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, poultry offers more protein per calorie and broader everyday versatility, but salmon wins decisively on micronutrients. Batch-poaching a couple of breasts means a reliable, high-protein lunch is never more than a fork away.