8 Lean, High-Protein Dinner Recipes

Preheat oven to 400 degrees F.

Place potatoes and carrots in a large baking dish and drizzle with 2 tbsp olive oil. Toss to coat. Sprinkle with ½ tsp salt and ¼ tsp black pepper. Place in oven while you prepare the pork.

Lay a large piece of foil on a clean, flat surface. Combine garlic, rosemary, thyme, and remaining ½ tsp salt and ¼ tsp pepper in the center of the foil. Place pork on top of seasonings and drizzle with remaining 1 tablespoon of olive oil before tightly closing the foil around the ingredients.

Remove vegetables from the oven and stir before adding the foil packet to baking dish and returning it to the oven. Bake until the internal temperature of the pork is 145 degrees F, about 25 to 35 minutes.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Remove the stem end from each zucchini, slice in half lengthwise, and scoop out the seeds using a spoon. Set aside.

Place a large skillet over medium-high heat. Add olive oil and onions and cook until onions become translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.

Add ground beef, canned tomatoes, Italian seasoning, salt, and pepper, and cook, stirring frequently, until most of the moisture has evaporated and beef is brown, about 5 minutes. Evenly divide the mixture among zucchini halves and top with cheese.

Bake until zucchini is tender, about 15 to 25 minutes.

Preheat oven to 350 degrees F. Place turkey breast in a roasting pan.

In a small bowl, whisk together olive oil, vinegar, garlic, dry mustard, rosemary, salt, and pepper. Baste turkey breast with this mixture and loosely cover with foil.

Roast for 1 hour, then baste with the cooking liquids and bake until the turkey reaches an internal temperature of 165 degrees F, about 30 minutes more.

Place a large skillet over medium heat. Add olive oil and onion and cook, stirring frequently, until onion is translucent, about 5 to 10 minutes. Add garlic and cook just until fragrant, about 1 minute more.

Add tomatoes, salt, pepper, oregano, wine, and lemon juice to the skillet and cook until tomatoes are softened, about 10 to 15 minutes.

Add fish on top of the tomatoes, cover and cook until fish flakes easily with a fork, about 5 to 7 minutes. Stir in olives just before serving.

Preheat air fryer to 375 degrees F. Place all the ingredients except 1 tbsp of olive oil and the lemon wedges in a large mixing bowl. Use a spoon to evenly combine the mixture and then use your hands to gently form them into 4 equal patties.

Arrange patties in a single layer on an air fryer baking sheet and lightly brush each with the remaining olive oil. Cook in air fryer until crab cakes are nicely browned, about 10 to 12 minutes.

In a mixing bowl, combine yogurt, cumin, turmeric, cinnamon, salt, and pepper. Gently mix together.

Add chicken to bowl and gently stir to evenly coat. Marinate in the refrigerator for at least 30 minutes. Just before removing chicken from refrigerator, lightly grease the grill and preheat it to medium.

Evenly divide chicken pieces among 4 large skewers and grill until chicken reaches an internal temperature of 165 degrees F, about 10 minutes, turning halfway through.

Place cucumbers, tomatoes, and radishes in a serving bowl. Top with vinegar and oil and stir to evenly coat vegetables. Serve alongside chicken skewers.

In a small bowl, whisk together soy sauce, vinegar, peanut butter, and pepper.

Place a wok or nonstick skillet over medium heat and add oil. When oil is hot, add tempeh and cook, stirring frequently, until golden brown, about 3–5 minutes.

Add garlic and ginger. Sauté until fragrant, about 1 minute. Add asparagus and cook, stirring frequently, until asparagus is bright green and tender, about 5 minutes.

Use water to deglaze pan as needed.

Serve asparagus and tempeh over rice or quinoa.

Add eggs, milk, salt, garlic powder, and pepper in a large mixing bowl and whisk well. Set aside.

Heat a skillet over medium heat. Add olive oil, potatoes, and onion, stirring frequently, until the onion is translucent, 5 to 7 minutes.

Add mushrooms and bell pepper and cook until the peppers are tender, about 5 minutes more.

Remove from heat. Spray the bottom and edges of a baking dish with cooking spray, the pour the veggie mixture into the dish. Top evenly with spinach and pour in the egg mixture. Refrigerate until ready to bake.

Preheat oven to 350 degrees F. Bake the casserole until the eggs are set, 40–50 minutes.