GLP-1 Chicken Quinoa Bowl

In a small mixing bowl, whisk together the minced garlic, fresh lemon juice, Dijon mustard, and maple syrup. Slowly drizzle in the olive oil while whisking until well combined. Season with freshly ground black pepper. Set aside.

Step 1

Cook the Quinoa: Rinse the quinoa under cold water and drain well. In a medium saucepan, combine quinoa and chicken stock. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25 minutes. Remove from heat, fluff with a fork, and let it rest.

Step 2

Toss the Vegetables: In a large mixing bowl, add the halved cherry tomatoes, chopped red bell pepper, sliced radishes, and sliced cucumbers; toss to combine.

Step 3

Assemble the Bowls: Divide the cooked quinoa among 10 serving bowls or meal prep containers. Arrange the vegetables, shredded roasted chicken breast, sliced avocado, and romaine lettuce on top. Drizzle with dressing and sprinkle with toasted sesame seeds.

Step 4

Storage & Meal Prep: Store leftovers in airtight containers, keeping the dressing separate for freshness. Refrigerate for up to 3 or 4 days. If prepping for meals, assemble in individual airtight containers and add avocado just before serving to prevent browning.