Can’t Decide Between Chicken or Beef? Try These 6 Balanced Dinner Ideas

6 easy dinner recipes that make eating balanced feel simple and doable

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You deserve a break, and by that I mean a break from deciding what to make for your partner who somehow always asks, “What should we make for dinner?” as long as the options are chicken or red meat. I want you to steal my week of dinners that are all here to help that decision fatigue.

These are all recipes I’ve actually made over the past month for my husband, who “wants to hit his protein goals” but also happens to be married to a gut health dietitian who makes sure he’s meeting his overall nutrition goals too.

These 6 dinners are all delicious, balanced, protein-heavy, and fiber-packed that are made for 2 people to enjoy!

I’d like to note that these are not vegetarian recipes, however, they can be with some easy swaps that I will mention in each recipe.

#1: Balanced High-Protein Burger Bowl

You have all the flavors of a classic burger, turned into a nutrient-packed bowl bowl with protein, fiber, and colorful ingredients. This is a balanced meal that allows you to enjoy all of the flavors that you’d find in a burger like tomatoes, lettuce, pickles, coleslaw, while still getting all of the nutrients in your body needs to feel satisfied and energized.

Ingredients:

Ground beef:

• 1 lb lean ground beef

• Salt, black pepper, garlic powder, onion powder, paprika, chili powder (all to your liking, I didn’t measure oops)

Toppings:

• 1/2 head of lettuce, finely chopped

• 1 beefsteak tomato, chopped medium

• 2 pickles (of your choice), finely chopped

• Alexia sweet potato fries (or Roots Farm Fresh sweet potato fries)

• Coleslaw mix (sliced carrots/cabbage)

Burger sauce:

• ¼ cup mayo (or Greek yogurt)

• 1 tbsp ketchup

• 1 tsp mustard

• 1–2 tsp pickle juice

• Garlic powder, black pepper to taste

Instructions:

1. Prep fries: Preheat the oven or air fryer and cook sweet potato fries according to package directions.

2. Prep meat: Heat a skillet over medium heat. Add ground beef and season with salt, black pepper, garlic powder, onion powder, paprika, and chili powder. Break it apart and cook until browned and fully cooked through, about 8–10 minutes.

3. Prep toppings: Prep toppings: finely chop the lettuce, tomato, pickles, and have coleslaw mix ready. You can buy it pre-chopped or make your own.

4. Make dressing: In a small bowl, whisk together the mayo (or Greek yogurt), ketchup, mustard, pickle juice, garlic powder, and black pepper until smooth and consistent.

5. Assemble bowl: start with lettuce and coleslaw mix, add the cooked beef, tomatoes, pickles, and sweet potato fries, then drizzle with burger sauce. Serve and enjoy!

Swaps: The beef burger meat can be swapped for tofu crumbles, seitan, or a black bean burger.

#2: Gut-Friendly Mediterranean Chicken Bowl

This Mediterranean-inspired bowl combines lean protein, healthy fats, and colorful ingredients for a meal that tastes fresh and supports overall gut health. It’s easy to customize and can definitely be a meal that you meal prep for the week ahead.

Ingredients:

Chicken breast:

• 3 chicken breasts (thinned out)

• 1 tbsp Greek yogurt

• 1 tbsp extra virgin olive oil

• Juice of ½-1 lemon

• 1 tbsp white vinegar

• 2 garlic cloves, minced

• 1 tbsp paprika

• 1 tsp turmeric

• 1 tsp garlic powder

• 1 tsp ginger powder

• ½ tsp black pepper

• 1 tsp cardamom (optional)

• 1 tsp salt (add more to taste)

Salad:

• 2 tomatoes, finely diced

• 1 cucumber, finely diced

• ¼ bunch fresh parsley, finely chopped

• 1 radish, finely diced

• 1 ½ tbsp extra virgin olive oil

• Juice of ½ lemon

• Salt to taste

• ½ tsp sumac

Rest of salad:

• 3 tbsp extra virgin olive oil

• 1 cup basmati rice

• 2 cups boiling water (approximately)

• 1 tsp salt, plus more to taste

• Arugula

• Tzatziki (I used Yaza’s tzatziki)

Instructions:

1. Prep chicken: In a large bowl, combine the Greek yogurt, olive oil, lemon juice, white vinegar, garlic, paprika, turmeric, garlic powder, ginger powder, black pepper, cardamom (if using), and salt. Add the chicken breasts and coat well. Marinate for at least 30 minutes (longer if you have time).

