Name: Chicken and Zucchini Cottage Cheese Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 0.5 cup low-fat cottage cheese; 1 cup mini zucchini; 1 large egg; 1 tbsp parmesan cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder

Chicken and Zucchini Cottage Cheese Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Zucchini Cottage Cheese Bake

Tender chicken and sliced mini zucchini baked in a creamy, protein-rich cottage cheese sauce that develops a golden, bubbling crust in the oven.

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NUTRITION

Protein

51.5g

Fat

16.7g

Carbs

11g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.5 cup low-fat cottage cheese

1 cup mini zucchini

1 large egg

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with the extra virgin olive oil.
2
Slice the mini zucchini into thin rounds and dice the chicken breast into half-inch bite-sized pieces.
3
In a medium mixing bowl, whisk together the egg, cottage cheese, sea salt, black pepper, garlic powder, and onion powder until the mixture is well combined and smooth.
4
Gently fold the diced chicken and sliced zucchini into the cottage cheese mixture until everything is evenly coated.
5
Pour the mixture into the prepared baking dish, using a spatula to spread it into an even layer.
6
Sprinkle the parmesan cheese evenly over the top of the casserole.
7
Bake for 25-30 minutes, or until the center is set and the cheese on top has turned a light golden brown.
8
Remove from the oven and let the bake rest for 5 minutes before serving to allow the juices to settle and the sauce to thicken.