Explore 12 high-protein low-calorie meals designed around lean proteins, fiber-rich ingredients and practical meal prep for breakfast, lunch and dinner.
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Page 3 of 17 includes 12 recipes selected around high-protein low-calorie meals. Use the meal filters or search box to explore the collection.
A tomato and light-coconut chickpea curry with spinach, ginger, warming spices, and brown rice. It is a practical plant-based meal with measurable portions and a fiber-rich ingredient profile.
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Lean ground turkey, sweet potato, bell pepper, onion, spinach, garlic, lime, and warm spices cooked in one skillet. The sweet potato is cut small and partially steamed with broth so it becomes tender without excessive oil.
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Chickpeas, edamame, cucumber, tomatoes, red onion, herbs, reduced-fat feta, and a lemon-yogurt dressing. Edamame and Greek yogurt increase protein while the large vegetable portion keeps the salad fresh and substantial.
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Crisp-edged tofu with broccoli, bell pepper, snap peas, carrot, scallions, ginger, and garlic in a light savory sauce. It is served without rice in the base recipe, keeping the plate lower in carbohydrate while still providing plant protein.
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Lemon-pepper chicken breast with whole-wheat couscous, broccoli, zucchini, bell pepper, carrot, and a yogurt-Dijon sauce. The plate is portioned for two servings and designed to provide substantial protein without a heavy dressing.
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Quinoa, black beans, corn, tomatoes, bell pepper, red onion, avocado, cilantro, and a lime-spiced Greek yogurt sauce. It is designed as a two-portion meal-prep bowl with the avocado and sauce packed separately.
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Lean ground turkey, black beans, corn, cauliflower-rice-style vegetables, lettuce, tomato, salsa, and a yogurt-lime topping. The bowl keeps cheese and fried toppings out of the base recipe so protein and vegetables remain the focus.
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Brown lentils, low-fat cottage cheese, cucumber, cherry tomatoes, red onion, parsley, mint, lemon, and cumin. The bowl combines legume fiber with dairy protein and uses only a small amount of olive oil.
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Chickpeas, quinoa, cucumber, tomatoes, red onion, feta, olives, and a high-protein lemon-dill yogurt sauce. The bowl uses a modest olive and feta portion while Greek yogurt raises protein without requiring a large amount of oil.
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A savory noodle bowl with browned extra-firm tofu, soba noodles, broccoli, carrot, bell pepper, edamame, ginger, garlic, and a controlled amount of chili sauce. The recipe emphasizes protein and vegetables while keeping oil measured.
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Wild salmon, baby potatoes, and green beans roast with lemon, garlic, dill, Dijon, and a measured amount of olive oil. The staggered method keeps the salmon moist while the vegetables finish cooking.
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Rolled oats bake with apples, Greek yogurt, milk, eggs, chia seeds, walnuts, cinnamon, and a modest amount of maple syrup. Six portions make this a practical high-protein breakfast meal-prep recipe.
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