When it comes to fueling your body with the nutrients it needs, protein should be at the top of your list. As a key macronutrient, protein helps build and repair tissues, makes enzymes and hormones, and keeps you feeling satisfied after meals. But getting enough protein, especially at dinner, can be a challenge.
I’ve been there – staring into the fridge or pantry, wondering how to put together a filling, protein-packed dinner without resorting to the same old chicken breast or steak. That’s why I’ve experimented with creative ways to boost the protein in my evening meals using lean meats, seafood, eggs, dairy, legumes, and meat alternatives like tofu and tempeh.
From hearty stews and curries loaded with lentils and beans to power bowls piled high with quinoa and sautéed veggies topped with a protein like salmon or chicken, I’ve discovered so many delicious high-protein dinners that keep me energized. Let me share 25 of my favorite recipes that I’ve taste-tested and perfected over the years.
1. Grilled Salmon with Roasted Vegetables
Bold, savory salmon with a crispy exterior paired with tender-crisp, caramelized veggies.
Ingredients:
- 4 salmon fillets
- Olive oil
- Salt and pepper
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- Preheat grill to medium-high heat
- Brush salmon with olive oil and season with salt and pepper
- Grill salmon 4-5 minutes per side until cooked through
- On a baking sheet, toss veggies with olive oil, salt and pepper
- Roast at 400°F for 20-25 minutes, tossing halfway
- Serve salmon with roasted veggies
Total Cook Time: 30 minutes
2. Chicken Stir-Fry with Broccoli and Brown Rice
Savory chicken and crisp broccoli in a garlic-ginger stir-fry sauce over nutty brown rice.
Ingredients:
- *1 lb chicken breast, cut into 1-inch pieces
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Cooked brown rice*
- Cook brown rice according to package
- Heat oil in a skillet/wok over high heat
- Add chicken and stir-fry for 3-4 minutes until lightly browned
- Add broccoli, garlic and ginger. Stir-fry 2 more minutes
- Add soy sauce, vinegar and sesame oil. Toss to coat.
- Serve chicken and broccoli stir-fry over brown rice
Total Cook Time: 25 minutes
3. Turkey Chili with Beans and Avocado
Hearty, smoky turkey chili with a kick of spice, creamy avocado and protein-packed beans.
Ingredients:
- 1 lb ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 cup chicken broth
- Salt and pepper
- Diced avocado for serving*
- In a large pot, cook turkey over medium-high heat until browned and crumbled
- Drain excess fat, then add onions and garlic. Cook 2 more minutes
- Stir in spices and cook 1 minute until fragrant
- Add tomatoes, beans, and broth. Season with salt and pepper
- Bring to a boil, then reduce heat and simmer for 20 minutes
- Serve chili topped with diced avocado
Total Cook Time: 35 minutes
4. Lentil and Sweet Potato Curry
Rich, creamy coconut curry with hearty lentils and sweet potatoes infused with warm spices.
Ingredients:
- *1 cup dried lentils
- 1 sweet potato, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 can diced tomatoes
- 1 can coconut milk
- Chopped cilantro for garnish*
- Rinse lentils in a strainer
- In a pot, bring lentils and 3 cups water/broth to a boil. Reduce heat and simmer for 15 mins
- In a skillet, sauté onions 2 mins. Add garlic, ginger, spices and sauté 1 min
- Add tomatoes and coconut milk. Simmer 5 minutes
- Add sweet potatoes and cooked lentils. Simmer 10 more mins
- Garnish with cilantro
Total Cook Time: 40 minutes
5. Beef and Veggie Skewers with Quinoa
Tender grilled beef and charred veggies with a smoky glaze over fluffy quinoa.
Ingredients:
- *1 lb beef sirloin, cut into 1-inch cubes
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 2 cups cooked quinoa
- Teriyaki or barbecue sauce for glazing*
- Soak wooden skewers in water for 30 mins
- Thread beef, zucchini, peppers and onions onto skewers
- Grill over medium-high heat for 12-15 mins, turning occasionally and brushing with sauce during last 5 mins
- Fluff quinoa with a fork and serve skewers over quinoa
Total Cook Time: 30 minutes
6. Shrimp Fajitas
Zesty shrimp with seared bell peppers and onions in a blend of Mexican spices, wrapped in warm tortillas.
