5 High Protein Dinners in Under 15 Minutes

If you’re a tired mom just trying to get something nourishing on the table that isn’t another protein bar or handful of crackers, this one’s for you. These are the exact 5 dinners I’m making this week:

✅ High in protein
✅ Mostly organic ingredients
✅ Minimal processed foods
✅ On the table in 15 minutes or less

Each recipe is still full of flavor, and includes full macros so you know exactly what you’re getting. Let’s make weeknight dinner one less thing to stress about.

1. Chicken Pot Pie Skillet (with 3 ingredient high protein biscuits!)

Ingredients (Serves 3):

Filling:

• 2 cups cooked shredded chicken (pasture-raised or rotisserie) *see note
• 1 cup frozen peas & carrots (I like the pea, carrot, green bean & corn mix too!)
• ½ cup chicken bone broth
• ½ cup unsweetened plain non fat Greek yogurt
• ½ cup almond milk or grass fed milk
• 1 tbsp organic almond flour or coconut flour
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• Salt & black pepper to taste

Biscuit Topping:

• ½ cup almond flour
• ¼ cup nonfat Greek yogurt
• 1 pasture raised egg
• ½ tsp baking powder
• ¼ tsp salt (love mineral salt)

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Instructions:

1. Preheat oven to 375°F.
2. Sauté frozen veggies in a splash of broth (instead of oil) until softened.
3. Stir in chicken, more broth, flour, and seasonings. Simmer 5 mins.
   • Chicken – I baked organic pasture-raised chicken tenders at 400°F for 15 minutes with olive oil, salt, pepper, garlic powder & onion powder — stays super juicy. You can also use rotisserie or pre-cooked chicken.
4. Remove from heat, stir in Greek yogurt and milk.
5. Pour into baking dish.
6. Whisk biscuit ingredients into sticky dough. Drop on top.
7. Bake for 15 mins, then broil 2–3 mins to lightly brown.
8. Let cool slightly and serve.

Macros (Per Serving, 1 of 3):
Calories: ~360 | Protein: 38g | Carbs: 15g | Fiber: 6g | Fat: ~11g

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2. Steak Bites with Chimichurri, Arugula Salad & Parm Smashed Potatoes

Ingredients (Serves 2):

• 6 oz grass fed sirloin or flank steak, cubed
• ~10 baby potatoes (~½ lb)
• 1/2 tbsp shredded parm
• 2 tbsp chimichurri
• 1 ½ cups arugula
• 1 tbsp shredded raw cheddar
• ½ organic apple, diced

Simple Arugula Dressing:

• 1 tsp dijon mustard
• 1 tsp olive oil
• 1 tsp apple cider vinegar
• Salt & pepper

Chimichurri (2-Serving Version)

Ingredients:

• 2 tbsp fresh parsley, finely chopped
• 1 tsp red wine vinegar
• 2 tsp olive oil
• 1 small clove garlic, finely minced
• ⅛ tsp dried oregano
• Pinch of crushed red pepper flakes (optional)
• Salt & black pepper to taste
• Tiny splash of water to thin, if needed

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Instructions:

1. Microwave potatoes 3 mins, smash on parchment-lined tray. Spray or brush lightly with olive oil. Sprinkle with parm. Bake 400°F for 10 mins. Option – broil for 2 mins at the end for extra crispy!
2. Sear steak in cast iron pan with oil or butter, 2–3 mins per side. Season to taste.
3. Blend chimichurri ingredients together (if making).
4. Toss arugula with apple, cheddar and dressing.
5. Plate steak, top with chimichurri. Serve with potatoes and salad.

Macros (Per Serving):
Calories: ~470 | Protein: 38g | Carbs: 26g | Fiber: 4g | Fat: ~17g

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3. Kevin’s Thai Coconut Chicken with Jasmine Rice & Ginger Carrots

Ingredients (Serves 2):

• 1 pack Kevin’s Thai Coconut Chicken
• 1 pouch organic jasmine rice (I like Lindburgs or TJs microwaveable)
• 2 cups organic baby carrots
• ½ tsp butter
• ½ tsp turmeric
• ¼ tsp ground ginger
• Salt to taste

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Instructions:

1. Sauté carrots in a nonstick pan with just ½ tsp butter, turmeric, ginger, and salt. Cook ~10 mins.
2. Heat Kevin’s chicken per package.
3. Warm rice (microwave or stovetop).
4. Serve rice, top with chicken and carrots.

Macros (Per Serving):
Calories: ~450 | Protein: 32g | Carbs: 35g | Fiber: 4g | Fat: ~15g

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4. Seared Salmon Burgers with Chipotle Salad

This is such a staple on the weekly rotation because it requires zero brain power, 3 ingredients and takes less than 10 minutes.

Ingredients (Serves 2):

• 2 HEB Fiesta Salmon Burgers
• 1 HEB Organic Green Goddess Pepita Salad Kit (use only greens + toppings)
• 2 tbsp Chosen Foods Chipotle Ranch (seed oil free!)

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Instructions:

1. Sear salmon burgers in a cast iron skillet.
2. Toss salad greens and toppings. Use 2 tbsp dressing.
3. Serve burgers on top or the side.

Macros (Per Serving):
Calories: ~430 | Protein: 30g | Carbs: 24g | Fiber: 6g | Fat: ~18g

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5. Tortellini with Sausage, Squash & Apple Arugula Salad (Lighter Version)

Ingredients (Serves 3):

• 1 package Midtown Organic Tortellini
• 3 organic Caprese sausages (sliced)
• 1 yellow squash, halved & sliced
• ½ jar Sauz Calabrian Vodka Sauce
• 1 ½ cups arugula
• ½ organic apple, diced

Salad Dressing:

• 1 tsp dijon mustard
• 1 tsp olive oil
• 1 tsp apple cider vinegar
• Salt & pepper

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Instructions:

1. Boil tortellini per instructions.
2. Sauté sausage and squash in a cast iron pan.
3. Toss with sauce and drained pasta.
4. Combine salad ingredients, toss with dressing.
5. Plate and serve.

Macros (Per Serving, 1 of 3):
Calories: ~460 | Protein: 30g | Carbs: 34g | Fiber: 5g | Fat: ~17g

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Want More?

🕒 10-Minute Meals Round-Up
🍳 My Favorite Non-Toxic Cookware Discount

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