Protein and fiber are the two things we hear about most from readers building meals around a GLP-1 routine, and this bowl delivers both: about 40 grams of protein per serving with quinoa, edamame, and a creamy yogurt-lime drizzle.
Ingredients (serves 2)
- 2 boneless chicken breasts (about 6 oz each), cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3/4 cup quinoa, rinsed
- 1 cup shelled edamame
- 2 cups shredded red cabbage
- 1 avocado, sliced
- 1/2 cup plain Greek yogurt
- 1 lime (zest and juice)
- Pinch of cumin, black pepper to taste
Instructions
- Cook the quinoa according to package directions and fluff with a fork.
- Toss the chicken with olive oil, paprika, garlic powder, and black pepper. Sear in a hot skillet 6 to 8 minutes until cooked through.
- Warm the edamame and stir the cumin, lime zest, and lime juice into the yogurt for the drizzle.
- Build each bowl: quinoa base, chicken, edamame, cabbage, and avocado.
- Finish with the yogurt-lime drizzle and an extra squeeze of lime.
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Everything but the avocado keeps well for 3 days in the fridge, so this doubles as a lunch prep recipe. Swap chicken for baked tofu to make it vegetarian.
For 150+ recipes built the same way, see The Ultimate GLP-1 High Protein High Fiber Cookbook - full color, with a 60-day meal plan included.