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When you’re adjusting to Wegovy, Mounjaro or Zepbound, finding meals that are high in protein, light on the stomach, and easy to prepare is key.
Enter this Ground Chicken & Zucchini Stir-Fry—a simple, flavorful dish that’s perfect for a quick dinner or meal prep.
This stir-fry features lean ground chicken, which is easy to digest and packed with protein, paired with soft-cooked zucchini that’s gentle on the stomach and loaded with fiber. The light soy-ginger sauce brings mild flavor without being overpowering, making this dish perfect for those who need a stomach-friendly, nutrient-dense meal.
Best of all? It’s ready in under 20 minutes and requires just a handful of ingredients!
Why You’ll Love This Ground Chicken & Zucchini Stir-Fry Recipe
- Quick and easy – A high-protein dinner ready in under 20 minutes.
- Gentle on digestion – Soft-cooked zucchini and mild ground chicken are easy to tolerate.
- High in protein, low in carbs – Keeps you full without feeling heavy.
- Customizable – Adjust the spice level, add extra veggies, or serve over rice if desired.
- Meal prep-friendly – Stores well for easy reheating throughout the week.
Any why we thinkg this is a great recipe for GLP-1 users
- 40g of protein per serving – Helps support muscle retention and satiety.
- Light and easy to digest – No greasy ingredients or heavy sauces that could trigger nausea.
- Hydrating and fiber-rich – Zucchini provides gut-friendly fiber without being too harsh.
- Mild flavors won’t cause reflux – No acidic tomatoes or strong spices.
- Flexible portioning – Can be eaten in smaller portions based on appetite.
Chicken Zucchini Stir-Fry Recipe
Ingredients
- 1 lb ground chicken (or ground turkey for variation)
- 2 medium zucchini, chopped into half-moons
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp grated ginger (optional, for digestion support)
- 2 tbsp low-sodium soy sauce (or coconut aminos for soy-free)
- 1 tsp sesame oil (optional, for flavor)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for a hint of spice)
- 1 tbsp green onions, chopped (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up with a spatula, until fully browned and no longer pink (about 5-7 minutes).
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Add the chopped zucchini, then drizzle in soy sauce, sesame oil, black pepper, and red pepper flakes. Stir-fry everything together for about 5-6 minutes, until the zucchini is tender but still slightly crisp.
Remove from heat and garnish with green onions and sesame seeds. Serve as is, or over cauliflower rice for a low-carb option.
Nutrition (Per Serving, Serves 2-3)
- Calories: ~420
- Protein: ~40g
- Carbs: ~12g
- Fat: ~18g
Quick Tips for the Chef:
- For extra flavor: Add a splash of rice vinegar or a squeeze of fresh lime juice at the end.
- Need more fiber? Toss in some shredded cabbage or bok choy.
- Make it heartier: Serve over jasmine rice or quinoa for extra carbs if needed.
- Meal prep tip: Store in airtight containers for up to 4 days and reheat in a skillet or microwave.
- Dairy-free & gluten-free – Naturally dairy-free and easily made gluten-free with coconut aminos instead of soy sauce.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
