"Things are going well, but I can't believe how hard it is to get my protein in!"

"Holy crap, I didn't realize how LITTLE protein I was eating!"

"Protein is definitely one of the hardest things to get into each meal."

Yup, if you're here you've likely said or thought to yourself one of these VERY common sayings. We hear our clients saying this almost every single week. Sometimes every day!

And no, you're right. No one wants to snack on chicken breast, or eat hard-boiled eggs for a snack every single day. But here's the truth - eating a high protein diet does not have to be boring. And if you prioritize getting a significant amount of protein in your main meals, you won't feel so strapped at the end of the day trying to search for a high-protein snack.

Here are 5 insanely easy high-protein recipes to help you out.

And if you like these, here are some other blog posts that will help you out in the kitchen!

East Sheet Pan Recipes to Save Time, Not Taste

How to cook the perfect balanced meal without hours in the kitchen

Asian Quinoa Bowls

Savoury Cottage Cheese Bowl

8 ingredients

Vegetarian Gluten free


  • 1/2 Bell pepper, medium
  • 2 tbsp Chives or finely minced scallion greens
  • 10 Grape tomatoes
  • 1/2 cup Persian cucumbers

Baking & Spices

  • 1 Black pepper, Freshly ground
  • 1 Kosher salt

Nuts & Seeds

  • 1 tbsp Pistachios, roasted


  • 3/4 cup Cottage cheese, low fat

Assemble bowl as desired with as many toppings as you'd like! Swap out for your favourite veggies and other nuts/seeds.

Greek Power Bowl

  • 2 cups cooked quinoa
  • ½ cup crumbled feta cheese - (I use reduced-fat)
  • 1 cup plain fat-free Greek yogurt
  • 1 cucumber - peeled and diced
  • ½-1 teaspoon salt - or to taste
  • ¼ teaspoon cracked black pepper - or to taste
  • juice of ½ lemon
  • ¼ cup packed fresh dill
  • 1 tablespoon finely chopped fresh oregano
  • ½ teaspoon garlic powder
  • 2 boneless skinless chicken breasts - (or 3-4 chicken thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh basil
  • 1 teaspoon garlic powder
  • salt and pepper to taste
Cucumber Salad
  • 1 large cucumber - peeled and chopped
  • ½ red onion - chopped
  • ½ teaspoon garlic powder
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • salt and pepper to taste
Tomato Salad
  • 1 cup cherry or grape tomatoes - halved
  • chopped fresh basil
  • salt and pepper to taste
  • 2 15-ounce cans of chickpeas - drained, rinsed, and set aside
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon dried Italian seasoning


  • Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes.
  • Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.
  • To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.
  • Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.
  • Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.


Meal prep: this recipe is great for meal prep! Store components in individual containers and assemble when ready to serve.


Calories: 457 kcal, Carbohydrates: 30 g, Protein: 39 g, Fat: 20 g, Satura

ted Fat: 4 g, Trans Fat: 1 g, Cholesterol: 85 mg, Sodium: 620 mg, Potassium: 986 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 468 IU, Vitamin C: 12 mg, Calcium: 114 mg, Iron: 3 mg

Garlic Shrimp with Quinoa


  • 4 teaspoons extra-virgin olive oil divided
  • 1 pound raw tail-on shrimp 26–30 count, peeled
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/3 cup finely chopped yellow onion about half of 1 small onion
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 cup uncooked quinoa
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon3 tablespoons fresh parsley plus additional for serving


  • In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  • Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  • Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  • Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  • Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

High Protein Waffles

  • 6 large eggs
  • 2 cups cottage cheese
  • 2 cups old fashioned oats
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  1. Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  2. Combine eggs, cottage cheese, oats, vanilla and salt in blender until smooth.
  3. Pour a scant 1/2 cup of the egg mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
  4. Serve immediately.

Don't have a Walle iron? Make pancakes!!

Lentil Salad

  • 1 14-ounce can lentils of your choice, rinsed and drained (400 g)
  • ¼ cup red onion (35 g)
  • ¼ cup red bell pepper (35 g)
  • ¼ cup green bell pepper (35 g)
  • ¼ cup carrots (40 g)
  • ¼ cup cucumber (40 g)
  • 6 cherry tomatoes
  • 2 handfuls fresh parsley (40 g)
  • The juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • Black pepper to taste
  1. Place the lentils in a bowl.
  2. Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
  3. Mix well and serve.

TIP - want more protein and aren't looking for a plant-based meal? Add on some grilled chicken or shrimp!

  • Serving Size: 1/4 of the recipe
  • Calories: 225
  • Sugar: 8.2g
  • Sodium: 491mg
  • Fat: 7.9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 30.6g
  • Fiber: 11.1g
  • Protein: 11.3g