Shredded Chicken Bowl

Rotisserie chicken over microwaved sweet potato, topped with a soft-fried egg and sliced avocado. Savoury, satisfying, and the only thing you actually cook is one egg.

330

Calories

30g

Protein

14g

Carbs

15g

Fat

GLP-1 Tip

The whole dish is built around pre-cooked protein. A supermarket rotisserie chicken gives you 4 of these bowls — pull the breast meat, shred with two forks, store in the fridge. Good for shot days because the soft textures and familiar flavours go down easy.

Easy on stomachHigh ProteinGluten FreeDairy FreeNausea friendlyGood for shot day

Ingredients

Serves 1 · 5 min prep · 5 min cook

Method

1
Cube 100g sweet potato (peeled) into small pieces. Place in a microwave-safe bowl with a splash of water, cover, and microwave on high for 90 seconds until tender.
~2 min
2
Warm 70g shredded rotisserie chicken (or any leftover cooked chicken) in the microwave for 20-30 seconds — or add cold, your call.
~1 min
3
Heat a non-stick pan with 1 tsp oil and fry 1 egg over-easy — whites set, yolk soft.
~3 min
4
Build the bowl: sweet potato first, then shredded chicken on top, then the egg. Scatter 25g sliced avocado around the edge. Season with salt, pepper and a pinch of smoked paprika or tajin.
~2 min

Chef Notes

Yolk breaking into the sweet potato is the whole point — it coats everything. If you prefer the egg fully set (nausea), scramble it instead and layer on top.

Allergens

Eggs

Substitutions

Vegetarian: swap the chicken for 80g crumbled feta + a handful of black beans (12g protein). Egg-free: use 2 pre-cooked halloumi slices pan-seared in place of the fried egg.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.