey, and cumin for the dressing.
6. Once the shrimp is done, place them on top of the salad and drizzle with the dressing.
7. Toss everything together and serve immediately.

The grilled shrimp and avocado salad is a nutrient-dense meal that combines the natural sweetness of grilled shrimp with the creaminess of avocado, all while being low in carbs and high in protein. The fresh vegetables and zesty dressing add brightness to the dish, making it an ideal choice for anyone looking to enjoy a satisfying yet light dinner. It’s packed with healthy fats, fiber, and protein, offering a balanced meal that will keep you feeling full and energized.

Chickpea and Spinach Curry

A hearty and flavorful vegetarian dish, this chickpea and spinach curry is full of plant-based protein and fiber. The creamy curry sauce and tender chickpeas pair wonderfully with the earthy spinach, making this a comforting and nutritious dinner.

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cumin
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 4 cups fresh spinach, chopped
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for an additional 1 minute to bloom the spices.
4. Add the diced tomatoes and coconut milk to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes.
5. Add the chickpeas and spinach, cooking for another 5 minutes until the spinach wilts and the chickpeas are heated through.
6. Serve the curry over a bed of rice or quinoa and garnish with fresh cilantro.

This chickpea and spinach curry is a rich and flavorful plant-based dish, providing plenty of protein and fiber while being packed with spices and wholesome ingredients. The coconut milk adds a creamy texture to the curry, while the chickpeas and spinach provide a hearty foundation. It’s a delicious, comforting meal that’s perfect for vegetarians, vegans, or anyone seeking a nourishing dinner that’s both high in protein and easy to make.

Chicken and Broccoli Alfredo

A lighter take on the classic alfredo, this chicken and broccoli alfredo uses a cauliflower-based sauce for a creamy, protein-packed dinner. It’s a perfect comfort food option that’s both nutritious and delicious.

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp garlic powder
• 1 cup cauliflower florets
• 1/2 cup low-sodium chicken broth
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast (optional)
• 2 cups broccoli florets
• 8 oz whole wheat fettuccine or gluten-free pasta
• Fresh parsley for garnish

Instructions:

1. Start by cooking the pasta according to package instructions. Drain and set aside.
2. Season the chicken breasts with olive oil, salt, pepper, and garlic powder. Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, or until fully cooked. Once done, slice the chicken into thin strips.
3. In a small pot, steam the cauliflower florets for about 7-10 minutes until tender. Blend the cauliflower with chicken broth, almond milk, and nutritional yeast (if using) until smooth and creamy.
4. In the same skillet you used for the chicken, steam the broccoli florets for 3-4 minutes until tender.
5. Add the cauliflower sauce to the skillet with the broccoli, and stir to combine. Cook for another 2-3 minutes until everything is heated through.
6. Add the cooked pasta to the skillet, tossing it with the sauce and vegetables. Serve the pasta topped with the sliced chicken and garnish with fresh parsley.

This chicken and broccoli alfredo offers a healthier twist on a classic favorite, replacing heavy cream with a creamy cauliflower sauce. The chicken provides a lean source of protein, while the broccoli adds fiber and essential nutrients. The whole wheat pasta adds a healthy dose of complex carbs, making this dish a balanced, satisfying meal that’s perfect for a cozy dinner. The cauliflower-based sauce is rich and creamy, offering all the indulgence of alfredo with fewer calories and more nutritional benefits.

Lentil and Quinoa Stuffed Peppers

These colorful stuffed peppers are filled with a hearty combination of protein-rich lentils, quinoa, and vegetables. Topped with a sprinkle of cheese (optional), they make for a nutritious and satisfying dinner.

