Lemon Chicken & Quinoa Bowl (Gluten-Free)
Lemon Chicken & Quinoa Bowl is a dietician-designed lunch built around grilled chicken breast, cooked quinoa and roasted pumpkin. It's made for GLP-1 medication users managing fatigue, with protein kept high and portions sized for a smaller appetite.
Ingredients
- 120 g grilled chicken breast
- 90 g cooked quinoa
- 60 g roasted pumpkin
- 40 g baby spinach
- 30 g cucumber — diced
- 5 ml olive oil
- 1 tbsp Juice of ½ lemon
- 1 tbsp chopped parsley
Instructions
- Cook quinoa according to packet instructions.
- Roast pumpkin at 200°C until tender.
- Grill chicken and slice.
- Assemble all ingredients in a bowl.
- Drizzle with olive oil and lemon juice.
Tips for GLP-1 users
Why it works: Quinoa is naturally gluten-free and provides additional protein and fibre while remaining easy to digest in a moderate serving.
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