Symptom Tolerance Scores
Instructions
- 1
In a small bowl, mix the greek yogurt with half of the lemon zest, 1 tablespoon (about 15 ml) of lemon juice, half of the chopped parsley, and a pinch of salt; set aside at room temperature so it stays gentle on the stomach.
- 2
Place the couscous in a heatproof bowl, add 1 g salt, then pour the warm chicken stock over it, cover with a plate, and let sit for 7–8 minutes until very soft; fluff with a fork, adding a splash of extra hot water if you prefer it softer and easier to eat.
- 3
While the couscous steeps, heat the olive oil in a non-stick pan over medium heat, add the cubed chicken in a single layer, and cook for 6–8 minutes, stirring occasionally, until just cooked through but still tender; avoid browning heavily to keep flavors and smells mild.
- 4
Reduce the heat to low, add the yogurt-lemon mixture to the pan with the chicken, stirring gently for 1–2 minutes just until warm and creamy but not boiling, then remove from heat and taste, adding a little more lemon juice or salt only if you feel up to stronger flavor.
- 5
Divide the soft couscous between two small bowls, spoon the creamy lemon herb chicken over the top, and finish with the remaining parsley and lemon zest for a light aroma rather than a strong smell.
GLP-1 Tips
- If your appetite is very low, start with half a portion in a small bowl; the high protein from chicken and greek yogurt means even a few bites support muscle while keeping the flavors mild for GLP-1 users.
- Eat this meal warm, not hot, as very hot food can feel more intense in smell and taste and may reduce appetite further.
Storage
Cool leftovers quickly, then store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of stock or water, or enjoy slightly warm to keep the yogurt sauce smooth and easy to digest.
Nutrition Information
Per serving (1 of 2 servings)