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  • ✇MyFitnessPal Blog
  • BBQ Chicken Pizza With Sweet Potato Crust MyFitnessPal’s Recipes
    This gluten-free pizza swaps a traditional crust for a simple sweet potato and almond flour base that pairs beautifully with smoky barbecue sauce, tender chicken, and sharp red onion. RD tip: Packed with fiber and protein, this pizza makes a great lunch option that should help keep you full throughout the afternoon. Active time: 25 minutes | Total time: 50 minutes BBQ Chicken Pizza With Sweet Potato Crust Ingredients 1 lb (454g) sweet potato, peeled and cut into chunks 1/2 cup plus 2 tbsp (62g)
     

BBQ Chicken Pizza With Sweet Potato Crust

Sweet Potato Crust BBQ Chicken Pizzas

This gluten-free pizza swaps a traditional crust for a simple sweet potato and almond flour base that pairs beautifully with smoky barbecue sauce, tender chicken, and sharp red onion.

RD tip: Packed with fiber and protein, this pizza makes a great lunch option that should help keep you full throughout the afternoon.

Active time: 25 minutes | Total time: 50 minutes

BBQ Chicken Pizza With Sweet Potato Crust

Ingredients

  • 1 lb (454g) sweet potato, peeled and cut into chunks
  • 1/2 cup plus 2 tbsp (62g) almond flour
  • 1/4 cup (37g) gluten-free flour
  • 1 large egg
  • 1/4 tsp salt
  • 1/4 cup low-sodium barbecue sauce
  • 1 cup (110g) part-skim mozzarella, grated
  • 1 1/2 cup (227g) boneless skinless chicken breast, cooked and diced
  • 1/4 small red red onion, very thinly sliced
  • 1/2 small red bell pepper, thinly sliced

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Place the sweet potatoes in a microwave-safe bowl with 1/4 cup water. Cover and microwave until very tender when pierced with a fork, about 5 minutes. Drain well. Transfer to a large bowl and mash until completely smooth (you should have about 1.5 cups). Set aside and let cool to room temperature.

Add the almond flour, gluten-free flour, egg, and salt to the mashed sweet potatoes and stir to combine. Place the mixture on the prepared baking sheet and spread into a 10-by-8-by-1/2-inch (25 cm by 20 cm) rectangle using an offset spatula. Bake until the base is dry to the touch and beginning to brown on the edges, about 25 minutes.

Spread the barbecue sauce evenly over the pizza base. Top with the chicken, then arrange the onions and bell pepper evenly over the top. Sprinkle the cheese over everything. Bake until the cheese is bubbly and golden, about 10 minutes. Cut into squares and serve.

Serves: 4 | Serving Size: 1/4 of a pizza

Nutrition (per serving): Calories: 443; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 119mg; Sodium: 573mg; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 13g; Protein: 32g

Nutrition Bonus: Potassium: 969mg; Iron: 11%; Vitamin A: 55%; Vitamin C: 63%; Calcium: 8%

Originally published June 9, 2020; Updated May 2026

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  • Air Fryer Salmon With Arugula-Berry Salad MyFitnessPal’s Recipes
    The air fryer cooks salmon to perfection, giving it a slight crust on the outside while keeping the interior moist. If you don’t have an air fryer, you can bake the salmon at 400°F (200ºC) for about 10 minutes, or until the salmon reaches an internal temperature of 145°F. Between the antioxidants in the berries and the omega-3’s in the salmon, this meal packs an anti-inflammatory powerhouse that benefits your heart (1, 2). Active time: 10 minutes | Total time: 15 minutes Air Fryer Salmon With A
     

Air Fryer Salmon With Arugula-Berry Salad

Air Fryer Salmon With Arugula-Berry Salad

The air fryer cooks salmon to perfection, giving it a slight crust on the outside while keeping the interior moist. If you don’t have an air fryer, you can bake the salmon at 400°F (200ºC) for about 10 minutes, or until the salmon reaches an internal temperature of 145°F.

RD Tip

Between the antioxidants in the berries and the omega-3’s in the salmon, this meal packs an anti-inflammatory powerhouse that benefits your heart (1, 2).

Active time: 10 minutes | Total time: 15 minutes

Air Fryer Salmon With Arugula-Berry Salad

Ingredients

  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp black pepper, divided
  • 1/4 tsp brown sugar
  • 1/8 tsp garlic powder
  • 2 4-oz. skinless salmon fillets
  • Cooking spray
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 4 cups baby arugula
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, sliced

Directions

In a small bowl, combine the chili powder, 1/4 tsp salt and 1/8 tsp black pepper, brown sugar, and garlic powder. Sprinkle the mixture evenly over the salmon fillets.

Preheat the air fryer, if necessary, to 400°F (200°C). Coat the air fryer basket with cooking spray. Add the salmon and cook for 7–8 minutes, or until it reaches an internal temperature of 145°F.

Meanwhile, in a medium bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and the remaining 1/4 tsp salt and 1/8 tsp black pepper. Add the arugula, raspberries, and strawberries and toss gently to coat.

Serve the salmon with the salad.

Serves: 2 | Serving Size: 1 salmon fillet and about 3 cups salad

Nutrition (per serving): Calories: 439; Total Fat: 28g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 5g; Cholesterol: 60mg; Sodium: 722mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 10g; Protein: 26g

Nutrition Bonus: Potassium: 786mg; Iron: 11%; Vitamin A: 17%; Vitamin C: 114%; Calcium: 11%

Originally published: March 20, 2021; Updated June 2026

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  • Mini Meatloaves MyFitnessPal’s Recipes
    These mini meatloaves prove that comfort food and nutritious eating can go hand in hand. Swapping traditional breadcrumbs for almond flour keeps the recipe low-carb and gluten-free, while sautéed onion, bell pepper, and grated zucchini add moisture, flavor, and a boost of vegetables to every bite. A topping of marinara sauce and melted mozzarella makes these as satisfying as they are nourishing. Pair with whipped cauliflower mash to round out a cozy, weeknight-friendly dinner. Active time: 15 mi
     

Mini Meatloaves

Low-Carb Mini Meatloaves

These mini meatloaves prove that comfort food and nutritious eating can go hand in hand. Swapping traditional breadcrumbs for almond flour keeps the recipe low-carb and gluten-free, while sautéed onion, bell pepper, and grated zucchini add moisture, flavor, and a boost of vegetables to every bite. A topping of marinara sauce and melted mozzarella makes these as satisfying as they are nourishing. Pair with whipped cauliflower mash to round out a cozy, weeknight-friendly dinner.

