18 Delicious High Protein Lunch Recipes for Fitness Enthusiasts

Struggling to find lunch ideas that fuel your fitness goals without skimping on flavor? You’re in luck! Our roundup of 18 Delicious High Protein Lunch Recipes is packed with mouthwatering options that are as nutritious as they are satisfying. Perfect for home cooks looking to keep their meals exciting and protein-packed, these recipes will keep you energized all afternoon. Let’s dive in and discover your new favorite lunch!

Grilled Chicken and Quinoa Salad

Vibing with summer? This Grilled Chicken and Quinoa Salad is your go-to for a protein-packed, flavor-loaded meal that’s as easy to make as it is to devour.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, uncooked
• 2 cups water
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 lemon, juiced
• A handful of cherry tomatoes, halved
• A bunch of arugula
• A sprinkle of salt and pepper

Instructions

1. Preheat your grill to medium-high, about 375°F. Tip: Clean the grill grates well to prevent sticking.
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 6-7 minutes per side, or until the internal temp hits 165°F. Tip: Let it rest for 5 minutes before slicing to keep it juicy.
3. Rinse the quinoa under cold water. Boil 2 cups of water, add quinoa, then simmer covered for 15 minutes. Tip: Fluff with a fork for the perfect texture.
4. Whisk together olive oil, minced garlic, lemon juice, salt, and pepper for the dressing.
5. Toss the cooked quinoa, sliced chicken, cherry tomatoes, and arugula in a large bowl. Drizzle with dressing and mix well.

Kick back and enjoy the crisp arugula against the tender chicken and fluffy quinoa. Serve it in a hollowed-out watermelon for a summer party showstopper.

Turkey and Avocado Wrap

Yo, craving something fresh yet filling? This Turkey and Avocado Wrap is your go-to—packed with protein, creamy avo, and a crunch that hits just right.

Ingredients

• 2 large flour tortillas
• a couple of slices of turkey breast
• half an avocado, sliced
• a handful of spinach
• a splash of ranch dressing
• a sprinkle of shredded cheddar cheese
• a dash of salt and pepper

Instructions

1. Lay out the flour tortillas on a clean, flat surface.
2. Layer the turkey breast slices evenly across each tortilla.
3. Top with avocado slices and a handful of spinach.
4. Drizzle a splash of ranch dressing over the spinach.
5. Sprinkle shredded cheddar cheese on top, then add a dash of salt and pepper.
6. Fold the sides of the tortilla inwards, then roll tightly from the bottom up to encase all the fillings.
7. Heat a pan over medium heat for 2 minutes, then place the wraps seam-side down. Cook for 3 minutes per side until golden and crispy.
8. Tip: For extra crispiness, press down lightly with a spatula while cooking.
9. Tip: If the wrap starts to unfold, secure it with a toothpick before cooking.
10. Tip: Let it sit for a minute after cooking to meld the flavors together.

That first bite? Creamy avocado meets the smoky turkey, all hugged by a crispy tortilla. Serve it sliced diagonally for that Instagram-worthy cross-section or pack it whole for a no-mess lunch.

Black Bean and Brown Rice Bowl

Unlock the secret to a no-fuss, nutrient-packed meal that’s as easy to make as it is delicious. This bowl is your new go-to for busy nights or meal prep magic.

Ingredients

• 1 cup of brown rice
• A can of black beans, rinsed
• A couple of garlic cloves, minced
• A splash of olive oil
• A pinch of salt
• A handful of cherry tomatoes, halved
• A sprinkle of cilantro, chopped
• A dash of lime juice
• A scoop of avocado, diced

Instructions

1. Rinse the brown rice under cold water until the water runs clear.
2. Cook the rice according to package instructions, usually about 45 minutes on low heat. Tip: Add a bay leaf for extra flavor.
3. While the rice cooks, heat a splash of olive oil in a pan over medium heat.
4. Add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let it burn!
5. Toss in the rinsed black beans and a pinch of salt, stirring occasionally for 5 minutes. Tip: Mash a few beans for a creamier texture.
6. Once everything’s ready, fluff the rice with a fork and divide it into bowls.
7. Top with the black bean mixture, cherry tomatoes, cilantro, avocado, and a dash of lime juice.

Dig into this bowl where the creamy avocado meets the zesty lime and hearty beans. Perfect as is, or throw in some grilled chicken for extra protein.

Tuna Salad with Greek Yogurt

Just when you thought tuna salad couldn’t get any better, we’re swapping mayo for Greek yogurt. **Bold move**, right? This version’s creamy, tangy, and packed with protein—perfect for those ‘I need lunch now’ moments.

