10 High Protein Dinners to Satisfy Your Hunger

High protein dinners are a delicious and satisfying way to fuel your body and keep your energy levels up. These meals focus on lean meats, legumes, and other protein-rich ingredients to help you feel full and energized. Whether you’re prepping for a workout or just looking to enjoy a nutritious meal, these recipes will have you covered.

Pesto Zoodles with Grilled Shrimp

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Pesto Zoodles with Grilled Shrimp is a delightful dish that combines the freshness of zucchini noodles with the savory flavors of grilled shrimp and rich pesto. This meal is not only high in protein but also light and refreshing, making it perfect for a weeknight dinner or a weekend gathering.

Simple to make, this recipe brings together vibrant ingredients for a satisfying bite. The zoodles soak up the nutty pesto beautifully, while the grilled shrimp add a delicious punch of protein. You’ll love how quickly it comes together, making it an easy favorite!

Ingredients

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 lb shrimp, peeled and deveined
• 1/4 cup pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler.
2. In a bowl, toss the shrimp with olive oil, salt, and pepper. Preheat a grill or grill pan over medium-high heat.
3. Grill the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
4. In a large bowl, combine the zoodles, grilled shrimp, cherry tomatoes, and pesto. Toss gently to mix.
5. Serve immediately, garnished with fresh basil.

Beef Stir-Fry with Broccoli and Cashews

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This beef stir-fry is a fantastic way to enjoy a high-protein meal that’s both delicious and quick to prepare. The tender strips of beef are stir-fried with vibrant broccoli and crunchy cashews, making for a satisfying dish that packs plenty of flavor. The combination of savory beef, fresh veggies, and the nutty crunch of cashews creates a delightful taste profile that everyone will love.

Plus, this recipe is super simple to whip up, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Serve it over rice or noodles for a complete meal!

Ingredients

• 1 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 1/2 cup cashews, toasted
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. Marinate the Beef: In a bowl, combine beef strips, soy sauce, oyster sauce, and cornstarch. Let it sit for about 15 minutes.
2. Stir-Fry the Beef: Heat oil in a large skillet over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove and set aside.
3. Cook the Vegetables: In the same skillet, add garlic and ginger, sauté for 30 seconds. Then add broccoli and bell pepper. Stir-fry for about 3-5 minutes until tender-crisp.
4. Combine: Return the beef to the skillet, adding the toasted cashews. Stir everything together for another 2 minutes until heated through.
5. Serve: Enjoy the stir-fry over cooked rice or noodles and savor every bite!

Chickpea and Spinach Curry with Jasmine Rice

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This chickpea and spinach curry is a delightful blend of flavors and textures, making it a fantastic choice for a high-protein dinner. With the earthy taste of chickpeas paired with the freshness of spinach, this dish not only satisfies your taste buds but also offers a nutritious punch. It’s simple to prepare, making it perfect for busy weeknights.

The creamy coconut milk adds richness, while spices like cumin and turmeric provide warmth and depth. Served over fragrant jasmine rice, this meal is both comforting and nourishing. It’s a great way to enjoy plant-based protein without spending hours in the kitchen.

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the Jasmine Rice: In a saucepan, combine jasmine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until rice is fluffy.
2. Sauté Vegetables: In a large skillet, heat coconut oil over medium heat. Add diced onion and cook until translucent. Stir in garlic and ginger, cooking for another minute.
3. Add Spices and Chickpeas: Sprinkle in ground cumin and turmeric, mixing well. Add the chickpeas and stir to coat.
4. Mix in Coconut Milk: Pour in coconut milk, stirring to combine. Let the mixture simmer for about 10 minutes until slightly thickened.
5. Add Spinach: Stir in fresh spinach and cook until wilted. Season with salt and pepper to taste.
6. Serve: Spoon the curry over jasmine rice and garnish with fresh cilantro before serving.

Spicy Black Bean and Sweet Potato Tacos

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These Spicy Black Bean and Sweet Potato Tacos are a delicious and satisfying meal packed with protein and flavor. You’ll love the combination of creamy sweet potatoes and hearty black beans, all wrapped up in soft tortillas. This recipe is simple to prepare, making it perfect for a quick weeknight dinner or a fun weekend meal with friends.

The spices add just the right amount of kick, while the toppings like avocado and fresh cilantro round out the flavors beautifully. Whether you’re a seasoned cook or trying something new, these tacos are sure to impress!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
2. In a pan, heat the black beans over medium heat until warmed through. You can add a bit of seasoning if desired.
3. Warm the corn tortillas in a skillet or microwave until pliable.
4. Assemble the tacos by placing a scoop of roasted sweet potatoes and black beans on each tortilla. Top with avocado slices and a sprinkle of fresh cilantro.
5. Squeeze lime juice over the tacos before serving for an extra burst of flavor.

Lentil and Mushroom Shepherd’s Pie

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Lentil and Mushroom Shepherd’s Pie combines earthy flavors with hearty texture, making it a go-to comfort food that’s perfect for any weeknight dinner. This dish is loaded with protein from lentils and packed with vegetables, making it nutritious and satisfying. With a creamy mashed potato topping and a savory filling, it’s a delightful twist on the classic shepherd’s pie.