Active time: 15 minutes | Total time: 45 minutes

Mini Meatloaves

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped or grated
  • 1 medium red bell pepper, finely chopped
  • 1 lb 95% lean grass-fed ground beef
  • 1 small zucchini, grated and patted dry with a paper towel
  • 1/2 cup (45g) almond flour
  • 1 large egg
  • 1 tbsp balsamic vinegar
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup (237ml) low-sodium jarred marinara sauce, divided
  • 1/2 cup (28g) grated part-skim mozzarella cheese

Directions

Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or foil. Heat the olive oil in a small saute pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.

Add the ground beef, zucchini, almond flour, egg, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper to the bowl. Stir with a wooden spoon or clean hands until well blended. Divide the mixture into 4 portions. Form each portion into a small meatloaf about 4 1/2 inches (11cm) long on the prepared baking sheet. Press down the length of each meatloaf with the side of your hand to create a 1/2-inch deep divot in the center so it cooks evenly and catches the sauce and cheese. Spread the top of each meatloaf with 1/4 cup (59ml) marinara sauce and sprinkle with the mozzarella cheese.

Bake for 30 minutes, or until an instant-read thermometer inserted into the center of a meatloaf registers 160°F.

Serves: 4 | Serving Size: 1 mini meatloaf

Nutrition (per serving): Calories: 390; Total Fat: 23g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 131mg; Sodium: 544mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 6g; Protein: 34g

Nutrition Bonus: Vitamin D: 5%; Calcium: 19%; Iron: 24%; Potassium: 910mg; Vitamin A: 9%; Vitamin C: 89%

Originally published February 2021; Updated May 2026

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  • Salmon Burgers on Cloud Buns MyFitnessPal’s Recipes
    Cloud buns are a great no-grain alternative to hamburger buns. In this recipe, they hold juicy homemade salmon burgers for a healthy dose of omega-3 fatty acids (1). Chilling the salmon cakes after forming them makes them less fragile and easier to flip in the pan, so don’t skip this step. Serve with sliced cucumbers sprinkled with rice wine vinegar for a complete meal. Active time: 25 minutes | Total time: 1 hour Salmon Burgers on Cloud Buns Ingredients For the buns Cooking spray 3 large eggs
     

Salmon Burgers on Cloud Buns

Salmon Burgers on Cloud Buns

Salmon Burgers on Cloud Buns

Cloud buns are a great no-grain alternative to hamburger buns. In this recipe, they hold juicy homemade salmon burgers for a healthy dose of omega-3 fatty acids (1). Chilling the salmon cakes after forming them makes them less fragile and easier to flip in the pan, so don’t skip this step. Serve with sliced cucumbers sprinkled with rice wine vinegar for a complete meal.

Active time: 25 minutes | Total time: 1 hour

Salmon Burgers on Cloud Buns

Ingredients

For the buns

  • Cooking spray
  • 3 large eggs
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 4 tbsp (57g) cream cheese at room temperature
  • 1/2 tsp nutritional yeast (optional)
  • 1/2 tsp sesame seeds

For the burgers

  • 1 1/4 lb (567g) skinless salmon fillet, pin bones removed
  • 2 green onions, finely chopped
  • 5 tbsp (70g) mayonnaise, divided
  • 3/4 tsp dried dill
  • 1/2 tsp lemon zest, finely grated
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp dill pickle, finely chopped
  • 1 tsp lemon juice
  • 4 medium romaine lettuce leaves

Directions

Preheat the oven to 300°F (149°C). Line a baking sheet with parchment paper and coat with cooking spray. Separate the eggs, putting the egg whites in a medium mixing bowl and the egg yolks in a large mixing bowl. Add the cream of tartar and salt to the egg whites. Beat with a handheld mixer until the egg whites form stiff peaks when you stop and lift the beaters. Set aside.

Add the cream cheese and nutritional yeast (optional) to the bowl with the egg yolks and beat until smooth. Gently fold the egg whites into the egg yolk mixture with a rubber spatula, making sure not to knock the air out of the egg whites; the mixture should still be foamy and fluffy. Spoon the mixture into 8 mounds on the prepared baking sheet, spreading the mixture into 4-in rounds. Sprinkle 4 of the rounds with the sesame seeds. Bake until light golden brown, about 25 minutes. Transfer the buns to a cooling rack and set aside.

Cut the salmon into 1/4-in chunks. Working in small batches, chop the salmon into smaller bits with a sharp knife until the mixture is in tiny pieces, about 1/8 inch. Put the salmon in a medium bowl and add the green onions, 2 tbsp mayonnaise, dill, lemon zest, salt and pepper. Stir well to combine. Divide into 4 portions (about a heaping 1/2 cup). With slightly moist hands, press each portion into a 4-in wide patty. Put the patties on a parchment-lined plate and refrigerate for 30 minutes.

Meanwhile, make the tartar sauce by combining the remaining 3 tbsp mayonnaise with the lemon juice and pickle; set aside. Coat a nonstick pan with cooking spray and set over medium heat. Add the salmon patties and cook without moving them until golden brown on the first side, about 4 minutes. Gently flip the burgers with a silicone spatula and cook on the second side until the burgers are just cooked (the center will be opaque pink), about 2–3 minutes. Do not overcook, or the burgers will be dry.

Put the salmon burgers on the bottom side of the 4 buns that don’t have sesame seeds. Top each burger with tartar sauce, lettuce and the remaining buns, sesame side-up. Serve immediately.

