Pasta limone, we adore you. But sometimes after indulging in you, we find ourselves scouring the cabinets for a snack an hour later. The key to staying full between meals is loading your plate with protein and fiber. Here are seven high-protein dinners to cook this week that are bound to keep you satiated, including a few vegetarian options.
17 garlic cloves
5 ounces watermelon radish
Three 1-inch pieces ginger
2 large jalapeños
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
2 red serrano chilis
4 medium tomatoes
1 red onion
2 bunches cilantro
3 bunches scallions
1 bunch basil
8 whole chicken thighs
6 ounces pancetta
Two 4-ounce salmon fillets
1¼ pounds flank steak
1 pound ground pork
1 large egg
4 thin-cut, boneless, skinless chicken breasts
Grated Parmesan cheese, for serving
4 ounces dried, thin Chinese egg noodles
Cooked quinoa or brown rice, for serving
Cooked white rice or lo mein noodles, for serving
8 ounces udon noodles
Canned and Packaged Goods
One 10-ounce jar green olives, preferably Castelvetrano
Concentrated yuzu juice (mandarin or lime juice will also work)
Toasted sesame oil
Black and white sesame seeds
Two 14-ounce packages extra-firm tofu
Pickled vegetables (carrots, onion, daikon, etc.)
200 grams dried red lentils
12 ounces vegetable broth
One 13½-ounce can full-fat coconut milk
Unsweetened, dried coconut flakes
Pantry Ingredients: kosher salt, freshly ground black pepper, white wine vinegar, rice vinegar, honey, soy sauce, flaky sea salt, sugar, sesame oil, sriracha, garlic powder, cornstarch, vegetable or canola oil, mayonnaise, sherry, nonstick spray, breadcrumbs, ground ginger, ground cinnamon, ground cayenne, Italian seasoning, extra-virgin olive oil, balsamic vinegar
Monday: Chicken Thighs with Pancetta and Green Olives
With 55 grams of protein per serving, this savory masterpiece is beyond satisfying. The trick to the shatteringly crisp skin is letting the thighs slowly sear over moderate heat for nearly 30 minutes—this renders out most of the fat.
Tuesday: Salmon Noodle Bowls with Chili-Yuzu Relish and Pickled Radishes
This summer star only takes 40 minutes to whip up from start to finish (and boasts 36 grams of protein per plate to boot). Make the quick-pickled radishes, citrusy relish and soy dressing ahead of time, and it’ll only take you 15 minutes tops.
Wednesday: Veggie Banh Mi Bowls with Crispy Tofu
Swap traditional roast pork with golden brown, pan-fried tofu for a vegetarian take on a Vietnamese classic. Despite being meatless, it contains 23 grams of protein. Use plant-based mayo in the sriracha spread to make the whole dish vegan.
Thursday: Steak Stir-Fry
It’s one of our go-to recipes for when we have beef left over after a barbecue, but it’s also super filling, clocking in at 34 grams of protein per serving. We recommend using flank steak, but you could also use sirloin, ribeye or tri-tip.
Friday: Sticky Asian Meatballs with Udon Noodles
Between the carrot furls, thin-sliced scallions and drool-worthy glaze, even your kids won’t be able to turn their noses up at this main. Even better, it’ll keep you full until breakfast the next day with 33 grams of protein. Win-win.
Saturday: Immune-Boosting Turmeric Golden Milk Daal
Not only are these red lentils loaded with protein (about 30 grams per serving, to be exact), they’re also rich in fiber. When spiked with ginger, turmeric, cinnamon and garlic, they become an anti-inflammatory, immunity-boosting powerhouse.
Sunday: Bruschetta Chicken
’Tis the season for pairing juicy, tender tomatoes with just about everything. Here, they meet fresh basil, red onion, Parmesan cheese and chicken breast for a summer staple you’ll never tire of. (Did we mention it contains a whopping 42 grams of protein per plate?)
For even more great recipes, check out our first cookbook, Only the Good Stuff.