Symptom Tolerance Scores
Instructions
- 1
Add the rinsed quinoa and chicken broth to a small pot, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and quinoa is tender.
- 2
While the quinoa cooks, heat 10 ml of olive oil in a nonstick pan over medium-low heat, add the chicken cubes, and cook for 7–9 minutes, stirring occasionally, until just cooked through and lightly golden without browning too hard.
- 3
Stir the grated carrot into the pan with the chicken for the last 2 minutes of cooking, then turn the heat to low and add the lemon juice and remaining 5 ml olive oil, tossing gently so the flavors coat the chicken without creating strong aromas.
- 4
Once the quinoa is done, fluff it with a fork, then fold in the chopped spinach so it wilts gently from the residual heat; season lightly with salt if desired.
- 5
Divide the warm quinoa-spinach mixture between two small bowls, top each with half of the lemon chicken and carrot mixture, and drizzle any pan juices over the bowls.
- 6
If using, spoon the Greek yogurt on the side of each bowl or dollop on top just before serving for extra protein and creaminess that is easy on the stomach.
GLP-1 Tips
- If your appetite is very low on GLP-1 medication, start with half a portion and eat slowly; the combination of quinoa and chicken provides steady energy to fight fatigue without causing a heavy, overly full feeling.
- For very sensitive stomach days, let the bowl cool to warm rather than hot, as milder temperatures and gentle lemon flavor can be easier to tolerate when nausea is present.
Storage
Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave with a splash of broth or water, and add the Greek yogurt only after reheating to maintain a smooth texture.
Nutrition Information
Per serving (1 of 2 servings)