2. Cook chicken: Heat a skillet over medium heat or preheat the oven to 400°F. Cook the chicken until golden and fully cooked through, about 6–8 minutes per side depending on thickness (better to thin chicken out). Let rest for a few minutes, then slice.

3. Cook rice: Prepare the rice. Add basmati rice to small bowl and cover with water. Allow rice to soak for 20 minutes. You’ll notice the water becomes cloudy, this is excess starch being released from the rice. Drain soaking water, rinse rice once more, drain again, and set aside. Heat 3 tbsp olive oil in a pot over medium heat. Add the rice and stir for 1–2 minutes. Pour in boiling water and salt, bring to a gentle boil, then reduce heat, cover, and simmer until the rice is fluffy and water is absorbed, about 15–20 minutes.

4. Prep salad: Make the salad by combining tomatoes, cucumber, parsley, and radish in a bowl. Add olive oil, lemon juice, salt, and sumac, then toss together.

5. Assemble bowl: add a handful of arugula, rice, sliced chicken, and the chopped salad. Finish with a spoonful of tzatziki. Serve and enjoy!

Swaps: The chicken breast can be swapped for seared tofu or tempeh. If you’re a pescatarian, salmon would be great here as well.

#3: High-Protein Steak & Corn Salad

A satisfying salad that proves salads can actually be good, nutrient-dense, and satiating all at once. You have tender steak, sweet corn, green onion, and tomatoes that come together for a protein-packed meal with plenty of texture and flavor.

Ingredients:

• 2 cups arugula

• 2 corn on the cob or 1 15oz can kernel corn

• 12 cherry tomatoes, halved

• 1 red bell pepper, sliced in strips

• 3 green onion, finely sliced

• 2 flank steaks

• Salt & black pepper

Dressing:

• ¼ cup Greek yogurt (or mayo)

• 1 tbsp lime juice

• 1 tsp olive oil

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• Salt & black pepper to taste

Garnish:

• 1 avocado, halved

• Fresh parsley, finely chopped

Instructions:

1. Cook steaks: Ensure steaks are at room temperature. Season the flank steaks generously with salt and black pepper. Heat a skillet or grill pan over medium-high heat and cook for about 4–6 minutes per side, depending on thickness and desired doneness. Remove from heat and let rest for 5–10 minutes before slicing thinly against the grain.

2. Prep corn: If using fresh corn, roast corn on the cob in the oven or grill the corn until tender, then carefully cut the kernels off the cob. If using canned corn, drain and rinse well.

3. Prep vegetables: halve the cherry tomatoes, slice the bell pepper, finely slice the green onions, and slice the avocado.

4. Make dressing: In a small bowl, whisk together the Greek yogurt (or mayo), lime juice, olive oil, chili powder, cumin, garlic powder, salt, and black pepper until smooth. Add a splash of water if you’d like a thinner consistency.

5. Assemble bowls: Layer on base of arugula. Top with corn, tomatoes, bell pepper, green onion, sliced steak, and avocado. Drizzle with the Southwest dressing and garnish with fresh parsley. Serve and enjoy!

Swaps: The steak can be swapped for portobello mushrooms, tofu cubes, tempeh steak, or even seitan.

#4: Easy Balanced Chicken Fajita Bake

This one-pan dinner brings all the delicious flavors of fajitas with minimal prep and cleanup. Packed with protein and colorful veggies, it’s an easy weeknight option the whole family can enjoy.

Ingredients:

• 1 tbsp olive oil

• 3 bell peppers, sliced into strips (any colors you want)

• ½ red onion, sliced into strips

• 2 chicken breast, thinly sliced into strips

• ½ tsp salt (to taste)

• ¼ tsp black pepper

• ½ tsp garlic powder

• 1 tsp paprika

• ½ tsp cumin

• 1 ½ cups mild-medium salsa (depends on your spice tolerance)

• 1 tbsp tomato paste

• 1 15 oz canned black beans, rinsed and drained

• ½ cup - 1 cup shredded Mexican cheese

Garnish:

• Juice of ½ lime

• 2 tbsp freshly diced cilantro OR 1 green onion, finely diced

• Tortilla chips OR create a tortilla bowl

Instructions:

1. Cook bell pepper/chicken: Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and red onion and sauté for 4–5 minutes until slightly softened. Add sliced chicken breast to the skillet and season with salt, black pepper, garlic powder, paprika, and cumin. Cook until the chicken is browned and cooked through, about 6–8 minutes.

