Crave-Worthy 9 High-Protein Recipes That Keep You Full for Hours

Craving meals that actually keep you full past 3 p.m.? These high-protein heroes bring big flavor and real staying power. We’re talking juicy chicken, hearty legumes, omega-rich salmon, and even a dessert that won’t crash your afternoon. Hungry already? Let’s cook smarter, not harder.

1. Powerhouse Greek Chicken Bowls You’ll Meal-Prep On Repeat

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These bowls pack serious protein and freshness, perfect for busy weeks. Tangy yogurt-marinated chicken meets crunchy veg, briny olives, and fluffy grains. Make once, feast all week—your future self will applaud.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts, sliced into cutlets
• 1 cup plain Greek yogurt (2% or whole)
• 3 tbsp lemon juice
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 cups cooked quinoa or farro
• 1 cup cucumber, diced
• 1 cup grape tomatoes, halved
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 cup chopped fresh dill or parsley

Instructions:

1. Whisk yogurt, lemon juice, garlic, oregano, cumin, 1 tsp salt, and pepper. Coat chicken and marinate 20–60 minutes.
2. Heat a large skillet over medium-high. Add a drizzle of olive oil and sear chicken 4–5 minutes per side until cooked through. Rest 5 minutes, then slice.
3. Toss quinoa with olive oil, red wine vinegar, remaining 1/2 tsp salt, and half the dill.
4. Assemble bowls with quinoa, cucumber, tomatoes, olives, onion, feta, and chicken. Sprinkle remaining dill.

Serve with extra lemon wedges and a dollop of yogurt. Swap quinoa for brown rice, or go low-carb with cauliflower rice—FYI, it’s still awesome.

2. Smoky Chipotle Black Bean Turkey Chili That Hugs Your Soul

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Thick, meaty, and loaded with legumes, this chili keeps you full for hours. The chipotle brings gentle heat and a little drama—because dinner should not be boring. Make a big pot and pretend you’re your own favorite diner.

Ingredients:

• 1 lb lean ground turkey (93% or 99%)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1–2 chipotles in adobo, minced, plus 1 tsp sauce
• 1 (28-oz) can crushed tomatoes
• 2 (15-oz) cans black beans, drained and rinsed
• 1 1/2 cups low-sodium chicken broth
• 1 tsp kosher salt, plus more to taste
• Juice of 1 lime
• Optional toppings: Greek yogurt, cilantro, cheddar, avocado

Instructions:

1. Heat oil in a Dutch oven over medium. Brown turkey 5–6 minutes, breaking it up.
2. Add onion, bell pepper, and garlic. Cook 5 minutes until softened.
3. Stir in chili powder, cumin, smoked paprika, and chipotles. Toast 1 minute.
4. Add tomatoes, black beans, broth, and salt. Simmer partially covered 25–30 minutes, stirring occasionally.
5. Stir in lime juice. Adjust salt and heat to taste.

Serve with Greek yogurt instead of sour cream for extra protein. Want it thicker? Simmer 10 more minutes, IMO that texture slaps.

3. Maple-Miso Glazed Salmon With Garlicky Greens In 20 Minutes

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Sweet, salty, umami—this salmon pulls off a weeknight miracle. Omega-3s keep you satisfied while sautéed greens make a virtuous side you’ll actually crave. Quick, fancy, zero drama.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 2 tbsp white miso
• 1 1/2 tbsp maple syrup
• 1 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp olive oil, divided
• 3 cloves garlic, sliced
• 8 cups baby spinach or chopped kale
• 1/4 tsp red pepper flakes
• Lemon wedges, for serving

Instructions:

1. Heat broiler to high and line a sheet pan with foil. Whisk miso, maple, soy, vinegar, and ginger.
2. Pat salmon dry. Brush with half the glaze. Broil 6–8 minutes, brushing with remaining glaze halfway, until caramelized and flaky.
3. Meanwhile, heat 1/2 tbsp oil in a skillet over medium. Add garlic and red pepper flakes 30 seconds, then add greens and remaining oil. Sauté 2–3 minutes until just wilted. Salt to taste.
4. Serve salmon over greens with lemon wedges.

Swap spinach for bok choy or broccolini. Air fryer fans: 400°F for 7–9 minutes works like a charm—trust me.

4. Creamy Cottage Cheese Pesto Pasta With Peas (Protein Bomb!)

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You get luscious, creamy sauce without a heavy cream coma. Blending cottage cheese with pesto gives you silky texture and extra protein. Toss in peas for sweetness and fiber, because balance.

Ingredients:

• 10 oz chickpea pasta or whole-wheat pasta
• 1 cup low-fat cottage cheese
• 1/3 cup basil pesto
• 1 clove garlic
• 1/4 cup Parmesan, grated
• 1 cup frozen peas
• 1/2 cup reserved pasta water, as needed
• Salt and pepper, to taste
• 1 tbsp olive oil (optional, for gloss)

Instructions:

1. Boil pasta in salted water per package. Add peas to the pot for the last 2 minutes. Reserve pasta water and drain.
2. Blend cottage cheese, pesto, garlic, Parmesan, and a splash of pasta water until smooth.
3. Toss pasta and peas with sauce over low heat, adding pasta water until creamy. Season with salt and pepper. Finish with olive oil if using.

Add grilled chicken or shrimp for extra protein. Gluten-free? Use your favorite GF pasta and rock on.

