High Protein Dinner Ideas for a Filling Meal

High protein dinner ideas are perfect for those looking to build muscle, support recovery, or simply enjoy a filling meal. Grilled chicken or turkey breast is a classic, offering lean protein that’s both versatile and satisfying. For variety, consider fish like salmon or tuna, which provide healthy omega-3 fatty acids along with protein. Beef or bison steaks, lean cuts like sirloin or flank steak, are another great option, providing a robust source of protein.

For a plant-based alternative, try lentils, quinoa, and chickpeas, which are rich in protein and fiber. Stir-fries with tofu, tempeh, or edamame paired with colorful vegetables and brown rice can make for a balanced, high-protein meal. Eggs are also a fantastic option—scrambled, poached, or as an omelet with spinach, mushrooms, and cheese. Pair these protein-rich ingredients with healthy sides like roasted sweet potatoes, quinoa, or a mixed green salad to create a nutritious, satisfying dinner.

High Protein Dinner Ideas

Here is a list of 100+ high-protein dinner ideas:

1. Grilled Chicken Breast with Roasted Vegetables
2. Turkey Meatballs with Zucchini Noodles
3. Salmon with Quinoa and Asparagus
4. Tofu Stir-Fry with Broccoli and Bell Peppers
5. Grilled Steak with Sweet Potato Fries
6. Chicken Fajitas with Avocado
7. Lentil Soup with Spinach and Tomatoes
8. Baked Cod with Brussels Sprouts
9. Shrimp and Cauliflower Rice Stir-Fry
10. Chicken and Vegetable Skewers
11. Beef and Bean Chili
12. Eggplant Parmesan with Ground Turkey
13. Baked Chicken Thighs with Roasted Garlic Broccoli
14. Grilled Tuna Steaks with Greek Salad
15. Chicken Caesar Salad (with Greek yogurt dressing)
16. Vegetable and Tofu Buddha Bowl
17. Chickpea and Spinach Curry
18. Grilled Shrimp Tacos with Cabbage Slaw
19. Zucchini and Ground Turkey Casserole
20. Baked Chicken with Quinoa and Roasted Vegetables
21. Stuffed Bell Peppers with Quinoa and Black Beans
22. Spaghetti Squash with Marinara and Turkey Meatballs
23. Baked Salmon with Lemon and Dill
24. Pork Tenderloin with Roasted Carrots
25. Chickpea and Sweet Potato Stew
26. Beef Stir-Fry with Bok Choy
27. Chicken and Spinach Stuffed Sweet Potatoes
28. Grilled Lamb Chops with Mint Yogurt Sauce
29. Baked Tilapia with Lemon-Caper Sauce
30. Ground Turkey and Black Bean Enchiladas
31. Shrimp Scampi with Zucchini Noodles
32. Salmon and Avocado Salad
33. Chicken and Asparagus Stir-Fry
34. Tofu Tacos with Avocado and Salsa
35. Turkey Burger with Sweet Potato Fries
36. Grilled Shrimp Salad with Avocado
37. Baked Chicken with Pesto and Roasted Vegetables
38. Vegetarian Black Bean and Quinoa Burrito Bowl
39. Seared Tuna with Cucumber Noodles
40. Lentil and Tomato Stew
41. Chicken and Broccoli Alfredo (with cauliflower cream sauce)
42. Vegetarian Protein-Packed Stir-Fry
43. Grilled Fish Tacos with Mango Salsa
