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Support Natural Appetite Control — Discover GLP-1 PlusA balanced dinner that ends the day full — not stuffed. Lean chicken and quinoa bring protein, roasted vegetables bring fiber and volume, and the herbs do the flavor work so the meal stays clean and simple.
Ingredient Metrics (Serves 1)
| Ingredient | Quantity |
|---|---|
| Chicken breast, boneless and skinless | 6 oz (170 g) |
| Quinoa, rinsed | ⅓ cup (60 g) |
| Water | ⅔ cup (160 ml) |
| Zucchini, sliced | 1 cup (120 g) |
| Bell pepper, sliced | 1 cup (150 g) |
| Red onion, wedges | ½ cup (70 g) |
| Olive oil | 1½ Tbsp (22 ml) |
| Dried oregano | ½ tsp (2.5 ml) |
| Dried basil | ¼ tsp (1 g) |
| Garlic powder | ¼ tsp (1.25 ml) |
| Black pepper | ¼ tsp (1.25 ml) |
| Lemon (juice) | ½ lemon |
Kitchen Preparation Science
- Preheat the oven to 425°F (220°C). Toss the zucchini, pepper, and onion with 1 Tbsp (15 ml) of the olive oil and the oregano. Roast on a parchment-lined tray for 18–20 minutes until the edges caramelize.
- Meanwhile, simmer the quinoa in the water for 12 minutes, covered, then rest and fluff.
- Rub the chicken with the remaining ½ Tbsp (7 ml) of olive oil, the basil, garlic powder, and black pepper. Pan-sear over medium-high heat for 5–6 minutes per side until cooked through, then squeeze the lemon over the top.
- Plate the chicken over the quinoa with the roasted vegetables alongside.
Kitchen science: Roasted vegetables bring volume — the physical fullness that works alongside protein’s satiety signals — and the caramelized edges deliver the deep flavor that usually comes from heavier sauces.
Allergens: None of the top allergens.
Swerve/Alternative Option: Swap the chicken for 6 oz (170 g) of baked tofu, or replace the quinoa with ¾ cup (140 g) of cooked brown rice.