Serves: 4 | Serving Size: 1 bun, 1 burger and 1 ½ tbsp tartar sauce

Nutrition (per serving): Calories: 358; Total Fat: 25g; Saturated Fat: 7g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 9g; Cholesterol: 218mg; Sodium: 840mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein: 30g

Nutrition Bonus: Potassium: 169mg; Iron: 6%; Vitamin C: 6%; Calcium: 5%

Originally published March 28, 2021; Updated June 2026

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  • Pressure Cooker Fresh Pea Farrotto MyFitnessPal’s Recipes
    Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.   RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby aru
     

Pressure Cooker Fresh Pea Farrotto

Instant Pot Fresh Pea Farrotto With Pea Shoots

Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.  

RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby arugula.

Active time: 15 minutes | Total time: 45 minutes

Pressure Cooker Fresh Pea Farrotto

Ingredients

  • 2 tbsp olive oil
  • 1 large leek, light green and white parts only, rinsed well and thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 1/2 cups (270g) semi-pearled farro
  • 3 medium garlic cloves, minced
  • 2 1/2 cups (613g) chicken bone broth
  • 1 bay leaf
  • 1 cup (145g) shelled fresh peas (or frozen, thawed)
  • 1/2 cup (40g) shredded Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups (60g) baby spinach
  • 2 tsp lemon juice

Directions

Add oil to Instant Pot, select Sauté and adjust to Normal/Medium heat. When the oil is hot, add the leeks and celery and cook, stirring frequently, until the leeks are tender, about 4 minutes. Add the farro and garlic and cook, stirring frequently, for 1 minute. Press Cancel.

Add the broth and bay leaf and stir to combine. Lock on the lid, select the Pressure Cook function and adjust to High pressure for 9 minutes. Make sure the steam valve is in the Sealing position.

When the cooking time is up, let the pressure come down naturally for 10 minutes, and then quick-release any remaining pressure. Stir in the peas and cheese. Cover and let stand for 3 minutes to allow the cooking liquid to thicken. Remove and discard bay leaf. Season with the salt and pepper.

Toss the baby spinach with the lemon juice. Divide the farrotto among 4 bowls. Top with the baby spinach and serve.

Serves: 4 | Serving Size: 1 ⅔ cups farrotto, 1/2 cup baby spinach

Nutrition (per serving): Calories: 435; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 739mg; Carbohydrate: 60g; Dietary Fiber: 10g; Sugar: 3g; Protein: 19g

Nutrition Bonus: Potassium: 222mg; Iron: 25%; Vitamin A: 33%; Vitamin C: 16%; Calcium: 20%

Originally published April 4, 2020; Updated May 2026

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  • High Protein Diet for Men: How to Support Muscle Health Across Adulthood Liz Shaw MS · RDN · CPT
    Most men have heard the message: protein matters for building and maintaining muscle. But knowing it’s important isn’t the same as knowing how to use it effectively, especially when it comes to how much you actually need to support muscle mass as you age. That’s where this guide comes in. We’ll break down how much protein men really need, how the types of protein stack up, and which sources are worth prioritizing for long-term strength and healthy aging. You might also like MyFitn
     

High Protein Diet for Men: How to Support Muscle Health Across Adulthood

By: Liz Shaw MS · RDN · CPT
12 June 2026 at 01:00

Most men have heard the message: protein matters for building and maintaining muscle. But knowing it’s important isn’t the same as knowing how to use it effectively, especially when it comes to how much you actually need to support muscle mass as you age.

That’s where this guide comes in. We’ll break down how much protein men really need, how the types of protein stack up, and which sources are worth prioritizing for long-term strength and healthy aging.

Why Protein Matters for Men

Protein plays a foundational role in keeping your body running at its best. It’s essential for repairing and building cells, supporting growth across the lifespan, and driving countless processes throughout the body (1). But, protein variety matters, especially since proteins themselves are made from amino acids, tiny but mighty building blocks that hold a variety of functions in the body. This means getting a variety of protein sources is essential to ensure you’re covering all your amino acid needs (2).

For men, protein often takes center stage for good reason. It supports the development and maintenance of lean muscle mass and can play a role in weight management over time (3,4). If your routine includes resistance training, protein becomes even more important to help repair and rebuild muscle tissue after workouts (3).

The Daily Recommended Protein Intake for Men

Protein needs for men vary based on several factors, including age, body weight, activity level, and personal health history. Individual goals also play a major role, whether that’s building muscle, maintaining strength, or supporting healthy weight management, as protein and overall macronutrient needs can differ significantly from person to person.

With that in mind, it’s helpful to use general protein guidelines as a starting point, while recognizing they’re not one-size-fits-all.

For a more tailored approach, you can use the MyFitnessPal Protein Calculator to get a personalized estimate based on your own body and goals.

Protein Ranges for Men 

  • Healthy Men (5)
    • Recommended Dietary Allowance (RDA):
      • 0.8 grams/kilogram  (or 0.36 grams/pound) 
    • Example: 180-pound male = 65.5 grams/protein per day 
  • Active Men (6)
    • Recommendations:
      • 1.4 to 2 grams/kilogram (or 0.6 to 1 grams/pound) 
    • Example: 180-pound male = 115 – 164 grams/protein per day 
  • Muscle-Building Goal (7)
    • Recommendations:
      • 1.6 grams/kilogram (or 0.73 grams/pound )
    • Example: 180-pound male = 131 grams/protein per day 
  • Weight-Loss Goal (8)
    • Recommendations:
      • 1.25 grams/kilogram (or 0.57 grams/pound) 
    •  Example: 180-pound male = 103 grams/protein per day 
  • Older Men (>60+)  (9,10)
    • Recommendations to prevent sacropenia/muscle loss:
      • 1.0-1.2 grams/kilogram (or 0.45 – 0.54 grams/pound)
    • Example: 180-pound male = 81 to 97 grams/protein per day

Top Sources of Protein for Men

No single protein source stands above the rest, it’s more about how different types fit into your overall diet. Remember amino acids? Animal-based proteins contain all nine essential amino acids, making them “complete” proteins that your body relies on from food (2). However, they typically don’t provide fiber, a key nutrient for long-term health and aging well (4).