Ingredients

• 2 cans of tuna, drained
• A big scoop (about 1/2 cup) of Greek yogurt
• A couple of celery stalks, diced
• A small handful of red onion, finely chopped
• A splash of lemon juice
• A pinch of salt and pepper
• A dash of garlic powder

Instructions

1. Grab a medium bowl and toss in the drained tuna. Flake it with a fork—no big chunks allowed.
2. Add the Greek yogurt to the bowl. Mix it until the tuna’s fully coated. Pro tip: The yogurt should cling to every piece, not pool at the bottom.
3. Throw in the diced celery and chopped red onion. These add crunch and a bit of bite—don’t skip ’em.
4. Squeeze in that splash of lemon juice. It brightens everything up. Trust us.
5. Season with a pinch of salt, pepper, and a dash of garlic powder. Mix well. Taste? Adjust? Perfect.

Creamy, crunchy, and just the right amount of tang—this tuna salad’s a game-changer. Serve it stuffed in an avocado half for an extra fancy (but still easy) lunch.

Egg and Spinach Scramble

Fuel your morning with this Egg and Spinach Scramble—quick, nutritious, and packed with flavor. Perfect for those on-the-go or craving a protein-packed start.

Ingredients

• A couple of large eggs
• A handful of fresh spinach, roughly chopped
• A splash of milk
• A pinch of salt
• A dash of black pepper
• A tablespoon of olive oil

Instructions

1. Heat a tablespoon of olive oil in a non-stick skillet over medium heat (about 350°F).
2. While the skillet heats, whisk a couple of large eggs with a splash of milk in a bowl until well combined.
3. Add the roughly chopped spinach to the skillet, sautéing for about 1 minute until just wilted.
4. Pour the egg mixture over the spinach, letting it sit for a few seconds before stirring.
5. Gently stir the eggs and spinach together, cooking for 2-3 minutes until the eggs are softly set.
6. Season with a pinch of salt and a dash of black pepper right before removing from heat.

This scramble comes out fluffy with the perfect bite of spinach. Try it on toasted whole-grain bread or with a side of avocado for extra creaminess.

Lentil Soup with Kale

Unlock the secret to a heartwarming bowl that’s packed with protein and greens—lentil soup with kale is your next go-to comfort food.

Ingredients

• 1 cup of dried green lentils
• A couple of garlic cloves, minced
• 1 medium onion, diced
• A splash of olive oil
• 4 cups of vegetable broth
• 1 bunch of kale, stems removed and leaves chopped
• 1 tsp of cumin
• A pinch of salt and pepper
• 1 tbsp of lemon juice

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Stir in the rinsed lentils, vegetable broth, and cumin. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
4. Add the chopped kale to the pot, stirring it into the soup. Continue to simmer for another 10 minutes, or until the kale is tender and the lentils are fully cooked.
5. Season with a pinch of salt and pepper, then finish with a tablespoon of lemon juice for a bright kick.

Zesty and hearty, this soup boasts a creamy texture from the lentils with a slight crunch from the kale. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for extra creaminess.

Salmon and Sweet Potato Hash

Salmon and sweet potato hash is the weeknight hero you didn’t know you needed. **Sear** those flavors, **toss** in some greens, and **dig in**—no fuss, all flavor.

Ingredients

• 1 large sweet potato, diced into ½-inch cubes
• 2 salmon fillets, skin-on, cut into chunks
• A couple of tbsp olive oil
• A splash of apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• A handful of fresh spinach
• Salt and pepper, just a pinch each

Instructions

1. **Preheat** your skillet over medium heat and add a tbsp of olive oil.
2. **Toss** in the sweet potatoes. Let them cook for about 10 minutes, stirring occasionally, until they start to soften.
3. **Season** with smoked paprika, garlic powder, salt, and pepper. Mix well.
4. **Push** the sweet potatoes to one side of the skillet. Add the remaining olive oil and place the salmon chunks skin-side down.
5. **Cook** the salmon for 3-4 minutes on each side until the skin is crispy and the flesh flakes easily.
6. **Drizzle** apple cider vinegar over the sweet potatoes for a tangy kick.
7. **Fold** in the fresh spinach until just wilted, about 1 minute.

**Get** ready for a plate that’s crispy, tender, and packed with smoky-sweet vibes. Serve it straight from the skillet for that rustic charm or top with a fried egg for breakfast vibes.

Chickpea and Spinach Curry

Need a quick, flavor-packed dinner? This Chickpea and Spinach Curry is your weeknight hero—ready in 30, packed with protein, and totally vegan.

