Description
A modern, health-conscious Tex-Mex bowl with shredded chicken, roasted vegetables, and a creamy spiced sauce made from low-fat cottage cheese. High in protein and loaded with flavor.
Ingredients
1 lb boneless chicken breasts
1 cup low-fat cottage cheese
1/2 cup oil-free enchilada sauce
8 whole wheat tortillas
1 cup roasted corn kernels
1 cup diced bell peppers (red/yellow)
1/2 cup diced red onion
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Sea salt to taste
1/4 cup chopped fresh cilantro
1 lime, juiced
Optional: 1/4 cup shredded Mexican cheese blend
Instructions
Preheat oven to 400°F (200°C)
Toss corn, bell peppers, and red onion with 1 tbsp olive oil, sea salt, and 1 tsp chili powder
Spread onto baking sheet and roast 20 minutes until tender
Meanwhile, cook chicken breasts until 165°F, let rest 5 minutes, then shred
In blender, combine cottage cheese, enchilada sauce, cumin, garlic powder, smoked paprika, and lime juice until smooth
Heat a non-stick pan over medium heat, warm tortillas 1 minute per side
Assemble bowls with chicken, roasted veggies, 2-3 tortilla rounds, and 1/2 cup cottage cheese sauce per serving
Sprinkle with cilantro and optional cheese
Notes
For a richer sauce texture, add 2 tbsp low-fat milk to cottage cheese blend
Use cooked black beans for extra protein
Store leftovers in airtight containers for up to 3 days