2. Add salsa and black beans: Pour in the salsa and tomato paste. Stir in the black beans. Let everything simmer together for 3–5 minutes so the flavors combine and the mixture heats through.

3. Broil: have the oven on broil. Remove the frying pan off the stove and sprinkle cheese on top. Place skillet into oven on broil for 3-5 minutes or until cheese melts.

4. Serve: gently remove skillet from oven. Add garnishes of avocado, cilantro, green onion, and/or lime juice. Serve with tortilla chips for dipping or add to a tortilla bowl and enjoy.

Swaps: The chicken breast can be swapped for more black beans and added in kidney beans to create a bean-heavy meal, or seitan.

#5: Chicken and Potato Sheet Pan Dinner

This is the dinner you make when you don’t want a mess and you don’t want to spend a lot of time in the kitchen. Simple ingredients, easy cleanup, and a balanced plate all on one sheet pan. This is a comforting dinner that pairs together protein, carbs, and vegetables together for a satiating meal without the extra effort.

Ingredients:

• 1 sweet potato, cubed

• 1 russet potato, cubed

• 1 head broccoli, chopped into florets

• ¼ red onion, sliced into strips

• 4 chicken tenders (or breasts)

• 1-2 tbsp extra virgin olive oil

• Salt, black pepper, garlic powder, onion powder, paprika to taste

Garnish:

• Jalapeño, sliced thinly

• Crumbled feta

• Hot honey (or regular honey)

Instructions:

1. Preheat oven: Preheat the oven to 425°F and line a large sheet pan with parchment paper. Add the sweet potato, russet potato, broccoli, and red onion. Drizzle with olive oil and season generously with salt and black pepper. Add chicken breasts and season with salt, black pepper, garlic powder, onion powder, and paprika to your liking. Toss everything together until evenly coated and spread into a single layer.

2. Bake: Bake sheet pan dinner for 25–30 minutes, flipping halfway through, until the potatoes are tender, the broccoli is slightly crispy on the edges, and the chicken is fully cooked through.

3. Assemble: Slice or chop the chicken if needed and assemble into bowls with the roasted vegetables and potatoes.

4. Serve: Finish with sliced jalapeños, crumbled feta, and a drizzle of hot honey (or regular honey) before serving. Enjoy!

Swaps: The chicken breast can be swapped for tofu cubes or tempeh. If you’re a pescatarian, salmon or shrimp would be great here as well.

#6: High-Protein Buffalo Chicken Flatbread

Everything you love about buffalo chicken in an easy, high-protein flatbread version, because we all deserve to have flatbreads for dinner. It’s flavorful, satisfying, and a fun way to enjoy comfort food while still supporting your nutrition goals. You can feel free to pair with a side salad or roasted vegetables to round it out.

Ingredients:

• 1 Trader Joe’s or Stonefire Naan Flatbread

• 2 chicken breasts, boiled and shredded

• Primal Kitchen Buffalo Sauce

• 1 bell pepper, finely sliced (any color)

• ¼ red onion, finely sliced

• 1/3 cup (or more) shredded mozzarella cheese

Garnish:

• Green onion, finely diced

• Fresh parsley (or cilantro), finely diced

• Extra buffalo sauce

Instructions:

1. Preheat oven: Preheat the oven to 400°F and line a baking sheet or sheet pan with parchment paper.

2. Cook chicken: Boil the chicken breasts until fully cooked through. Remove, let cool slightly, then shred using two forks or use a Kitchenaid if you have one.

3. Prep flatbreads: Place the flatbreads on the prepared baking sheet. Layer with buffalo sauce as the base, shredded buffalo chicken, sliced bell pepper, and red onion. Top with shredded mozzarella cheese to your liking. Add an extra drizzle of buffalo sauce if desired.

4. Bake: Bake for 10–15 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are lightly crisp.

5. Serve: Remove from the oven and finish with green onion, fresh parsley (or cilantro), and an extra drizzle of buffalo sauce before slicing and serving. Enjoy!

Swaps: The chicken breast can be swapped for chickpeas or black beans to create a bean-heavy meal.

Which one are you making first? Make sure to save this article for future reference and follow along for more gut-healthy recipes and tips!

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xoxo,
Jasmin D the RD