Ingredients
Scale
- 1.5 lbs Chicken breast, cooked and shredded
- 2 cups Low-fat cottage cheese
- 2 cups Fresh baby spinach, chopped
- 1/2 cup Shredded mozzarella cheese
- 1/4 cup Grated Parmesan cheese
- 2 Garlic cloves, minced
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 1/2 tsp Crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms up, prepare your meal prep containers or a large baking dish. If you haven’t cooked your chicken yet, poach or pan-sear the chicken breasts until they reach an internal temperature of 165°F. Shred the chicken using two forks or a hand mixer for a quicker result. Chop the fresh spinach into small ribbons to ensure it distributes evenly throughout the dish.
- In a large mixing bowl, combine the cottage cheese, minced garlic, onion powder, dried oregano, salt, and pepper. For a smoother texture, you can pulse the cottage cheese in a blender for 30 seconds before mixing, though leaving it as-is works perfectly for a rustic feel. Fold in the shredded chicken and chopped spinach. Stir everything until the chicken is thoroughly coated in the creamy cottage cheese mixture.
- Transfer the mixture into a 9×9 inch baking dish or divide it evenly into oven-safe meal prep glass containers. Top the mixture with shredded mozzarella and grated Parmesan cheese. Place in the oven and bake for 20 to 25 minutes, or until the cheese on top is bubbly and slightly golden brown. If you want a crispier top, turn on the broiler for the last 2 minutes of cooking. Remove from the oven and let it sit for 5 minutes before serving or sealing for meal prep.
- Cook Time: 40 minutes