These are the foods you should eat when on GLP-1 like Tirzepatide!

Ingredients

• 200 g Chicken Breast (skinless, boneless; patted dry)
• 1 cup Quinoa (rinsed well before cooking)
• 4 cups Mixed Leafy Greens (e.g., spinach, arugula, kale; washed and dried)
• 2 tbsp Olive Oil (extra‑virgin, for grilling and dressing)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1/2 cup Cherry Tomatoes (halved)
• 1/2 cup Cucumber (diced)
• 1/2 Avocado (sliced; optional for extra healthy fats)
• to taste Salt (preferably sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Rinse and Cook Quinoa

   Place 1 cup quinoa in a fine mesh sieve and rinse under cold water for 30 seconds. Transfer to a saucepan, add 2 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 12‑15 minutes until water is absorbed and grains are fluffy.

   Time: PT15M

   Temperature: Medium heat

2. Season and Grill Chicken

   Pat chicken dry, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Heat grill pan over medium‑high heat, add chicken, and grill 5‑6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes before slicing.

   Time: PT12M

   Temperature: Medium‑high heat

3. Prep Vegetables

   While quinoa and chicken cook, wash and dry leafy greens. Halve cherry tomatoes, dice cucumber, and slice avocado (if using).

   Time: PT5M

4. Assemble the Salad

   In a large mixing bowl combine cooked quinoa, leafy greens, tomatoes, cucumber, and avocado. Add sliced chicken on top.

   Time: PT3M

5. Dress and Serve

   Whisk together remaining 1 tbsp olive oil, lemon juice, a pinch of salt, and pepper. Drizzle over the salad, give a quick toss, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g