high protein dinner

These High Protein Dinner Ideas are easy to make, taste delicious, and will help you to keep your protein intake high. The recipes include both low carb, vegan and vegetarian options.

20 High Protein Dinner Recipes (Easy & Delicious)

1. Salmon Meal Prep With Veggies

2. The Best Slow Cooker Vegan Chili

3. Low Carb Skillet Chicken Tenders

4. Chickpea Salad With Cucumbers & Tomatoes

5. Avocado Chicken Wraps

6. Rotisserie Chicken Enchilada Stuffed Peppers

7. Juicy Vegan Lentil Loaf

Lemon Pepper Salmon

9. Keto Teriyaki Chicken With Sesame Seeds

10. Mediterranean Chicken Bake

11. Smothered Creamy Chicken Skillet

12. Instant Pot Turkey Chili

13. Parmesan Crusted Pork Chops

14. Healthy Turkey Meatballs

15. Zucchini, Pea & Ricotta Slice

16. Buffalo Chicken Salad

17. Chickpea Spinach Curry

18. Prosciutto-Wrapped Chicken Breast With Cream Cheese

19. Keto Sweet Chilli Chicken Rolls

20. Cast Iron Keto Ranch Chicken Thighs

Scroll up to get a bunch of easy,...

Scroll up to get a bunch of easy, yummy, and delicious dinners. Don't be afraid to get creative with the ingredients, you might discover a flavor you didn't know you liked.

Get your shopping list going and make sure...

Get your shopping list going and make sure you've got all the ingredients.

Get cooking and make your next High Protein...

Get cooking and make your next High Protein Dinner!

This one-skillet, creamy Homemade Hamburger Helper is made with ground beef, macaroni and cheese – real ingredients you can feel good about feeding your family for dinner!

Homemade Hamburger Helper Recipe

93% beef

salt

onion (chopped)

garlic (chopped)

paprika

tomato sauce (or tomato passata

Worcestershire sauce

chicken broth

2% milk (or dairy-free milk for DF)

pasta

cheddar cheese (or dairy-free cheese

Heat a large deep skillet over medium-high heat and add the beef and 1/2 teaspoon salt and paprika. Cook, breaking the meat up into small pieces until browned, 5-6 minutes. Add onion, garlic and cook until aromatic; 2 to 3 minutes.

Add tomato sauce and Worcestershire sauce; reduce until almost dry and caramelized, 2 to 3 minutes.

Add chicken broth and pasta and bring to a boil, lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway until the pasta is almost tender and the liquid is mostly absorbed.

Uncover, add the milk, and cook, covered stirring periodically medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes.

Remove from heat, uncover and stir in cheddar cheese.

This was super easy and delicious. Finally - I didn’t have to make two meals.

Tastes much better than the box crap, but takes a lot longer!

My 1st thought when I read the list of ingredients was that 8 ounces of pasta was a lot of pasta. But if Gina says 8 ounces, then 8 ounces must be the correct amount. Well to me this recipe has way too much pasta. I will confess that I have never bought Hamburger Helper so I'm thinking that 8 ounces of pasta replicates Hamburger Helper, so Gina gets a pass lol. This recipe was quite good and I will make it again with 5 ounces of pasta and maybe some green pepper.

Dang ! I could have eaten the entire thing!! I'm gonna cook it for less time next time cause I like it a little firmer. The flavor is was out of this world!!!

My family loved it.  I doubled the recipe so we could have leftovers. I added the milk when I added the pasta and chicken broth. 
When I doubled it, I used 8 oz block of Colby cheese that I shredded.  
Love that this recipe doesn't have nearly the amount of sodium! Weeknight Win!

We loved it! My son had seconds and asked for it as an afterschool snack the next day!

Husband and kid friendly! A great kitchen pantry stable recipe. Made exactly as outlined but used the higher fat version of the ingredients because that is what we had in the house. My whole house loved it! Next time I will try it with the lower fat ingredients and am thinking about adding some finely grated zucchini to get in some hidden veggies for my toddler. Thanks for all the great recipes!

