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Time for brutal honesty – finding high-protein lunches that don’t taste like cardboard and actually keep you full is a pain in the neck, especially when your appetite is smaller on Semaglutide.

But skipping meals or not getting enough protein? Not an option if you want to maintain muscle, keep energy levels up, and stay on track with your weight loss goals.

That’s where these high-protein lunch recipes come in! Each one is simple to make, satisfying, and packed with the nutrients you need while on Semaglutide. No bland, boring meals here—just flavorful, protein-rich options that fit your lifestyle without requiring hours in the kitchen.

Each recipe includes a full ingredient list, step-by-step instructions, and nutritional info, so you can whip them up with confidence and get back to your day.

Because eating well shouldn’t feel like a chore—even when you’re eating less

Semaglutide Diet Lunch Ideas & Recipes

Greek Yogurt Chicken Salad Lettuce Wraps

Calories: 280 | Protein: 35g | Carbs: 7g | Fat: 12g

A lighter, protein-packed twist on classic chicken salad—no mayo needed! These Greek yogurt chicken salad wraps are creamy, flavorful, and perfect for meal prep.

Ingredients (Serves 2)

• 1 cup shredded cooked chicken breast
• ½ cup plain Greek yogurt (0% or 2%)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup diced celery
• ¼ cup diced red onion
• 1 tbsp chopped fresh parsley (optional)
• 4 butter lettuce leaves (or use romaine or iceberg for crunch)

Instructions

1. In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until smooth.
2. Add the shredded chicken, celery, red onion, and parsley. Mix well until everything is evenly coated.
3. Spoon the chicken salad onto lettuce leaves, wrap them up, and enjoy!

📌 Meal Prep Tip: Make a batch in advance and store in the fridge for up to 3 days.

Spicy Tuna & Avocado Cucumber Boats

Calories: 310 | Protein: 38g | Carbs: 9g | Fat: 14g

If you love sushi but want a low-calorie, high-protein option, these spicy tuna cucumber boats hit the spot!

Ingredients (Serves 2)

• 1 large cucumber, sliced in half lengthwise, seeds scooped out
• 1 can (5 oz) tuna, drained
• ½ avocado, mashed
• 1 tbsp plain Greek yogurt
• 1 tsp Sriracha (or to taste)
• 1 tsp low-sodium soy sauce
• ½ tsp sesame oil
• ½ tsp garlic powder
• 1 tbsp chopped green onions
• ½ tsp sesame seeds (optional)

Instructions

1. In a bowl, mash together tuna, avocado, Greek yogurt, Sriracha, soy sauce, sesame oil, and garlic powder until well combined.
2. Spoon the tuna mixture into the hollowed-out cucumber halves.
3. Top with chopped green onions and sesame seeds.
4. Slice into bite-sized pieces or eat whole with a fork.

📌 Make It a Meal: Pair with a boiled egg or edamame for extra protein.

Mediterranean High-Protein Bowl

Calories: 345 | Protein: 42g | Carbs: 18g | Fat: 10g

This Mediterranean-inspired protein bowl is packed with lean protein, fresh veggies, and bold flavors, making it a satisfying and nutrient-dense meal that won’t weigh you down.

Ingredients (Serves 1)

• 4 oz grilled chicken breast, diced
• ½ cup chopped cucumber
• ½ cup cherry tomatoes, halved
• ¼ cup chickpeas, rinsed and drained
• 2 tbsp crumbled feta cheese
• 2 tbsp plain Greek yogurt
• 1 tsp lemon juice
• ½ tsp olive oil
• ½ tsp garlic powder
• ¼ tsp oregano
• Salt & black pepper to taste

Instructions

1. In a small bowl, mix Greek yogurt, lemon juice, olive oil, garlic powder, oregano, salt, and pepper to create a light, creamy dressing.
2. In a serving bowl, layer grilled chicken, cucumber, tomatoes, chickpeas, and feta cheese.
3. Drizzle the Greek yogurt dressing over the top and mix before eating.

📌 Make It Your Own: Swap chicken for shrimp or tofu, add a handful of baby spinach, or throw in some cauliflower rice for extra volume without adding too many calories.

Egg White & Spinach Cottage Cheese Wrap

Calories: 325 | Protein: 40g | Carbs: 12g | Fat: 9g

This high-protein, low-carb wrap is creamy, filling, and packed with nutrients. Egg whites, spinach, and cottage cheese create the perfect balance of flavor and texture.