Ingredients:
- *1 lb shrimp, peeled and deveined
- 2 bell peppers, sliced (colors of choice)
- 1 red onion, sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lime
- Olive oil
- Flour or corn tortillas
- Toppings like salsa, avocado, etc.*
- Pat shrimp dry and toss with 1 tbsp olive oil, chili powder, cumin, paprika, salt and pepper
- Heat 1 tbsp olive oil in a skillet over high heat
- Add shrimp and sauté for 2-3 minutes until starting to turn pink
- Remove shrimp from skillet and set aside
- Add a bit more oil to skillet along with peppers and onions
- Sauté veggies for 5-7 minutes until slightly charred
- Return shrimp to skillet and squeeze in lime juice
- Serve shrimp and veggie fajita filling in warm tortillas with desired toppings
Total Cook Time: 20 minutes
7. Greek Yogurt Chicken Salad Lettuce Wraps
Creamy, tangy chicken salad with fresh herbs and crunchy veggies wrapped in crisp lettuce leaves.
Ingredients:
- *2 cups shredded cooked chicken
- 1/2 cup plain Greek yogurt
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 2 tbsp chopped dill
- 1 tbsp lemon juice
- Salt and pepper
- Butter or romaine lettuce leaves*
- In a bowl, mix together chicken, yogurt, celery, onion, dill, lemon juice, salt and pepper
- Spoon chicken salad into lettuce leaf “cups”
- Optionally top with extra dill, lemon wedges, etc.
Total Cook Time: 10 minutes
8. Tofu and Vegetable Stir-Fry Over Soba Noodles
Crispy baked tofu and fresh stir-fried veggies in a savory garlic-ginger sauce over buckwheat soba noodles.
Ingredients:
- *1 package firm tofu, pressed and cubed
- 3 cups mixed veggies like broccoli, snap peas, carrots
- 8 oz soba noodles
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil*
- Toss tofu cubes with oil, salt and pepper. Bake at 400°F for 25 mins until crispy
- Cook soba noodles according to package instructions
- Heat oil in a skillet/wok over high heat
- Add garlic and ginger and cook for 30 seconds
- Add veggies and stir-fry for 3-5 minutes until tender-crisp
- Add soy sauce, vinegar and sesame oil. Toss to coat
- Add baked tofu and cooked soba noodles. Toss everything together
Total Cook Time: 35 minutes
9. Turkey Meatballs in Marinara over Zucchini Noodles
Tender, herb-studded turkey meatballs simmered in a rich marinara sauce over tender-crisp zucchini noodles.
Ingredients:
- *1 lb ground turkey
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- Salt and pepper
- 1 jar marinara sauce
- 3 zucchinis, spiralized into noodles*
- In a bowl, mix turkey, egg, breadcrumbs, parmesan, garlic, parsley, salt and pepper
- Form into 1-inch meatballs and place on a baking sheet
- Bake at 400°F for 15-18 minutes until cooked through
- In a saucepan, heat marinara sauce and add cooked meatballs
- Simmer for 5 minutes
- Spiralize zucchinis into noodles using a spiralizer or julienne peeler
- Sauté zucchini noodles in a skillet for 2-3 minutes until tender-crisp
- Serve meatballs and sauce over zucchini noodles
Total Cook Time: 30 minutes
10. Tuna Steak with Roasted Brussels Sprouts
Seared tuna steaks with a crispy exterior and rare center paired with caramelized Brussels sprouts.
Ingredients:
- *4 6-oz tuna steaks
- 1 lb Brussels sprouts, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- Salt, pepper, lemon wedges*
- Toss Brussels sprouts with 1 tbsp olive oil, garlic, salt and pepper
- Spread on a baking sheet and roast at 400°F for 20-25 minutes, shaking halfway
- Pat tuna steaks dry and season all over with salt and pepper
- Heat remaining 1 tbsp oil in a skillet over high heat
- Cook tuna steaks for 1-2 minutes per side for rare, more for more well-done
- Squeeze lemon juice over tuna and Brussels sprouts before serving
Total Cook Time: 30 minutes
11. Black Bean and Sweet Potato Burrito Bowls
Hearty black beans, roasted sweet potatoes and pepper-onion mix over cilantro-lime rice.
