10 Gluten-Free High-Protein Dinner Ideas

A nutritious, high-protein dinner is essential for muscle repair, satiety, and overall health. For those following a gluten-free diet, finding dinner recipes that are both delicious and protein-rich can be a rewarding experience. A high-protein evening meal helps to keep you full and satisfied, preventing late-night snacking and supporting your body’s overnight recovery processes.

This article provides 10 gluten-free, high-protein dinner ideas, each with a complete recipe, to help you create wholesome and flavorful evening meals.

1. Garlic Herb Roasted Chicken

A classic roasted chicken is a simple yet elegant dinner that is naturally gluten-free and high in protein. This recipe features a fragrant garlic and herb rub that creates a crispy skin and juicy, flavorful meat.

Prep: 15 min | Cook: 1 hour 15 min | Servings: 4-6 | Protein: 40-45g per serving

Ingredients:

• 1 (4-5 lb) whole chicken
• 4 tbsp unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 lemon, halved
• 1 onion, quartered
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. In a small bowl, mix together the softened butter, minced garlic, rosemary, and thyme. Season with salt and pepper.
3. Gently loosen the skin over the chicken breasts and thighs and rub the herb butter mixture underneath the skin. Rub any remaining butter over the outside of the chicken.
4. Place the lemon halves and onion quarters inside the chicken cavity.
5. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables or a side salad.

2. One-Pan Lemon Herb Salmon and Asparagus

This one-pan salmon and asparagus dinner is a quick, easy, and nutritious meal that is perfect for a weeknight. Salmon is an excellent source of protein and omega-3 fatty acids.

Prep: 10 min | Cook: 15 min | Servings: 2 | Protein: 35-40g per serving

Ingredients:

• 2 (6 oz) salmon fillets
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tsp dried dill
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper, and spread it in a single layer on the baking sheet.
3. Rub the salmon fillets with the remaining tablespoon of olive oil and season with minced garlic, dill, salt, and pepper.
4. Place the salmon fillets on the baking sheet with the asparagus. Top each fillet with a few lemon slices.
5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve immediately.

3. Pork Chops with Sautéed Apples and Onions

This savory and slightly sweet dish combines tender pork chops with sautéed apples and onions for a comforting and flavorful dinner. It’s a perfect meal for a cozy evening.

Prep: 10 min | Cook: 25 min | Servings: 4 | Protein: 30-35g per serving

Ingredients:

• 4 (1-inch thick) boneless pork chops
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 apples (such as Honeycrisp or Gala), cored and sliced
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions:

1. Season the pork chops with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the pork chops from the skillet and set aside.
3. Add the sliced onion to the skillet and cook until softened and lightly caramelized, about 8-10 minutes.
4. Add the sliced apples to the skillet and cook for another 5 minutes, until they are tender.
5. Stir in the apple cider vinegar, Dijon mustard, and thyme. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly.
6. Return the pork chops to the skillet and spoon the apple and onion mixture over them.
7. Serve warm.

4. Ground Turkey and Vegetable Skillet

This ground turkey and vegetable skillet is a versatile and easy-to-make dinner that is packed with protein and nutrients. You can use any vegetables you have on hand to customize this dish.

Prep: 15 min | Cook: 25 min | Servings: 4 | Protein: 30-35g per serving

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 onion, chopped
• 2 bell peppers (any color), chopped
• 1 zucchini, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, undrained
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• Optional: 1/2 cup shredded mozzarella cheese

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon.
2. Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
3. Stir in the chopped zucchini and minced garlic, and cook for another 2-3 minutes.
4. Add the diced tomatoes and Italian seasoning. Season with salt and pepper.
5. Bring the mixture to a simmer and cook for 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
6. If desired, sprinkle with mozzarella cheese and let it melt before serving.

5. Shrimp Scampi with Zucchini Noodles

This light and flavorful shrimp scampi is served with zucchini noodles for a low-carb, gluten-free dinner that is high in protein. It’s a quick and elegant meal that is perfect for any night of the week.

Prep: 15 min | Cook: 10 min | Servings: 2 | Protein: 25-30g per serving

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)
• 2 large zucchinis, spiralized into noodles
• Salt and freshly ground black pepper to taste

Instructions:

1. Pat the shrimp dry and season with salt and pepper.
2. In a large skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes, until they turn pink and opaque. Do not overcook.
4. Pour in the white wine and bring to a simmer. Cook for 1-2 minutes, until the wine has reduced slightly.
5. Stir in the chopped parsley.
6. Add the zucchini noodles to the skillet and toss to combine with the shrimp and sauce. Cook for 1-2 minutes, until the zucchini noodles are just tender.
7. Serve immediately.