Ingredients (Serves 1)

• 3 large egg whites
• ½ cup baby spinach
• ¼ cup low-fat cottage cheese
• ½ tsp olive oil
• ½ tsp garlic powder
• Salt & black pepper to taste
• 1 low-carb tortilla (or whole wheat tortilla)

Instructions

1. Heat olive oil in a skillet over medium heat. Add spinach and sauté for 30 seconds until slightly wilted.
2. Pour in egg whites, season with garlic powder, salt, and pepper, and cook until set.
3. Spread cottage cheese onto the tortilla, then add the egg and spinach mixture.
4. Wrap tightly, slice in half, and enjoy!

📌 Extra Tip: Add sliced avocado or salsa for more flavor without adding too many calories.

Egg White and Spinach Breakfast Burrito

This egg white and spinach breakfast burrito is a fantastic way to kick-start your day with a boost of protein and nutrients. With a delicious combination of fluffy egg whites and fresh spinach wrapped in a soft tortilla, it’s both light and satisfying. Plus, it’s super easy to whip up, making it perfect for busy mornings or a quick lunch.

The taste is fresh and savory, with a hint of creaminess from the egg whites. It’s a great option for anyone on a semaglutide diet, as it’s low in calories but high in important nutrients. Enjoy with your favorite salsa for added flavor!

Ingredients

• 1 cup egg whites
• 2 cups fresh spinach, chopped
• 1/4 cup low-fat cheese (optional)
• 2 whole wheat tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Salsa for serving

Instructions

1. Heat olive oil in a non-stick skillet over medium heat. Add chopped spinach and sauté until wilted, about 2-3 minutes.
2. Pour in the egg whites, and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the egg whites are set.
3. If using cheese, sprinkle it over the egg mixture during the last minute of cooking to melt.
4. Warm the tortillas in a separate skillet or microwave. Spoon the egg and spinach mixture into the center of each tortilla and roll them up tightly.
5. Serve with your favorite salsa on the side for dipping.

Spicy Tuna Salad Lettuce Wraps

Spicy tuna salad lettuce wraps are a fresh and delightful option for lunch. They combine the bold flavors of spicy tuna with crisp lettuce, creating a satisfying yet light dish. This recipe is not only easy to whip up but also packs a punch of flavor and protein, making it perfect for anyone following a Semaglutide diet.

The combination of creamy mayo with a kick from sriracha, paired with tender chunks of tuna, is simply irresistible. The lettuce wraps provide a crunchy, refreshing contrast, making each bite enjoyable. Whether you’re at home or packing a lunch for work, these wraps are sure to please your taste buds!

Ingredients

• 1 can (5 oz) tuna in water, drained
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 teaspoon soy sauce
• 1 green onion, chopped
• 1 teaspoon sesame seeds
• 4 large lettuce leaves (like romaine or butter lettuce)
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, mix together the drained tuna, mayonnaise, sriracha sauce, soy sauce, chopped green onion, and sesame seeds until well combined.
2. Lay out the lettuce leaves on a plate. Spoon a generous portion of the spicy tuna salad onto each leaf.
3. Squeeze fresh lime juice over the tuna salad for added flavor.
4. Wrap the lettuce around the filling and enjoy as a hand-held snack or meal!

Nutritional Information (per serving):Calories: 210, Protein: 24g, Fat: 10g, Carbohydrates: 5g, Fiber: 1g.

Cottage Cheese and Berry Bowl

This Cottage Cheese and Berry Bowl is a delightful blend of creamy and sweet flavors that makes for a satisfying high-protein lunch. Simple to whip up, it’s perfect for those on the Semaglutide diet looking for a nutritious meal option that feels indulgent without the guilt.

The combination of cottage cheese, fresh berries, and a drizzle of honey creates a tasty and refreshing dish that you can enjoy any day of the week. Plus, it’s packed with protein, helping you stay full and energized throughout your busy afternoon.

Ingredients

• 1 cup cottage cheese
• 1/2 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1 tablespoon honey or maple syrup
• 1 tablespoon chia seeds (optional)
• A sprinkle of cinnamon (optional)

Instructions

1. Start by scooping 1 cup of cottage cheese into a bowl.
2. Wash your mixed berries thoroughly and pat them dry with a paper towel.
3. Top the cottage cheese with the mixed berries, arranging them evenly over the surface.
4. Drizzle 1 tablespoon of honey or maple syrup over the berries and cottage cheese for added sweetness.
5. If using, sprinkle chia seeds and cinnamon on top for extra nutrition and flavor.
6. Enjoy your Cottage Cheese and Berry Bowl right away, or refrigerate for later!

Nutritional Information (per serving):Calories: 250, Protein: 20g, Carbohydrates: 30g, Fats: 6g, Fiber: 5g.