• 4 bell peppers (any color), tops cut off and seeds removed
• 1/2 cup cooked quinoa
• 1/2 cup cooked lentils
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a large skillet, sauté the chopped onion and garlic in olive oil over medium heat for 3-4 minutes, until softened.
3. Add the diced tomatoes, cooked lentils, cooked quinoa, corn, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld together.
4. Stuff each bell pepper with the lentil and quinoa mixture, pressing it down gently.
5. If using cheese, sprinkle a small amount on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5 minutes if you’ve added cheese, allowing it to melt and brown slightly.
7. Garnish with fresh cilantro before serving.

These lentil and quinoa stuffed peppers are a fantastic option for a high-protein, vegetarian meal. The combination of lentils and quinoa makes this dish packed with plant-based protein, while the vegetables and spices give it vibrant flavor. The peppers provide a delicious, slightly sweet base that pairs perfectly with the savory filling. This dish can easily be made in advance and is a great choice for meal prep, offering both nutrition and great taste.

Turkey Meatballs with Zucchini Noodles

These turkey meatballs are lean, flavorful, and paired with zucchini noodles for a low-carb, high-protein dinner. A delicious alternative to traditional spaghetti, this dish is light yet filling and packed with nutrients.

• 1 lb lean ground turkey
• 1 egg
• 1/4 cup breadcrumbs (or almond flour for a low-carb version)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 medium zucchinis, spiralized into noodles
• 1 cup marinara sauce (store-bought or homemade)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, garlic, oregano, salt, and pepper. Mix until well combined, then form the mixture into 12-14 meatballs.
3. Arrange the meatballs on the baking sheet and bake for 15-20 minutes, or until they are golden and cooked through (internal temperature should reach 165°F/75°C).
4. While the meatballs bake, heat a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender, being careful not to overcook them.
5. Heat the marinara sauce in a separate pan over low heat.
6. Once the meatballs are done, serve them on a plate with zucchini noodles, top with marinara sauce, and garnish with fresh basil.

Turkey meatballs with zucchini noodles offer a lighter, healthier version of a classic Italian dish. The turkey is a lean source of protein, and the zucchini noodles provide a low-calorie alternative to pasta, making this meal both satisfying and nutrient-dense. The marinara sauce ties everything together, adding richness without adding too many extra calories. This dish is a great option for those looking for a flavorful, high-protein dinner that is both wholesome and delicious.

Baked Salmon with Asparagus and Quinoa

This simple yet elegant meal features perfectly baked salmon paired with roasted asparagus and a side of quinoa. It’s high in protein and omega-3 fatty acids, making it a heart-healthy, satisfying dinner.

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, sliced
• 1 bunch asparagus, trimmed
• 1/2 cup quinoa
• 1 cup water or chicken broth for cooking quinoa
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Place lemon slices on top of the fillets.
3. Arrange the asparagus around the salmon on the baking sheet. Drizzle the asparagus with a little olive oil and season with salt and pepper.
4. Bake the salmon and asparagus for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
5. While the salmon and asparagus bake, cook the quinoa. In a medium pot, bring 1 cup of water (or chicken broth for extra flavor) to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for 15-18 minutes until the quinoa is tender and the liquid is absorbed.
6. Serve the baked salmon and asparagus over a bed of quinoa, garnished with fresh parsley.

This baked salmon with asparagus and quinoa is a well-balanced, protein-packed meal that’s both nutritious and easy to make. The salmon provides a healthy dose of protein and omega-3 fatty acids, while the quinoa adds fiber and a complete protein source. The roasted asparagus adds a savory, earthy flavor, and the lemon helps to brighten the entire dish. Perfect for a light yet filling dinner, this meal is an excellent choice for anyone looking to eat healthily without sacrificing flavor.

Beef and Vegetable Stir-Fry

This quick and flavorful stir-fry features lean beef paired with a variety of colorful vegetables, all tossed in a savory sauce. It’s a high-protein, low-carb dinner that’s packed with nutrients and perfect for busy nights.