Plant-based proteins, on the other hand, may require a mix of sources to cover all essential amino acids, but they also bring added benefits like fiber and other protective nutrients (2, 4). With a thoughtful approach, they can absolutely support muscle maintenance and growth just as effectively (10).

The real focus should be on choosing protein sources that align with your individual health profile, preferences, and goals. For example, a more plant-forward approach is often linked to better heart health, which may be especially important if you have a history of cardiovascular concerns (11). Alternatively, if you include animal proteins, being mindful of options lower in saturated fat can help support those same goals (12).

Here are some standout protein options from both animal and plant-based sources to help meet your daily needs.

Animal-Based Sources

Meat & Seafood (>20 grams protein per serving) 

  • 4-ounces 90% lean beef /10% fat ground beef: 24 grams (13)
  • 3-ounces filet: 24 grams (14)
  • 3-ounces sirloin: 25 grams (15)  
  • 3-ounce chicken breast: 26 grams (16)
  • 3-ounces sardines: 21 grams (17)
  • 1 small cod filet: 27 grams (18)
  • 1 salmon filet: 36 grams (19)
  • 3-ounce filet tuna (skipjack): 24 grams (20)

Dairy Products (>8 grams protein per serving)

  • 1 cup nonfat milk: 8 grams (21)
  • 1 cup unsweetened kefir: 9 grams (22)
  • ½ cup plain, nonfat Greek yogurt: 12.5 grams (23)
  • ½ cup 2% fat cottage cheese: 12 grams (24)
  • 1-ounce reduced fat cheddar cheese:  8 grams (25)

Plant-Based Sources

Legumes & Soy (>10 grams protein per serving) 

  • 1-cup black beans: 15 grams (26
  • 1-cup chickpeas (garbanzo beans): 14.5 grams (27)
  • 1-cup green peas: 9 grams (28)
  • 1-cup lentils: 18 grams (29)
  • 1-cup edamame: 18 grams (30)
  • 3 ounces extra-firm tofu: 14 grams (31)
  • 3-ounces tempeh: 18 grams (32)

Nuts & Seeds (>5 grams protein per serving) 

  • 1-ounce almonds: 6 grams (33)
  • 1-ounce pistachios: 6 grams (34)
  • 1-ounce pumpkin seeds: 8 grams (35)
  • 1-ounce hemp seeds: 9 grams (36)

Where do Protein Supplements Fit In?

Protein supplements, like bars and powders, are convenient products to boost protein intakes when you’re tight on time and convenient options are needed. But, more isn’t always better, meaning you don’t need to rely on ultra-processed, protein-fortified products to meet your goals.

In fact, research shows your body can only utilize so much protein at once, meaning it’s best to spread your protein intakes throughout the day versus loading up at just one meal (7). For example, your body can only metabolize about 0.4 to 0.55 grams per kilogram (or 0.18 to .25 grams per pound) per meal, which is about 33 to 45 grams of protein max for a male who weighs 180-pounds. 

MyFitnessPal dietitian Brookell White shares, “Focusing on balanced intake from quality, whole-food sources and aligning it with your individual needs is what really makes the difference.”

Simple Strategies for Hitting Your Protein Goals

Let’s be realistic … life doesn’t always go according to plan, and that can include missing your protein targets. That’s why a little preparation goes a long way. Keeping your protein goals in mind when planning and prepping meals for the week can help you stay on track, even when your schedule shifts.

Use these simple strategies to make your protein intake more consistent and effective:

  • Build your meals around a protein source first. Legumes work great on top of a salad, or tossed into a chili or soup for added protein. 
  • Aim to spread protein intake evenly across the day (about 20–40g per meal depending on your personal needs.) 
  • Keep convenient, high-protein staples on hand like eggs, canned fish, canned beans, frozen edamame, and dairy choices, like cottage cheese or Greek yogurt. 
  • Choose leaner cuts of meat and lower-fat dairy to keep saturated fat intake in check.
  • Focus on whole food sources before relying on supplements (use these as a safety net).
  • Keep track of your intakes to spot gaps and better understand your needs. Tools like MyFitnessPal can help you monitor protein, saturated fat, and set targets based on your goals, age, and weight.

Bottom Line

Protein plays an important role in supporting muscle maintenance, weight management, and total health as men age, but it’s not just about eating more of it. The quality, distribution, and consistency of protein intake matters just as much as the total amount. By focusing on balanced, whole-food sources and aligning protein intakes with individual needs and goals, protein can become a powerful tool for long-term health and performance. 

Think outside the box and try a new recipe this week to help meet your protein needs, like our MyFitnessPal user favorite Air-Fryer Pretzel Chicken Schnitzel that packs a whopping 26 grams! Not sure how this stacks up with what you need? Let MyFitnessPal help you by calculating your personal protein needs

The post High Protein Diet for Men: How to Support Muscle Health Across Adulthood appeared first on MyFitnessPal Blog.

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  • Turkey Breakfast Sausage MyFitnessPal’s Recipes
    Calling all savory breakfast fans! Make these easy do-ahead breakfast sausage patties and you’ll wonder why you ever went with the store-bought variety. With a touch of sweetness from maple syrup, a bit of savory sage, and 21 grams of protein per serving, they’re just the thing to fuel your morning. Plus you can freeze the unused patties for future breakfasts. Pair this with some fruit and whole grain toast for a complete meal. Active time: 10 minutes | Total time: 20 minutes Turkey Breakfast S
     

Turkey Breakfast Sausage

Make-Ahead Low-Carb Maple Breakfast Sausage

Calling all savory breakfast fans! Make these easy do-ahead breakfast sausage patties and you’ll wonder why you ever went with the store-bought variety. With a touch of sweetness from maple syrup, a bit of savory sage, and 21 grams of protein per serving, they’re just the thing to fuel your morning. Plus you can freeze the unused patties for future breakfasts.

