The GLP-1 Lunch Bowl
The GLP-1 Lunch Bowl
Ingredients
For the Roasted Vegetables
- 1 head broccoli, chopped into florets
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- to taste salt
- to taste pepper
For the Dressing
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- to taste salt
- to taste pepper
For Assembly
- 4 ounces cooked chicken
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a bowl or directly on a baking sheet, combine the chopped broccoli florets and rinsed, drained chickpeas.
⏱️ 3 min
- 3
Drizzle the broccoli and chickpeas with 1 tablespoon of olive oil. Season them with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, and salt and pepper to taste. Toss to ensure everything is evenly coated.
⏱️ 2 min
- 4
Roast the seasoned broccoli and chickpeas in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together 2 tablespoons olive oil, the juice of 1/2 lemon, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon maple syrup, and salt and pepper to taste until well combined.
⏱️ 5 min
- 6
Once roasted, transfer the broccoli and chickpeas to a serving bowl.
⏱️ 1 min
- 7
Add 4 ounces of cooked chicken to the bowl.
⏱️ 1 min
- 8
Drizzle the whisked dressing generously over the entire bowl. Serve and enjoy your GLP-1 Lunch Bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The GLP-1 Lunch Bowl
For the Roasted Vegetables
- 1 head broccoli, chopped into florets
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- to taste salt
- to taste pepper
For the Dressing
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- to taste salt
- to taste pepper
For Assembly
- 4 ounces cooked chicken
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a bowl or directly on a baking sheet, combine the chopped broccoli florets and rinsed, drained chickpeas.
⏱️ 3 min - 3
Drizzle the broccoli and chickpeas with 1 tablespoon of olive oil. Season them with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, and salt and pepper to taste. Toss to ensure everything is evenly coated.
⏱️ 2 min - 4
Roast the seasoned broccoli and chickpeas in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together 2 tablespoons olive oil, the juice of 1/2 lemon, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon maple syrup, and salt and pepper to taste until well combined.
⏱️ 5 min - 6
Once roasted, transfer the broccoli and chickpeas to a serving bowl.
⏱️ 1 min - 7
Add 4 ounces of cooked chicken to the bowl.
⏱️ 1 min - 8
Drizzle the whisked dressing generously over the entire bowl. Serve and enjoy your GLP-1 Lunch Bowl.
⏱️ 1 min