• 1 lb lean beef (sirloin or flank steak), thinly sliced
• 1 tbsp olive oil or sesame oil
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1/2 cup broccoli florets
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 1 tsp cornstarch (optional, for thickening)
• Salt and pepper to taste
• Cooked brown rice or quinoa for serving

Instructions:

1. Heat a wok or large skillet over medium-high heat and add the oil.
2. Once the oil is hot, add the sliced beef in batches, cooking for 2-3 minutes per batch until browned. Remove the beef and set aside.
3. In the same skillet, add a little more oil if needed. Add the garlic and sauté for 30 seconds until fragrant.
4. Add the bell pepper, zucchini, broccoli, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
5. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch (if using). Pour the sauce into the skillet and stir well to coat the vegetables.
6. Return the beef to the skillet and stir to combine. Cook for another 2-3 minutes, allowing the sauce to thicken and the beef to heat through.
7. Serve the stir-fry over a bed of brown rice or quinoa.

Beef and vegetable stir-fry is a simple, satisfying meal that combines high-quality protein from lean beef and plenty of fiber and vitamins from the vegetables. The savory sauce adds depth to the dish, while the stir-frying method keeps everything crisp and fresh. This dish is versatile, and you can use any vegetables you have on hand, making it a great option for meal prepping or last-minute dinners. It’s a well-balanced meal that delivers flavor and nutrition in every bite.

Spicy Chickpea and Sweet Potato Bowl

This vegetarian bowl is a hearty combination of spiced chickpeas, roasted sweet potatoes, and fresh greens, drizzled with a creamy tahini dressing. It’s full of protein, fiber, and healthy fats, making it a filling and nutritious dinner.

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 garlic clove, minced
• 1-2 tbsp water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potato with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Spread the sweet potato cubes in a single layer on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
4. While the sweet potatoes roast, toss the chickpeas with a little olive oil and a pinch of salt. Heat a skillet over medium heat and cook the chickpeas for 5-7 minutes until crispy and golden, stirring occasionally.
5. For the dressing, whisk together tahini, lemon juice, olive oil, garlic, and water in a small bowl. Adjust the water as needed to reach a creamy consistency.
6. Assemble the bowl by layering the mixed greens, roasted sweet potatoes, crispy chickpeas, and a drizzle of tahini dressing.
7. Serve immediately, and enjoy!

This spicy chickpea and sweet potato bowl is a nutrient-dense, plant-based meal that is both filling and satisfying. The combination of chickpeas and sweet potatoes provides a great source of plant-based protein and complex carbohydrates, while the tahini dressing adds healthy fats and a creamy texture. The spiciness from the cayenne pepper and smokiness from the paprika balance beautifully with the sweetness of the roasted sweet potatoes. It’s a perfect high-protein, high-fiber meal for vegetarians or anyone looking to eat more plant-based meals.

Chicken Fajita Lettuce Wraps

These chicken fajita lettuce wraps are a fun, low-carb alternative to traditional fajitas, packed with lean chicken breast and sautéed peppers, all wrapped in crisp lettuce leaves. They’re a protein-packed, flavorful dinner that’s perfect for meal prep or a light dinner.

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• Fresh cilantro for garnish
• Salsa, guacamole, or sour cream (optional, for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced bell pepper, onion, and garlic. Cook for 3-4 minutes until the vegetables are softened.
3. Add the chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to coat the vegetables in the spices.
4. Return the cooked chicken to the skillet and toss to combine with the veggies. Add lime juice and stir until everything is well mixed and heated through.
5. Spoon the chicken and vegetable mixture into the center of each lettuce leaf. Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream if desired.

These chicken fajita lettuce wraps are a fun, flavorful dinner that’s both healthy and filling. The lean chicken provides a great source of protein, while the sautéed vegetables add fiber and essential vitamins. The lettuce wraps make this meal low-carb, but they still deliver all the delicious flavors of traditional fajitas. These wraps are customizable, so feel free to add your favorite toppings or sauces. They’re a great choice for anyone looking for a healthy, high-protein dinner that’s also light and refreshing.

Note: More recipes are coming soon!