Ingredients

• A couple of tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• A thumb-sized piece of ginger, grated
• 1 tbsp curry powder
• A pinch of red pepper flakes
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) coconut milk
• A big handful of spinach
• A splash of lime juice
• Salt to your liking

Instructions

1. Heat olive oil in a large pan over medium heat. Tip: Swirl the oil to coat the pan evenly.
2. Add onion, garlic, and ginger. Sauté for 3 minutes until soft. Tip: Keep stirring to avoid burning.
3. Stir in curry powder and red pepper flakes. Cook for 1 minute to toast the spices. Tip: This unlocks their flavor.
4. Pour in chickpeas and coconut milk. Simmer for 10 minutes, stirring occasionally.
5. Fold in spinach until wilted, about 2 minutes.
6. Finish with lime juice and salt. Stir well.

Unbelievably creamy with a spicy kick, this curry clings to rice or pairs perfectly with naan. Try topping with extra lime or cilantro for a fresh twist.

Beef and Broccoli Stir Fry

You’ve got beef? Good. Let’s turn that into a sizzling, saucy stir fry with crisp-tender broccoli in under 30 minutes. No fancy skills needed—just a hot pan and hungry vibes.

Ingredients

• 1 lb flank steak, sliced thin against the grain
• 3 cups broccoli florets (about a head’s worth)
• 2 tbsp soy sauce (the good kind)
• 1 tbsp oyster sauce (secret umami bomb)
• 1 tsp sesame oil (just a drizzle)
• 2 cloves garlic, minced (more if you’re brave)
• 1 tsp ginger, grated (fresh is fire)
• 1 tbsp brown sugar (for that sweet balance)
• 2 tbsp vegetable oil (high smoke point, please)
• A splash of water (to help steam the broccoli)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until it’s shimmering—like, really hot.
2. Add the steak in a single layer. Let it sear untouched for 1 minute to get a nice crust, then stir-fry for another 2 minutes until just browned. Remove to a plate.
3. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of searing it.
4. In the same pan, add the remaining 1 tbsp oil. Toss in broccoli, garlic, and ginger. Stir-fry for 1 minute.
5. Add a splash of water, cover, and let the broccoli steam for 2 minutes until bright green but still crisp.
6. Tip: Keep the lid on tight to trap the steam and speed up cooking.
7. Return the beef to the pan. Pour in soy sauce, oyster sauce, sesame oil, and brown sugar. Stir-fry everything together for another minute until glossy and well-coated.
8. Tip: Taste and adjust sauces if needed, but the measurements are pretty spot-on for balance.

Get ready for tender beef with just enough chew, broccoli that snaps, and a sauce that clings like it means it. Serve over rice or noodles, or go rogue and stuff it into a warm tortilla for fusion night.

Protein-Packed Veggie Burger

Zesty and zingy, this Protein-Packed Veggie Burger is your go-to for a meatless marvel that doesn’t skimp on flavor or fuel. Grab your apron—it’s burger time.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tsp smoked paprika
• A pinch of salt
• A splash of soy sauce
• A couple of garlic cloves, minced
• 1/2 red onion, finely chopped

Instructions

1. Mash the black beans in a large bowl until mostly smooth but some chunks remain.
2. Stir in the quinoa, breadcrumbs, egg, smoked paprika, salt, soy sauce, garlic, and red onion until well combined. Tip: The mixture should stick together when pressed; if not, add a bit more breadcrumbs.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium heat (350°F). Cook the patties for 4-5 minutes on each side, until golden and crispy. Tip: Don’t flip too early—wait for a good crust to form.

Kick back and admire your handiwork—these burgers are crispy on the outside, tender inside, with a smoky depth that’ll have everyone asking for seconds. Serve them stacked high with all the fixings or crumbled over a salad for a twist.

Shrimp and Avocado Salad

Here’s how to whip up a Shrimp and Avocado Salad that’s as easy as it is delicious. Hit the kitchen, and let’s get started!

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• a splash of lime juice
• a couple of tablespoons of olive oil
• salt and pepper, to your liking
• a handful of cilantro, chopped

Instructions

1. Heat a skillet over medium-high heat and add a tablespoon of olive oil.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
3. Remove the shrimp from the heat and let them cool slightly.
4. In a large bowl, combine the diced avocados, cherry tomatoes, and red onion.
5. Add the cooled shrimp to the bowl.
6. Drizzle with lime juice and the remaining olive oil. Gently toss to combine. Tip: Use a light hand to keep the avocados from mushing.
7. Season with more salt and pepper if needed, and sprinkle with chopped cilantro. Tip: For an extra kick, add a pinch of chili flakes.

