NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken

0.25 cup low-fat cottage cheese

0.5 cup cooked quinoa

0.5 cup diced sweet potato

0.5 cup diced bell peppers

1 cup fresh spinach

1 tsp avocado oil

0.25 tsp cumin

0.25 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 400°F and roast the diced sweet potatoes on a parchment-lined tray for 20 minutes until tender.

• 2

  Heat avocado oil in a large skillet over medium-high heat and brown the ground chicken while breaking it into small crumbles.

• 3

  Add the diced bell peppers to the skillet and sauté for 4 minutes until they are slightly softened and fragrant.

• 4

  Season the mixture with cumin, chili powder, garlic powder, sea salt, and black pepper, stirring well to combine.

• 5

  Incorporate the cooked quinoa and roasted sweet potatoes into the skillet, tossing gently to heat everything through.

• 6

  Stir in the cottage cheese until the mixture is creamy, then fold in the fresh spinach until it just begins to wilt.

• 7

  Divide into bowls and garnish with fresh cilantro before serving.