High Protein Spring Dinner Ideas for Healthy Weeknights

As we welcome the spring season, our plates start to reflect the fresh and vibrant flavors of the season. Spring is the perfect time to incorporate more protein into our diets to keep our energy levels up and our muscles strong. Whether you’re a busy working professional or a parent taking care of the family, cooking a high-protein dinner on weeknights can seem like a daunting task. But don’t worry, we’ve got you covered with these 7 high protein spring dinner ideas that are not only delicious but also quick and easy to make.

In this article, we’ll share our favorite spring-inspired recipes that can be prepared in no more than 30 minutes. From chicken and fish to seafood, these recipes showcase the variety and creativity of high protein spring dinners. Each recipe has been carefully selected to provide the perfect balance of protein, fiber, and healthy fats to keep you and your family satisfied and energized throughout the evening.

Lemon Garlic Grilled Chicken with Asparagus

Lemon Garlic Grilled Chicken with Asparagus is a refreshing and light spring dinner that’s perfect for a weeknight. The dish combines the juiciness of grilled chicken with the crunch of asparagus, topped with a zesty lemon garlic sauce. This recipe makes for a great way to celebrate the flavors of spring and provides a good dose of protein to keep you going.

Ingredients

– 4 boneless, skinless chicken breasts
– 1/2 cup lemon juice
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 1 pound fresh asparagus, trimmed
– Fresh parsley, chopped (optional)

Instructions

Preheat your grill to medium-high heat. In a small bowl, whisk together lemon juice, garlic, olive oil, thyme, paprika, salt, and pepper. Brush the mixture on both sides of the chicken breasts. Grill the chicken for 5-6 minutes per side or until cooked through. Meanwhile, toss asparagus with a pinch of salt and pepper. Grill the asparagus for 3-4 minutes per side or until tender. Serve the chicken with asparagus and a sprinkle of parsley, if desired.

High-Protein Greek Chicken Quinoa Bowls

High-Protein Greek Chicken Quinoa Bowls are a nutritious and satisfying meal that combines the flavors of Greece with the comfort of a warm bowl. This recipe features juicy chicken, creamy feta cheese, and nutritious quinoa, all topped with a zesty Greek salad.

Ingredients

– 1 cup quinoa, rinsed and drained
– 2 cups chicken broth
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1 cup chopped mixed olives
– 1 cup chopped cucumber
– 2 tbsp lemon juice
– Salt and pepper to taste

Instructions

Cook the quinoa according to package instructions. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Add onion and garlic to the skillet and cook until the onion is translucent. Stir in feta cheese, olives, and cucumber. Serve the chicken and quinoa with the Greek salad on top.

Honey Dijon Salmon with Roasted Spring Vegetables

Honey Dijon Salmon with Roasted Spring Vegetables is a simple yet elegant spring dinner that’s perfect for a weeknight. The dish combines the sweetness of honey with the tanginess of Dijon mustard, all on top of a bed of roasted spring vegetables.

Ingredients

– 4 salmon fillets, skin removed
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– 1 tsp lemon zest
– Salt and pepper to taste
– 2 pounds spring vegetables (such as asparagus, carrots, and Brussels sprouts)

Instructions

Preheat your oven to 400°F (200°C). In a small bowl, whisk together honey, Dijon mustard, olive oil, and lemon zest. Brush the mixture on both sides of the salmon fillets. Season with salt and pepper to taste. Place the salmon on a baking sheet lined with parchment paper. Roast in the oven for 12-15 minutes or until cooked through. Meanwhile, toss the spring vegetables with a pinch of salt and pepper. Roast in the oven for 15-20 minutes or until tender. Serve the salmon with the roasted spring vegetables.

Turkey & Spinach Stuffed Bell Peppers

Turkey & Spinach Stuffed Bell Peppers are a colorful and nutritious spring dinner that’s perfect for a weeknight. The dish combines the juiciness of turkey with the crunch of spinach, all packed into a bell pepper.

Ingredients

– 4 bell peppers, any color
– 1 lb ground turkey
– 1 cup chopped fresh spinach
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup cooked brown rice
– 1 tsp cumin
– Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces. Add onion and garlic to the skillet and cook until the onion is translucent. Stir in spinach, cheddar cheese, brown rice, and cumin. Stuff each bell pepper with the turkey mixture and bake in the oven for 25-30 minutes or until tender.

Cottage Cheese & Herb Stuffed Chicken Breast

Cottage Cheese & Herb Stuffed Chicken Breast is a creamy and flavorful spring dinner that’s perfect for a weeknight. The dish combines the tanginess of cottage cheese with the freshness of herbs, all stuffed into a juicy chicken breast.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 cup cottage cheese
– 1/4 cup chopped fresh herbs (such as parsley, dill, or chives)
– 1 tsp lemon zest
– 1 tsp garlic powder
– Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C). In a small bowl, mix together cottage cheese, herbs, lemon zest, and garlic powder. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the cottage cheese mixture and close the incision. Season with salt and pepper to taste. Bake in the oven for 20-25 minutes or until cooked through.

Garlic Shrimp with Spring Pea Rice

Garlic Shrimp with Spring Pea Rice is a light and flavorful spring dinner that’s perfect for a weeknight. The dish combines the sweetness of shrimp with the crunch of spring peas, all served over a bed of flavorful rice.

Ingredients

– 1 cup uncooked white rice
– 2 cups water
– 1 lb large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 cup spring peas
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions

Cook the rice according to package instructions. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and cooked through. Stir in spring peas and cook until tender. Serve the shrimp over the cooked rice.

Steak & Arugula Salad with Lemon Vinaigrette

Steak & Arugula Salad with Lemon Vinaigrette is a refreshing and elegant spring dinner that’s perfect for a weeknight. The dish combines the tenderness of steak with the peppery flavor of arugula, all topped with a zesty lemon vinaigrette.

Ingredients

– 4 steaks, any cut
– 4 cups arugula
– 1 cup cherry tomatoes, halved
– 1 cup crumbled feta cheese
– 2 tbsp lemon juice
– 1 tsp olive oil
– Salt and pepper to taste

Instructions

Grill the steaks to desired doneness. Meanwhile, toss arugula with a pinch of salt and pepper. Top the arugula with cherry tomatoes and feta cheese. In a small bowl, whisk together lemon juice and olive oil. Drizzle the vinaigrette over the salad and serve with grilled steak.