Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cubed
- 1 tbsp Olive oil
- 1 tsp Smoked paprika, garlic powder, and onion powder
- 1 cup Low-fat cottage cheese (for the sauce)
- 1/4 cup Buffalo sauce or pesto
- 2 cups Steamed broccoli or roasted zucchini
- 1 cup Cooked quinoa or brown rice
- 1 cup Cottage cheese (for breakfast)
- 2 Large eggs
- 1/2 cup Rolled oats
- 1 tsp Cinnamon
- 1/2 tsp Vanilla extract
Instructions
- Start by washing your produce and dicing the chicken into bite-sized cubes. Pat the chicken dry with paper towels to ensure it sears properly rather than steaming. In a small bowl, mix your spices and toss the chicken until every piece is evenly coated. Prepare your blender for the cottage cheese sauce and preheat your pans.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer. Cook for about 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C). While the chicken cooks, boil your quinoa or rice according to package instructions. Steam your vegetables until they are tender-crisp.
- Place the one cup of cottage cheese and your choice of flavoring (buffalo sauce or pesto) into a high-speed blender. Blend until completely smooth and creamy. Pour this sauce over the cooked chicken in the skillet on low heat, stirring for 1 minute just to warm through. Do not boil the sauce, or the cottage cheese may separate.
- In the same blender (rinsed out), combine the breakfast ingredients: cottage cheese, eggs, oats, cinnamon, and vanilla. Blend until smooth. Pour small circles of batter onto a non-stick griddle over medium heat. Flip when bubbles form on the surface. These pancakes provide over 20g of protein and satisfy your morning sweet tooth.
- Divide the cooked grains evenly into four meal prep containers. Top with the creamy chicken and a generous portion of vegetables. For the breakfast pancakes, stack them in separate containers and top with fresh berries. Allow everything to cool completely before sealing the lids and placing them in the refrigerator.
- Cook Time: 45 minutes