high protein recipe

This chicken breast recipe is very easy to make, It’s juicy and so delicious. This honey garlic chicken breast is cooked in one pan and no special ingredient required. This recipe takes only 15 minutes to make and result is amazing!  

The Best Chicken Breast Recipe  

Chicken breast

Salt

Pepper

(65 grams) Flour

+ 1 tablespoons Butter

Garlic cloves, minced

Honey

Soy sauce

Apple cider vinegar

Parsley chopped (optional)

https://www.youtube.com/watch?v=U6BqkCa-800

Spiced Chicken Potato Bowls: Tender chicken and roasted potatoes packed with protein and flavour. These bowls are perfect for meal prep or a quick, hearty meal.

Chicken Potato Bowls Meal Prep

Breast,

½ tsp (10 grams) - Garlic Powder

Smoked Paprika

Chilli Powder (Optional)

½ Cup (125 milliliters) - Franks Hot Sauce

Unsalted Butter

Salt & Pepper

1kg 2.2lb) - All Rounder Potatoes, Diced

Garlic Powder

(4.2 ounces) - Greek Yogurt

⅓ Cup (80 milliliters) Franks Hot Sauce

Roma Tomatoes, Diced

Jalapeno

(0.3 ounces) - Coriander (Cilantro), Roughly Chopped

Lime, Juiced

Season Potatoes

In a bowl, add the potatoes and seasoning and mix to combine.

Roast Potatoes

Place the seasoned potatoes onto a baking tray lined with parchment paper and bake at 200℃ - 390℉ for 22-24 minutes or until golden and cooked. To cook in an air fryer, cook in batches at 200℃ - 390℉ for 16-18 minutes, in batches.

Season Chicken

Using the potato bowl, add the chicken and seasoning and mix well to combine.

Cook Chicken

Place a pan over medium-high, add a touch of spray oil, and sear the chicken for 5-6 minutes. Add buffalo sauce and butter and mix to combine and coat the chicken. Remove and set aside.

Tangy Sauce

Combine all the ingredients for the tangy sauce in a bowl and store in the fridge until ready to serve. If you have a squeeze bottle, add the sauce to that.

Pico De Gallo

Mix all of the pico de gallo ingredients together in a bowl and season with salt and pepper. Store in five separate containers.

Serve

In 5 x 750ml meal prep containers, add potatoes on one side, chicken in the middle and pico de gallo on the other. Top with the tangy sauce. Dig in.

This 15-Minute Healthy Shredded Tofu is equal parts easy to make AND absolutely delicious. We use a cheese grater to make thin tofu shreds that perfectly soak up the flavors of BBQ sauce and other seasonings. The result is a mouthwatering, high-protein addition to almost any meal!

Actually Tasty 15-Minute Healthy Shredded Tofu (High Protein!)

olive oil

350 g extra firm tofu

barbecue sauce

garlic powder

onion powder

salt (or

tsp pepper (or

Start heating a large pan with olive oil over medium heat.

Add the shredded tofu to the pan along with the BBQ sauce, garlic powder, onion powder, salt and pepper. Sauté together until well mixed.

Cook tofu in the pan until it becomes lightly golden brown, about 10 minutes, sautéeing occasionally. Serve and enjoy!

Up your daily protein intake with this delicious smoosh. It's packed with Middle Eastern flavours like tahini and harissa.

Chickpea, Tahini & Harissa Smoosh

Parsley

Drained Cooked Chickpeas

Mayonnaise

Tahini

Harissa

White Wine Vinegar

Lemon

Black Pepper

Sesame Seeds

Dice the peppers into small cubes and finely chop the parsley. 

Combine all of the ingredients in a bowl (juicing in the lemon) and season with a generous amount of salt and pepper.

'Smoosh’ it over toast, pitta bread, a bagel or whatever you fancy. Sprinkle over some sesame seeds and any remaining parsley and enjoy.

