8 Delicious Low Calorie High Protein Recipes to Keep You Full Longer

Need quick and satisfying meals that won't break your calorie bank? This collection of low-calorie, high-protein recipes is just what you need to keep those hunger pangs at bay. Packed with flavor and nutrients, these dishes will fill you up without filling you out, making healthy eating both easy and enjoyable.

Savory Spinach And Feta Stuffed Chicken Breasts

Spinach and feta stuffed chicken breasts are a fantastic way to enjoy a meal that's both healthy and satisfying. The image shows beautifully cooked chicken breasts, perfectly stuffed with vibrant green spinach and creamy feta cheese. This dish not only looks appealing but also packs a protein punch, keeping you full longer.

The combination of flavors is delightful. The savory feta complements the earthy spinach, while the chicken provides a juicy, tender base. Pair it with some cherry tomatoes for a pop of color and freshness. This meal is perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Cherry tomatoes, for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add the chopped spinach and cook until wilted. Remove from heat and stir in feta cheese and oregano. Season with salt and pepper.
4. Cut a pocket into each chicken breast and stuff with the spinach and feta mixture.
5. Season the outside of the chicken with salt and pepper. Place in a baking dish.
6. Bake for 25-30 minutes or until the chicken is cooked through and juices run clear.
7. Serve with cherry tomatoes on the side for a colorful and nutritious meal.

Zesty Quinoa Salad With Black Beans And Avocado

This zesty quinoa salad is a colorful and nutritious dish that packs a punch. The combination of quinoa, black beans, and avocado makes it a protein-rich meal that keeps you feeling full. The vibrant colors from the cherry tomatoes and corn add freshness, while the cilantro brings a lovely herbaceous note.

To make this salad, start by cooking the quinoa according to the package instructions. Once it’s fluffy, let it cool. In a large bowl, combine the cooled quinoa with black beans, diced avocado, halved cherry tomatoes, and corn. Toss everything together gently to avoid mashing the avocado.

For the dressing, mix lime juice, olive oil, salt, and pepper in a small bowl. Drizzle it over the salad and toss again to coat all the ingredients evenly. This salad is perfect for meal prep, as it stays fresh in the fridge for a few days.

Enjoy this salad as a light lunch or a side dish at dinner. It’s not only delicious but also packed with nutrients, making it a great choice for anyone looking to eat healthier.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh or frozen)
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Mix the Salad: In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, corn, avocado, and cilantro.
3. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Combine: Drizzle the dressing over the salad and toss gently to combine.
5. Serve: Enjoy immediately or refrigerate for later. This salad tastes even better after the flavors meld together!

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Easy Baked Salmon With Garlic And Dijon

This baked salmon recipe is a simple way to enjoy a healthy meal that keeps you feeling full. The salmon is rich in protein and omega-3 fatty acids, making it a great choice for anyone looking to eat well without sacrificing flavor.

The image shows a beautifully cooked salmon fillet, garnished with fresh parsley. It’s paired with vibrant green asparagus and lemon slices, adding a fresh touch. The golden-brown crust on the salmon hints at the delicious garlic and Dijon mustard glaze that enhances its natural flavor.

Cooking salmon is easy and quick, making it perfect for busy weeknights. Plus, it’s versatile enough to pair with various sides, like vegetables or grains. Let’s get into the ingredients and steps to create this delightful dish!

Ingredients

• 2 salmon fillets
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving
• 1 cup asparagus, trimmed

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the Dijon mustard, minced garlic, olive oil, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the mustard mixture over the top of each fillet.
4. Arrange the asparagus around the salmon on the baking sheet. Drizzle with a little olive oil and season with salt and pepper.
5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Garnish with fresh parsley and serve with lemon wedges.

Creamy Avocado And White Bean Hummus

This creamy avocado and white bean hummus is a fantastic snack that’s both satisfying and nutritious. The vibrant green color makes it visually appealing, and the smooth texture is perfect for dipping. Serve it with crunchy veggies like carrots and celery, or pair it with pita chips for a delightful crunch.

Avocados are packed with healthy fats, while white beans add protein and fiber. Together, they create a filling dip that keeps you satisfied longer. Plus, it’s super easy to whip up!

Ingredients

• 1 ripe avocado
• 1 can (15 oz) white beans, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/4 teaspoon cumin
• Salt and pepper to taste
• Olive oil for drizzling
• Pita chips and fresh veggies for serving

Instructions

1. Blend the Base: In a food processor, combine the avocado, white beans, tahini, lemon juice, garlic, and cumin. Blend until smooth.
2. Season: Taste the hummus and add salt and pepper as needed. Blend again to mix.
3. Serve: Transfer the hummus to a bowl. Drizzle with olive oil and sprinkle with paprika if desired.
4. Enjoy: Serve with pita chips and fresh veggies for dipping!

