High Protein Cottage Cheese Chicken Enchilada Bowls

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup low-fat cottage cheese
• 1 cup enchilada sauce (store-bought or homemade)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives (optional)
• 1/4 cup sour cream or Greek yogurt (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, cumin, and chili powder. In a skillet over medium heat, add a tablespoon of olive oil and cook the chicken for about 5-7 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C). Remove from skillet and let it rest for a few minutes.
2. Once the chicken is cool enough to handle, shred it using two forks or your hands. Place the shredded chicken in a mixing bowl and set aside.
3. To the bowl with shredded chicken, add the cottage cheese and half of the enchilada sauce. Mix well until evenly distributed.
4. In individual bowls, layer the chicken and cottage cheese mixture as the base. Pour the remaining enchilada sauce evenly over the top.
5. Sprinkle the shredded cheddar cheese generously over each bowl. Place the bowls in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove the bowls from the oven. Top with fresh cilantro, diced avocado, diced tomatoes, black olives, and a dollop of sour cream or Greek yogurt if desired. Serve warm.

Nutrition