44. Turkey and Sweet Potato Shepherd’s Pie
45. Tofu Scramble with Spinach and Mushrooms
46. Lamb and Veggie Stir-Fry
47. Salmon with Spinach and Feta Cheese
48. Chickpea and Tomato Salad with Feta
49. Baked Cod with Steamed Broccoli
50. Steak with Cauliflower Mash
51. Cabbage and Beef Stir-Fry
52. Chicken Parmesan with Zucchini Noodles
53. Grilled Turkey Burgers with Avocado
54. Vegetable and Chickpea Buddha Bowl
55. Spicy Shrimp and Quinoa Bowl
56. Beef and Vegetable Skewers
57. Chicken and Spinach Lasagna
58. Grilled Veggie and Chicken Salad
59. Chickpea and Quinoa Patties
60. Lamb Kebab with Hummus and Cucumber Salad
61. Tofu and Edamame Stir-Fry
62. Beef Burritos with Black Beans and Rice
63. Zucchini and Eggplant Gratin with Chicken
64. Crispy Baked Chicken Wings
65. Grilled Salmon with Cucumber and Tomato Salad
66. Pork Chop with Brussels Sprouts and Sweet Potatoes
67. Turkey and Spinach Stuffed Mushrooms
68. Chicken Pesto Zoodles (Zucchini Noodles)
69. Salmon with Avocado-Cucumber Salsa
70. Lentil and Vegetable Salad
71. Quinoa-Stuffed Bell Peppers
72. Chicken and Vegetable Stir-Fry
73. Curry Spiced Shrimp with Coconut Rice
74. Spaghetti Squash with Pesto and Chicken
75. Spicy Black Bean and Corn Salad with Grilled Chicken
76. Grilled Shrimp with Spinach and Feta Salad
77. Tofu and Tempeh Buddha Bowl
78. Turkey and Mushroom Meatloaf
79. Roasted Chicken with Garlic Parmesan Green Beans
80. Vegetarian Cauliflower and Chickpea Curry
81. Seared Steak with Sautéed Spinach
82. Chicken and Avocado Salad
83. Beef and Quinoa Stuffed Peppers
84. Grilled Portobello Mushroom Burgers
85. Baked Salmon with Wild Rice and Green Beans
86. Steak and Sweet Potato Hash
87. Pork Tenderloin with Cabbage and Apples
88. Chicken Fajita Bowl
89. Baked Eggplant with Ground Turkey and Cheese
90. Baked Tilapia with Broccoli and Sweet Potato
91. Crispy Tofu with Spicy Peanut Sauce
92. Stuffed Zucchini with Ground Turkey and Quinoa
93. Ground Beef and Sweet Potato Skillet
94. Roasted Chicken with Spinach and Ricotta Stuffing
95. Grilled Pork with Cucumber and Tomato Salad
96. Spicy Chicken Stir-Fry with Bell Peppers
97. Eggplant and Lentil Curry
98. Grilled Chicken Thighs with Quinoa and Veggies
99. Salmon Cakes with Avocado Salsa
100. Lentil and Beef Stuffed Peppers
101. Grilled Shrimp and Veggie Skewers
102. Spinach and Feta-Stuffed Chicken Breast
103. Lamb and Vegetable Curry
104. Grilled Salmon with Couscous
105. Chickpea and Kale Salad
106. Baked Tofu with Peanut Sauce and Veggies
107. Grilled Mahi-Mahi with Mango Salsa
108. Pork and Veggie Stir-Fry with Rice
109. Shrimp and Avocado Salad
110. Lentil and Carrot Stew
111. Vegetable Stir-Fry with Tempeh
112. Roast Chicken with Quinoa and Green Beans
113. Grilled Chicken Skewers with Yogurt Sauce
114. Baked Tofu with Spicy Thai Peanut Sauce
115. Spaghetti Squash with Meatballs

