Ingredients
Scale
- 4 cups low-fat cottage cheese (small curd works best)
- 1 lb pre-cooked grilled chicken breast, sliced or cubed
- 2 cups English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, sliced
- 4 tbsp hemp hearts (for added protein and healthy fats)
- 2 tsp dried oregano
- 1 tsp cracked black pepper
- Fresh lemon wedges (for serving)
Instructions
- Wash all your fresh produce thoroughly. Dice the English cucumber into bite-sized chunks and halve the cherry tomatoes. Finely mince the red onion to ensure the flavor is evenly distributed without being overpowering. If you are using pre-cooked chicken, ensure it is cut into uniform slices or cubes for easy eating.
- Take four airtight meal prep containers. Scoop exactly 1 cup of cottage cheese into the bottom of each container. Spread it out into an even layer. This creates a creamy base that will act almost like a dip for your vegetables and chicken.
- Layer 4 ounces of the grilled chicken on one side of the cottage cheese. Fill the remaining space with the diced cucumbers, tomatoes, red onion, and Kalamata olives. Keeping the ingredients in separate “sections” on top of the cheese helps maintain the texture and prevents the vegetables from getting too soft before you eat.
- Sprinkle 1 tablespoon of hemp hearts over each bowl for an extra protein boost. Season each container with dried oregano and plenty of cracked black pepper. Place a lemon wedge in each container to squeeze over the bowl right before eating. This adds a bright acidity that cuts through the creaminess of the cheese.
- Cook Time: 15 minutes