NUTRITION

SERVINGS

INGREDIENTS

1.5 cups low-fat cottage cheese

4 oz chicken breast

1 large sweet potato

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh chives

0.25 whole avocado

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into bite-sized pieces, then toss with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

• 4

  While the potatoes roast, season the chicken breast with a pinch of salt and pepper, then grill or pan-sear until it reaches an internal temperature of 165°F.

• 5

  Let the chicken rest for 5 minutes before slicing into thin strips or cubes.

• 6

  Place the cottage cheese and lemon juice into a high-speed blender or food processor and blend until completely smooth and airy.

• 7

  Place the baby spinach in a large bowl and top with the roasted sweet potatoes and cooked chicken.

• 8

  Dollop the whipped cottage cheese over the bowl like a savory dip, then garnish with sliced avocado and fresh chopped chives.