NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken

1 small Yukon Gold potato

0.5 cup Low-fat cottage cheese

1 tsp Extra virgin olive oil

0.5 cup Red bell pepper

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into half-inch cubes and toss them with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula as it cooks.

• 6

  Season the chicken with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 7

  Once the chicken is mostly browned, add the diced red bell pepper and sauté for about 4 minutes until tender.

• 8

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted, then remove the skillet from the heat.

• 9

  Assemble the bowl by placing the roasted potatoes at the bottom, layering the chicken and vegetable mixture on top, and finishing with a scoop of cold cottage cheese.