So good! It took me back to college when I didn’t know how to cook many dishes yet, and made Hamburger Helper occasionally. 
My husband loved it too. This recipe is a keeper!

This was delicious! I used a food processor to mince the onions so my kids didn't see them, and made the recipe as written. Only sub was using manchego, as my husband is lactose intolerant with cow's milk, but can do sheeps milk cheese. Absolutely delish!

Made this recipe with chopped chicken and whole wheat elbows… everything else I followed pretty closely and my family loved it.

This was easy and my husband ate three bowls. I'm not a good cook and I can ruin many a fine recipe so the fact that he came back two more times means this was a good recipe that's hard to screw up!  90s kids will love it!

My kid and husband loved this soo much. My husband said this has to go into our menu going forward

As a 90s kid, parents were both at work and I was making family dinners at a young age. Hamburger helper was one meal in our dinner rotation. This recipe brought me back, but was even better.  My kids were fighting over the last bit that was left in the pan!

Highly reccomend for a comfort meal.

Brining adds flavor and moisture, while the dry rub is full of spices, creating a really delicious dinner.

Brined and Rubbed Pork Tenderloin

water

(level) tablespoons kosher salt, (not table salt, see Notes)

bay leaf

black peppercorns

molasses, (not sorghum)

galloon zip-top bag

pork

sea salt

garlic powder

onion powder

freshly-cracked black pepper

smoked paprika, (hot

ground mustard, (I like Colman's brand)

teaspooon ground cayenne pepper, (optional)

neutral oil, ((avocado, vegetable, etc.))

Brine the pork. Dissolve the salt in the water. You can do this in the microwave or on the stovetop. Add the remaining ingredients and stir. Set aside to cool completely on the countertop, refrigerator, or freezer (if you keep an eye on it and not let it freeze.). Do not use the brine while it is still hot or even warm. The brine can be made a week in advance. (*Do not be tempted to add ice cubes to the brine to cool it down faster; it will water-down your brine.)

Remove the silverskin from the tenderloin and discard.

Add the brine and tenderloin to the zip-top bag. Place the bag in a medium bowl just in case of leaks.

Refrigerate for 4 to 12 hours.

After brining, remove the tenderloin from the bag and pull off any peppercorns or bay leaf that may be stuck. Discard the brine.

Let the tenderloin sit at room temperature for 30 minutes, to knock the chill off.

Rub and cook the pork: Combine all the rub ingredients in a small bowl, breaking up any lumps.

Pat the tenderloin dry with paper towels. Rub the pork tenderloin all over, continuing to rub the mixture into the meat, massaging all over continuously until all the rub mixture is used up. Let the rubbed pork sit for 10 to 20 minutes

Preheat the oven to 400 degrees while the pork sits.

Add 1 tablespoon of the oil to a skillet over medium-high heat. Once the oil is hot, add the tenderloin and sear on all sides. This may take about 8 to 10 minutes. Add more oil as needed.

If you have seared the pork using an oven-safe skillet, you can transfer the skillet to the preheated oven. If you did not use an oven-safe skillet, transfer the pork tenderloin to an oven-safe dish, or rimmed baking sheet.

Bake until the tenderloin is 143 degrees in the thickest part, approximately 20 minutes. A probe thermometer is helpful here. The temperature will increase to 145 after being removed from the oven. Check the thermometer to make sure of the increase. If for some reason the temp does not reach at least 145 degrees, place back into the oven until the targeted temp is reached.

Remove from the oven and place the tenderloin on a cutting board for at least 10 minutes, up to 30 minutes.

Slice and serve.

This high-protein, French Onion Chicken Soup, made with caramelized onions, rich bone broth and a layer of golden, bubbly cheese is perfect if you are craving a delicious cozy dinner.