6. Stuffed Bell Peppers

Stuffed bell peppers are a classic comfort food that can be easily made gluten-free and high in protein. This recipe uses a savory filling of ground beef, quinoa, and vegetables.

Prep: 20 min | Cook: 45 min | Servings: 4 | Protein: 30-35g per serving

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeds removed
• 1 lb ground beef
• 1 cup cooked quinoa
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the bell pepper halves in a baking dish and bake for 15 minutes to soften.
3. While the peppers are baking, cook the ground beef in a large skillet over medium-high heat until browned. Drain off any excess fat.
4. Add the chopped onion to the skillet and cook until softened. Stir in the minced garlic and cook for another minute.
5. Stir in the cooked quinoa, tomato sauce, and Italian seasoning. Season with salt and pepper.
6. Fill each bell pepper half with the beef and quinoa mixture.
7. Cover the baking dish with foil and bake for 20 minutes.
8. Uncover, sprinkle with shredded cheese (if using), and bake for another 5-10 minutes, until the cheese is melted and bubbly.

7. Thai Green Curry with Chicken

This Thai green curry is a fragrant and flavorful dish that is packed with protein and vegetables. It’s a delicious and satisfying dinner that is naturally gluten-free.

Prep: 15 min | Cook: 25 min | Servings: 4 | Protein: 30-35g per serving

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp coconut oil
• 2 tbsp green curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced bamboo shoots
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh basil and cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the green curry paste and cook for 1 minute until fragrant.
2. Add the chicken pieces and cook until lightly browned on all sides.
3. Stir in the coconut milk and chicken broth. Bring the mixture to a simmer.
4. Add the sliced red bell pepper, broccoli florets, and bamboo shoots. Cook for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Stir in the fish sauce and lime juice.
6. Serve the Thai green curry over cooked rice or quinoa, garnished with fresh basil and cilantro.

8. Steak with Chimichurri Sauce

This simple yet impressive dinner features a perfectly grilled steak topped with a vibrant and flavorful chimichurri sauce. It’s a high-protein meal that is sure to satisfy.

Prep: 15 min | Cook: 10-15 min | Servings: 4 | Protein: 40-45g per serving

Ingredients:

• 4 (8 oz) sirloin or ribeye steaks
• Salt and freshly ground black pepper to taste
• For the chimichurri sauce:
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 3-4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Instructions:

1. To make the chimichurri sauce, combine the parsley, cilantro, olive oil, red wine vinegar, garlic, and red pepper flakes in a food processor. Pulse until finely chopped but not pureed. Season with salt and pepper.
2. Season the steaks generously with salt and pepper.
3. Heat a grill or large skillet over high heat. Cook the steaks for 4-6 minutes per side for medium-rare, or until they reach your desired level of doneness.
4. Let the steaks rest for 5-10 minutes before slicing.
5. Serve the sliced steak with a generous spoonful of chimichurri sauce.

9. Baked Cod with Tomatoes and Olives

This Mediterranean-inspired baked cod is a light and healthy dinner that is full of flavor. It’s a simple and elegant dish that is perfect for any night of the week.

Prep: 10 min | Cook: 20 min | Servings: 4 | Protein: 30-35g per serving

Ingredients:

• 4 (6 oz) cod fillets
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cod fillets in a baking dish. In a medium bowl, toss the cherry tomatoes, Kalamata olives, basil, olive oil, and garlic together. Season with salt and pepper.
3. Spoon the tomato and olive mixture over and around the cod fillets.
4. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
5. Serve warm with a squeeze of fresh lemon juice.

10. Lentil Shepherd’s Pie

This vegetarian shepherd’s pie is a hearty and comforting dinner that is packed with plant-based protein. The rich lentil filling is topped with a creamy sweet potato mash for a truly satisfying meal.

Prep: 25 min | Cook: 45 min | Servings: 6 | Protein: 20-25g per serving

Ingredients:

• For the filling:
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste
• For the topping:
  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp unsalted butter or vegan butter
  • 1/4 cup milk or almond milk
  • Salt and pepper to taste

Instructions:

1. To make the topping, place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, until tender. Drain and return to the pot. Mash the sweet potatoes with butter and milk until smooth. Season with salt and pepper.
2. While the sweet potatoes are cooking, prepare the filling. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the rinsed lentils, vegetable broth, diced tomatoes, and thyme. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 30-40 minutes, or until the lentils are tender.
5. Preheat your oven to 375°F (190°C).
6. Spread the lentil filling in a baking dish. Top with the mashed sweet potatoes, spreading it evenly.
7. Bake for 20-25 minutes, or until the filling is bubbly and the topping is lightly browned.
8. Let it cool for a few minutes before serving.