Ingredients
Scale
- 1.5 lbs chicken breast, cut into small 1/2-inch cubes
- 2 cups low-fat or 2% cottage cheese
- 4 large eggs
- 2 cups fresh spinach, roughly chopped
- 1 red bell pepper, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×9 inch baking dish or a meal prep silicone mold with non-stick cooking spray. Cube the chicken breast into small, even pieces to ensure they cook quickly and stay tender. Chop the spinach and dice the bell peppers so they distribute evenly throughout the mixture.
- In a large mixing bowl, whisk the four eggs until they are smooth. Fold in the cottage cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the spices are well-incorporated into the creamy base. If you prefer a smoother texture, you can pulse the cottage cheese and eggs in a blender for 10 seconds before adding the spices.
- Add the cubed chicken, chopped spinach, and diced bell peppers into the egg and cottage cheese mixture. Stir well so every piece of chicken is coated. Pour the mixture into your prepared baking dish. Sprinkle the shredded mozzarella evenly over the top. Place the dish in the oven and bake for 25 to 30 minutes, or until the center is set and the cheese on top is golden brown.
- Remove the dish from the oven and let it cool for at least 10 minutes. This allows the protein “bake” to set, making it much easier to slice into clean portions. Cut into four equal servings. Store in airtight containers in the refrigerator for up to four days.
- Cook Time: 40 minutes