high protein meals on a GLP-1

Ingredients

• 2 cups Romaine Lettuce (chopped or torn into bite‑size pieces)
• 1 piece Large Egg (hard‑boiled, peeled and chopped)
• 3 pieces Chicken Tenders (about 120 g total; bake until internal temperature reaches 165°F)
• 4 slices Bacon Strips (cook until crisp)
• 1/4 cup Cheddar Cheese (shredded)
• 2 tablespoons Ranch Dressing (store‑bought (e.g., Hidden Valley) or homemade cottage‑cheese ranch)
• to taste Salt (season lettuce)
• to taste Black Pepper (season lettuce)

Instructions

1. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

2. Bake Chicken Tenders

   Place the chicken tenders on a lined baking sheet and bake for 10‑12 minutes, or until the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 400°F

3. Boil Egg

   While the chicken bakes, place the egg in a saucepan, cover with water, bring to a boil, then simmer for 9 minutes. Transfer to ice water, peel, and chop.

   Time: PT10M

4. Cook Bacon

   In a skillet over medium heat, cook the bacon strips until crisp, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT5M

5. Prepare Lettuce

   While the other components finish, wash and dry the lettuce, then chop or tear into bite‑size pieces. Season lightly with salt and pepper.

   Time: PT3M

6. Assemble Salad

   In a large mixing bowl, combine the seasoned lettuce, chopped boiled egg, sliced chicken tenders, crumbled bacon, shredded cheese, and drizzle with ranch dressing. Toss gently to coat.

   Time: PT5M

7. Serve

   Transfer the salad to a serving plate or bowl and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

823

Protein

35 g

Carbohydrates

10 g

Fat

55 g

Fiber

2 g