13 High Protein Dinners That Keep You Full Until Breakfast

Tired of feeling hungry an hour after dinner? These high protein dinners are built around steak, chicken, fish, eggs, lentils and tofu, so they keep you full and satisfied well into the night. Every slide includes an easy recipe with simple steps. For something sweet afterward, browse our dessert galleries..

High Protein Dinners Start With a Steakhouse Night at Home

Few high protein dinners feel as rewarding as a perfectly cooked steak. You do not need a fancy steakhouse to get that juicy pink center and crusty, peppery outside. A hot cast iron skillet, a short rest and some roasted vegetables are all it takes. Slice it thin against the grain, pile on the asparagus and mushrooms, and dinner feels like a celebration..

You will need: 2 sirloin or ribeye steaks, 1 tablespoon cracked black pepper, 1 teaspoon salt, 2 tablespoons butter, 1 bunch asparagus, 2 portobello mushrooms and 8 baby carrots.

How to make it: Roast the carrots, mushrooms and asparagus with olive oil at 425°F for 15 to 20 minutes. Press pepper and salt into the steaks. Sear in a very hot cast iron skillet for 4 minutes per side, adding butter and thyme at the end. Rest for 10 minutes, slice against the grain and serve with the vegetables.

Juicy Grilled Chicken Breast

Dry chicken breast is the reason so many people give up on healthy eating. The secret to juicy chicken is a quick brine and not overcooking it. Lean chicken is one of the easiest high protein dinners to fit into any meal plan, and leftovers are perfect for salads and wraps the next day. Serve it with colorful vegetables for a complete plate.

You will need: 4 chicken breasts, 4 cups water, 2 tablespoons salt, 1 tablespoon olive oil, 1 teaspoon paprika and 1 teaspoon garlic powder.

How to make it: Dissolve the salt in water and soak the chicken for 30 minutes. Pat dry, then pound to an even thickness. Rub with oil, paprika and garlic powder. Grill over medium high heat for 5 to 6 minutes per side until the inside reaches 165°F. Rest for five minutes before slicing.

Lemon Herb Baked Salmon

Salmon is a weeknight hero. It cooks in about 15 minutes, needs almost no prep and delivers protein along with omega 3 fats. A simple lemon and herb topping keeps the flavor bright and fresh. Serve it over quinoa or rice with a side of greens, and you have a restaurant worthy plate that is ready faster than takeout.

You will need: 4 salmon fillets, 2 tablespoons olive oil, 1 lemon, 2 cloves garlic, 1 tablespoon chopped dill and salt and pepper.

How to make it: Heat the oven to 400°F and line a baking sheet. Place the salmon skin side down. Mix the oil, lemon juice, minced garlic and dill and brush it over the fish. Season with salt and pepper and top with lemon slices. Bake for 12 to 15 minutes until the salmon flakes easily.

Garlic Butter Shrimp Skillet

Shrimp might be the fastest protein you can cook. They are done in about five minutes, and a garlic butter sauce makes them taste like a seaside restaurant dish. This is one of those high protein dinners you can make even on the most exhausting day. Spoon it over rice, pasta or cauliflower rice, and do not forget bread for the sauce.

You will need: 1 pound large shrimp, 3 tablespoons butter, 5 cloves garlic, 1/2 teaspoon chili flakes, juice of 1 lemon and 2 tablespoons chopped parsley.

How to make it: Pat the shrimp dry and season with salt. Melt the butter in a large skillet over medium high heat. Add the garlic and chili flakes and cook for 30 seconds. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink. Squeeze in lemon juice and toss with parsley.

Cheesy Vegetable Frittata

Eggs are not just for breakfast. A big frittata loaded with vegetables and cheese makes a filling dinner for the whole family, and it uses up whatever is left in the fridge. Eggs are an affordable source of high quality protein, which makes this one of the most budget friendly high protein dinners around. Leftover slices are great cold for lunch.

You will need: 10 eggs, 1/2 cup milk, 1 cup shredded cheese, 1 bell pepper, 1 cup spinach, 1/2 onion and salt and pepper.

How to make it: Whisk the eggs, milk, salt and pepper. Sauté the onion and pepper in an oven safe skillet until soft, then add the spinach until wilted. Pour in the eggs and sprinkle with cheese. Cook on the stove for three minutes, then bake at 375°F for 12 to 15 minutes until set and golden.

Sticky Sesame Chicken

Craving takeout? This sticky sesame chicken hits the same spot with a lighter sauce you make at home. Bite size chicken pieces are seared until golden and tossed in a sweet and savory glaze with garlic, ginger and soy. It is ready in 25 minutes and tastes even better than delivery. Serve it with rice and steamed broccoli.

You will need: 1 1/2 pounds chicken thighs, 2 tablespoons cornstarch, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon ginger and sesame seeds.

How to make it: Cut the chicken into pieces and toss with cornstarch. Sear in a hot oiled skillet until golden and cooked through. Whisk the soy sauce, honey, vinegar, garlic and ginger and pour into the pan. Simmer for two minutes until sticky. Top with sesame seeds and green onions.

Seared Ahi Tuna

Seared tuna feels like a fancy restaurant order, but it takes less than ten minutes at home. The outside gets a quick, flavorful crust while the center stays rosy and tender. Tuna is very lean and rich in protein, so it fits right in with other high protein dinners. Slice it thin and serve with greens and a soy ginger dipping sauce.