The image shows a logo with the text "RDtip" against a white background. The letters "RD" are outlined, with a checkmark inside the "D," while "tip" is in solid blue, resembling the simplicity of zucchini pizza. There is also a blue vertical line to the left of the text. MyFitnessPal Blog

Pair this with some fruit and whole grain toast for a complete meal.

Active time: 10 minutes | Total time: 20 minutes

Turkey Breakfast Sausage

Ingredients

  • 1 lb (454g) ground 85/15 turkey
  • 1 tbsp maple syrup
  • 1/4 cup parsley, finely chopped
  • 1 tbsp ground flaxseeds
  • 1 tsp salt
  • 1 1/2 tsp ground sage
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper
  • Cooking spray

Directions

In a large bowl, combine the ground turkey, maple syrup, parsley, flaxseeds, salt, sage, garlic powder, black pepper, and crushed red pepper. Stir until combined.

Using a 1/4-cup measuring cup, portion the mixture and form into patties about 1/2-inch thick.

Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Cook the patties for about 3 minutes per side, or until browned, crusty, and no longer pink in the center with an internal temperature of 165°F. Reduce the heat if the patties begin to brown too quickly.

To freeze, arrange the patties on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 3 months. To cook from frozen, heat in a skillet over medium-low heat, turning occasionally, for 10–12 minutes, or until cooked through and the internal temperature reaches 165°F (73°C).

Serves: 4 | Serving Size: 2 patties

Nutrition (per serving): Calories: 272; Total Fat: 18g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 85mg; Sodium: 660mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 21g

Nutrition Bonus: Calcium: 3%; Iron: 14%; Potassium: 73mg; Vitamin A: 7%; Vitamin C: 9%

Originally published November 2020; Updated May 2026

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  • Shrimp and Radish Tostadas MyFitnessPal’s Recipes
    These tostadas have it all — crunchy baked tortillas, creamy black beans, plump lime-marinated shrimp and radishes and a crisp slaw. Even better, it’s ready in less than 30 minutes! If you don’t have no salt added canned beans on hand, be sure to rinse them well. This will significantly reduce the sodium the beans are canned with (1)! Active time: 15 minutes | Total time: 25 minutes Shrimp and Radish Tostadas Ingredients 8 (6-in/15cm) corn tortillas 1/2 tsp salt, divided 1 lb (454g) shrimp, pe
     

Shrimp and Radish Tostadas

Shrimp and Radish Tostadas

These tostadas have it all — crunchy baked tortillas, creamy black beans, plump lime-marinated shrimp and radishes and a crisp slaw. Even better, it’s ready in less than 30 minutes!

The image shows a logo with the text "RDtip" against a white background. The letters "RD" are outlined, with a checkmark inside the "D," while "tip" is in solid blue, resembling the simplicity of zucchini pizza. There is also a blue vertical line to the left of the text. MyFitnessPal Blog

If you don’t have no salt added canned beans on hand, be sure to rinse them well. This will significantly reduce the sodium the beans are canned with (1)!

Active time: 15 minutes | Total time: 25 minutes

Shrimp and Radish Tostadas

Ingredients

  • 8 (6-in/15cm) corn tortillas
  • 1/2 tsp salt, divided
  • 1 lb (454g) shrimp, peeled and deveined
  • 1/4 cup (50g) lime juice
  • 5 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tsp chili powder
  • 1 (15 oz/425g) no salt added canned black beans, rinsed and drained
  • 2 cups (115g) bagged coleslaw
  • 1/3 cup (82g) plain Greek yogurt

Directions

Preheat the oven to 400°F (204°C). Mist the tortillas on both sides with olive oil cooking spray and arrange in a single layer on a baking sheet. Bake until golden brown on one side, 5 minutes. Flip tortillas and cook on the second side until golden brown and crisp, about 3 minutes. Remove from the oven, sprinkle with a pinch of salt, and set aside.

Place the shrimp in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to low, and simmer until the shrimp curl and are cooked through, 1–3 minutes, depending on the size of the shrimp. Drain well. In a large bowl, combine the shrimp with the remaining salt, lime juice, radishes, green onions and chili powder. Set aside.

Warm up the beans and 1/4 cup (59ml) water in a small saucepan over medium heat until hot, about 4 minutes. Mash with a fork until half of the beans are mashed.

Spread the beans on the tostadas. Top with the shrimp mixture. Put the slaw mix and dollops of the yogurt on top of each tostada and serve immediately.

Serves: 4 | Serving Size: 2 tostadas

Nutrition (per serving): Calories: 362; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 186mg; Sodium: 500mg; Carbohydrate: 50g; Dietary Fiber: 10g; Sugar: 3g; Protein: 36g

Nutrition Bonus: Potassium: 983mg; Iron: 14%; Vitamin C: 12%; Calcium: 16%

Originally published September 18, 2020; Updated March 2026

The post Shrimp and Radish Tostadas appeared first on MyFitnessPal Blog.

  • ✇MyFitnessPal Blog
  • Top 10 Dietitian-Reviewed High Protein Costco Foods Worth Buying Reem Tolba
    Costco can be one of the most practical places to stock your kitchen, especially if you’re trying to prioritize protein. From seafood and dairy to plant-based staples, there are plenty of high protein foods at Costco that can support balanced meals throughout the week. We asked MyFitnessPal registered dietitians to share the protein picks they genuinely buy and how they turn those finds into practical, everyday meals. You might also like The Ultimate Trader Joe’s High Protein H
     

Top 10 Dietitian-Reviewed High Protein Costco Foods Worth Buying

25 May 2026 at 13:00
Asian mother holding young son while grocery shopping together in supermarket

Costco can be one of the most practical places to stock your kitchen, especially if you’re trying to prioritize protein.