Grilled Chicken and Quinoa Salad

This Grilled Chicken and Quinoa Salad is a perfect blend of flavors and textures, making it a satisfying option for a high-protein lunch. The grilled chicken adds a savory touch, while the quinoa provides a nutty flavor and a boost of protein. Fresh vegetables bring a refreshing crunch, making this dish both filling and healthy. Plus, it’s super easy to whip up, which is great for busy days!

The salad is not only tasty but also packed with nutrients. It’s a great choice for anyone on a Semaglutide diet looking for a balanced meal. With its colorful presentation, it’s sure to brighten your lunch hour!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 2 cups mixed greens (spinach, arugula, etc.)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs (parsley, cilantro, or basil) for garnish

Instructions

1. Prepare the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
2. Grill the Chicken: While the quinoa cooks, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill them over medium heat for about 6-7 minutes on each side, or until cooked through. Let them rest for a few minutes before slicing.
3. Assemble the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and mixed greens. Drizzle with olive oil and lemon juice, then toss everything together.
4. Top and Serve: Place the sliced grilled chicken on top of the salad. Garnish with fresh herbs and enjoy!

Nutritional Information (per serving):Calories: 450, Protein: 38g, Carbohydrates: 40g, Fat: 15g, Fiber: 6g

Turkey and Hummus Wrap

This Turkey and Hummus Wrap is a delicious and healthy option for your lunch, especially if you’re following a Semaglutide diet. It combines lean turkey with creamy hummus and fresh vegetables, resulting in a satisfying meal that’s rich in protein and flavor. Simple to prepare, it’s a fantastic choice for busy days when you need something quick yet nutritious.

The taste is a delightful mix of savory turkey, smooth hummus, and crunchy veggies, making every bite refreshing. Plus, it’s easy to customize with your favorite ingredients, ensuring you can enjoy a new version each time you make it!

Ingredients

• 1 whole wheat wrap or tortilla
• 4 ounces sliced turkey breast
• 2 tablespoons hummus
• 1/4 cup spinach leaves
• 1/4 cup sliced bell peppers (any color)
• 1/4 cup cucumber slices
• 2 tablespoons shredded carrots
• Salt and pepper to taste

Instructions

1. Spread the hummus evenly over the whole wheat wrap, leaving a small border around the edges.
2. Layer the sliced turkey breast on top of the hummus.
3. Add the spinach, bell peppers, cucumber slices, and shredded carrots evenly over the turkey.
4. Season with salt and pepper to taste.
5. Starting from one end, tightly roll the wrap, tucking in the sides as you go to keep the filling secure.
6. Once rolled, slice the wrap in half and serve immediately or wrap it in foil for a lunch on the go.

Nutritional Information (per serving):
Calories: 350
Protein: 28g
Carbohydrates: 40g
Fat: 10g
Fiber: 6g

Chickpea and Avocado Toast

Chickpea and avocado toast is a delightful and nutritious option for lunch. It combines creamy avocado with protein-packed chickpeas for a satisfying meal that’s both tasty and simple to prepare. The flavors meld beautifully, creating a dish that is mild yet flavorful, perfect for a quick midday bite.

This recipe only takes a few minutes to assemble, making it ideal for busy days. With fresh toppings like radishes and cucumber, it adds a crunch that complements the smooth avocado. Enjoying this toast will leave you feeling energized and ready to tackle the rest of your day!

Ingredients

• 2 slices whole grain bread
• 1 ripe avocado
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cucumber, thinly sliced
• 1 radish, thinly sliced
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Fresh herbs (like cilantro or parsley), for garnish
• Sesame seeds, for garnish

Instructions

1. Toast the Bread: Start by toasting the whole grain bread until golden brown and crispy.
2. Mash the Avocado: In a small bowl, mash the ripe avocado with a fork. Stir in the olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.
3. Prepare the Chickpeas: In another bowl, lightly mash the chickpeas with a fork, leaving some whole for texture. Add a pinch of salt and pepper.
4. Assemble the Toast: Spread a generous layer of the avocado mixture on each slice of toasted bread. Top with the mashed chickpeas.
5. Finish with Toppings: Add the cucumber and radish slices on top. Sprinkle with fresh herbs and sesame seeds for added flavor.
6. Serve: Enjoy your delicious chickpea and avocado toast immediately for the best taste and texture!

Lentil Soup with Vegetables

Lentil soup with vegetables is a delicious option that’s packed with protein and a variety of flavors. This hearty dish combines tender lentils with fresh veggies, creating a comforting bowl that warms you up from the inside out. It’s not only simple to make but also a fantastic meal prep choice to keep you on track with your semaglutide diet.

