8 High-protein Healthy Dinner Recipes You’ll Crave Every Night

By Brandon D / October 5, 2025

Want dinners that hit your protein goals without tasting like “health food”? Same. These 8 high-protein healthy dinner recipes are bold, colorful, and weeknight-friendly. Think juicy chicken, hearty beans, flaky salmon, and tofu that actually slaps. You’ll get big flavor, fast prep, and satisfying portions—without feeling heavy after.

Whether you’re feeding the fam or cooking just for you, these are easy wins. Grab a pan, crank up your playlist, and let’s cook dinners you’ll actually look forward to.

1. Sticky Chili-Lime Chicken With Crunchy Cabbage Slaw

Sweet, spicy, tangy—this chicken hits every note and still keeps things light. The quick marinade does most of the work, and the crisp slaw makes it feel like a takeout-level meal without the greasiness. It’s fast, filling, and seriously good for meal prep.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tbsp low-sodium soy sauce or tamari
• 1 1/2 tbsp honey
• 1 tbsp lime zest + 2 tbsp fresh lime juice
• 1 tbsp sriracha or chili-garlic sauce (more to taste)
• 2 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp avocado or olive oil (for the pan)
• Sea salt and black pepper
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil
• 1 tbsp roasted peanuts or cashews, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Whisk the soy sauce, honey, lime zest, lime juice, sriracha, sesame oil, garlic, and ginger. Season chicken lightly with salt and pepper, then toss in the marinade. Chill 15–30 minutes.
2. Mix cabbage, carrots, cilantro, and green onions in a bowl. Stir rice vinegar, honey, sesame oil, a pinch of salt, and pepper; toss with the slaw. Add nuts if using.
3. Heat a large skillet over medium-high. Add oil. Sear chicken 5–6 minutes per side until caramelized and cooked through (165°F). Let rest 3 minutes; slice.
4. Pour any remaining pan juices over the chicken. Serve with slaw and lime wedges.

Serve over brown rice or cauliflower rice for extra volume. Want more crunch? Add thinly sliced radish. If you’re heat-averse, swap sriracha for a mild chili sauce or just use half. Leftovers make A+ lunch bowls.

2. Miso-Ginger Salmon With Garlicky Broccolini

This is the weeknight salmon you’ll actually make. The miso adds umami and saltiness, while the ginger keeps it bright. Roasting the broccolini on the same sheet pan means dinner’s done in under 25 minutes—restaurant vibes with minimal dishes.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 2 tbsp white or yellow miso paste
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 lb broccolini, trimmed
• 1 1/2 tbsp olive oil
• 1/2 tsp crushed red pepper (optional)
• Sea salt and black pepper
• Lemon wedges and toasted sesame seeds, for serving

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Whisk miso, honey, rice vinegar, soy, ginger, and garlic. Pat salmon dry and brush tops with the glaze.
3. Toss broccolini with olive oil, red pepper, salt, and pepper. Spread on pan and nestle salmon among the greens.
4. Roast 10–12 minutes, until salmon flakes easily and broccolini is tender-crisp. Broil 1 minute for extra caramelization if you like.
5. Squeeze lemon over everything. Sprinkle with sesame seeds.

Serve with quinoa or a scoop of brown rice. Swap broccolini for asparagus or green beans. Pro tip: patting the salmon dry ensures the glaze sticks and gives that glossy finish you want.

3. One-Pot Turkey Taco Quinoa Skillet

It’s taco night meets cozy skillet dinner—high in protein, big on flavor, and super flexible. Everything cooks in one pan, so cleanup is nothing. Plus, it reheats like a dream, making it a meal prep MVP.

Ingredients:

• 1 lb lean ground turkey (93% or 99%)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup quinoa, rinsed
• 1 1/2 cups low-sodium chicken broth
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 2 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper, to taste
• 1/2 cup shredded sharp cheddar or pepper jack (optional)
• Fresh cilantro, lime wedges, diced avocado, and Greek yogurt for topping

Instructions:

1. Heat oil in a large deep skillet over medium. Add turkey and onion; cook, breaking up meat, until browned, 5–7 minutes. Stir in garlic and bell pepper; cook 2 minutes.
2. Add quinoa, broth, black beans, corn, tomatoes, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine.
3. Bring to a simmer, reduce heat to medium-low, cover, and cook 18–20 minutes until quinoa is tender and liquid is mostly absorbed. Stir once halfway through.
4. Uncover, sprinkle cheese if using, and let melt 2 minutes. Adjust seasoning.
5. Top with cilantro, a squeeze of lime, avocado, and a dollop of Greek yogurt.

