High Protein Recipes

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HighProteinKitchen – Taste with Power 💪
High-protein recipes for fitness & healthy living
🥩 Easy meals | ⏱ Quick prep | 📘 Daily recipes
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06/23/2026

Balsamic Caprese Grilled Flank Steak

Ingredients:

1.5 lbs flank steak

Marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp honey
Salt and black pepper to taste

Caprese Topping:
2 cups cherry tomatoes, halved
1 cup fresh mozzarella pearls
1/4 cup fresh basil leaves, torn or sliced

Finish:
2 tbsp balsamic glaze

Instructions:

In a bowl, whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, honey, salt, and black pepper.

Place flank steak into a zip-top bag or shallow dish. Pour in about half of the marinade and reserve the remaining half separately for later. Refrigerate for at least 2 hours or overnight.

In a medium bowl, combine cherry tomatoes, mozzarella pearls, and fresh basil.

Instead of using the reserved raw marinade directly, whisk a fresh dressing using 1 tbsp olive oil, 1 tbsp balsamic vinegar, a pinch of salt, and black pepper, then toss with the tomato mixture.

Preheat grill or grill pan to medium-high heat (450–500°F / 230–260°C). Lightly oil the grates.

Remove steak from marinade and shake off excess. Grill for 4–6 minutes per side for medium-rare, or until internal temperature reaches 130–135°F (54–57°C).

Transfer steak to a cutting board and rest for 10 minutes.

Slice thinly against the grain.

Arrange on a serving platter and spoon the Caprese mixture generously over the top.

Finish with a drizzle of balsamic glaze and serve immediately.

06/22/2026

Sheet Pan Garlic Butter Steak & Shrimp Lettuce Wraps with Smoked Jalapeño Crema

Ingredients:

For the Surf & Turf:

1 lb sirloin steak, cut into bite-sized cubes
1 lb large shrimp, peeled and deveined

3 tbsp butter, melted
3 garlic cloves, minced
1 tbsp olive oil

1 tsp smoked paprika
Salt and coarse black pepper to taste

For the Crunchy Slaw:

2 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
1 tbsp lime juice
Pinch of salt

For the Smoked Jalapeño Crema:

1/2 cup sour cream or plain Greek yogurt
1 smoked jalapeño (or 1 fresh jalapeño, seeded)
1 garlic clove
1 tbsp lime juice
1 tbsp fresh cilantro
Salt and black pepper to taste

For Serving:

8–10 large lettuce leaves (butter lettuce, romaine, or iceberg)
Fresh cilantro for garnish
Lime wedges

Instructions:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

In a large bowl, toss steak cubes and shrimp with melted butter, olive oil, minced garlic, smoked paprika, salt, and black pepper until coated.

Spread steak and shrimp in a single layer on the sheet pan.

Bake for 10–12 minutes, stirring halfway through, until steak is browned and shrimp are pink and cooked through. For extra color, broil for 1–2 minutes at the end.

While baking, combine shredded cabbage, carrots, lime juice, and a pinch of salt to make the slaw. Toss and set aside.

Blend together sour cream (or yogurt), smoked jalapeño, garlic, lime juice, cilantro, salt, and pepper until smooth and creamy.

To assemble, place a layer of slaw into each lettuce leaf. Top with garlic butter steak and shrimp.

Drizzle generously with smoked jalapeño crema and garnish with fresh cilantro. Serve with lime wedges.

06/21/2026

Steak, Avocado, and Roasted Corn Bowl

Ingredients:

1 lb flank or sirloin steak
Salt, black pepper, and garlic powder to taste

2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil

1 cup corn kernels (fresh, frozen, or canned)

1 ripe avocado, sliced
2 cups cooked rice (white, brown, or cilantro lime rice)
Fresh cilantro, chopped (for garnish)

Cilantro Cream Sauce:
1/2 cup sour cream or plain Greek yogurt
1/4 cup fresh cilantro leaves
1 garlic clove
1 tbsp lime juice
Salt and black pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.

Heat a skillet over medium-high heat. Add corn and cook until lightly charred, stirring occasionally. Set aside.

Season steak with salt, pepper, and garlic powder. Sear in a hot pan or grill for 4–5 minutes per side (or to desired doneness). Let rest for 5 minutes, then slice thinly against the grain.

In a blender, combine sour cream (or yogurt), cilantro, garlic, lime juice, salt, and pepper. Blend until smooth and creamy.

Divide cooked rice into bowls.

Arrange sliced steak, roasted sweet potatoes, charred corn, and avocado slices over the rice.

Drizzle generously with cilantro cream sauce.

Garnish with fresh cilantro and serve warm.

06/20/2026

Sausage Gravy Puff Pie

Ingredients:

1 lb ground breakfast sausage (or Italian sausage)
1/4 cup all-purpose flour
2 cups whole milk (or heavy cream for extra richness)

1–2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)

1/2 tsp garlic powder
1/2 tsp ground sage
Salt and black pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Lightly grease a pie dish or baking dish.

Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small crumbles. Do not drain the fat.

Sprinkle flour evenly over the cooked sausage and stir for 1–2 minutes until fully coated.

Slowly pour in milk while whisking continuously. Simmer for 3–5 minutes until the mixture thickens into a rich gravy.

Season with garlic powder, sage, salt, and black pepper. Remove from heat and allow the filling to cool slightly.

Line the pie dish with one sheet of puff pastry, pressing gently into the edges.

Pour the sausage gravy filling into the crust and spread evenly.

Top with the second puff pastry sheet. Trim excess pastry, crimp the edges, and cut a few small slits in the center for steam to escape.

Brush the top generously with beaten egg.

Bake for 25–30 minutes until deeply golden, puffed, and crisp.

Rest for 5–10 minutes before slicing and serving warm.