The soup offers a wonderful blend of earthy lentils and vibrant vegetables, making each spoonful satisfying. Plus, it’s easily customizable, allowing you to add your favorite herbs and spices for a personal touch. Enjoy this nutritious meal knowing it’s good for you and your taste buds!

Ingredients

• 1 cup dried lentils (green or brown), rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes.
2. Add the garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
3. Stir in the zucchini, rinsed lentils, diced tomatoes, vegetable broth, thyme, and cumin. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 30-35 minutes, or until lentils are tender.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Shrimp and Broccoli Stir-Fry

This shrimp and broccoli stir-fry is a vibrant, tasty dish that’s quick and easy to whip up for a high-protein lunch. The juicy shrimp paired with fresh broccoli creates a satisfying meal that’s not only delicious but also healthy. With a savory sauce that brings everything together, it’s sure to please your taste buds without taking too much time in the kitchen.

Perfect for those following a semaglutide diet, this recipe is packed with protein while keeping carbs in check. You’ll love how the shrimp cooks quickly, making it a great option when you’re short on time. Plus, you can easily customize the vegetables to your liking!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Cooked rice for serving
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, cornstarch, and sesame oil. Set aside.
2. Heat olive oil in a large pan or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
4. In the same pan, add broccoli and bell pepper. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
5. Return the shrimp to the pan and pour the prepared sauce over everything. Stir well to combine, cooking for another 2 minutes until the sauce thickens slightly.
6. Serve hot over cooked rice and garnish with sesame seeds if desired.

Nutritional Information (per serving):Calories: 300, Protein: 30g, Carbohydrates: 30g, Fat: 10g.

9 Easy High Protein Lunch Recipes for Your Semaglutide Diet

Looking for quick and tasty lunch ideas that fit perfectly into your semaglutide diet? These easy high protein recipes are designed to keep you satisfied without the hassle. From vibrant salads to protein-packed bowls, each recipe includes straightforward instructions, a complete ingredients list, and nutritional info to help you stay on track. Let’s get cooking!

Egg Muffins with Spinach and Cheese

Egg muffins with spinach and cheese are a nutritious and delicious option for a high-protein lunch. These little gems are packed with flavor and can be easily customized to suit your taste. The combination of spinach and cheese adds a great creaminess while keeping the dish light and healthy.

Making these muffins is simple and quick, making them perfect for meal prep. They can be stored in the fridge and reheated, making them a convenient option for busy days. Plus, they are a great way to sneak in some veggies while enjoying a satisfying bite!

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well blended.
3. Add the chopped spinach and shredded cheese to the egg mixture, stirring until evenly distributed.
4. Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
6. Allow to cool for a few minutes before removing from the tin. Serve warm or store in the fridge for later.

Nutritional Information (per muffin): Approximately 90 calories, 6g protein, 5g fat, 2g carbohydrates.

Quinoa and Black Bean Salad with Avocado

This Quinoa and Black Bean Salad is a fantastic choice for anyone following a Semaglutide diet. It’s colorful, refreshing, and packed with protein, making it both satisfying and nutritious. The creamy avocado and crunchy veggies come together to create a delightful balance of flavors and textures.

Simple to prepare, this salad comes together in under 30 minutes. It’s perfect for meal prep or as a quick lunch option. Serve it cold or at room temperature for a healthy meal that won’t leave you feeling heavy.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• 2 tablespoons olive oil
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. In a large bowl, combine the black beans, diced bell peppers, cucumber, red onion, and cilantro.
3. Add the cooked quinoa to the bowl and mix well. Drizzle with olive oil and lime juice. Season with salt and pepper and toss to combine.
4. Serve the salad topped with sliced avocado, and enjoy!

Nutritional Information (per serving): 250 calories, 9g protein, 10g fat, 35g carbohydrates, 7g fiber.

Lentil Soup with Carrots and Celery

This Lentil Soup with Carrots and Celery is a wholesome and hearty dish that’s perfect for a nourishing lunch. Packed with protein from the lentils and a variety of flavors from the vegetables, it’s both satisfying and easy to prepare. The earthy taste of lentils pairs wonderfully with the sweetness of carrots and the crispness of celery, making each spoonful delightful.

Making this soup is simple and requires minimal prep time. Just chop your veggies, toss everything into a pot, and let it simmer. In no time, you’ll have a delicious, high-protein meal that fits perfectly into your Semaglutide diet.