Make it spicier with chipotle powder or a chopped jalapeño. Swap turkey for chicken or plant-based grounds. For extra greens, fold in a handful of chopped spinach at the end—it wilts right in.

4. Lemon-Dill Greek Yogurt Chicken With Herby Farro

Think creamy without the cream. Greek yogurt tenderizes the chicken while lemon and dill keep it bright. Paired with chewy farro and herbs, it’s a Mediterranean-inspired dinner that tastes like sunshine and feels super balanced.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts, pounded to even thickness
• 1 cup plain 2% Greek yogurt
• 2 tbsp olive oil, divided
• 2 tbsp fresh lemon juice + 1 tsp zest
• 3 cloves garlic, minced
• 2 tbsp chopped fresh dill (plus more for serving)
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper
• 1 cup pearled farro, rinsed
• 3 cups low-sodium chicken broth or water
• 1/4 cup chopped parsley
• 1/4 cup chopped cucumber
• 1 tbsp red wine vinegar
• Lemon wedges, for serving

Instructions:

1. Whisk yogurt, 1 tbsp olive oil, lemon juice, zest, garlic, dill, oregano, paprika, 1 tsp salt, and pepper. Coat chicken and marinate 20–60 minutes.
2. Cook farro in broth: bring to a boil, reduce to simmer, and cook 18–22 minutes until tender. Drain excess if needed. Toss with 1 tbsp olive oil, parsley, cucumber, red wine vinegar, salt, and pepper.
3. Heat a grill pan or skillet over medium-high. Wipe excess marinade from chicken. Cook 5–6 minutes per side until browned and cooked through (165°F). Rest 5 minutes; slice.
4. Serve chicken over herby farro with extra dill and lemon wedges.

Short on time? Use quick-cook farro or swap quinoa. Add cherry tomatoes, olives, or crumbled feta for a Mediterranean boost. Pro tip: don’t skip pounding the chicken—it ensures even cooking and juicy results.

5. Spiced Lentil And Chicken Meatballs In Tomato-Coconut Sauce

These meatballs are sneaky-genius: half chicken, half lentils for extra protein and fiber with a soft, juicy texture. The tomato-coconut sauce is lightly spiced and silky, perfect over rice or sautéed greens. Cozy, comforting, and still bright.

Ingredients:

• 1/2 cup dry red lentils, rinsed
• 1 cup water
• 1 lb ground chicken
• 1/3 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 cup whole-wheat breadcrumbs
• 1 large egg
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp salt and 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 (15-oz) can crushed tomatoes
• 1 (13.5-oz) can light coconut milk
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4–1/2 tsp red pepper flakes (optional)
• Fresh cilantro and lime, for serving

Instructions:

1. Simmer lentils with water 10–12 minutes until tender and most liquid is absorbed. Cool slightly.
2. In a bowl, combine ground chicken, cooked lentils, onion, garlic, ginger, breadcrumbs, egg, cumin, coriander, smoked paprika, salt, and pepper. Mix gently. Form 18–20 small meatballs.
3. Heat olive oil in a large skillet over medium. Brown meatballs on all sides, 5–7 minutes (they don’t need to be fully cooked). Transfer to a plate.
4. In the same skillet, add crushed tomatoes, coconut milk, garam masala, turmeric, and red pepper flakes. Simmer 3 minutes; nestle meatballs in. Simmer gently 8–10 minutes until meatballs are cooked through.
5. Finish with lime juice and chopped cilantro. Taste and adjust salt.

Serve over basmati rice, cauliflower rice, or wilted spinach. Swap ground chicken for turkey if you prefer. Make it dairy-free by using gluten-free breadcrumbs or almond flour if needed—texture stays great.

