Mediterranean-Inspired GLP-1 Balanced Protein Bowl
This nutrient-dense, protein-forward bowl is designed specifically to support those on GLP-1 therapy. It follows the 50/25/25 plate rule, balancing high-fiber leafy greens, complex carbohydrates, and lean protein to sustain energy levels and support satiety. Naturally free from pork and alcohol, this Mediterranean-inspired meal is simple to prep in advance, making it the perfect foundation for a healthy, consistent weekly routine.
Ingredients
- 4 oz Grilled chicken breast (or tofu)
- ½ cup Cooked quinoa or brown rice
- 2 cups Fresh leafy greens (spinach, kale, or arugula)
- ¼ Fresh avocado
- 1 cup Plain non-fat Greek yogurt (for side or sauce)
- ½ cup Mixed berries (for side)
- 1 tsp Extra virgin olive oil (for dressing)
- Fresh lemon juice to taste
- Dash of sea salt and black pepper
Instructions
- Wash all fresh vegetables and greens immediately after shopping to save time.
- Cook a large batch of quinoa or brown rice as a base for the week.
- Grill or bake chicken breast portions until fully cooked and seasoned.
- Assemble the bowl by filling 50 percent with your chosen leafy greens.
- Add 25 percent cooked quinoa or brown rice.
- Top with 25 percent grilled chicken breast and sliced avocado.
- Drizzle with olive oil and fresh lemon juice.
- Serve with a side of Greek yogurt topped with mixed berries.
Notes
You can substitute chicken with turkey or tofu for variety. To keep prepped ingredients fresh, store grains and proteins in airtight containers for up to 4 days. Add avocado fresh right before serving to prevent browning.