Ingredients

• 1 cup dried lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until translucent.
2. Add diced carrots and celery to the pot, cooking for about 5 minutes until softened.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes, or until lentils are tender.
5. Once cooked, adjust seasoning as necessary. Serve hot, garnished with fresh parsley.

Grilled Chicken Wrap with Spinach and Hummus

The Grilled Chicken Wrap with Spinach and Hummus is a tasty, protein-packed lunch option that’s easy to whip up. This wrap combines tender grilled chicken with fresh spinach and creamy hummus, delivering a satisfying crunch and rich flavor in every bite. Perfect for meal prep, this wrap not only tastes great but also keeps you full without weighing you down.

Making this wrap is super simple! Just layer your ingredients, roll it up, and you’re ready to go. It’s a versatile recipe too; feel free to add in other veggies or swap the chicken for another protein source to suit your taste. Enjoy this nutritious wrap on busy weekdays or pack it for a picnic!

Ingredients

• 1 whole wheat tortilla
• 4 oz grilled chicken breast, sliced
• 1/4 cup hummus
• 1 cup fresh spinach leaves
• 1/4 red bell pepper, sliced
• 1/4 cucumber, sliced
• Salt and pepper to taste

Instructions

1. Spread the hummus evenly over the whole wheat tortilla.
2. Layer the spinach leaves, sliced grilled chicken, red bell pepper, and cucumber on top of the hummus.
3. Sprinkle with salt and pepper to taste.
4. Carefully roll the tortilla tightly, tucking in the sides as you go.
5. Slice the wrap in half and enjoy!

Nutritional Information (per serving):
Calories: 350
Protein: 30g
Carbohydrates: 35g
Fat: 10g
Fiber: 5g

Turkey and Vegetable Stir-Fry

This turkey and vegetable stir-fry is a fantastic option for a high-protein lunch. It’s light yet satisfying, with tender turkey strips and a colorful mix of bell peppers and corn. The flavors come together beautifully, making it not only nutritious but also tasty and easy to whip up during a busy day.

Perfect for those following a Semaglutide diet, this dish is packed with protein while keeping carbs in check. You can customize it with whatever veggies you have on hand, making it versatile and fun to make!

Ingredients

• 1 pound ground turkey
• 2 cups mixed bell peppers, sliced
• 1 cup baby corn or regular corn, cut into bite-sized pieces
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon ginger, minced
• Salt and pepper, to taste
• Cooked brown rice or quinoa (for serving)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add ground turkey, cooking until browned and fully cooked, about 5-7 minutes.
4. Stir in the sliced bell peppers and corn, cooking for another 3-5 minutes until veggies are tender but still crisp.
5. Pour in the soy sauce, mixing well. Season with salt and pepper to taste.
6. Serve the stir-fry over cooked brown rice or quinoa for a complete meal.

Nutritional Information (per serving):Calories: 350, Protein: 30g, Carbs: 25g, Fat: 15g, Fiber: 5g.

Chickpea Salad with Feta and Cucumber

This Chickpea Salad with Feta and Cucumber is a refreshing and nutritious option for anyone looking to enjoy a high-protein lunch while on the Semaglutide diet. The combination of crunchy cucumbers, creamy feta, and protein-packed chickpeas creates a delightful balance of flavors and textures. It’s simple to make and perfect for meal prep, allowing you to whip up a delicious lunch in no time.

The salad is not only satisfying but also light and zesty, making it an ideal choice for warm days. Tossed with a tangy dressing, every bite bursts with flavor, ensuring you stay energized throughout the day. Plus, it’s easily customizable; feel free to add your favorite herbs or veggies!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh dill, chopped (or parsley)
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)

Instructions

1. Prepare the Chickpeas: In a large mixing bowl, combine the drained chickpeas with diced cucumbers, crumbled feta cheese, and chopped red onion.
2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, pepper, and paprika.
3. Toss Everything Together: Pour the dressing over the chickpea mixture and gently toss until everything is well coated.
4. Add Fresh Herbs: Fold in the chopped dill (or parsley) for an extra burst of flavor.
5. Serve: Enjoy immediately, or refrigerate for 30 minutes to let the flavors meld. This salad can be kept in the fridge for up to three days.

Nutritional Information (per serving): Calories: 180, Protein: 9g, Carbohydrates: 15g, Fiber: 5g, Fat: 10g

The Last Word…

These high-protein, low-calorie lunch ideas are perfect for staying full, maintaining muscle, and making your Semaglutide / Wegovy / Ozempic diet easier to stick to.

Whether you need a quick meal prep option or a fresh lunch idea, these recipes keep things simple, delicious, and satisfying without adding unnecessary calories.

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