Ingredients
Scale
- 1 cup low-fat or whole milk cottage cheese
- 4 oz cooked chicken breast, shredded or cubed
- 1 cup fresh baby spinach
- 1 tablespoon nutritional yeast (for cheesy flavor)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup steamed broccoli florets
- Optional: Red pepper flakes for heat
Instructions
- Place the cottage cheese, nutritional yeast, garlic powder, onion powder, salt, and pepper into a high-speed blender or food processor. Blend on high for 30 to 60 seconds until the mixture is completely smooth and no curds remain. The consistency should look like a thick, luxurious cream sauce. If the mixture is too thick, you can add a teaspoon of water or unsweetened almond milk to reach your desired silkiness.
- In a large microwave-safe bowl or a small skillet over low heat, combine the smooth cottage cheese sauce with your cooked chicken breast and steamed broccoli. Stir in the fresh baby spinach. Heat the mixture gently for about 2 minutes. You want the spinach to wilt slightly and the sauce to become warm. Avoid boiling the sauce, as extreme high heat can cause the dairy to separate.
- Transfer the mixture to your meal prep containers or a serving bowl. Top with an extra crack of black pepper or a pinch of red pepper flakes if you like a bit of a kick. If you are prepping this for the week, let the mixture cool completely before sealing the lids. This ensures the steam doesn’t make the vegetables soggy during storage.
- Cook Time: 15 minutes