Ingredients:
- *2 sweet potatoes, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 can black beans, drained and rinsed
- 2 cups cooked rice
- 1 lime
- 1/4 cup chopped cilantro
- Toppings like salsa, avocado, etc.*
- Toss sweet potatoes with oil, salt and pepper on a baking sheet
- Roast at 400°F for 20-25 minutes until tender
- In a skillet, sauté pepper and onion for 5 minutes until softened
- Add black beans and heat through
- Make cilantro-lime rice by cooking rice per instructions
- Mix in juice of 1 lime and chopped cilantro
- Assemble bowls with rice, roasted sweet potatoes, bean-veggie mix
- Top with desired toppings like salsa, avocado, etc.
Total Cook Time: 35 minutes
12. Grilled Chicken Souvlaki with Tzatziki Sauce
Juicy grilled chicken skewers infused with lemon and oregano served with a cool, creamy tzatziki yogurt sauce.
Ingredients:
- *1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper
- Wooden skewers, soaked in water for 30 mins For Tzatziki:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp chopped dill*
- In a shallow dish, mix chicken with lemon juice, olive oil, oregano and salt & pepper
- Let marinate for 30 minutes
- Thread chicken onto skewers
- Grill over medium-high heat for 12-15 minutes, turning occasionally until cooked through
- Meanwhile, make tzatziki by mixing yogurt, cucumber, garlic, lemon juice and dill. Season with salt.
- Serve chicken skewers with tzatziki sauce for dipping
Total Cook Time: 30 minutes (plus 30 mins marinating)
13. Tempeh and Vegetable Stir-Fry over Brown Rice
Nutty tempeh and fresh stir-fried veggies in a savory garlic sauce over fiber-rich brown rice.
Ingredients:
- *1 package tempeh, cubed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Cooked brown rice*
- Steam or blanch tempeh cubes for 10 minutes to remove bitterness
- Heat oil in a wok or skillet over high heat
- Add tempeh and stir-fry for 5 minutes until lightly browned
- Add broccoli, pepper, snap peas and garlic. Stir-fry 3 more minutes
- Add soy sauce, vinegar and sesame oil. Toss to coat
- Serve tempeh and veggie stir-fry over brown rice
Total Cook Time: 25 minutes
14. Baked Cod with Lemon and Herbs over Quinoa
Flaky baked cod fillets seasoned with lemon, dill and parsley over a bed of protein-packed quinoa.
Ingredients:
- *4 cod fillets
- 1 lemon, sliced
- 2 tbsp olive oil
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- Salt and pepper
- 2 cups cooked quinoa*
- Pat cod fillets dry and season with salt, pepper, dill and parsley
- Place in a baking dish and top with lemon slices
- Drizzle with olive oil
- Bake at 400°F for 12-15 minutes until fish flakes easily
- Fluff cooked quinoa with a fork
- Place cod fillets over quinoa and drizzle with pan juices
Total Cook Time: 25 minutes
15. Veggie and Egg White Frittata
A fluffy egg white frittata packed with an array of fresh veggies like spinach, tomatoes and mushrooms.
Ingredients:
- 8 egg whites
- 1 cup baby spinach, chopped
- 1/2 cup sliced mushrooms
- 1/2 cup diced tomatoes
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tbsp grated parmesan
- Salt and pepper
- Preheat oven to 350°F
- Coat a small oven-safe skillet with cooking spray
- Sauté onions and garlic for 1 minute
- Add mushrooms and sauté 2 more minutes
- Add spinach and tomatoes. Season with salt and pepper
- Whisk egg whites until frothy and pour over veggies
- Cook for 2-3 minutes until edges begin to set
- Sprinkle parmesan over top
- Transfer skillet to oven and bake 12-15 mins until center is set
- Allow to cool slightly before slicing into wedges
Total Cook Time: 25 minutes
16. Chickpea and Spinach Curry with Naan
A fragrant and creamy chickpea curry simmered in coconut milk and Indian spices served with warm naan bread.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 lb fresh or frozen spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 cup vegetable broth
- 1 cup coconut milk
- Naan bread
- In a pot, sauté onion for 2 minutes
- Add garlic, ginger and spices. Cook 1 min until fragrant
- Add chickpeas, broth, coconut milk and spinach
- Simmer for 10-15 minutes until slightly thickened
- Adjust seasoning as needed
- Serve chickpea curry with warm naan bread
Total Cook Time: 25 minutes
17. Grilled Pork Tenderloin with Roasted Sweet Potatoes
Smoky grilled pork tenderloin seasoned with warm spices accompanied by roasted sweet potato wedges.