6. Crispy Tofu Power Bowls With Peanut-Lime Drizzle

Tofu that’s actually crispy and satisfying? Yes, please. These bowls pack plant-based protein with roasted veggies and a punchy peanut-lime sauce. It’s vibrant, customizable, and ideal when you want something hearty but totally light.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 1 tbsp soy sauce or tamari
• 2 tsp cornstarch or arrowroot
• 1 tbsp avocado oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper
• 2 cups cooked brown rice or farro
• 1/4 cup roasted peanuts, chopped
• 2 green onions, sliced
• Fresh cilantro, for garnish

Peanut-Lime Sauce:

• 3 tbsp natural peanut butter
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• Warm water to thin

Instructions:

1. Preheat oven to 425°F. Toss broccoli, pepper, and sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, tossing once.
2. Toss tofu with soy sauce, then cornstarch. Heat avocado oil in a nonstick skillet over medium-high. Cook tofu 8–10 minutes, turning, until golden and crisp.
3. Whisk peanut butter, soy, lime juice, honey, ginger, and enough warm water to make a drizzleable sauce.
4. Assemble bowls: rice or farro, roasted veggies, crispy tofu. Drizzle sauce and top with peanuts, green onions, and cilantro.

Air-fryer option: cook tofu at 400°F for 12–14 minutes, shaking halfway. Add sliced red cabbage for extra crunch. Not into peanut butter? Almond or tahini works too—just bump the lime for brightness.

7. Garlicky Shrimp And White Bean Skillet With Spinach

Ten ingredients, big flavor, and done in 20 minutes. Tender shrimp meet creamy cannellini beans, a splash of lemon, and lots of garlic. It’s high protein, Mediterranean-leaning, and perfect with crusty bread or over orzo.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 1 (15-oz) can cannellini beans, drained and rinsed
• 3 cups baby spinach
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tbsp lemon juice + zest from 1/2 lemon
• 2 tbsp chopped fresh parsley
• Salt and black pepper
• Lemon wedges, for serving

Instructions:

1. Pat shrimp dry and season with salt and pepper. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
2. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink; transfer to a plate.
3. Add beans and broth to the skillet. Simmer 2 minutes, then fold in spinach until wilted.
4. Return shrimp to the pan with lemon juice and zest. Toss 30 seconds, then remove from heat. Sprinkle parsley.

Finish with a drizzle of good olive oil. Add cherry tomatoes or artichoke hearts for extras. If you want it saucier, stir in a spoonful of Greek yogurt off heat for creaminess without heaviness.

8. Harissa Chickpea And Chicken Sheet Pan With Roasted Cauliflower

Bold, smoky, slightly spicy—and everything roasts together. The harissa marinade is a flavor bomb that pairs perfectly with cauliflower’s nuttiness and protein-packed chickpeas. It’s sheet-pan simplicity with dinner-party energy.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 small head cauliflower, cut into florets
• 1 (15-oz) can chickpeas, drained and patted dry
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 2–3 tbsp harissa paste (to taste)
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper
• 1/2 cup fresh parsley, chopped
• 1/3 cup crumbled feta (optional)
• Lemon wedges and plain yogurt or tahini sauce, for serving

Instructions:

1. Preheat oven to 425°F. Line a sheet pan.
2. Whisk olive oil, harissa, lemon juice, cumin, smoked paprika, 3/4 tsp salt, and pepper. Toss half with chicken; toss the rest with cauliflower, chickpeas, and onion.
3. Arrange everything on the sheet pan in a single layer. Roast 25–30 minutes, flipping once, until chicken is cooked through and veggies are browned.
4. Rest chicken 5 minutes, slice, and scatter parsley and feta over the pan. Serve with lemon wedges and a dollop of yogurt or tahini.

Serve over couscous or fluffy rice. Not into spice? Use 1 tbsp harissa and add more after roasting as needed. For extra crunch, toss a handful of toasted almonds over the top.

How To Make These Dinners Work For You

Mix and match sides to hit your goals—whole grains if you need fuel, extra veggies if you want volume. Most of these recipes keep well for 3–4 days, so double up and stash lunches. And if you like heat, keep chili flakes or hot sauce on standby; a little goes a long way.

You’ve got eight delicious ways to crush protein and keep dinner exciting. Pick one for tonight, prep another for tomorrow, and enjoy that “I cooked something awesome” feeling. You’ve got this—happy cooking!