French Onion Chicken Soup

sweet onion (thinly sliced (from 4 medium/large))

shallot (thinly sliced (from about 4))

extra virgin olive oil

all purpose flour (or gluten-free flour)

light white wine (se note above)

sherry vinegar

thyme

bay leaves

chicken bone broth (I used Swanson Chicken Bone Broth)

chicken thighs (or chicken breast)

baguette

cheese

all purpose flour

In a Dutch oven, or large heavy pot, sauté the onions and shallots with the oil and salt over medium to medium-low heat, until the onions are soft and golden, about 30 to 40 minutes, stirring often. You can cover them in between stirring to generate steam so they do not get too try dry. You want them caramelized but not browned.

Add the flour and mix, cooking another 2-3 minutes. Add the white wine, sherry vinegar, thyme and bay leaves. Simmer uncovered to reduce the alcohol, about 10 minutes.

Add the chicken bone broth and chicken. Bring to a boil then reduce heat to a simmer. Simmer until chicken is cooked through, about 25 to 30 minutes.

Remove chicken and shred with 2 forks. Return back to soup. Taste for salt at this point and adjust to you taste as needed. Remove bay leaves and thyme;  ladle 1-½ cups soup into 6 oven-proof bowls.

Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil on low on the 2nd rack from the top, until cheese melts, about 2-3 minutes.½

Not super good, kinda weird tbh. I doubled the onion and shallot, because there really is no circumstance in which 8c of liquid and 6c of onions= success in french onion anything. That was a really good decision. There was a really good ratio of onion to broth. But the chicken broth with this is super odd and offputting. It's really sweet, too, I think from the sherry vinegar? Again, really weird.

This was absolutely delicious! I made cheesy croutons to put on top. Worked out nicely for seconds. :)

This is an excellent recipe. We enjoyed it very much. One note- step one of the recipe says to use butter but it is not in the ingredient list. Olive oil is listed in the ingredient list.

This recipe was easy to make and so delicious! I subbed multi-purpose Quest protein powder instead of flour and it worked well.

Sweet and sticky honey BBQ glazed chicken paired with indulgent, creamy garlic Parmesan potatoes for a balanced, protein-rich dinner that satisfies comfort food cravings.

Honey BBQ Chicken + Garlic Parmesan Potatoes

boneless, skinless chicken breasts (about 6-8 oz each)

honey (raw honey recommended

BBQ sauce (your favorite brand)

olive oil

black pepper

butter

garlic cloves,

heavy cream

Parmesan cheese

Salt and pepper

fresh parsley, chopped (for garnish)

Preheat the oven

Set your oven to 375°F (190°C) and allow it to preheat while you prepare the chicken. Line a baking dish or sheet pan with parchment paper or aluminum foil for easier cleanup.

Prepare the honey BBQ sauce

In a medium bowl, whisk together the honey, BBQ sauce, olive oil, garlic powder, salt, and pepper until well combined. The mixture should be smooth and glossy. Set aside about 1/4 cup of the sauce to use for basting later.

Prepare the chicken

Place the chicken breasts in the prepared baking dish. If the chicken breasts are very thick, you can butterfly them or pound them to an even thickness (about 3/4 inch) for more even cooking. Pour the honey BBQ sauce mixture over the chicken, turning each piece to ensure it's completely coated on all sides.

Bake the chicken

Place the chicken in the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. Baste the chicken with the reserved sauce halfway through the cooking time for extra flavor and moisture.

Caramelize the chicken (optional)

For an extra layer of flavor and a beautiful caramelized finish, switch your oven to the broil setting for the last 2-3 minutes of cooking time. Watch carefully to prevent burning, as the honey in the sauce can caramelize quickly.

Prepare the potatoes

While the chicken is baking, fill a large pot with cold water and add a generous pinch of salt. Add the diced potatoes to the pot. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.

Drain the potatoes

Once the potatoes are cooked, drain them thoroughly in a colander. Give them a gentle shake to remove excess water, which helps the sauce adhere better to the potatoes.

Prepare the creamy garlic sauce

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown or burn it. Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce has slightly thickened, about 3-4 minutes.