This recipe is simple to make and can be ready in under an hour, making it ideal for busy evenings. Whether you’re a seasoned cook or just starting out, you’ll find this dish easy to whip up and sure to impress.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups mashed potatoes (prepared)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender. Drain any excess liquid.
2. Sauté the Vegetables: In a large skillet, heat some oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until softened, then add garlic and mushrooms. Sauté for another 5 minutes.
3. Combine Ingredients: Stir in the cooked lentils, tomato paste, thyme, smoked paprika, salt, and pepper. Mix well and cook for another 5 minutes to combine flavors.
4. Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly. Top with prepared mashed potatoes, smoothing out with a spatula.
5. Bake: Place in the oven and bake for about 20-25 minutes until the top is golden brown. Garnish with fresh parsley before serving.

Grilled Lemon Herb Chicken with Quinoa

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This Grilled Lemon Herb Chicken with Quinoa is a delightful dish that’s both healthy and satisfying. The chicken is marinated in a mix of fresh lemon juice and aromatic herbs, which adds a refreshing zing to each bite. Perfect for a busy weeknight, this recipe is simple to make and packed with protein, making it a great option for anyone looking to eat well without spending hours in the kitchen.

The quinoa serves as a fantastic base, soaking up the flavors of the chicken while providing a nutty texture. Topped with fresh herbs, this meal not only tastes great but also looks vibrant and inviting on your plate. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress!

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Marinate the Chicken: In a bowl, combine lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, and cover. Let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork.
3. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until cooked through and juices run clear. Let it rest for a few minutes.
4. Serve: Slice the grilled chicken and place it over a bed of quinoa. Garnish with fresh parsley and serve with lemon wedges on the side.

Turkey and Spinach Stuffed Bell Peppers

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Turkey and spinach stuffed bell peppers are a delicious and nutritious dinner option that packs a punch of flavor. The combination of lean turkey and fresh spinach creates a satisfying filling, while the bell peppers add a sweet crunch. This dish is not only healthy but also simple to make, making it a perfect weeknight meal.

Filled with protein and fiber, these stuffed peppers will keep you feeling full without weighing you down. You can prepare them ahead of time and bake them just before serving, making it an excellent choice for busy schedules.

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa or rice
• 1 can diced tomatoes (14.5 oz), drained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
2. In a large skillet over medium heat, cook the ground turkey until browned and cooked through. Add the chopped spinach, cooked quinoa or rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until the spinach is wilted.
3. Stuff each bell pepper with the turkey and spinach mixture, pressing down gently to pack it in. If using, sprinkle shredded cheese on top.
4. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted. Garnish with fresh parsley before serving.

Baked Salmon with Asparagus and Brown Rice

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This baked salmon with asparagus and brown rice is a delicious and healthy dinner option that’s packed with protein. The salmon comes out tender and flaky, perfectly complemented by the crisp asparagus and hearty brown rice. Simple to make, this dish is ideal for busy weeknights or a special occasion.

The flavors meld beautifully, creating a well-balanced meal that’s both satisfying and nutritious. It’s easy to prepare, with minimal cleanup, making it a go-to for any night of the week.

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup brown rice
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (like parsley or dill) for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cook the brown rice according to package instructions and set aside.
2. On a baking sheet, arrange the salmon fillets and asparagus. Drizzle with olive oil, lemon juice, and sprinkle with lemon zest, minced garlic, salt, and pepper.
3. Bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Serve the baked salmon with asparagus over a bed of brown rice and garnish with fresh herbs.

Eggplant Parmesan with a Side Salad

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This Eggplant Parmesan is a delicious twist on the classic dish, packed with flavor and high in protein. Layered with rich marinara, gooey cheese, and tender eggplant, it offers a satisfying experience without the heavy carbs.

Not only is it easy to prepare, but pairing it with a fresh side salad adds a nice crunch and balances the meal. Perfect for a weeknight dinner or impressing guests, this recipe showcases healthy ingredients in a comforting way. Enjoy the delightful combination of flavors and textures!

Ingredients

• 2 medium eggplants, sliced into rounds
• 1 teaspoon salt
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 cup fresh basil, chopped
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Mixed greens for the salad
• Cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Eggplant: Sprinkle sliced eggplants with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
2. Cook the Eggplant: Heat olive oil in a skillet over medium heat. Cook eggplant slices for about 3-4 minutes on each side until golden brown. Remove and set aside.
3. Layer the Dish: In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant, followed by mozzarella and Parmesan. Repeat the layers, finishing with cheese on top.
4. Bake: Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until the cheese is bubbly and golden.
5. Prepare the Salad: In a bowl, toss mixed greens with cherry tomatoes, balsamic vinegar, salt, and pepper.
6. Serve: Let the Eggplant Parmesan cool for a few minutes before slicing. Serve alongside the fresh salad for a complete meal.

Coconut Curry Chicken with Cauliflower Rice

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Coconut Curry Chicken with Cauliflower Rice is a delightful dish that brings together the creamy goodness of coconut milk and the warm spices of curry. This meal is not only packed with flavor but also high in protein, making it a perfect choice for a healthy dinner. The chicken is tender and infused with spices, while the cauliflower rice offers a light, low-carb alternative to traditional rice.

This recipe is simple to prepare, making it ideal for busy weeknights. In just a short time, you can whip up a nourishing meal that will impress family and friends alike!

Ingredients

• 1 lb chicken breast, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• 1 head cauliflower, riced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Add the diced chicken and season with salt, pepper, and curry powder. Cook until chicken is browned and fully cooked, about 5-7 minutes.
3. Pour in the coconut milk and bring to a simmer. Let it cook for another 10 minutes, allowing the flavors to meld.
4. While the curry simmers, prepare the cauliflower rice. In another skillet, add a little oil and sauté the riced cauliflower for about 5 minutes until tender.
5. Serve the coconut curry chicken over the cauliflower rice, garnished with fresh cilantro and lime wedges.