Ready to dive in? This salad’s creamy avocados and juicy shrimp are a match made in heaven. Serve it over a bed of greens or with crispy tortilla chips for a fun twist.

Greek Yogurt Chicken Salad

Swap out mayo for Greek yogurt in this chicken salad—it’s creamy, tangy, and packed with protein. Serve it chilled for the ultimate refreshing bite.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup plain Greek yogurt (go for full-fat for extra creaminess)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/4 cup diced red onion (soak in cold water for 5 mins to mellow the bite)
• 1/2 cup diced celery (about 2 stalks, for that crunch)
• 1/4 cup chopped dill (fresh is best, but dried works in a pinch)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper (just a pinch of each to start)

Instructions

1. In a large bowl, toss the shredded chicken with Greek yogurt until evenly coated.
2. Squeeze in the lemon juice, then add the red onion, celery, and dill. Mix well.
3. Sprinkle garlic powder, salt, and pepper over the mixture. Fold everything together until combined.
4. Taste and adjust seasoning if needed—remember, you can always add more, but you can’t take it out!
5. Cover and chill in the fridge for at least 30 minutes to let the flavors marry.

Velvety smooth with a crunch in every bite, this chicken salad shines in a wrap or atop a bed of greens. For a fun twist, stuff it into avocados or hollowed-out tomatoes.

Quinoa and Black Bean Stuffed Peppers

Dig into these quinoa and black bean stuffed peppers for a meal that’s as nutritious as it is Instagram-worthy. Packed with protein and bursting with flavor, they’re a weeknight hero.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups water
• A splash of olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• A couple of dashes of cumin
• A pinch of salt
• 1 cup shredded cheese (cheddar or Mexican blend)
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F. This ensures your peppers cook evenly and get that perfect tender-crisp texture.
2. Cut the tops off the bell peppers and remove the seeds. Pro tip: Save the tops for a colorful garnish or chop them into the filling for extra flavor.
3. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. The quinoa is done when it’s fluffy and the water is absorbed.
4. While the quinoa cooks, heat a splash of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the black beans, cumin, and a pinch of salt. Cook for another 2 minutes to let the flavors meld.
6. Mix the cooked quinoa into the skillet with the bean mixture. Stir in half the cheese and cilantro for a gooey, herby kick.
7. Spoon the filling into the bell peppers, packing it down lightly. Top with the remaining cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

Get ready for a dish where the peppers soften just enough to cradle the hearty, cheesy filling. Serve with a dollop of sour cream or avocado slices for a creamy contrast.

Edamame and Brown Rice Salad

Transform your lunch game with this Edamame and Brown Rice Salad—**packed with protein, fiber, and a crunch that’ll make your taste buds dance**.

Ingredients

• 1 cup of cooked brown rice (cooled)
• 1 cup of shelled edamame (thawed if frozen)
• A handful of chopped cilantro
• A couple of diced green onions
• A splash of sesame oil
• A drizzle of soy sauce
• A squeeze of lime juice
• A pinch of red pepper flakes

Instructions

1. **Toss** the cooled brown rice and edamame in a large bowl.
2. **Add** the chopped cilantro and diced green onions to the mix.
3. **Drizzle** with sesame oil and soy sauce, then **squeeze** lime juice over the top.
4. **Sprinkle** red pepper flakes for a kick, then **toss** everything until well combined.
5. **Chill** in the fridge for 15 minutes to let the flavors meld together.
6. **Serve** cold, garnished with extra cilantro if you’re feeling fancy.

Light, refreshing, and with just the right amount of zing, this salad is perfect for meal prep or a quick summer lunch. **Try topping it with avocado slices for extra creaminess.**

Grilled Salmon with Asparagus

Alright, let’s dive straight into making this Grilled Salmon with Asparagus—a dish that’s as easy as it is impressive. A perfect blend of flaky, buttery salmon and crisp-tender asparagus, all kissed by the grill.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A bunch of asparagus, tough ends snapped off
• A couple of tbsp olive oil
• A splash of lemon juice
• A pinch of salt and pepper
• A sprinkle of garlic powder

Instructions

1. Preheat your grill to medium-high, about 400°F. Tip: Make sure the grates are clean to prevent sticking.
2. Toss the asparagus with a tbsp of olive oil, a pinch of salt, and pepper. Lay them on the grill first since they take a bit longer than the salmon.
3. Brush the salmon fillets with the remaining olive oil, then season with salt, pepper, and a sprinkle of garlic powder. Tip: Keep the skin on for easier flipping and extra flavor.
4. Place the salmon on the grill, skin-side down. Grill for about 4-5 minutes per side, depending on thickness. Tip: Don’t flip more than once to keep it from falling apart.
5. Squeeze a splash of lemon juice over everything right before serving for that bright, fresh finish.