Ingredients:
- 1 pork tenderloin (1-1.5 lbs)
- 2 sweet potatoes, cut into wedges
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp brown sugar
- Salt and pepper
- Pat pork tenderloin dry and season all over with salt, pepper, chili powder, cumin, and brown sugar
- Toss sweet potato wedges with olive oil and season with salt and pepper
- Roast sweet potatoes at 400°F for 25-30 mins, flipping halfway
- Grill pork tenderloin over medium-high heat for 15-20 mins, turning occasionally until cooked through
- Allow pork to rest for 5 mins before slicing
- Serve with roasted sweet potato wedges
Total Cook Time: 35 minutes
18. Teriyaki Salmon with Stir-Fried Vegetables
Flaky salmon fillets glazed with a sweet and savory teriyaki sauce alongside a vibrant medley of crisp-tender stir-fried veggies.
Ingredients:
- *4 (6 oz) salmon fillets
- 1/2 cup teriyaki sauce
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- Cooked brown rice or quinoa*
- Preheat oven to 400°F. Line a baking sheet with foil.
- Place salmon fillets on the baking sheet and brush with half the teriyaki sauce.
- Bake for 12-15 minutes until the salmon is opaque in the center.
- In a skillet or wok, heat sesame oil over high heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add broccoli, bell pepper, and snap peas. Stir-fry for 3-4 minutes.
- Pour in the remaining teriyaki sauce and toss everything to coat.
- Serve teriyaki salmon over brown rice or quinoa with stir-fried veggies.
Total Cook Time: 25 minutes
19. Baked Tofu and Vegetable Kebabs
Crispy seasoned baked tofu and charred veggies skewered and drizzled with a zesty lime dressing.
Ingredients:
- 1 block extra-firm tofu, pressed and cubed
- 1 zucchini, sliced into thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- Olive oil
- Spices like chili powder, garlic powder, salt, pepper For Dressing:
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey or maple syrup
- Chopped cilantro*
- Toss tofu cubes with olive oil and spices to coat. Spread on a baking sheet.
- Toss veggies with olive oil and spices. Thread onto skewers alternating tofu and veggies.
- Bake at 400°F for 25-30 minutes, flipping halfway, until tofu is crispy.
- Make dressing by whisking together olive oil, lime juice, honey and cilantro.
- Drizzle dressing over kebabs before serving.
Total Cook Time: 40 minutes
20. Grilled Chicken Caesar Salad
Juicy grilled chicken over a bed of crisp romaine lettuce tossed in a creamy caesar dressing with crunchy croutons and shaved parmesan.
Ingredients:
- *2 boneless skinless chicken breasts
- 2 romaine hearts, chopped
- 1 cup croutons
- 1/4 cup grated parmesan For Dressing:
- 1/2 cup mayo or Greek yogurt
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper*
- Pound chicken breasts to an even 1/2-inch thickness and season with salt and pepper.
- Grill for 5-6 minutes per side until cooked through. Let rest, then slice.
- Make the dressing by whisking together mayo, lemon juice, garlic, mustard, olive oil, and salt & pepper.
- In a large bowl, toss romaine with the desired amount of dressing to coat.
- Top salad with sliced grilled chicken, croutons, and parmesan.
Total Cook Time: 25 minutes
21. Lentil and Turkey Sausage Stew
A hearty, protein-packed stew brimming with lentils, spicy turkey sausage and nutritious veggies.
Ingredients:
- *1 cup dried green lentils, rinsed
- 1 lb spicy turkey sausage, casings removed
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups chicken or veggie broth
- 2 cups chopped kale or spinach
- Salt and pepper to taste*
- In a large pot, cook the turkey sausage over medium-high heat, crumbling it as it cooks until browned. Drain excess fat.
- Add the onions, carrots, celery and garlic. Cook for 5 minutes until veggies are slightly softened.
- Stir in the lentils, thyme and broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, until lentils are tender.
- Stir in the kale and cook 2-3 minutes more until wilted.
- Season with salt and pepper to taste.
