Name: Cottage Cheese Chicken Enchilada Bowl
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 4 oz raw chicken breast; 1 tsp olive oil; 0.25 cup raw onion; 0.25 cup raw bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup canned black beans; 0.25 cup red enchilada sauce; 1 cup raw cauliflower rice; 0.5 cup nonfat cottage cheese; 2 tbsp raw avocado; 1 tbsp raw cilantro

Nutrition

Per serving

446 calories

Protein: 48g; 42% of calories
Carbs: 35g; 30% of calories
Fat: 14g; 27% of calories

Instructions

Prep 10 min · Cook 12 min

Slice the raw chicken breast into bite-sized pieces and finely dice the raw onion and raw bell pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken, onion, and bell pepper to the skillet and season with sea salt and black pepper.
Sauté for 7 minutes until the chicken is browned and the vegetables are tender.
Stir in the canned black beans and red enchilada sauce, simmering for 2 minutes until the flavors meld and the sauce is hot.
In a separate pan, sauté the raw cauliflower rice for 3 minutes until softened and slightly toasted.
Place the cauliflower rice in a serving bowl and top with the hot chicken and bean mixture.
Add the nonfat cottage cheese, raw avocado, and raw cilantro to the bowl before serving.

Nutrition

Ingredients

Instructions

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