Delicious, simple to prepare and a lovely lunch on toast as others have said. I enjoyed all the lemon and vinegar.  It wasn’t too acidic for me.  Feels versatile too.  Could serve all sorts of ways eg with broccoli.

Really wanted to like this but it just felt bland and way too acidic. The other smooshes are much nicer.

Really nice except the juice of a whole lemon is way too much. I didn't even add the vinegar. Next time I'll just do half a lemon or the half the vinegar and see how it goes.

This was really tasty! I substituted the mayo for greek yoghurt and added another tbs. It was a little on the acidic side as I used jarred red peppers, so next time I'd decrease the vinegar / lemon to make up for this.

Great stuff - I had some leftover home pickled red onions, perfect tang complement 👌

This surprised me! So delicious, well balanced, full of flavour.
I used harissa berbere for a touch of smokiness

Made a batch of this is for lunchbox sandwiches and had some leftover so put it in a toastie with cheddar cheese, tasted amazing!

So good and quick and easy to make. Had it on some rye bread.

This is really good, and really easy! I added a splash of buffalo sauce, great for a small meal or snack.

Had for dinner on sweet potato- would recommend.

Just now made this for my lunch.  Didn't have any peppers or harrissa.  Used some green pesto instead.  Yum

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6362760592112

Here's a protein-packed recipe that you can 'smoosh' over a bagel, toast, pitta bread or whatever takes your fancy. It's a gamechanger.

Salmon, Coriander & Miso Smoosh

Skinless Salmon Fillet

Water

Soy Sauce

Tenderstem Broccoli

Coriander

Miso Paste

Vinegar

Ginger Paste

Add the salmon to a tray with the water and 1/2 the soy sauce. Cook in the oven for 15 minutes.

4 minutes before the cooking time for the salmon is up, add the broccoli to the tray. Meanwhile, finely chop the coriander.

Roughly chop the cooked broccoli into bite-size pieces, and use a fork to break the salmon into flakes.

Mix together the miso paste, vinegar and ginger paste in a medium bowl.

Add the salmon and broccoli to the bowl, followed by the coriander. Mix to combine.

‘Smoosh’ over toast, pitta bread, a bagel or whatever you fancy.

I used tinned salmon and left out the broccoli.  Put it into a sandwich with sliced cucumber. Yum sandwiches!!

Interested in this recipe but I don't see a weight for the salmon fillets. Are they 6 oz each?

I think the quantities are a bit out - it says two salmon fillets for 1 person.

Really good! I’ve added a little bit of mango and was perfect!

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6364184795112

Delicious and hands-free soup recipe for plant-based athletes.

Vegan High Protein Soup

lbs cherry tomatoes

red onion (roughly chopped)

garlic

yeast

coconut milk

salt

tofu (1 block)

basil

Preheat the oven to 400F. 

On a parchment lined baking sheet, add the cherry tomatoes, red onion and garlic. Season with olive oil, salt and pepper as desired, and bake for 35 minutes, until the tomatoes have burst. 

Once safe to handle, transfer to a high speed blender, discarding of the garlic skin. Add the nutritional yeast, coconut milk, tofu, and fresh basil. 

Blend until completely smooth. Taste and adjust seasonings as desired. 

A simple alternative to cream cheese that is rich in protein and can be ready in no time!

Tofu Cream

g extra firm tofu (about half a block)

raw cashews (or sunflower seeds)

lemon (juiced)

garlic (optional)

water (more to thin if needed)

Combine all ingredients in a high speed blender until completely smooth, adding more water as needed to thin.

Taste and adjust the salt and citrus content as desired. Store in a sealed container in the fridge for up to 4 days.

