YOUR SOLIN GENERATED RECIPE
Creamy Cottage Cheese Bowl with Crispy Roasted Vegetables and Herb-Grilled Chicken
Savor the delightful combination of creamy low-fat cottage cheese, succulent herb-grilled chicken, and a medley of crispy roasted vegetables, finished with a sprinkle of crunchy almonds. This dish balances smooth and crunchy textures with fresh herbs, offering a nutrient-packed meal that's both satisfying and energizing.
INGREDIENTS
3 ounces Chicken Breast
1/2 cup Low-Fat Cottage Cheese
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 cup Broccoli
1 teaspoon Olive Oil
6 Almonds
1 tablespoon Mixed Fresh Herbs (Thyme, Oregano)
PREPARATION
Preheat the oven to 425°F.
Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Toss the vegetables with the olive oil and a pinch of salt and pepper.
Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until they become crispy on the edges.
Meanwhile, season the chicken breast with salt, pepper, and the fresh herbs.
Grill the chicken breast on a preheated grill pan or outdoor grill for about 6-7 minutes per side until thoroughly cooked and slightly charred in spots.
In a bowl, place the low-fat cottage cheese. Top with the roasted vegetables and sliced grilled chicken.
Finish with a sprinkle of chopped almonds for a crunchy texture and extra flavor. Serve immediately.