Voilà! You’ve got salmon that’s perfectly charred on the outside, moist on the inside, and asparagus with just the right amount of crunch. Try serving it over a bed of quinoa or with a dollop of herbed butter for an extra flavor boost.

Chicken and Lentil Stew

Whip up this hearty Chicken and Lentil Stew that’s packed with flavor and ready to warm your soul. Perfect for meal prep or a cozy night in, it’s a one-pot wonder that delivers big on taste.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• A couple of carrots, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup dried lentils, rinsed
• 4 cups chicken broth
• A splash of olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to your liking
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Add the chicken thighs and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, toss in the diced onion, chopped carrots, and minced garlic. Sauté until soft, about 5 minutes.
4. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
5. Add the rinsed lentils and chicken broth to the pot. Bring to a boil, then reduce heat to simmer.
6. Return the chicken to the pot. Cover and let it simmer for 25 minutes, or until lentils are tender.
7. Season with salt and pepper, then sprinkle with fresh parsley before serving.

Zero effort for maximum flavor—this stew’s creamy lentils and tender chicken are a match made in comfort food heaven. Try topping with a dollop of Greek yogurt for an extra tangy twist.

Turkey Meatballs with Zucchini Noodles

Every bite of these turkey meatballs with zucchini noodles is a flavor-packed punch you didn’t see coming. Light, fresh, and ridiculously easy to whip up, this dish is your next weeknight hero.

Ingredients

• 1 lb ground turkey (the leaner, the meaner)
• 1 egg (the glue that holds it all together)
• 1/2 cup breadcrumbs (for that perfect crunch)
• 2 cloves garlic, minced (because flavor)
• A splash of olive oil (for sizzling)
• 2 medium zucchinis, spiralized (hello, noodles)
• 1 cup marinara sauce (homemade or jarred, no judgment)
• A couple of fresh basil leaves (for that Instagram-worthy garnish)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper because nobody likes scrubbing pans.
2. In a bowl, mix the ground turkey, egg, breadcrumbs, and minced garlic. Roll into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
3. Heat a splash of olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 2 minutes per side. They don’t need to be cooked through yet—just golden.
4. Transfer the meatballs to the prepared baking sheet. Bake for 15 minutes, or until they’re cooked through. Use a meat thermometer to hit 165°F for safety.
5. While the meatballs bake, spiralize your zucchinis into noodles. No spiralizer? A veggie peeler works in a pinch.
6. Warm the marinara sauce in the same skillet. Add the zucchini noodles and toss for 1-2 minutes until just softened. Overcooking turns them mushy—trust us.
7. Plate the zucchini noodles, top with meatballs, and garnish with fresh basil. Boom. Dinner’s served.

Here’s the deal: The meatballs are juicy, the zucchini noodles have just the right bite, and that marinara ties it all together. Try serving it with a sprinkle of parmesan for an extra flavor kick.

Cottage Cheese and Pineapple Bowl

Bold flavors meet in this Cottage Cheese and Pineapple Bowl—a creamy, tangy, sweet combo that’s ridiculously easy to whip up. Perfect for a quick snack or a light breakfast that feels like a treat.

Ingredients

• 1 cup of cottage cheese (go for the full-fat version for extra creaminess)
• 1/2 cup of fresh pineapple chunks (or a couple of canned pineapple rings, diced)
• A drizzle of honey (about 1 tbsp, but hey, no one’s measuring)
• A pinch of cinnamon (just a whisper for that warm spice kick)

Instructions

1. Scoop the cottage cheese into a bowl. Pro tip: Use a strainer to drain any excess liquid for a thicker texture.
2. Top with the pineapple chunks. If you’re using canned pineapple, give it a quick rinse to remove extra syrup.
3. Drizzle honey over the top. Warm the honey for 5 seconds in the microwave if it’s too thick to drizzle.
4. Sprinkle a pinch of cinnamon over everything. This little step? It’s a game-changer.

Enjoy the contrast of creamy cottage cheese with juicy pineapple, all jazzed up with honey and cinnamon. Try serving it in a hollowed-out pineapple half for that Instagram-worthy brunch vibe.

Conclusion

Vitality is what these 18 high-protein lunch recipes bring to your fitness journey! Perfect for home cooks across North America, each dish promises to fuel your day deliciously. We’d love to hear which recipes became your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow fitness enthusiasts by pinning this article on Pinterest. Happy cooking!

Bella Bacinos