These high-protein dinner ideas range from plant-based to meat and seafood dishes, offering a variety of flavors and options to suit different dietary preferences!

Recipe

1. Grilled Chicken Breast with Roasted Vegetables

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil for vegetables
• 1 teaspoon dried oregano

Instructions:

1. Preheat the grill to medium heat.
2. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
3. Grill the chicken for 6-8 minutes per side until fully cooked.
4. Meanwhile, toss the sliced vegetables with olive oil, oregano, salt, and pepper.
5. Roast the vegetables in the oven at 400°F (200°C) for 20-25 minutes until tender.
6. Serve the grilled chicken with roasted vegetables.

2. Turkey Meatballs with Zucchini Noodles

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 2 zucchinis, spiralized
• 1 cup marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ground turkey, breadcrumbs, egg, garlic, oregano, salt, and pepper.
3. Form the mixture into meatballs and place them on a baking sheet.
4. Bake for 15-20 minutes or until golden brown.
5. While the meatballs bake, sauté the zucchini noodles in a pan with a little olive oil for 3-5 minutes until tender.
6. Heat the marinara sauce in a saucepan and serve the meatballs over the zucchini noodles with sauce.

3. Salmon with Quinoa and Asparagus

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 cup quinoa
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil for asparagus
• 1 lemon, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the salmon fillets with olive oil, lemon zest, salt, and pepper.
3. Bake the salmon for 12-15 minutes until cooked through.
4. Cook quinoa according to package instructions.
5. Toss the asparagus with olive oil, salt, and pepper, and roast in the oven for 12-15 minutes.
6. Serve the salmon with quinoa and roasted asparagus, garnished with lemon slices.

4. Tofu Stir-Fry with Broccoli and Bell Peppers

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 2 bell peppers, sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Heat olive oil in a large pan and sauté tofu cubes until crispy on all sides, about 8-10 minutes.
2. Add the sliced bell peppers and broccoli florets to the pan, and sauté for 5-7 minutes until tender.
3. Stir in the soy sauce, rice vinegar, sesame oil, and chili flakes (if using).
4. Serve the stir-fry topped with sesame seeds.

5. Grilled Steak with Sweet Potato Fries

Ingredients:

• 2 steaks (your choice of cut)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 medium sweet potatoes, sliced into fries
• 1 tablespoon olive oil for fries
• 1 teaspoon paprika for fries

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the steaks with olive oil, salt, and pepper, then grill for 4-6 minutes per side for medium-rare.
3. Toss the sweet potato fries with olive oil, paprika, salt, and pepper.
4. Roast the fries in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
5. Serve the grilled steaks with sweet potato fries.

6. Chicken Fajitas with Avocado

Ingredients:

• 2 chicken breasts, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• 4 tortillas

Instructions:

1. Heat olive oil in a pan and sauté the chicken until cooked through, about 6-8 minutes.
2. Add the bell pepper and onion, and cook for another 4-5 minutes.
3. Season with chili powder, cumin, salt, and pepper.
4. Serve the chicken mixture on tortillas, topped with sliced avocado.

7. Lentil Soup with Spinach and Tomatoes

Ingredients:

• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon cumin
• 4 cups vegetable broth
• 2 cups spinach
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the diced tomatoes, lentils, vegetable broth, cumin, salt, and pepper.
3. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes until the lentils are tender.
4. Stir in the spinach and cook for another 2 minutes.
5. Serve hot.

8. Baked Cod with Brussels Sprouts

Ingredients:

• 2 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup Brussels sprouts, halved
• 1 tablespoon olive oil for Brussels sprouts

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the cod fillets with olive oil, garlic powder, salt, and pepper.
3. Roast the cod in the oven for 12-15 minutes until cooked through.
4. Toss the Brussels sprouts with olive oil, salt, and pepper, and roast in the oven for 20 minutes.
5. Serve the baked cod with roasted Brussels sprouts.

9. Shrimp and Cauliflower Rice Stir-Fry

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 cup cauliflower rice
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce

Instructions:

1. Heat olive oil in a pan and sauté the shrimp until cooked through, about 3-4 minutes.
2. Remove the shrimp and set aside.
3. In the same pan, sauté the cauliflower rice, bell pepper, onion, and garlic for 5-7 minutes.
4. Stir in the soy sauce and cooked shrimp.
5. Serve hot.

10. Chicken and Vegetable Skewers

Ingredients:

• 2 chicken breasts, cubed
• 1 bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 onion, cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the chicken and vegetables onto skewers.
3. Brush with olive oil and season with garlic powder, salt, and pepper.
4. Grill the skewers for 10-12 minutes, turning occasionally.
5. Serve with a side of quinoa or rice.

11. Beef and Bean Chili

Ingredients:

• 1 lb ground beef
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup beef broth
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot and sauté the ground beef until browned.
2. Add the onion and garlic and cook until softened.
3. Stir in the beans, tomatoes, chili powder, cumin, salt, and pepper.
4. Add the beef broth and bring to a simmer. Cook for 30 minutes, stirring occasionally.
5. Serve hot with toppings like sour cream or shredded cheese.

