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This GLP-1 Chicken Lentil Stew is a high-protein, low-carb meal designed to support weight loss, blood sugar balance, and appetite control. Made with lean chicken, fiber-rich lentils, and nutrient-dense vegetables, this one-pot, diabetes-friendly stew provides sustained energy without causing blood sugar spikes.
It's a perfect one-pot meal to help you meet your health goals.
Looking for more GLP-1 high-protein recipes? Explore our full collection of GLP-1 Recipes.
This stew is exceptionally healthy due to its balanced blend of macronutrients. Lean chicken breast provides high-quality protein essential for muscle maintenance and satiety, while lentils offer plant-based protein and dietary fiber. This duo stabilizes blood sugar levels and promotes fullness, making it ideal for a GLP-1 diet, weight management, and diabetic-friendly meal plans.
Yes. This stew is high in protein and fiber, which promote satiety and help reduce overall calorie intake.
Absolutely. Lentils digest slowly, manage appetite and blood sugar, and align perfectly with GLP-1 goals.
Brown and green lentils (used here) are great for stews. Black lentils are also nutrient-dense. Red lentils are healthy but better for puréed soups since they cook fast and get soft.
Each 3/4 cup serving contains about 155 calories, making it low-calorie yet very filling.
High-Protein Chicken Recipes
GLP-1 Diet & Meal Ideas
Recipe yields 10 servings
Cook the Vegetables: In a large pot, heat the olive oil over high heat. Add the chopped onion, carrots, and celery. Lower the heat and cook for about 4 minutes until the vegetables are soft. Add garlic and zucchini. Sauté for another 5 minutes, stirring regularly. Stir in tomato paste and cook for 1 minute.
Add Seasoning and Lentils: Add the lentils along with the thyme, coriander, cumin, turmeric powder, black pepper, garlic powder, onion powder, cinnamon, nutmeg, and salt. Mix until well combined.
Simmer the Soup: Add shredded chicken, can of diced tomatoes, unsalted vegetable stock, and water. Bring the soup to a boil, then lower the heat and let it simmer for about 15 to 20 minutes until the lentils are soft.
Finish and Serve: Stir in the apple cider vinegar for extra flavor. Taste and adjust seasoning if needed, then serve warm.
Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped parsley before serving.
Add 1/4 tsp red pepper flakes with other dried spices for heat.
Red or yellow lentils cook faster—reduce simmer time to 10–15 minutes to avoid mushiness.
Omit chicken, use vegetable broth, and add 1 can chickpeas (rinsed and drained).