What to make for dinner? PP recipes for a protein dinner

It is not easy to think up what to eat, especially for dinner, especially healthy. Constantly repeating the same dishes is annoying, because you want variety. We have collected several interesting and not stale recipes for dinner, rich in protein.

Πίνακας περιεχομένων

Chicken breasts with cherry tomatoes

You will need:

small chicken breasts – 4 pcs;
garlic cloves (peeled and chopped) – 4 pcs;
white wine – 50 ml;
chicken broth – 50 ml;
cherry tomatoes (peeled from skin) – 500 g;
thyme sprigs – 4 pcs;
salt, pepper – to taste;
olive oil – to grease the mold.

Preheat the oven to 180°C and oil a medium-sized baking dish. Set it aside for now.

Heat a frying pan to high and pour some oil on it. Add the chicken breasts and garlic cloves and fry the meat on both sides – about a minute on each side. Put the chicken and garlic in the baking dish, add the wine and broth. Place the tomatoes and thyme on top, sprinkle with salt and pepper to taste.

Now place the mold in the oven and cook for 25 minutes, until the chicken is baked through. Remove the dish and let stand for 5-10 minutes before serving.

Cod with celery

You will need:

celery (peeled and chopped) – 1 pc;
olive oil – 3 tbsp. tbsp;
fennel seeds – 1 tsp;
onion (chopped) – 4 onions;
zucchini (grated) – 1 pc;
garlic (finely chopped) – 1 clove;
skinless cod fillet – 2 pcs (approx. 125 g);
lemon (cut in half) – 1 pc;
parsley leaves – 1 tbsp.

Heat the oven to 200°C. Put the celery in a baking dish, drizzle with two tablespoons of oil and sprinkle with the fennel seeds. Bake in the oven for 45 minutes until lightly browned, stirring occasionally.

While the celery is cooking, place the onion in a dry pan and fry over high heat for 3-4 minutes, stirring occasionally, until it changes color. Place two large sheets of foil on a work surface. Lay the cooked onions on them, top with the grated zucchini, garlic and fish. Season, add one tablespoon of olive oil and squeeze the juice of one half of a lemon. Fold the edges of the foil over to make two wraps. Place the wraps on a baking tray and bake in the oven for 10-12 minutes.

When the celery is cooked, chop it into a puree. Arrange on plates, then carefully open the fish packets – the contents will be hot – and carefully place on the plates next to the purée. Garnish with parsley and lemon slices.

Chicken with quinoa

You will need:

chicken breast – 1 pc;
quinoa grains – 50 g;
black beans (boiled) – 50 g;
onions (chopped) – 1 tbsp;
canned tomatoes – 100 g;
tabasco sauce – 1 tsp;
green onions (chopped) – 1 tbsp;
low-fat cheese – 30 g;
olive oil – 2 tbsp;
water – 80 ml.

Preheat the oven to 180°C. In the meantime, take a frying pan and heat the oil in it. Cut the chicken into small pieces and cook it for 5-6 minutes. Then add the onions and fry until they are translucent. Put the beans, tomatoes in the skillet, add the sauce and half a cup of water. Bring to a boil and add the quinoa. Turn down the heat and simmer, stirring occasionally, until the chicken is cooked through and the water has evaporated.

When it’s done, remove from the heat and spread a thin layer of cheese in the pan. Melt it for 5-6 minutes or until bubbling. Garnish with green onions to serve.

Risotto with shrimp and fennel

You will need:

butter – 4 tbsp;
fennel root (chopped) – 1 pc;
fennel leaves (coarsely chopped) – 2 tbsp;
onion (chopped) – 1 pc;
arborio rice – 400 g;
dry white wine – 180 ml;
chicken broth – 8 cups;
salt, pepper – to taste;
king prawns (peeled) – 460 g;
Parmesan (grated) – 30 g.

Melt two tablespoons of butter in a large saucepan or skillet over medium heat. Add the fennel and onion. Cook, stirring frequently, until everything is softened, about 8 to 12 minutes. Add the rice and stir until smooth. Pour in the wine and season with salt and pepper. Cook, stirring, for 1-2 minutes, until the wine has evaporated. Then pour in one cup of broth at a time and simmer, stirring occasionally, until the rice is soft, about 20-25 minutes.

Add the shrimp and cook for another 2-4 minutes. Remove from heat, sprinkle with Parmesan and put in the remaining two tablespoons of oil. Just before serving, garnish with fennel leaves.

Pesto pasta with beans

You will need:

spaghetti (thin) – 1 box;
potatoes (small, golden color) – 450 g;
salt – 1 tbsp;
string beans (with cut ends) – 280 g;
pesto sauce – 50 g;
parmesan (grated) – 30 g.

Put the spaghetti on the boil. Meanwhile, place the potatoes and salt in a large saucepan. Add cold water and bring to the boil. Reduce the heat and simmer the potatoes for about 15 minutes so that they are soft but not completely cooked. Then add the beans to the potatoes and simmer for about five minutes. Drain the water using a colander. When the potatoes and beans have cooled slightly, chop them up.