Chicken Cottage Cheese Bowls (Print Version)
Tender chicken, cottage cheese, and veggies come together for a hearty bowl with vibrant toppings.
# Ingredients:
→ Main Components
01 -
1 cup low-fat cottage cheese
02 -
4 tablespoons enchilada sauce
03 -
4 ounces rotisserie chicken breast, shredded
04 -
4 tablespoons taco seasoning or 1 package taco seasoning mix
→ Vegetables and Legumes
05 -
1 cup red bell pepper, diced
06 -
1/4 cup canned corn, drained
07 -
1/4 cup black beans, rinsed and drained
→ Toppings
08 -
1 ounce shredded Mexican blend or cheddar cheese
09 -
Chopped fresh cilantro, for garnish
10 -
Sliced avocado, for garnish
11 -
Greek yogurt or sour cream, for garnish
# Steps:
01 -
Combine the cottage cheese and enchilada sauce in a high-speed blender, immersion blender, or food processor and process until smooth and creamy. This step is optional for a smoother texture.
02 -
In a mixing bowl, combine the blended cottage cheese mixture with the shredded rotisserie chicken and taco seasoning, tossing together until the chicken is evenly coated.
03 -
Add diced red bell pepper, corn, and black beans to the bowl, stirring gently to distribute vegetables throughout the chicken mixture.
04 -
Divide the mixture evenly into two microwave-safe bowls. Top each with shredded cheese. Microwave on high for 1 to 2 minutes, or until the cheese has melted and the mixture is thoroughly warmed.
05 -
Finish each bowl with chopped fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream before serving.
# Notes:
01 -
For extra flavor and texture, quickly sauté the bell pepper before adding to the mix.