High-Protein Recipes

Twenty-five grams of protein or more per serving, from real food doing the work.

Flaky cod baked right in a punchy tomato, olive, and caper sauce.

Chicken simmered in salsa until it shreds itself — one pot that becomes tacos, bowls, wraps, and salads all week.

A double-batch of juicy turkey meatballs with hidden zucchini — freezer gold for a month of dinners.

Lean beef, chewy barley, and root vegetables in a deep brown broth — the slow simmer that pays itself back.

Seasoned beef, quick vegetables, and a runny egg over rice with a gochujang drizzle — mix everything, that’s the rule.

The soup your freezer should always hold: shredded chicken, six vegetables, and a broth that fixes bad days.

Pantry salmon over warm rice with avocado, cucumber, and a soy-lime drizzle — sushi-adjacent in ten minutes.

Sizzled peppers, spiced chicken, and rice — assembled in bowls tonight, packed for lunches tomorrow.

Charred chicken, crunchy salad, cool yogurt sauce — stuffed into warm pitas.

Lemon-oregano chicken skewers over rice with cucumber-tomato salad and a quick tzatziki.

Yogurt-marinated chicken seared and simmered in a spiced tomato pan sauce — weeknight tikka without the takeout.

A tom-kha-inspired soup: chicken, mushrooms, and greens in a gingery coconut-lime broth.

Golden tofu, crisp vegetables, and a five-ingredient peanut sauce over rice — faster than delivery.

Half pasta, half zucchini ribbons — garlicky shrimp dinner that eats like a treat.

Savory-sweet ground beef with water chestnut crunch, scooped into cold lettuce cups — hands-on dinner.