A low-calorie, high-protein dinner is perfect for when you want something lighter yet satisfying. With at least 15 grams of protein per serving, these meals can help you reap the benefits of getting enough protein, including supporting healthy immune function and bone health. Each of these meals are also lower in calories to help you meet your nutritional goals. Recipes like our Baked Lemon-Pepper Salmon and our Spaghetti with Mushrooms, Spinach & Ricotta are healthy and easy choices that can help you get dinner on the table in 30 minutes or less.
01 of 19
Baked Lemon-Pepper Salmon
Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.
This baked lemon-pepper salmon is a bright, no-fuss recipe that’s perfect for a quick weeknight dinner. Baking the salmon on a bed of fresh lemon slices infuses it with citrusy flavor while keeping the fillets moist and tender. A simple seasoning of lemon-pepper, garlic and salt delivers a bold taste with minimal effort. Pair it with roasted vegetables, a crisp salad or fluffy brown rice for a complete meal.
02 of 19
Spaghetti with Mushrooms, Spinach & Ricotta
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Josh Hoggle.
Earthy mushrooms, spinach and garlic flavor the pasta alongside whole-milk ricotta that creates a creamy sauce. You can elevate the flavor even more by using wild mushrooms for a deeper savory flavor and finishing with a squeeze of lemon to brighten everything up.
03 of 19
One-Pot Garlicky Shrimp & Spinach
Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
This shrimp and spinach dish cooks quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from lemon juice, crushed red pepper and parsley.
04 of 19
Marry Me White Bean Soup
Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.
Here, the flavors of Marry Me Chicken (sun-dried tomatoes, garlic, cream and Parmesan) are transformed into a hearty, soul-warming vegetarian soup. Finished with basil and extra cheese, it’s cozy, crowd-pleasing and sure to win hearts at the table.
05 of 19
One-Pan Chicken Florentine
Photographer: Kelsey Hansen, Prop Stylist Natalie Ghazali, Food Stylist: Shannon Goforth.
Classic chicken Florentine—creamy spinach served alongside sautéed chicken—is a fast and easy meal. This dish is simple enough for weekdays but also elegant enough for a dinner party.
06 of 19
Broccoli-Cheddar Butter Beans
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Hannah Greenwood.
This cozy dish will remind you of broccoli-Cheddar soup—in a convenient skillet. Tender butter beans add creaminess and plant-based protein, making the dish filling enough for a main course. Broccoli florets bring color, while sharp Cheddar cheese melts in for that classic flavor.
07 of 19
Balsamic Chicken Thighs with Arugula-Tomato Salad
Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali.
This flavor-packed dish features juicy chicken thighs that are cooked until golden, then coated in a tangy-sweet balsamic glaze. They’re served over a crisp arugula and tomato salad. It’s a simple dinner that tastes delicious and comes together quickly.
08 of 19
Lemony Orzo & Tuna Salad with Broccoli
This pasta-salad and tuna-salad mashup gets a boost of color and texture from broccoli. Plenty of Kalamata olives add a briny bite, which pairs perfectly with the lemony dressing.
09 of 19
Sheet-Pan Balsamic Chicken & Asparagus
Chicken cutlets are coated in a tangy-sweet balsamic glaze, roasting right alongside tender asparagus for an easy, well-balanced dinner. It’s a simple one-pan meal that’s perfect for busy weeknights.
10 of 19
No-Cook White Bean & Spinach Caprese Salad
This easy salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar, but adds tender white beans and fresh baby spinach to the mix.
11 of 19
Caprese Stuffed Chicken Breast Sandwiches
This dish takes caprese salad ingredients—juicy tomatoes, fresh mozzarella cheese, basil and balsamic vinegar—and nestles them into a seasoned and cooked chicken breast that can be picked up and eaten like a sandwich.
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Creamy Balsamic Chicken & Mushroom Skillet
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness. The shallots, garlic and thyme add aroma and flavor to the dish.
13 of 19
High-Protein Greek Salad Omelet Wrap
Sara Haas
Would you rather have a salad or a wrap for dinner? Wait, why not both! This protein-packed meal features Greek salad tucked into an egg-white wrap. It also makes for a delicious breakfast.
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Chicken Tinga Tostadas
Jacob Fox
These chicken tinga tostadas are topped with cotija cheese for a salty bite, while cilantro adds a pop of flavor and color. We bake the tortillas to ensure a crispy base, while also using less oil than deep-frying.
15 of 19
Skillet Shrimp with Rice & Peas
Jennifer Causey
Make sure to spread the rice mixture in an even layer so the bottom can crisp. The shrimp take less than 5 minutes to cook so you’ll have a quick and easy dish that’s full of flavor.
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Roasted Maple-Glazed Chicken & Carrots
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Olive oil and maple syrup transform into a sticky-sweet sauce in the hot oven. Drizzling the chicken drippings over the carrots amps up their flavor even more.
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Chickpea Pasta with Mushrooms & Kale
Greg DuPree
Loading up your pasta with vegetables like kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
18 of 19
Gochujang-Glazed Salmon with Garlic Spinach
Jacob Fox
Gochujang—a Korean red chili paste—and honey give this salmon a little bit of sweetness and a whole lot of spice.
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Garlic-Anchovy Pasta with Broccolini
Jacob Fox
Here, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. But if you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.
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