Name: Seared Cottage Cheese with Rice and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cottage Cheese (1% Fat); 0.5 cup Cooked Brown Rice; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1 teaspoon Olive Oil; 1 tablespoon Nutritional Yeast

Seared Cottage Cheese with Rice and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Cottage Cheese with Rice and Roasted Vegetables

Pan-seared cottage cheese served over fluffy brown rice and a medley of roasted zucchini and bell peppers, finished with a sprinkle of toasted nutritional yeast.

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NUTRITION

Protein

43.5g

Fat

9.3g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cottage Cheese (1% Fat)

0.5 cup Cooked Brown Rice

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell peppers with half of the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat.
5
Add the cottage cheese to the hot skillet in small, even mounds and let it sear undisturbed for about 3 minutes until a golden crust forms on the bottom.
6
Gently fold the cottage cheese to distribute the heat, then remove the pan from the heat.
7
Place the warm cooked brown rice in a serving bowl and top with the roasted vegetables and the seared cottage cheese.
8
Finish the dish with a sprinkle of nutritional yeast for a savory, toasted flavor.