15 High Protein Swaps for Weight Loss on a GLP-1 Medications (Zepbound)

Ingredients

• 8 oz Chicken Breast (skinless, boneless, trimmed)
• 8 oz Shrimp (peeled and deveined, raw)
• 1 cup Quinoa (dry, rinsed before cooking)
• 2 pieces Low‑Carb Tortilla (≈70 cal each, 6 g protein, 17 g fiber)
• 4 tbsp Greek Yogurt (plain, non‑fat, for sauce)
• 1 tbsp Olive Oil (for cooking)
• ½ tsp Salt (to taste)
• ¼ tsp Black Pepper (freshly ground)
• 1 tsp Lemon Juice (optional, brightens shrimp flavor)

Instructions

1. Season and Cook Chicken Breast

   Pat chicken dry, season both sides with salt and pepper. Heat ½ tbsp olive oil in a large skillet over medium‑high heat (≈375°F). Cook 4‑oz pieces for 5‑6 minutes per side until internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 375°F

2. Rinse and Cook Quinoa

   Place 1 cup quinoa in a fine‑mesh sieve and rinse under cold water. Transfer to a medium saucepan, add 2 cups water, a pinch of salt, and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes until water is absorbed. Fluff with a fork.

   Time: PT15M

   Temperature: 212°F

3. Sauté Shrimp

   While quinoa cooks, add remaining ½ tbsp olive oil to the skillet used for chicken. Add shrimp in a single layer, season with a pinch of salt, pepper, and optional lemon juice. Cook 2‑3 minutes per side until pink and opaque.

   Time: PT5M

   Temperature: Medium‑high

4. Prepare Greek Yogurt Sauce

   In a mixing bowl, combine 4 tbsp Greek yogurt, a pinch of salt, ¼ tsp black pepper, and lemon juice if using. Stir until smooth.

   Time: PT2M

5. Assemble the Plate

   Divide cooked quinoa between two plates. Slice the rested chicken breast and arrange on top of the quinoa. Add the sautéed shrimp beside the chicken. Drizzle the Greek yogurt sauce over everything. Serve each plate with one low‑carb tortilla on the side.

   Time: PT5M

Nutrition Facts

Calories

399

Protein

58 g

Carbohydrates

30 g

Fat

9 g

Fiber

7 g