Easy One-Pot Meals
You know those evenings when you're juggling a million things and the last thing you want is a pile of dishes? Or when you're trying to support your training but the idea of elaborate meal prep feels completely overwhelming? That's exactly where these recipes come in.
One-pot meals are a game-changer when you're focused on getting adequate protein without spending hours in the kitchen or cleaning up afterward. Each of these recipes delivers 30+ grams of protein per serving while keeping calories in a reasonable range – not because we're restricting, but because they're built around nutrient-dense whole foods that actually satisfy you.
Whether you're looking for something quick on a weeknight, meal prep options for the week ahead, or just want to simplify your cooking routine, these recipes prove that eating to support your goals doesn't have to be complicated. We've got options for meat-eaters, vegetarians, and vegans, because sustainable nutrition looks different for everyone.
Let's get cooking!
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Recipes
Paprika & Garlic Chicken with Veggies
225 calories | 35g protein per serving | 4 servings (adjust serving number) | Full Nutrition Info | 35 minutes
Ingredients
1 Red Bell Pepper (medium, chopped)
4 cups Savoy Cabbage (sliced)
1 cup Red Onion (chopped)
Sea Salt & Black Pepper (to taste)
1 cup Chicken Broth, Low Sodium (plus more as needed)
1 1/4 lbs Chicken Breast (boneless, skinless)
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Directions
Preheat the oven to 400°F (205°C). Place the bell pepper, cabbage, and onion at the bottom of a baking dish. Season with salt and pepper. Add the broth, then toss to combine.
Season the chicken with paprika, garlic powder, onion powder, salt, and pepper. Nestle the chicken on top of the vegetables.
Cook in the oven for 20 to 25 minutes, until the chicken is fully cooked. Add more broth as needed to prevent it from drying out.
Divide evenly onto plates and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately one chicken breast with vegetables.
More Flavor: Use your favorite or seasonal vegetables. Season with your favorite seasoning mix or top with fresh rosemary, thyme, and/or parsley.
Braised Beef Brisket with Carrots, Leeks & Onions
343 calories | 34g protein per serving | 6 serving (adjust serving number) | Full Nutrition Info | 4 hours 30 minutes
Ingredients
2 lbs Beef Brisket
Sea Salt & Black Pepper (to taste)
2 tbsps Extra Virgin Olive Oil
2 cups Beef Broth (divided)
2 Leeks (trimmed, chopped)
1 Yellow Onion (medium, chopped)
3 Carrot (medium, peeled, chopped)
2 Garlic (clove)
1 cup Passata
1/4 cup Sugar Free Ketchup
1 oz Thyme Sprigs
Directions
Preheat the oven to 300ºF (150ºC). Generously season the brisket all over with salt and pepper.
Heat a large Dutch oven or oven-safe pot over medium heat and add the oil. Sear the brisket for five minutes per side or until browned. Remove from the pot and set aside.
Add a splash of broth and scrape any brown bits. Add the leeks, onion, carrots, and garlic, and cook for two to three minutes or until the onions and leeks begin to soften.
Add the passata and ketchup and stir to combine. Add the brisket back to the pot along with the thyme sprigs. Add the remaining broth, enough to cover the brisket 2/3 of the way up. Add more if needed.
Transfer to the oven and cook for 2 1/2 to three hours or until the brisket is cooked to an internal temperature of 200ºF (95ºC) and a fork easily pierces through.
Remove the brisket and set it on a cutting board or plate, covered loosely with foil. Let it rest for 25 to 30 minutes. When ready, slice against the grain.
Put the sliced brisket back into the pot with the braising liquid to soak for 15 to 30 minutes before serving. Divide evenly between plates and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately one cup of beef, vegetables, and sauce.
Serve It With: Mashed or roasted potatoes.
Additional Toppings: Fresh parsley.
Saucy Crustless Beef Pot Pie
461 calories | 44g protein per serving | 4 serving (adjust serving number) | Full Nutrition Info | 1 hour 35 minutes
Ingredients
1 1/2 lbs Stewing Beef (cubed)
Sea Salt & Black Pepper (to taste)
2 tbsps Extra Virgin Olive Oil (divided)
1 Yellow Onion (small, diced small)
4 cups Beef Broth (divided)
2 tbsps Tomato Paste
2 1/2 tbsps Arrowroot Powder
2 tsps Thyme (fresh)
3 Carrot (small, thinly sliced)
2 Yellow Potato (medium, peeled, cubed small)
1 cup Frozen Peas (thawed)
Directions
Preheat the oven to 350°F (180°C). Season the beef with salt and pepper.