You will need: 2 sushi grade ahi tuna steaks, 1 tablespoon sesame oil, 2 tablespoons sesame seeds, salt and pepper, and soy sauce with fresh ginger for dipping.

How to make it: Pat the tuna dry and season with salt and pepper. Press both sides into the sesame seeds. Heat the sesame oil in a skillet until very hot. Sear the tuna for 45 to 60 seconds per side, leaving the middle pink. Rest for two minutes, slice thinly and serve with dipping sauce.

Creamy Red Lentil Curry

You do not need meat to get a protein packed dinner. Red lentils cook down into a thick, creamy curry full of warm spices and plant protein. It is cozy, filling and very easy on the wallet. One pot and about 30 minutes is all it takes, and it tastes even better the next day. Serve it with rice or warm flatbread.

You will need: 1 1/2 cups red lentils, 1 can coconut milk, 1 can diced tomatoes, 1 onion, 3 cloves garlic, 2 tablespoons curry powder and 3 cups vegetable broth.

How to make it: Sauté the onion and garlic in oil until soft. Stir in the curry powder for one minute. Add the rinsed lentils, tomatoes and broth and simmer for 20 minutes, stirring often. Stir in the coconut milk and cook five minutes more. Season with salt and finish with fresh cilantro.

Hearty Beef and Bean Chili

A pot of chili simmering on the stove is pure comfort on a cold night. Lean ground beef and beans give this bowl a double dose of protein, while tomatoes, peppers and spices make it rich and smoky. It feeds a crowd and freezes well. Top it with cheese, sour cream or green onions and it becomes the dinner everyone asks for again.

You will need: 1 pound lean ground beef, 2 cans kidney beans, 1 can crushed tomatoes, 1 onion, 1 bell pepper, 2 tablespoons chili powder and 1 teaspoon cumin.

How to make it: Brown the beef with the onion and pepper in a large pot. Drain any extra fat. Stir in the chili powder and cumin and cook one minute. Add the tomatoes and drained beans. Simmer for 30 to 40 minutes, stirring now and then, and season with salt to taste.

Rosemary Pork Tenderloin

Pork tenderloin is one of the leanest and most underrated cuts in the meat case. It cooks quickly, stays tender and soaks up flavor from a simple garlic and rosemary rub. Sliced into medallions, it looks elegant enough for guests. It is one of those high protein dinners that feels special without any extra work.

You will need: 1 pork tenderloin, 2 tablespoons olive oil, 3 cloves garlic, 1 tablespoon chopped rosemary, 1 teaspoon salt and 1/2 teaspoon pepper.

How to make it: Rub the pork with oil, minced garlic, rosemary, salt and pepper. Sear it on all sides in a hot oven safe skillet for about five minutes. Transfer the pan to a 400°F oven and roast for 15 to 20 minutes until it reaches 145°F inside. Rest for 10 minutes, then slice.

Beef Kofta Kebabs

Kofta kebabs are spiced ground beef shaped onto skewers and grilled until smoky and juicy. They are packed with onion, garlic, parsley and warm spices like cumin and coriander. Serve them with rice, grilled tomatoes and a cool yogurt sauce for a meal that feels like a street food feast. Kids love eating dinner off a stick too.

You will need: 1 1/2 pounds ground beef, 1 small grated onion, 3 cloves garlic, 1/4 cup chopped parsley, 1 teaspoon cumin, 1 teaspoon coriander and 1 teaspoon salt.

How to make it: Mix all of the ingredients with your hands until well combined. Divide into eight portions and shape each one into a long log around a skewer. Chill for 15 minutes so they hold their shape. Grill over medium high heat for 10 to 12 minutes, turning often, until browned and cooked through.

Crispy Glazed Tofu

If you think tofu is bland, this recipe is for you. Pressing the tofu and coating it in cornstarch makes it crispy on the outside and soft inside. A sweet and spicy glaze clings to every piece. It is a delicious plant based option among high protein dinners, and even meat lovers go back for seconds. Serve it with rice and vegetables.

You will need: 1 block extra firm tofu, 2 tablespoons cornstarch, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon chili sauce and 1 teaspoon sesame oil.

How to make it: Press the tofu for 20 minutes to remove water, then cut into cubes. Toss with cornstarch and pan fry in hot oil until golden on all sides. Whisk the soy sauce, maple syrup, chili sauce and sesame oil. Pour over the tofu and toss for one minute until glossy.

Smoky Grilled Chicken Skewers

Chicken skewers are the star of every summer cookout, but they work any night of the week. A yogurt and spice marinade keeps the chicken tender and adds a smoky, tangy flavor. Thread them with peppers and onions if you like. Serve with flatbread, salad and garlic sauce for a high protein dinner that feels like a party.

You will need: 2 pounds chicken thighs, 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon smoked paprika, 1 teaspoon cumin, 3 cloves garlic and salt.

How to make it: Cut the chicken into chunks. Mix the yogurt, lemon juice, paprika, cumin, garlic and salt, then coat the chicken and marinate for at least one hour. Thread onto skewers. Grill over medium high heat for 10 to 12 minutes, turning often, until charred and cooked through.