High-Protein

High-protein cooking puts a generous portion of protein at the center of the plate: chicken, fish, shrimp, beef, pork, turkey, eggs, Greek yogurt and beans. Plenty of people want more protein right now, whether they’re active, trying to stay full longer, or eating smaller portions overall. The challenge is making it taste like dinner rather than a bodybuilder’s meal prep container.

Our OurCheff private chefs hear the request for “more protein” from Southwest Florida clients every week. Our approach is simple. We start with a properly sized portion of good protein, cook it so it stays juicy, and give it a real sauce and real vegetables. Protein-rich swaps help too, like Greek yogurt in place of sour cream or mayo in a dip or crema.

A recipe is CheffApproved high-protein when it has at least 30 grams of protein per serving, estimated from USDA data and listed on the recipe card. It still has to pass our other tests: our chefs would serve it to a paying client, and it uses regular grocery store ingredients with no protein powders. Try our AIP Beef and Butternut Squash Stew (57 g), Creamy Garlic Mushroom Chicken Thighs (51 g) or Crispy Baked Parmesan Chicken Nuggets (49 g).

Frequently asked questions

How is protein calculated?
We estimate protein per serving from USDA FoodData Central. Brands and portion sizes vary, so treat the numbers as a close guide.

Why 30 grams?
It’s a clear, easy-to-remember line that means a serving is a substantial, protein-forward meal. Every recipe in this category meets it.

Do you use protein powder?
No. All the protein comes from real food like meat, fish, eggs, dairy and beans.

Can I meal prep these?
Many of them, yes. The stew, soup, cottage pie and meatloaf muffins all reheat well for three to four days.

This content is for general information only and is not medical advice. Talk with your doctor or a registered dietitian about how much protein is right for you.