Heat half of the oil in a large, oven-safe pan over medium-high heat. Add the beef and cook until browned on all sides. Transfer to a bowl and set aside.
Add the remaining oil and onion to the same pan. Sauté for one minute. Add 1/4 of the broth and let it reduce slightly, scraping up any browned bits from the bottom.
Add the tomato paste and arrowroot powder and stir until the mixture thickens and becomes slightly dry. Return the beef to the pan and stir to coat.
Add the remaining broth, thyme, carrots, and potatoes. Cover and cook in the oven for 60 minutes. Remove the lid, add the peas, and cook uncovered for an additional five minutes.
Divide evenly between bowls and enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size One serving is approximately 1 1/2 cups.
More Flavor Add a splash of Worcestershire sauce, red wine vinegar, or a pinch of smoked paprika.
Serve It With Cornbread, crusty bread, or a simple green salad.
Cheesy Baked Pumpkin Gnocchi (vegetarian)
461 calories | 44g protein per serving | 4 servings (adjust serving number) | Full Nutrition Info | 1 hour 35 minutes
Ingredients
1 1/2 lbs Stewing Beef (cubed)
Sea Salt & Black Pepper (to taste)
2 tbsps Extra Virgin Olive Oil (divided)
1 Yellow Onion (small, diced small)
4 cups Beef Broth (divided)
2 tbsps Tomato Paste
2 1/2 tbsps Arrowroot Powder
2 tsps Thyme (fresh)
3 Carrot (small, thinly sliced)
2 Yellow Potato (medium, peeled, cubed small)
1 cup Frozen Peas (thawed)
Directions
Preheat the oven to 350°F (180°C). Season the beef with salt and pepper.
Heat half of the oil in a large, oven-safe pan over medium-high heat. Add the beef and cook until browned on all sides. Transfer to a bowl and set aside.
Add the remaining oil and onion to the same pan. Sauté for one minute. Add 1/4 of the broth and let it reduce slightly, scraping up any browned bits from the bottom.
Add the tomato paste and arrowroot powder and stir until the mixture thickens and becomes slightly dry. Return the beef to the pan and stir to coat.
Add the remaining broth, thyme, carrots, and potatoes. Cover and cook in the oven for 60 minutes. Remove the lid, add the peas, and cook uncovered for an additional five minutes.
Divide evenly between bowls and enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size One serving is approximately 1 1/2 cups.
More Flavor Add a splash of Worcestershire sauce, red wine vinegar, or a pinch of smoked paprika.
Serve It With Cornbread, crusty bread, or a simple green salad.
Tempeh & Mixed Veggie Chilli (vegan)
481 calories | 32g protein per serving | 2 serving (adjust serving number) | Full Nutrition Info | 25 minutes | Vegan
Ingredients
1 tbsp Extra Virgin Olive Oil (divided)
2 cups Frozen Vegetable Mix
7 ozs Tempeh (crumbled)
1 1/2 tsps Fajita Seasoning
1 cup Crushed Tomatoes
1 cup Vegetable Broth
1 1/2 tsps Balsamic Vinegar
1/2 cup Black Beans
1 1/2 tsps Lime Juice
2 tbsps Cilantro (chopped)
Directions
Heat half of the oil in a large pot over medium heat. Add the vegetable mix and cook until tender, about three to five minutes.
Add the tempeh and the remaining oil and cook for two minutes. Add the fajita seasoning and cook for 30 seconds, stirring constantly.
Add the crushed tomatoes, broth, vinegar, and beans. Stir well and bring to a boil. Reduce the heat to a simmer, cover, and cook for 10 to 15 minutes.
Add the lime juice and stir to combine. Divide evenly between plates, top with cilantro, and enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to four days. Freeze for up to one month.
Serving Size One serving is approximately two cups.
Serve It With Tortilla chips, rice, or cornbread.
