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The Holistic Healing
Home » 10+ new high protein dinner recipes
Recipes

10+ new high protein dinner recipes

theholisticadminBy theholisticadminMay 13, 2024No Comments5 Mins Read
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Enjoy a satisfying dinner this week. These are some of our newest high-protein recipes, with 15 grams of protein per serving from ingredients such as chicken, seafood, dairy, legumes, and whole grains. The protein in these dishes keeps you full longer, promotes muscle recovery, and supports healthy digestion. So make delicious meals in just one skillet with nutritious recipes like our new Shrimp Pad Thai and Honey Garlic Chicken Casserole. Or make dishes with easy, flavorful side dishes like Ham and Spinach Quiche or Crispy Popcorn Chicken.

shrimp pad thai

Photographer: Rachel Malek, Food Stylist: Lauren McAnelli, Prop Stylist: Gabriel Greco


This iconic Thai recipe features wok-fried rice noodles flavored with a sauce that has the perfect balance of tangy, salty, and sweet. In addition to noodles, pad thai typically includes a mixture of shrimp, tofu, scrambled eggs, bean sprouts, and some flavorings such as garlic, shallots, and green onions. The sauce in this recipe includes tamarind paste, which adds a definitive tangy flavor that is balanced by the palm sugar. Tamarind paste pairs beautifully with sweet ingredients. Mix leftovers into cocktails, make chutneys, or drizzle over fruit.

Cheese spinach and chicken vodka sandwich

Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Phoebe Hauser


This Cheesy Spinach and Chicken Ala Vodka Sandwich is packed with texture and flavor. Crispy chicken cutlets are covered with creamy tomato sauce, wilted spinach, and melted mozzarella cheese. Instead of frying, you can coat both sides of the chicken cutlets with cooking spray and cook in an air fryer preheated to 375°F until cooked through on both sides, about 5 minutes.

honey garlic chicken casserole

Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum


This Honey Garlic Chicken Casserole is perfect when you want to make a stir-fry with little cleanup. To minimize preparation, we use pre-cooked brown rice. Look for it in pouches at the store, or if you have leftovers, make this one-pot meal.

Spiced couscous stuffed peppers

Photo provided


I enjoy the classic stuffed peppers with hashweh and spiced ground beef dishes, but there are many other traditional dishes that don’t involve meat at all. Roasted stuffed vegetables are a staple of Mediterranean cuisine, and juicy peppers are filled with couscous and lentils to create a delicious pilaf-like stuffing that is deeply satisfying. To take it up a notch, I drizzle everything with a fresh cucumber yogurt sauce. These spiced stuffed peppers are full of flavor and come in small packages that will satisfy any plant or meat eater. Excerpt from THE FEEL GOOD FOODIE COOKBOOK by Yamuna Jawad. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, a Random House publication, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without written permission from the publisher.

ham and spinach quiche

Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Phoebe Hauser


This ham and spinach quiche is perfect for any meal, from brunch to dinner and every moment in between. This quiche is surprisingly easy to make even on short notice, as it does not require any dough. Try swapping out the cheddar for Gruyère cheese or using Swiss chard in place of the spinach for a slightly different twist.

Skillet salmon with orzo and green pea pesto

Photographer: Rachel Malek, Food Stylist: Holly Driesman, Prop Stylist: Gabriel Greco


This fun one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto is a unique twist on traditional pesto, bringing a touch of sweetness, richness, and a vibrant green color to your plate. If you prefer a more traditional pesto flavor, use chopped fresh basil in place of the dill, or use store-bought basil pesto or sun-dried tomato pesto instead.

crispy chicken popcorn chicken

Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Phoebe Hauser


This easy popcorn chicken recipe provides bite-sized pieces of fried chicken that instantly pop in your mouth like popcorn. Serve with dipping sauces like ketchup, mustard, or ranch dressing, toss on top of salads, or toss with vegetables on pita bread for a delicious sandwich.

Tagine shrimp tacos with cabbage slaw

Greg Dupree


Tajín, a Mexican chili-lime seasoning, adds a spicy and tart punch to the sweet and mellow shrimp. Choose a low-sodium chili-lime seasoning, or improvise a combination with chili powder, a little lime zest, and a healthy squeeze of lime juice. Look for pineapples that are already peeled and cored for faster preparation.

Baghali Pollow with Quinoa (Persian Quinoa, Beans and Chicken)

Ali Redmond


A variation on the traditional Persian layered rice dish, Bagali Porou, this dish is made with quinoa instead of basmati rice. Plenty of fresh herbs, aromatic spices, and three types of protein – quinoa, chicken, and beans – ensure a flavorful and satisfying meal.

skillet bruschetta chicken

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shel Royster


This flavorful Skillet Chicken Bruschetta is a delicious twist on a traditional dish. Inspired by Italian appetizers, use protein-rich chicken cutlets instead of the usual toasted bread. The bright, juicy chopped tomato topping remains the same, accented by a sweet and tangy balsamic glaze. For extra flavor, top with grated Parmesan cheese or add chopped olives to the tomato mixture for a salty kick.

Chicken Milanese with arugula and cherry tomato salad

Photographer: Rachel Malek, Food Stylist: Holly Driesman, Prop Stylist: Gabriel Greco


Chicken Milanese is named after the Italian city of Milan, where the dish is thought to have originated, and features breaded and pan-fried chicken cutlets, usually served with a side salad and a generous squeeze of lemon. I’m sticking to (mostly) tradition here, skipping the pan-frying and cooking the chicken in the oven. Preheating the pan will help crisp up the fries on one side, so it’s important not to skip this step.



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