What I Eat on a Glp-1

Ingredients

• 1.5 lb Ground Chicken (93% lean, preferably from Costco)
• 0.5 cup Plain Breadcrumbs (Panko works best for light texture)
• 1 piece Large Egg (Room temperature)
• 1 tsp Garlic Powder (Optional, for extra flavor)
• 1 tsp Dried Oregano
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.25 cup Greek Dressing (store‑bought) (Contains feta and olives; use for meatballs and salad)
• 1 head Romaine Lettuce (Chopped roughly)
• 1 medium Cucumber (Diced)
• 1 cup Cherry Tomatoes (Halved)
• 0.25 piece Red Onion (Thinly sliced)
• 0.25 cup Kalamata Olives (Sliced)
• 0.25 cup Feta Cheese (Crumled)
• 0.25 cup Roasted Red Pepper Hummus (Store‑bought, for dipping)
• 4 pieces Pita Bread (small) (Warm before serving)
• 1 spray Olive Oil Spray (For the baking sheet)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the meatballs.

   Time: PT5M

   Temperature: 400°F

2. Mix Meatball Ingredients

   In a large mixing bowl combine ground chicken, breadcrumbs, egg, garlic powder, dried oregano, salt, and black pepper. Mix gently with a spoon or hands until just combined; over‑mixing can make the meatballs tough.

   Time: PT2M

3. Form Meatballs

   Using your hands, shape the mixture into 1‑inch (≈2.5 cm) meatballs, about 20 total. Place them evenly on a parchment‑lined baking sheet.

   Time: PT5M

4. Bake Meatballs

   Spray the meatballs lightly with olive oil spray. Bake for 20 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C).

   Time: PT20M

   Temperature: 400°F

5. Prepare Greek Salad

   While the meatballs bake, chop the romaine lettuce, dice the cucumber, halve the cherry tomatoes, slice the red onion, and slice the olives. Combine all in a salad bowl, add crumbled feta, and toss with 2 Tbsp of the Greek dressing.

   Time: PT10M

6. Plate and Serve

   Arrange the baked meatballs on a serving plate. Add a generous scoop of salad on the side, a dollop of roasted red‑pepper hummus, and warm pita pieces. Drizzle any remaining Greek dressing over the meatballs if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Chicken: Ground Turkey, Ground Pork
• Instead of Plain Breadcrumbs: Gluten‑Free Breadcrumbs, Crushed Cornflakes
• Instead of Large Egg: Egg White (2), Flax Egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Garlic Powder: Fresh Minced Garlic (1 clove)
• Instead of Dried Oregano: Italian Seasoning (½ tsp)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Greek Dressing (store‑bought): Homemade Greek Vinaigrette
• Instead of Romaine Lettuce: Iceberg Lettuce, Mixed Greens
• Instead of Cucumber: Zucchini (peeled)
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Red Onion: White Onion
• Instead of Kalamata Olives: Green Olives
• Instead of Feta Cheese: Goat Cheese
• Instead of Roasted Red Pepper Hummus: Classic Hummus
• Instead of Pita Bread (small): Whole‑Wheat Pita, Low‑Carb Wraps
• Instead of Olive Oil Spray: Vegetable Oil Spray

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Baking Sheet
• Parchment Paper
• Oven
• Meat Thermometer
• Knife
• Cutting Board
• Salad Bowl
• Serving Plate

Critical Steps — Do Not Skip

• Mixing the meatball mixture without over‑working it.
• Forming uniformly sized meatballs for even cooking.
• Baking until the internal temperature reaches 165°F (74°C).
• Keeping the salad crisp by drying lettuce before dressing.

Chef Tips from the Video

• For extra flavor, mix a tablespoon of chopped fresh herbs (parsley or mint) into the meatball mixture.
• Toast the pita briefly in the oven (5 min at 350°F) for a warm, slightly crisp texture.
• If you like a smoky note, drizzle a little smoked paprika over the meatballs before baking.

Troubleshooting

Storage

Refrigerator: Store cooked meatballs in an airtight container for up to 3 days. Keep salad separate and dress just before serving.

Freezer: Freeze uncooked meatballs on a tray, then transfer to a zip‑top bag; they last up to 2 months. Thaw overnight before baking.

Room temperature: Pita and hummus can sit at room temperature for up to 2 hours; discard if left longer.

Make-Ahead Tips

• Form and freeze raw meatballs on a tray; bake directly from frozen, adding 5‑7 minutes to cooking time.
• Prep all salad vegetables in advance and store in a sealed container; add dressing just before serving.

Frequently Asked Questions