Combine potatoes and sauce

Add the drained potatoes to the skillet with the creamy garlic sauce. Gently toss or stir to coat all the potato pieces evenly with the sauce. Season with salt and pepper to taste. If the sauce seems too thick, you can add a splash more cream or a tablespoon of the potato cooking water to reach your desired consistency.

Serve the dish

Once the chicken is done, let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist. To serve, place a chicken breast on each plate alongside a generous scoop of the creamy garlic Parmesan potatoes. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

A high-protein comfort meal featuring crispy air-fried chicken breast, creamy mac and cheese, and a tangy chilli yogurt sauce — perfect for meal prep or weeknight dinners.

Crispy Chicken Macaroni Cheese

(1.9lb) - Chicken Breast, Butterflied

Garlic Powder

Smoked Paprika

(4.4 ounces) - Panko Bread Crumbs

Eggs

Spray Oil

Salt & Pepper

(14 ounces)

(3.5 ounces) - Cheddar Cheese

(2.6 ounces) - Low-Fat Mozzarella Cheese

Low-Fat Cheese Slices

Dijon Mustard

⅔ Cup (180 grams)

Tbsp (20 grams) - Chilli Sauce of Choice

Cook pasta

Bring a pot of salted water to a boil and cook the pasta for 1 minute less than the packet instructions. Drain and reserve ½ cup of pasta water.

Prepare chicken

Butterfly and slice the chicken breast in half. Use a meat tenderiser or a flat-based pan to bash the chicken to an even thickness.

Season chicken

Place the ingredients into a bowl and add the onion powder, garlic powder, smoked paprika, and salt and pepper. Mix to combine.

Crumb chicken

Beat eggs in a bowl and add panko breadcrumbs to a second bowl. Dip the chicken into the egg and press firmly into the breadcrumbs.

Cook chicken

Spray both sides of the chicken thoroughly with spray oil and place into an air fryer basket. Air fry at 200°C (390°F) for 10–12 minutes, flipping the food halfway through, or bake in an oven set at 220°C (430°F) for 18-20 minutes. The chicken should be golden and reach an internal temperature of 74°C.

Mac and cheese

Place a large pan over medium heat and add the milk. Heat until hot but not simmering. Gently stir in the cheddar cheese, mozzarella cheese, and low-fat cheese slices, and mix to combine until smooth and melted.

Macaroni sauce

Add the drained pasta and mix well until it is coated in the cheese sauce. Adjust the consistency of the sauce with the reserved pasta water, if needed—season and set aside.

Yogurt sauce

In a bowl, add the yogurt and chilli sauce and mix well. Store in the fridge until ready to serve.

Enjoy a healthier twist on the classic Chicken Tikka Masala! This high-protein recipe features tender chicken in a flavourful, creamy tomato sauce, perfect for a nutritious and satisfying meal.

Top 13 high protein dinner recipes from across the web

The most viewed high protein dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 High Protein Dinner Recipes (Eas...

Homemade Hamburger Helper Recipe

Brined and Rubbed Pork Tenderloin

French Onion Chicken Soup

Honey BBQ Chicken + Garlic Parmesan...

Crispy Chicken Macaroni Cheese

Chicken Tikka Masala Meal Prep

Slow Cooker Chili

Sizzling Chinese Pepper Steak with ...

Hot Honey Beef Bowls (The Viral Rec...

Ratatouille Lasagna

Cheeseburger Wraps

Chicken and Mushroom Pot Pie

Top 13 high protein dinner recipes from across the web

The most viewed high protein dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 High Protein Dinner Recipes (Eas...

Homemade Hamburger Helper Recipe

Brined and Rubbed Pork Tenderloin

French Onion Chicken Soup

Honey BBQ Chicken + Garlic Parmesan...

Crispy Chicken Macaroni Cheese

Chicken Tikka Masala Meal Prep

Slow Cooker Chili

Sizzling Chinese Pepper Steak with ...

Hot Honey Beef Bowls (The Viral Rec...

Ratatouille Lasagna

Cheeseburger Wraps

Chicken and Mushroom Pot Pie

The most viewed high protein dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine