#proteinpackedmeal

[bestproteinmeals]

High-Protein Chicken Enchilada Bowls

This bowl stacks shredded chicken, black beans, and tomatoes with enough protein to keep you full for hours. Enchilada flavors come through in every bite without requiring a complicated sauce or extra steps.

👉 Full recipe here: https://www.bestproteinmeals.com/high-protein-chicken-enchilada-bowls/

[stephanierowe-art]

A tasty and creamy spinach and artichoke mixture is stuffed inside juicy chicken breasts to make a meal that is both tasty and filling.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 1/2 cup mayonnaise paleo option: use paleo-friendly mayonnaise. 1/2 cup grated Parmesan cheese paleo option: use nutritional yeast. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put spinach, artichoke hearts, mayonnaise, Parmesan cheese or nutritional yeast, minced garlic, salt, and pepper in a bowl. To make a pocket, cut a horizontal slit through the middle of each chicken breast. Don't cut all the way through. Place a piece of spinach and artichoke inside each chicken breast. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the stuffed chicken breasts until they turn golden brown. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165F 75C. Serve hot, and if you want, top with more grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

Padelcob – Club de Padel

[handpaintedhome]

This Keto Egg Fast Scramble is a quick and easy meal that is great for people who are on a high-fat, low-carb diet. It has a lot of protein and healthy fats that will keep you full and energized.

Ingredients: 6 eggs. 2 tablespoons butter or ghee. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Put the eggs in a bowl and beat them with a whisk until they are smooth. Melt the butter or ghee in a pan over medium heat. Add the beaten eggs to the pan and stir them around a few times to make them start to set. Add the shredded cheddar cheese on top of the eggs and keep cooking, stirring, until the cheese melts and the eggs reach the consistency you want. Add pepper and salt to taste. If you want, add chopped chives as a garnish before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

Stald Maglebo

[simmabon]

This vibrant chickpea and avocado salad is packed with flavor and nutrients. It's a perfect combination of creamy avocado, protein-rich chickpeas, and fresh vegetables.

Ingredients: 1 can chickpeas, drained and rinsed. 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine chickpeas, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Gently toss the salad until well combined. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Dental 3d

[spicynomnoms]

This flavorful Tofu Fried Rice is a delicious and satisfying plant-based meal. It's packed with protein from the tofu and loaded with veggies for a nutritious dish that's perfect for lunch or dinner.

Ingredients: 300g firm tofu, pressed and cubed. 3 cups cooked rice, preferably day-old. 2 tablespoons sesame oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 cup mixed vegetables carrots, peas, bell peppers, etc.. 3 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon ginger, minced. 2 green onions, sliced. Salt and pepper to taste.

Instructions: One tablespoon of sesame oil should be heated on medium-high heat in a big skillet. After adding the tofu cubes, cook for 5 to 7 minutes, or until golden brown on all sides. Take out and place aside from the skillet. Add the last tablespoon of sesame oil to the same skillet. Add the chopped onion, garlic, and ginger, and cook for two to three minutes, or until fragrant. Add the mixed vegetables and stir. Cook for 34 minutes, or until the vegetables begin to soften. After cooking, add the rice to the skillet and stir it into the vegetables. Add the rice vinegar and soy sauce, then toss everything until thoroughly coated. Add the cooked tofu cubes and green onions and fold gently. To taste, add salt and pepper for seasoning. Cook for a further two to three minutes, stirring now and then. Take off the heat and serve warm. If desired, garnish with additional green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mostly Abstract

[thewrongmans]

A simple and tasty vegan pasta dish full of veggies and chickpeas, which are high in protein. Great for a quick dinner during the week!

Ingredients: 12 oz rotini pasta. 1 tbsp olive oil. 1 medium onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1 zucchini, chopped. 1 cup cherry tomatoes, halved. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup vegetable broth. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Set olive oil on medium heat in a large pan. Put in the garlic and onion, and cook them until they get soft. Put in tomatoes, zucchini, bell peppers, and chickpeas. After 5 to 7 minutes, the vegetables should be soft. Add the oregano, basil, salt, and pepper, along with the vegetable broth. For another two to three minutes, cook. Toss the cooked pasta into the pan with the rest of the ingredients until everything is well mixed and hot. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Swingmaniacs

[izzy-fo-sheezy]

These Keto Collard Green Chicken Avocado Rolls are a tasty and healthy light meal or snack that is low in carbs. They are great for a quick and satisfying snack on the go because they are full of protein, healthy fats, and fresh vegetables.

Ingredients: 4 large collard green leaves. 1 cup cooked shredded chicken breast. 1 ripe avocado, sliced. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 2 tablespoons chopped fresh cilantro. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the collard green leaves in a pot of boiling water for 30 seconds. Then, move them to a bowl of ice water to cool down. Place the collard green leaves that have been blanched flat on a cutting board. Use a paper towel to dry them. To make the salad, place a slice of avocado, some diced red bell pepper, some diced cucumber, and some chopped cilantro in the middle of each collard green leaf. Put lime juice on top of the fillings, and then add salt and pepper to taste. Tuck the sides of each collard green leaf in as you roll it up to make a roll. Cut each roll into small pieces that you can eat right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

The Club at Smallwood

[abbyleeme]

A rich and flavorful chicken dish with creamy tomato sauce and tender artichoke hearts, perfect for a keto-friendly, Whole30, and Paleo diet.

Ingredients: 4 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1/2 cup diced onion. 3 cloves garlic, minced. 1 can diced tomatoes. 1 can artichoke hearts, drained and chopped. 1/2 cup chicken broth. 1/2 cup coconut milk. 1 teaspoon Italian seasoning. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add diced onion and garlic. Saut until softened, about 3 minutes. Stir in diced tomatoes and artichoke hearts. Cook for another 2 minutes. Pour in chicken broth and coconut milk. Bring to a simmer. Return chicken breasts to the skillet, cover, and let simmer for 10-12 minutes, or until chicken is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Little Rose Magazine