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Refreshing Cucumber And Tomato Salad With Feta

This cucumber and tomato salad is a refreshing dish that packs a punch of flavor while keeping the calories low. The vibrant colors of the fresh ingredients make it visually appealing and perfect for any meal. Crisp cucumbers, juicy tomatoes, and creamy feta come together to create a delightful salad that’s both satisfying and nutritious.

The combination of cucumbers and tomatoes is not only refreshing but also hydrating. Adding feta cheese introduces a creamy texture and a salty kick that complements the fresh veggies beautifully. This salad is perfect as a side dish or even as a light main course, especially on warm days.

To make this salad, you’ll need a few simple ingredients. It’s quick to prepare, making it ideal for busy days when you want something healthy without spending too much time in the kitchen.

Ingredients

• 2 cups cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion.
2. Add Feta and Parsley: Gently fold in the crumbled feta cheese and chopped parsley.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
4. Combine: Pour the dressing over the salad and toss gently to combine all ingredients.
5. Serve: Enjoy immediately or let it chill in the refrigerator for about 30 minutes to enhance the flavors.

Zucchini Noodles With Pesto And Grilled Chicken

Zucchini noodles, often called zoodles, are a fantastic low-calorie alternative to traditional pasta. They’re light, refreshing, and perfect for soaking up delicious sauces. In this dish, we combine them with vibrant pesto and juicy grilled chicken, creating a meal that’s both satisfying and packed with protein.

The bright green of the zucchini noodles contrasts beautifully with the rich green of the pesto. Cherry tomatoes add a pop of color and sweetness, while toasted pine nuts provide a delightful crunch. This dish is not just visually appealing; it’s also a great way to enjoy a healthy meal that keeps you full longer.

Making zucchini noodles is simple. You can use a spiralizer or a vegetable peeler to create long strands. Toss them with homemade or store-bought pesto, and top with grilled chicken for a protein boost. This recipe is perfect for a quick weeknight dinner or a meal prep option for the week ahead.

Ingredients

• 2 medium zucchinis
• 1 cup basil pesto
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• Fresh basil for garnish

Instructions

1. Prepare the Chicken: Season the chicken breasts with olive oil, salt, and pepper. Grill them over medium heat for about 6-7 minutes on each side, or until cooked through. Let them rest before slicing.
2. Make the Zoodles: While the chicken is grilling, spiralize the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
3. Toss with Pesto: In a large bowl, combine the zucchini noodles with the basil pesto. Mix until the noodles are well coated.
4. Add Tomatoes: Gently fold in the halved cherry tomatoes for added flavor and color.
5. Serve: Plate the zucchini noodles, top with sliced grilled chicken, and sprinkle with toasted pine nuts. Garnish with fresh basil leaves before serving.

Coconut Curry Shrimp With Cauliflower Rice

Coconut Curry Shrimp with Cauliflower Rice is a delightful dish that brings a burst of flavor and nutrition to your table. The vibrant colors of the shrimp and the creamy coconut sauce create an inviting presentation. This meal is not just visually appealing; it’s also packed with protein to keep you satisfied longer.

The shrimp are cooked in a rich coconut curry sauce, which is both spicy and comforting. Pairing it with cauliflower rice makes it a low-calorie option that doesn’t skimp on taste. The fresh cilantro and lime add a refreshing touch, making every bite enjoyable.

This dish is perfect for a quick weeknight dinner or a meal prep option. It’s easy to make and can be ready in under 30 minutes. Let’s get cooking!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• 2 cups cauliflower rice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add coconut milk, red curry paste, fish sauce, and lime juice. Stir well to combine.
3. Return the shrimp to the skillet and simmer for another 2-3 minutes until heated through.
4. Meanwhile, prepare the cauliflower rice according to package instructions or sauté in a separate pan until tender.
5. Serve the shrimp over cauliflower rice, garnished with fresh cilantro and lime wedges.

Crispy Baked Tofu With Sesame Seeds

Crispy baked tofu is a fantastic option for anyone looking to enjoy a high-protein meal without the extra calories. The image shows a beautifully golden piece of tofu, topped with sesame seeds, sitting next to a colorful stir-fry and fluffy rice. This dish not only looks appetizing but is also packed with nutrients to keep you feeling full.

To make this dish, start with firm tofu, which holds its shape well during cooking. The sesame seeds add a delightful crunch and nutty flavor, making each bite enjoyable. Pairing it with a mix of vibrant vegetables enhances the meal's overall appeal and nutritional value.

Here’s how you can whip up this delicious crispy baked tofu at home!

Ingredients

• 1 block firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the pressed tofu into slices or cubes, depending on your preference.
3. In a bowl, mix soy sauce, olive oil, salt, and pepper. Toss the tofu in this mixture until well coated.
4. Sprinkle cornstarch over the tofu and toss again to ensure an even coating.
5. Place the tofu on a baking sheet lined with parchment paper. Sprinkle sesame seeds on top.
6. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
7. Garnish with chopped green onions before serving.

This crispy baked tofu pairs wonderfully with stir-fried vegetables and rice, making it a complete meal that’s satisfying and nutritious. Enjoy your healthy, high-protein dish!

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