5. Spiced Lentil And Egg Harissa Skillet That Eats Like Dinner

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This one-pan wonder delivers smoky heat, jammy eggs, and hearty lentils. It’s brunch energy but dinner-level staying power. Sop it up with crusty bread and call it a win.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 2 tbsp harissa paste
• 1 (14.5-oz) can diced tomatoes
• 1 (15-oz) can lentils, drained and rinsed (or 1 1/2 cups cooked)
• 1/2 cup vegetable broth
• 4–6 large eggs
• Salt and pepper, to taste
• 1/4 cup chopped cilantro or parsley

Instructions:

1. Heat oil in a large skillet over medium. Sauté onion and bell pepper 5 minutes. Add garlic and spices; cook 1 minute.
2. Stir in harissa, tomatoes, lentils, and broth. Simmer 5–7 minutes until slightly thickened. Season.
3. Make wells and crack in eggs. Cover and cook 5–7 minutes until whites set and yolks are runny or to your liking.
4. Sprinkle with herbs and black pepper.

Serve with toasted whole-grain bread or over rice. Sensitive to heat? Use mild harissa or cut it with a spoon of plain Greek yogurt.

6. Garlicky Shrimp Tacos With Yogurt Lime Slaw That Actually Fill You Up

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High-protein shrimp plus a crunchy, tangy slaw equals taco night you’ll dream about. The yogurt dressing adds creaminess and extra protein without weighing you down. Bonus: ready in under 25 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 8 small corn tortillas
• 2 cups shredded cabbage or coleslaw mix
• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tsp honey or agave
• 1/4 cup chopped cilantro
• 1 small avocado, sliced
• Lime wedges, for serving

Instructions:

1. Toss shrimp with chili powder, cumin, garlic powder, smoked paprika, and salt.
2. Whisk yogurt, lime juice, honey, and half the cilantro. Toss with cabbage to make slaw.
3. Heat oil in a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque.
4. Warm tortillas, then fill with slaw, shrimp, avocado, and remaining cilantro. Squeeze lime over top.

Add black beans to the slaw for even more protein. Try a drizzle of hot sauce or chipotle crema if you like it spicy—seriously, it’s elite.

7. Baked Tofu Satay With Peanut-Lime Dip You’ll Snack On All Week

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Tofu gets crispy edges in the oven and soaks up a punchy satay-style marinade. The peanut-lime sauce? Addictive in the best way. Serve it as dinner, meal-prep protein, or a high-protein snack.

Ingredients:

• 2 (14-oz) blocks extra-firm tofu, pressed and patted dry
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 1/3 cup natural peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1–2 tsp sriracha (optional)
• 2–4 tbsp warm water to thin
• Cilantro, scallions, and lime wedges for serving

Instructions:

1. Heat oven to 425°F. Cut tofu into 1-inch sticks. Toss with soy sauce, sesame oil, maple syrup, turmeric, garlic, ginger, cornstarch, and neutral oil.
2. Spread on a lined sheet pan. Bake 25–30 minutes, flipping halfway, until golden and crisp at edges.
3. Whisk peanut butter, lime juice, soy sauce, sriracha, and warm water until pourable.
4. Serve tofu with peanut-lime dip, herbs, and lime wedges.

Pair with brown rice and steamed veggies for a full meal. Peanut allergy? Use almond or sunflower seed butter—still fantastic.

8. Steak And Farro Arugula Salad That Eats Like A Steakhouse

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Juicy steak, nutty farro, peppery greens—this salad means business. It’s hearty enough for dinner but feels fresh and bright. You’ll forget all about sad desk lunches.

Ingredients:

• 1 lb flank steak or skirt steak
• 1 1/2 tsp kosher salt and 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup farro, cooked per package (about 3 cups cooked)
• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 oz Parmesan, shaved
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions:

1. Pat steak dry. Season with salt and pepper. Heat a cast-iron skillet over high with olive oil.
2. Sear steak 3–4 minutes per side for medium-rare or to your liking. Rest 10 minutes, then slice against the grain.
3. Whisk balsamic, olive oil, Dijon, and honey. Toss farro with half the dressing.
4. In a large bowl, combine arugula, tomatoes, cucumber, onion, and dressed farro. Top with steak and Parmesan. Drizzle remaining dressing.

Add toasted walnuts for crunch and extra protein. No farro? Use quinoa or barley. Skirt steak also slaps here.

9. Chocolate Peanut Butter Greek Yogurt Mousse That Won’t Derail You

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Dessert with benefits—this mousse tastes indulgent but hits your protein goals. It’s silky, chocolatey, and takes five minutes. You deserve a sweet ending that still carries you to bedtime without a snack attack.

Ingredients:

• 1 1/2 cups plain Greek yogurt (2% or whole)
• 3 tbsp unsweetened cocoa powder
• 2 tbsp natural peanut butter
• 2–3 tbsp maple syrup or honey, to taste
• 1 tsp vanilla extract
• Pinch salt
• 2 tbsp mini dark chocolate chips (optional)
• Fresh berries for topping

Instructions:

1. Whisk yogurt, cocoa, peanut butter, maple syrup, vanilla, and salt until smooth and fluffy.
2. Fold in chocolate chips if using. Chill 10–20 minutes for thicker texture.
3. Serve in cups and top with berries.

Swap peanut butter for almond butter or a chocolate-hazelnut twist. Want extra protein? Stir in a scoop of chocolate whey or plant protein and add a splash of milk to loosen.

There you go—nine high-protein recipes that hit the trifecta: satisfying, flavorful, and weeknight-friendly. Pick one to try tonight and set yourself up for a day without hanger. Your taste buds and energy levels will be very, very pleased.