High Protein Dipping Tacos

93/7 ground beef, 450 g

Taco seasoning,

Salt,

Beef broth, a splash

Beef broth, 250 g

Sauce, a spoonful

Smoked Paprika, a sprinkle

Coriander seeds, a sprinkle

Lime juice, a squeeze

White onions, a spoonful

Cilantro, a spoonful

MSG, a sprinkle

Salt, a sprinkle

Corn tortillas, 8-10

Colby Jack Cheese, 200 g

Cooking oil,

Sear & season the beef

Preheat a griddle or pan over high heat until smoking. Add the ground beef and flatten into a thin layer to maximize browning surface area. Allow to sear undisturbed for 3-4 minutes.

Once the beef has developed deep browning, scrape and flip it with a spatula. Season with about half of the taco seasoning or salt you think you need.

Break up the beef & dial in seasoning

Using a spatula or potato masher, break up the beef into a crumbly, pebble like texture as it continues to brown. Once the texture is where you want it, deglaze the pan with a splash of beef broth to add some moisture back into the meat.

Taste and adjust with more taco seasoning and salt until you’re happy with the flavor. Turn off the heat and set aside.

Make the dipping broth

Heat up the beef broth (in the microwave or on the stove). Mix in all additional ingredients to taste, starting with small amounts and increasing until you are happy with the flavor. 

Dial the spiciness with the hot sauce, the aroma with the spices, and the taste balance with lime, salt, or msg.

Garnish with diced onion and cilantro.

Assemble tacos & crisp on a griddle

Add a thin layer of oil to a hot griddle and lay down the corn tortillas. Onto each tortilla, spread about 20g of grated cheese onto a thin later (allow some to hang off the edge of the tortilla and get crispy).

Once the cheese starts to melt, add 50g of seasoned beef to each tortilla before folding them in half. Continue searing until both sides are lightly crisped, the tortilla is browned, and any melted cheeses coming out from the edges begins to crisp.

Transfer cooked tacos to a plate and serve with the warm dipping broth, and extra onions, cilantro, or lime if desired.

A simple and convenient vegan recipe packed with protein and flavor!

Shredded Tofu Wrap

340 gram extra firm tofu (1 block, drained and grated)

paprika

salt and pepper (to taste)

mustard

vegan yogurt (unsweetened)

hot sauce (I used Frank's)

dill (finely diced)

¼ red onion (finely diced)

celery (finely diced)

whole grain tortilla wraps

romaine lettuce (as desired)

Preheat the oven to 425F and line a baking sheet with parchment. Grate the tofu using a box grater. Transfer the tofu to the baking sheet, and mix with the paprika, garlic powder, salt &amp; pepper and olive oil. Bake for 10 to 15 minutes, until browned slightly. 

In the meantime, combine the mustard, yogurt, hot sauce, dill, red onion and celery in a bowl to create a sauce. Once the tofu is out of the oven, add it to the sauce and stir until coated. 

Assemble the wraps. Lay out a whole grain wrap, then two scoops of the tofu mix. Roll like a burrito. Enjoy immediately, or pan grill if desired, browning on both sides for 1 to 2 minutes. Store in a sealable container in the fridge for up to 4 days. This is a great meal prep recipe and can be enjoyed hot or cold. 

Top 9 high protein recipe recipes from across the web

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Top Tags

The Best Chicken Breast Recipe

Chicken Potato Bowls Meal Prep

Actually Tasty 15-Minute Healthy Sh...

Chickpea, Tahini & Harissa Smoosh

Salmon, Coriander & Miso Smoosh

Vegan High Protein Soup

Tofu Cream

High Protein Dipping Tacos

Shredded Tofu Wrap

Top 9 high protein recipe recipes from across the web

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

Top Tags

The Best Chicken Breast Recipe

Chicken Potato Bowls Meal Prep

Actually Tasty 15-Minute Healthy Sh...

Chickpea, Tahini & Harissa Smoosh

Salmon, Coriander & Miso Smoosh

Vegan High Protein Soup

Tofu Cream

High Protein Dipping Tacos

Shredded Tofu Wrap

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