Total Cook Time: 40 minutes
22. Beef and Broccoli Stir-Fry over Brown Rice
Tender beef and crisp broccoli in a savory garlic-ginger stir-fry sauce served over a bed of nutty brown rice.
Ingredients:
- *1 lb flank or sirloin steak, sliced into thin strips
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- Cooked brown rice
- Salt and pepper*
- Season steak with salt and pepper.
- Heat 1 tbsp oil in a wok or skillet over high heat. Add steak and stir-fry for 2-3 minutes until browned but not fully cooked. Remove to a plate.
- Add a bit more oil along with the garlic, ginger and broccoli. Stir-fry for 2 minutes.
- Pour in the soy sauce and vinegar. Add the steak and any juices back to the pan.
- Stir everything together and cook for 1-2 minutes more until sauce thickens slightly.
- Remove from heat and stir in sesame oil.
- Serve the beef and broccoli stir-fry over brown rice.
Total Cook Time: 20 minutes
23. Shrimp and Avocado Salad
Plump chilled shrimp tossed with creamy avocado, cherry tomatoes and a zesty lime vinaigrette.
Ingredients:
- *1 lb cooked and chilled shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp honey
- Salt, pepper, chopped cilantro*
- In a large bowl, mix together the shrimp, avocado, tomatoes and red onion.
- In a small bowl, whisk together the lime juice, olive oil, vinegar, honey and salt & pepper to make the vinaigrette.
- Pour the vinaigrette over the shrimp and avocado mixture and gently toss to coat.
- Garnish with chopped fresh cilantro before serving.
Total Cook Time: 15 minutes (plus time to chill shrimp)
24. Turkey Veggie Meatloaf with Roasted Brussels Sprouts
A lightened-up twist on classic meatloaf made with lean turkey and shredded veggies served with crispy roasted Brussels sprouts.
Ingredients:
- *1 lb ground turkey
- 1 cup shredded zucchini (approx 1 small)
- 1 cup shredded carrots (approx 2 medium)
- 1 cup quick oats
- 1 egg, beaten
- 1/2 cup milk
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced*
- Preheat oven to 375°F. Lightly grease a loaf pan.
- In a bowl, mix turkey, zucchini, carrots, oats, egg, milk, thyme, parsley and salt & pepper until well combined.
- Press mixture into the loaf pan and bake for 50-60 minutes until cooked through.
- On a baking sheet, toss Brussels sprouts with olive oil, garlic, salt and pepper.
- Roast for 20-25 minutes, shaking pan halfway, until crispy and browned.
- Slice meatloaf and serve with roasted Brussels sprouts.
Total Cook Time: 1 hour 15 mins
25. Baked Chicken Fajita Bowls
Juicy baked chicken breast strips seasoned with fajita spices atop a bed of cilantro-lime rice with sautéed peppers and onions.
Ingredients:
- 1 lb boneless skinless chicken breasts, sliced into strips
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups cooked brown rice
- 1 lime, juiced
- 2 tbsp chopped cilantro
- Preheat oven to 400°F. Lightly grease a baking sheet.
- In a small bowl, mix the chili powder, cumin, paprika, garlic, oregano and salt & pepper.
- Toss the sliced chicken with 2/3 of the spice mix to coat.
- Spread chicken on the baking sheet and bake for 15-20 minutes until cooked through.
- In a skillet, sauté the pepper and onion slices for 5-7 minutes until tender.
- Fluff the cooked rice with a fork and mix in the lime juice and remaining 1/3 spice mix.
- Assemble bowls with rice, baked chicken, and sautéed peppers & onions. Garnish with cilantro.
Total Cook Time: 30 minutes
Conclusion
With this collection of 25 high-protein dinner recipes, you’ll never have to sacrifice flavor for nutrition again. From zesty shrimp fajitas to protein-packed veggie curries and grain bowls, there’s something for everyone’s tastes.
I hope these dishes have inspired you to get creative with adding more protein to your evening meals. Whether you’re an omnivore, pescatarian, vegetarian, or vegan, there are so many delicious ways to meet your protein needs such as lean meats, seafood, dairy, eggs, legumes, tofu, and more.
So don’t be afraid to experiment! Try out a few of these recipes as-is, or use them as a base to create your custom high-protein dinners. With a little creativity in the kitchen, you can easily meet your protein requirements while enjoying every bite.