From seafood and dairy to plant-based staples, there are plenty of high protein foods at Costco that can support balanced meals throughout the week.

We asked MyFitnessPal registered dietitians to share the protein picks they genuinely buy and how they turn those finds into practical, everyday meals.

Why Protein Matters (and How Much Protein You Actually Need)

Protein isn’t just for gym-goers.

Emily Sullivan, RD, MyFitnessPal registered dietitian, explains: “Protein is important for so many different functions in the body. Not only does it help to build and repair muscle, it plays a key role in supporting the immune system, providing energy, regulating fluid levels and making up hormones (1).”

Protein needs vary by person. Brookell White, MS, RD, MyFitnessPal registered dietitian, notes: “A sedentary adult should get about 1.2g/kg. But if you want to lose weight while maintaining muscle, your needs go up, and they increase even further with strength training or muscle-building objectives (2).”

So, the goal isn’t to maximize protein at every meal. It’s to meet your needs consistently.

Best Protein at Costco: Refrigerated Staples Dietitians Buy

Kirkland Signature Organic Greek Yogurt

Sullivan keeps this plain Greek yogurt stocked at home.

“It has 18 grams of protein per serving and no added sugar. I choose plain because it allows me to control how much added sugar I include, if any (3). I can use it for a morning yogurt parfait, mix it into marinades for proteins, or incorporate it into baked goods to boost protein and add moisture.”

For her, it’s less about a single use and more about flexibility. Greek yogurt can anchor breakfast, enhance savory dishes, or quietly elevate recipes by adding creaminess and protein without excess sweetness. 

When purchased in bulk, it becomes one of the most adaptable protein staples you can keep on hand.

Kirkland Signature Sous Vide Egg White Bites 

Katherine Basbaum, RD, MyFitnessPal registered dietitian recommends these for busy mornings.

“Though it doesn’t take much time to make egg bites from scratch, these are a quick and healthy option when you’re short on time.”

A couple minutes in the microwave delivers 11g worth of protein boost. Add fruit or whole grain toast, and breakfast is handled (4).

Seafood & Lean Protein Options

Kirkland Signature Raw Tail-On Shrimp 

Joanna Gregg, RD, MyFitnessPal registered dietitian, highlights this freezer staple: “These shrimp cook up in minutes, and just 7 shrimp adds 22 grams of protein (5).”

Shrimp works well in salads, stir fries, tacos, or pasta, making them an easy protein add-on.

Kirkland Signature Albacore Solid White Tuna in Water 

Basbaum keeps canned tuna on hand for simple meals. “A can has 42 grams of protein and is one of the healthiest high-protein convenience foods you can find (6).”

Tossed into a tuna salad, layered into a melt, or folded into a grain bowl, it’s one of the easiest and most versatile ways to add flavor and protein to a meal. 

Kirkland Signature Organic Chicken Bone Broth

Brookell White, MS, RD, MyFitnessPal registered dietitian calls this her all-time favorite protein pick at Costco.

Instead of just using it for soups, she uses it as the cooking liquid for pasta.

“By cooking pasta one-pot style, the protein-rich bone broth gets soaked up into the pasta. You’re then left with a velvety textured sauce and extra protein in each bite,” says White.

Her formula: about 5 cups of bone broth for 12 ounces of pasta, adding more as needed.

She also uses it in soups, stews, sauces, mashed potatoes, and grains, increasing protein content by 9g per serving without adding another main protein source (7).

Costco Plant-Based Protein Our Dietitians Recommend

Costco also offers strong plant-based protein choices.

Kirkland Signature Organic Hummus 

Melissa Jaeger, RD, LD, MyFitnessPal Head of Nutrition loves these for their convenience and great taste.

“Who doesn’t love a little dip with their veggies? These pre-portioned, single-serve hummus cups are perfect for packing in lunches, enjoying on road trips, or pulling out of the fridge for a quick and easy snack,” says Jaeger. 

Each 2.5-ounce cup provides 4 grams of plant-based protein, 3 grams of fiber, and healthy fats. It’s a combination that gives this pre-portioned snack staying power (8).

She pairs them with sliced vegetables or whole grain crackers to build a balanced snack that includes protein, fiber, and complex carbohydrates.

The portion-controlled packaging also makes it easier to grab and go without overthinking serving sizes, which is especially helpful when buying in bulk.

Kirkland Signature Organic Quinoa

Jaeger also keeps quinoa stocked because it’s practical, versatile, and “packs a nutritional punch.”

Per 1/4 cup dry, it provides 6 grams of plant-based protein, 3 grams of fiber, and about 10% of the daily value for iron, making it a more nutrient-dense swap for refined grains (9).

In her kitchen, quinoa often replaces rice in grain bowls, layers easily into mason-jar salads, and even gets scrambled with eggs and vegetables for a more filling breakfast.

It’s a shelf-stable staple that can flex across multiple meals, which makes it especially useful when shopping in bulk.

Jaeger also appreciates that this version is pre-washed, so there’s no need to rinse away quinoa’s natural bitter outer coating before cooking—one less step on a busy night.

Kirkland Signature Organic Hemp Hearts

White calls hemp hearts one of the easiest ways to boost protein without changing your meals.

“They add 10 grams of protein for every 3 tablespoons (10).”

Instead of building an entirely new recipe, she recommends sprinkling them onto foods you’re already eating, such as yogurt, oatmeal, salads, or toast, or mixing them into smoothies, baked goods, energy bites, or homemade bars.

Hemp hearts also provide about 12 grams of polyunsaturated fats per serving, adding both texture and nutrition (10).

Another advantage? They’re extremely shelf-stable. Stored properly, they can last up to a year in the fridge or freezer and about three months in the pantry (11), making them a smart bulk buy at Costco. 

Kirkland Signature Organic Peanut Butter 

Sullivan keeps this stocked year-round.

“When choosing peanut butter, I look for an ingredient list that only has peanuts and salt, and this one delivers.”

With 8 grams of protein per serving, it’s a simple way to add protein to snacks or meals (12).

