Name: Chicken Enchilada Cottage Cheese Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz raw chicken breast; 1 tsp olive oil; 0.5 cup raw bell pepper; 2 tbsp raw red onion; 0.25 cup canned black beans; 0.25 cup red enchilada sauce; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp chili powder; 0.5 cup nonfat cottage cheese; 0.25 whole avocado; 1 tbsp fresh cilantro; 1 wedge lime

Nutrition

Per serving

466 calories

Protein: 50g; 40% of calories
Carbs: 35g; 28% of calories
Fat: 17g; 32% of calories

Instructions

Prep 10 min · Cook 10 min

Dice the raw chicken breast into small bite-sized pieces and finely chop the raw bell pepper and red onion.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced chicken to the skillet and sauté for 5 to 6 minutes until the edges are golden brown and the meat is cooked through.
Add the chopped bell pepper, red onion, and drained black beans to the skillet, cooking for another 3 minutes until the vegetables are tender-crisp.
Season the mixture with sea salt, black pepper, and chili powder, stirring well to combine.
Pour the red enchilada sauce over the chicken and vegetable mixture and simmer for 1 to 2 minutes until the sauce has thickened and coated everything.
Spoon the nonfat cottage cheese into a wide serving bowl to create a cool, creamy base.
Top the cottage cheese with the warm enchilada chicken mixture.
Finish the bowl by adding the sliced avocado, a sprinkle of fresh cilantro, and a bright squeeze of lime juice.

Nutrition

Ingredients

Instructions

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