06/19/2026

Cheesy Spinach-Stuffed Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
Salt and black pepper to taste

2 cups fresh spinach, chopped
4 oz cream cheese, softened
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 garlic cloves, minced

Fresh parsley for garnish

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Using a sharp knife, cut a deep pocket into the side of each chicken breast without slicing all the way through.

In a bowl, combine spinach, cream cheese, mozzarella, Parmesan, and minced garlic until evenly mixed.

Season the chicken inside and out with garlic powder, paprika, Italian seasoning, salt, and black pepper.

Stuff each chicken breast with the spinach and cheese mixture and secure with toothpicks if needed.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden.

Transfer to the oven and bake for 18–22 minutes or until the internal temperature reaches 165°F (74°C).

Rest for 5 minutes before serving.

Garnish with fresh parsley and serve warm with vegetables, rice, or roasted potatoes.

06/18/2026

Beef and Broccoli Stir Fry

Ingredients:

1 lb beef sirloin or flank steak, thinly sliced
4 cups broccoli florets
1 tbsp olive oil or sesame oil

3 garlic cloves, minced
1 tsp fresh ginger, grated

1/4 cup low-sodium soy sauce
2 tbsp beef broth or water
1 tbsp oyster sauce
1 tbsp honey
1 tsp cornstarch

Salt and black pepper to taste

2 cups cooked white rice for serving
Sesame seeds and sliced green onions for garnish (optional)

Instructions:

Slice beef thinly against the grain and season lightly with salt and black pepper.

In a small bowl, whisk together soy sauce, beef broth, oyster sauce, honey, and cornstarch until smooth.

Heat oil in a large skillet or wok over medium-high heat. Add beef and cook for 2–3 minutes until browned. Remove and set aside.

Add broccoli to the same pan and stir-fry for 3–4 minutes until bright green and slightly tender. Add a splash of water if needed.

Stir in garlic and ginger and cook for 30 seconds until fragrant.

Return the beef to the skillet and pour in the sauce. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli.

Serve hot over cooked rice and garnish with sesame seeds and green onions if desired.

06/17/2026

Greek Chicken Quinoa Bowl

Ingredients:

2 boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 1/2 lemon
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and black pepper to taste

1 cup uncooked quinoa
2 cups water or chicken broth

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, sliced
1/2 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped

2 tbsp tzatziki sauce (optional for serving)

Instructions:

Rinse quinoa thoroughly. Cook with water or chicken broth according to package directions until fluffy. Set aside to cool slightly.

In a bowl, combine olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper. Coat the chicken and marinate for 15–30 minutes.

Heat a skillet or grill pan over medium-high heat and cook chicken for 5–7 minutes per side until fully cooked. Rest for 5 minutes, then slice.

Divide cooked quinoa between serving bowls.

Top with cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Arrange sliced chicken over the vegetables.

Garnish with fresh parsley and add a spoonful of tzatziki if desired.

Serve warm or chilled as a fresh Mediterranean meal.

06/16/2026

Crab and Shrimp Stuffed Salmon

Ingredients:

4 salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt and black pepper to taste
1 tsp paprika
1/2 tsp garlic powder

1/2 lb shrimp, peeled, cooked, and chopped
8 oz lump crab meat
4 oz cream cheese, softened
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice

1 tbsp melted butter
Lemon slices for serving

Instructions:

Preheat oven to 400°F (200°C). Line a baking dish or baking sheet with parchment paper.

Cut a deep pocket into the side of each salmon fillet without slicing all the way through. Season both sides with salt, pepper, paprika, and garlic powder.

In a bowl, combine chopped shrimp, crab meat, cream cheese, mozzarella, Parmesan, garlic, parsley, and lemon juice. Mix until creamy and evenly combined.

Stuff each salmon fillet generously with the seafood mixture and place into the prepared baking dish.

Brush the tops with melted butter.

Bake for 18–22 minutes, depending on thickness, until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).

Rest for 2 minutes before serving.

Garnish with fresh parsley and serve with lemon slices.

06/15/2026

Slow Cooker Garlic Herb Pot Roast

Ingredients:

3–4 lb beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika

1 yellow onion, sliced
4 carrots, cut into chunks
1 lb baby potatoes, halved
4 garlic cloves, minced

2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste

1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano

2 tbsp fresh parsley, chopped for garnish

Instructions:

Pat the roast dry and season all sides with salt, black pepper, and paprika.

Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until browned.

Add sliced onion, carrots, potatoes, and garlic to the bottom of the slow cooker.

Place the seared roast on top of the vegetable.

In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and oregano. Pour over the roast.

Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours until the beef is fork-tender.

Remove the roast and shred or slice as desired.

Spoon vegetables around the meat and ladle some of the cooking juices over the top.

Garnish with fresh parsley and serve warm.

06/14/2026

Mediterranean Ground Beef and Vegetable Stir-Fry

Ingredients:

1 lb lean ground beef
1 medium zucchini, sliced
1 red bell pepper, sliced
1 small onion, chopped
2 cups broccoli florets

2 tbsp olive oil
3 garlic cloves, minced

1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and black pepper to taste

1 tbsp fresh lemon juice
2 tbsp chopped scallions or fresh parsley

2 cups cooked white rice for serving

Instructions:

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart until browned. Remove from the pan and set aside.

In the same skillet, add onion and garlic and cook for 1 minute until fragrant. Add bell pepper, broccoli, and zucchini. Stir-fry for about 5 minutes until vegetables are tender but still crisp.

Return the cooked beef to the skillet. Add oregano, smoked paprika, cumin, salt, and black pepper. Stir well and cook for another 1–2 minutes.

Remove from heat and stir in fresh lemon juice.

Serve hot over cooked white rice and garnish with chopped scallions or parsley.

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