Kirkland Signature Snacking Nuts Variety Pack

For high protein snacks Costco shoppers can keep on hand, Gregg recommends these variety packs for portability.

“Easy to keep in your car, purse, bookbag, or briefcase for on-the-go snacking.”

These are also simple add-ons to salads, yogurt, or oatmeal. Each nut packs a good amount of protein per package (45 grams): (13)

  • Cashews: 8g 
  • Peanuts: 12g
  • Almonds: 9g

On a side note:

Basbaum also mentions that for shoppers following a vegetarian or vegan diet, options like beans, lentils, nuts, seeds, quinoa, hemp hearts, and tofu make meeting protein needs manageable. 

For vegetarians specifically, dairy and eggs offer additional flexibility and can help round out protein intake.

How to Build Balanced Protein Meals

Jaeger emphasizes “Protein is important, but it’s just one piece of the puzzle. The real magic happens when you build meals and snacks with balance in mind.”

Pair protein with:

  • Whole grains
  • Vegetables
  • Fruits
  • Healthy fats

Basbaum adds “Protein-fortified food and drinks are all the rage, but it’s best not to rely on them too much.”

Whole food protein sources, like yogurt, beans, eggs, fish, chicken, nuts, and seeds, provide nutrients beyond protein alone.

How MyFitnessPal Helps

Gregg recommends using MyFitnessPal to monitor your protein intake and see how it contributes to your daily goals.

The My Weekly Report feature provides a snapshot of your intake trends so you can adjust as needed.

More protein isn’t automatically better. Hitting the right amount for your body is what actually makes a difference.

Frequently Asked Questions

  • How much protein should I eat daily?
    A sedentary adult generally needs about 1.2 g/kg of body weight per day, though needs increase with activity level and muscle-building goals (2).
  • Is plant protein as effective as animal protein?
    Plant-based protein supplements can support muscle gains comparable to animal protein, as long as your overall protein intake is adequate (14).
  • Can I shop for protein at Costco without buying specialty items?
    Yes. Many everyday staples there, like yogurt, eggs, beans, seafood and nuts, are strong protein sources.

Bottom Line

Costco can make protein shopping feel effortless—when you stick with versatile, food staples you’ll actually use. Mix and match animal and plant options, and think in meals. 

The most important thing is to choose products that fit your routine and budget.

And if you want a clearer picture of how it’s all adding up, MyFitnessPal can help you track your intake and adjust based on your goals.

The post Top 10 Dietitian-Reviewed High Protein Costco Foods Worth Buying appeared first on MyFitnessPal Blog.

  • ✇MyFitnessPal Blog
  • Slow Cooker Chicken & Wild Rice Stew MyFitnessPal’s Recipes
    This hearty, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone, lending more flavor to the soup and moisture to the meat.  RD Tip: For efficiency, chop the veggies the night before, and put everything in the slow cooker in the morning so it cooks all day while you go about your day. Just a little advance planning makes it possible to be busy and still balance a healthy lifestyle. Active time: 20 minutes | Total time: 7 hours, 30 mi
     

Slow Cooker Chicken & Wild Rice Stew

Slow Cooker Chicken & Wild Rice Soup

This hearty, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone, lending more flavor to the soup and moisture to the meat. 

RD Tip: For efficiency, chop the veggies the night before, and put everything in the slow cooker in the morning so it cooks all day while you go about your day. Just a little advance planning makes it possible to be busy and still balance a healthy lifestyle.

Active time: 20 minutes | Total time: 7 hours, 30 minutes

Slow Cooker Chicken & Wild Rice Stew

Ingredients

  • 6 cups (1440g) unsalted chicken stock
  • 2 cups (320g) onion, chopped
  • 1 1/2 cups (190g) carrots, chopped
  • 1 cup (100g) celery, chopped
  • 1 1/4 cups (200g) uncooked wild rice
  • 1 ½ tsp salt
  • 1 tsp ground black pepper
  • 8 oz (227g) white mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 lbs (907g) skinless, bone-in skinless chicken breasts
  • 5 thyme sprigs
  • 2 bay leaves
  • 3 cups (732g) 2% reduced-fat milk
  • 1/2 cup (63g) all-purpose flour
  • 3 tbsp chopped fresh parsley (optional garnish)

Directions

In a 6-quart slow cooker, stir together chicken stock, onion, carrots, celery, wild rice, salt, pepper, mushrooms and garlic. Nestle in the chicken, thyme and bay leaves. Cover and cook on low until chicken and wild rice are tender, about 7 hours (or on high for 3-4 hours).

Remove chicken from the slow cooker. Increase heat to high. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.

In a medium bowl, whisk milk and flour until completely smooth, then slowly stir into the soup to prevent lumps.

Cook on high until thickened, about 10-20 minutes. Gently stir in chicken. Serve in bowls and garnish with parsley, if desired.

Serves: 8 | Serving Size: About 1 ⅔  cups

Nutrition (per serving): Calories: 393; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g ; Cholesterol: 85mg; Sodium: 421mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 9g; Protein: 42g

Nutrition Bonus: Potassium: 519mg; Iron: 7%; Vitamin A: 16%; Vitamin C: 13%; Calcium: 15%

Originally published February 4, 2020; Updated April 2026

The post Slow Cooker Chicken & Wild Rice Stew appeared first on MyFitnessPal Blog.

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  • Spicy Chicken Burger with Sweet Potato Fries MyFitnessPal’s Recipes
    Say bye to bland burgers. These lean chicken patties are spiced up with smoky chipotle peppers for a bold, satisfying bite. And nothing pairs better with a burger than a side of fries — crispy, chili-roasted sweet potato fries add a welcome kick to round out the meal. Active time: 20 minutes | Total time: 50 minutes Spicy Chicken Burger with Sweet Potato Fries Ingredients For the spicy chicken burger: 1 lb (454g) ground chicken breast 2 tsp grated onion 1 tsp chipotle peppers in adobo sauce, ch
     

Spicy Chicken Burger with Sweet Potato Fries

Say bye to bland burgers. These lean chicken patties are spiced up with smoky chipotle peppers for a bold, satisfying bite. And nothing pairs better with a burger than a side of fries — crispy, chili-roasted sweet potato fries add a welcome kick to round out the meal.

