YOUR SOLIN GENERATED RECIPE
Chicken and Cottage Cheese Rice Bowl
Sautéed chicken breast and vibrant bell peppers served over fluffy brown rice with a dollop of creamy cottage cheese for a satisfying texture.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked brown rice
0.5 cup low-fat cottage cheese
0.5 tbsp extra virgin olive oil
0.5 cup sliced bell peppers
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tsp fresh chives
PREPARATION
Slice the chicken breast into bite-sized pieces and season evenly with the sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.
Toss in the sliced bell peppers and sauté for an additional 3 minutes until they become tender yet retain a slight crunch.
Stir in the fresh baby spinach and cook just until it begins to wilt, then remove the skillet from the heat.
Place the warm cooked brown rice into a serving bowl as the base.
Top the rice with the sautéed chicken and vegetable mixture.
Add the cold cottage cheese to the side of the bowl and garnish the entire dish with fresh chives before serving.