Skinless Chicken & Turkey Breast

Skinless poultry breast delivers around 26–31 grams of protein per 100 grams for roughly 165 calories, with very little fat — and that low fat content is the whole point. Because GLP-1s slow fat digestion dramatically, fatty cuts like ribeye or skin-on chicken are common nausea triggers, while lean poultry is gentle and predictable. Its blandness becomes a feature: neutral flavors are easier to face when appetite is unpredictable. Preparation makes or breaks it: poached or gently baked chicken is tender; fried turns heavy. A useful trick is to cook it in broth or shred it into soups, adding hydrating volume without fat. Compared to salmon (#4), poultry offers more protein per calorie and broader everyday versatility, but salmon wins decisively on micronutrients. Compared to Greek yogurt (#1), poultry provides higher protein density and volume without lactose, though yogurt is faster and requires no cooking. Batch-poaching a couple of breasts means a reliable, high-protein lunch is never more than a fork away.