Active time: 20 minutes | Total time: 50 minutes

Spicy Chicken Burger with Sweet Potato Fries

Ingredients

For the spicy chicken burger:

  • 1 lb (454g) ground chicken breast
  • 2 tsp grated onion
  • 1 tsp chipotle peppers in adobo sauce, chopped
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 large (35g) egg white
  • 1 tsp olive or canola oil
  • 4 whole-grain burger buns, split and toasted if desired
  • 4 lettuce leaves
  • 4 tomato slices

For the sweet potato fries:

  • 2 medium (150g each) sweet potatoes
  • 1 tsp olive oil
  • 1 tsp chili powder

Directions

Preheat the oven to 400°F (200°C).

Peel the sweet potatoes and cut into 1/2-inch wedges, cutting pieces to the same size for even cooking. Toss with 1 tsp olive oil and chili powder. Spread on a nonstick baking sheet or a baking sheet lined with nonstick aluminum foil. Bake, turning once, for 30–35 minutes, or until crisp and golden brown.

Meanwhile, combine the ground chicken, grated onion, chipotle peppers, cumin, salt, and egg white in a medium bowl and mix well with your hands. Shape into 4 patties.

Heat the oil in a large nonstick skillet over medium-high heat, swirling to coat the bottom. Add the patties and cook for 4–5 minutes per side, or until completely cooked through and the internal temperature reaches 165°F (74°C).

Serve the burgers on the buns with the lettuce and tomato. Serve with the sweet potato fries.

Serves: 4 | Serving Size: 1 burger and 1/2 sweet potato

Nutrition (per serving): Calories: 346; Total Fat: 6g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 55mg; Sodium: 371mg; Carbohydrate: 40g; Dietary Fiber: 3g; Sugar: 6g; Protein: 32g

Nutrition Bonus: Potassium: 492mg; Iron: 5%; Vitamin A: 49%; Vitamin C: 25%

The post Spicy Chicken Burger with Sweet Potato Fries appeared first on MyFitnessPal Blog.

  • ✇MyFitnessPal Blog
  • Pressure Cooker Greek Chicken MyFitnessPal’s Recipes
    This juicy, fall-off-the-bone healthy Instant Pot Greek chicken tastes like it has been roasting in the oven for hours when really it comes together in about an hour thanks to an electric pressure cooker. A delicious mix of fresh herbs, lemon zest and garlic is tucked into the skin to flavor the meat while the juices mingle with olives and capers to make a bright-tasting pan sauce. Pro tip: A gravy separator is an inexpensive tool that makes skimming the fat off of soups and sauces like this one
     

Pressure Cooker Greek Chicken

Instant Pot Greek Chicken

This juicy, fall-off-the-bone healthy Instant Pot Greek chicken tastes like it has been roasting in the oven for hours when really it comes together in about an hour thanks to an electric pressure cooker. A delicious mix of fresh herbs, lemon zest and garlic is tucked into the skin to flavor the meat while the juices mingle with olives and capers to make a bright-tasting pan sauce.

Pro tip: A gravy separator is an inexpensive tool that makes skimming the fat off of soups and sauces like this one a snap.

RD Tip

To reduce the calories and saturated fat in this recipe, remove the skin before cooking. Serve with a high-fiber grain, like farro or quinoa, and a side of steamed veggies.

Active time: 20 minutes | Total time: 1 hour, 5 minutes

Pressure Cooker Greek Chicken

Ingredients

  • 1 medium lemon
  • 1 (6-inch/15cm) fresh rosemary sprig
  • 1 (6-inch/15cm) fresh oregano sprig
  • 2 medium garlic cloves
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 (4-lb/1.8kg) whole chicken, giblets and neck removed from cavity, if present
  • Cooking spray
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, sliced
  • 1/4 cup pitted Castelvetrano olives, smashed
  • 1 tbsp vinegar-packed capers, rinsed and drained

Directions

Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup (118ml) and set aside. Pull the rosemary and oregano leaves off the woody stems and discard the stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture forms a coarse paste. Transfer the mixture to a small bowl, add the pepper and salt, and stir to combine.

Carefully slide your fingers under the skin of the chicken covering the breast, thighs, and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wing tips under the chicken. Remove and discard the yellow fat inside the chicken cavity. Stuff the spent lemon halves into the cavity and tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast-side up on the trivet. Set aside.

Put the olive oil in the Instant Pot and adjust to high heat. Add the onion and cook, stirring frequently, until tender and beginning to brown, about 4 minutes. Press Cancel. Add the lemon juice-water mixture and scrape up any browned bits from the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select Pressure Cook, adjust to high pressure, and cook for 24 minutes.

When the cooking program ends, allow the pressure to release naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot and place it on a rimmed baking sheet. Using an instant-read thermometer, check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone. 

Use a slotted spoon to transfer the onion, capers, and olives to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you do not have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.

Pour the defatted sauce back into the Instant Pot and add the onion-olive mixture. Select Saute and adjust to medium heat. Simmer uncovered while finishing the chicken.

Set the broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until golden brown, about 3 minutes. Remove from the oven. Carve the chicken and serve with the sauce.

Serves: 8 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce

Nutrition (per serving): Calories: 531; Total Fat: 38g; Saturated Fat: 10g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 200mg; Sodium: 410mg; Carbohydrate: 4g; Dietary Fiber: 2g; Sugar: 1g; Protein: 43g

Nutrition Bonus: Calcium: 5%; Iron: 21%; Potassium: 91mg; Vitamin A: 35%; Vitamin C: 19%

Originally published July 2021; Updated May 2026

The post Pressure Cooker Greek Chicken appeared first on MyFitnessPal Blog.

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