12. Eggplant Parmesan with Ground Turkey

Ingredients:

• 2 eggplants, sliced into rounds
• 1 lb ground turkey
• 1 cup marinara sauce
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Dip the eggplant slices into the beaten egg, then coat with breadcrumbs.
3. Arrange the eggplant slices on a baking sheet and bake for 20 minutes until golden brown.
4. While the eggplant bakes, cook the ground turkey in a pan until browned. Add marinara sauce and simmer for 10 minutes.
5. Layer the baked eggplant slices in a baking dish, topping each slice with turkey sauce, mozzarella, and Parmesan.
6. Bake for an additional 15-20 minutes until the cheese is melted and bubbly.

13. Baked Chicken Thighs with Roasted Garlic Broccoli

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 bunch broccoli, cut into florets
• 4 cloves garlic, minced
• 1 tablespoon olive oil for broccoli

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, paprika, garlic powder, salt, and pepper.
3. Place the chicken on a baking sheet and bake for 30-35 minutes until fully cooked.
4. Toss the broccoli florets with olive oil, minced garlic, salt, and pepper. Roast in the oven for 20 minutes, flipping halfway through.
5. Serve the baked chicken thighs with roasted garlic broccoli.

14. Grilled Tuna Steaks with Greek Salad

Ingredients:

• 2 tuna steaks
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cucumber, sliced
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil (for salad)
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the tuna steaks with olive oil, salt, and pepper.
3. Grill the tuna for 2-3 minutes per side for medium-rare, or longer for desired doneness.
4. In a bowl, combine the cucumber, red onion, tomatoes, olives, and feta.
5. Drizzle the salad with olive oil, red wine vinegar, oregano, salt, and pepper.
6. Serve the grilled tuna steaks alongside the Greek salad.

15. Chicken Caesar Salad (with Greek yogurt dressing)

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup whole-wheat croutons
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts until cooked through, about 6-8 minutes per side. Slice thinly.
2. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
3. Toss the romaine lettuce with the dressing, Parmesan cheese, and croutons.
4. Top the salad with the grilled chicken slices and serve.

16. Vegetable and Tofu Buddha Bowl

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1/2 cup cooked quinoa
• 1/2 cup steamed broccoli
• 1/2 cup shredded carrots
• 1/4 avocado, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon peanut sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the tofu cubes with olive oil and soy sauce. Bake for 25-30 minutes until crispy.
3. In a bowl, layer the quinoa, steamed broccoli, shredded carrots, and sliced avocado.
4. Top with the baked tofu, sesame seeds, and a drizzle of peanut sauce if desired.

17. Chickpea and Spinach Curry

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can coconut milk
• 2 cups spinach
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan and sauté the onion and garlic until softened.
2. Stir in the curry powder, and cook for 1 minute.
3. Add the chickpeas, diced tomatoes, coconut milk, salt, and pepper. Bring to a simmer and cook for 15 minutes.
4. Stir in the spinach and cook until wilted.
5. Serve with rice or quinoa.

18. Grilled Shrimp Tacos with Cabbage Slaw

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cabbage
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• 8 small tortillas
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side until cooked through.
4. In a bowl, mix the shredded cabbage with Greek yogurt, lime juice, salt, and pepper.
5. Assemble the tacos by placing the shrimp in tortillas, topping with the cabbage slaw, and garnishing with cilantro.

19. Zucchini and Ground Turkey Casserole

Ingredients:

• 2 zucchinis, sliced
• 1 lb ground turkey
• 1 can diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté the ground turkey with olive oil, garlic powder, salt, and pepper until browned.
3. Stir in the diced tomatoes and simmer for 10 minutes.
4. In a baking dish, layer the zucchini slices, turkey mixture, and mozzarella cheese.
5. Top with Parmesan cheese and bake for 20 minutes until bubbly.

20. Baked Chicken with Quinoa and Roasted Vegetables

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 1 cup mixed vegetables (e.g., carrots, bell peppers, zucchini)
• 1 tablespoon olive oil for vegetables
• 1 teaspoon dried rosemary

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil, salt, and pepper, and bake for 25-30 minutes.
3. Cook the quinoa according to package instructions.
4. Toss the vegetables with olive oil, salt, pepper, and rosemary, and roast for 20 minutes.
5. Serve the baked chicken with quinoa and roasted vegetables.