Meals I Love – Whipped Cottage Cheese Bowls
Trends are funny. Now that TikTok is so huge, different ideas get popular so fast. Like butter boards. That was stupid. Or healthy coke. Was I going to try balsamic vinegar with seltzer? HARD STOP. Get out of here with your disgusting life choices. But whipped cottage cheese? I can get behind that. Who knew that when you put cottage cheese into a food processor, it whips into this majestic, smooth consistency that is much more enjoyable that tiny little curds. Ever since I tried it, I haven’t turned back. And I eat it EVERY.SINGLE.DAY. I’m on a big kick with hitting my protein goals daily and whipped cottage cheese is one of my favorite ways to hit those numbers, especially when it’s underneath some protein and veggies.
Speaking of veggies, I recently tried the blistered tomatoes in the Ottolenghi Simple Cookbook. In this recipe, he cooks the tomatoes with some thinly sliced lemon peel…OMG it’s my new favorite thing. The tomatoes and lemon peel pair perfectly together as they roast with a little sugar on the outside. Then I finish the dish with a ginger chili oil on top. I made this ginger chili oil a couple weeks back on my fitness app when I put it on top of toasted sourdough toast and whipped cottage cheese. KILLER combo. It tastes so freaking good on top of whipped cottage cheese. Trust me.
This is a common meal I make at home, but I’ve also topped it with all kinds of other veggies – roasted cabbage, blistered green beans, sautéed zucchini, roasted cauliflower, and whatever else I have on hand. But if you love some delicious bold flavors, I think you’re gonna dig this recipe. Give it a go and let me know what you think!
Meals I Love – Whipped Cottage Cheese Bowls
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 2 servings 1x
- 12oz cherry tomatoes
- 2 tablespoons avocado oil
- peel of 1 lemon, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon + 2 teaspoons chili onion crunch, divided
- 1 cup low fat cottage cheese
- 1 tablespoons neutral oil of choice
- 2 teaspoons grated fresh ginger
- 2 teaspoons sliced green onions (the white part of the green onion – use the greens for garnish)
- pinch of salt
- avocado oil spray
- 4 boneless, skinless chicken thighs
- salt, to taste
- 1–2 tablespoons gluten free japanese bbq sauce
- Preheat oven to 425 degrees F. Toss cherry tomatoes with avocado oil, thinly sliced lemon rind, sugar, garlic powder, salt, and 1 tablespoon chili onion crunch. Place evenly on a silpat lined baking sheet and place in the oven to cook for 20 minutes. After 20 minutes, turn temperature up to broil and broil for 3 minutes, until blistered and slightly blackened.
- Once the tomatoes go in the oven, add the cottage cheese to a blender or food processor and blend until completely smooth. Set aside in fridge for later.
- In a small bowl, whisk together oil, freshly grated ginger, sliced green onion, 2 teaspoons of chili crunch, and a small pinch of salt. Set aside.
- Lastly, place a medium sized nonstick pan over medium-high heat and spray with avocado oil spray. Sprinkle salt on both sides of the chicken. Once pan is very hot, place chicken thighs in the pan to sear. Let the chicken thighs brown for 5-6 minutes or until golden, then flip and cook for another 5-6 minutes or until the chicken hits an internal temperature of 165 degrees F. Let chicken rest for 3-4 minutes before slicing into strips.
- Divide the whipped cottage cheese into two bowls and then do the same with the chicken. Squeeze a small amount of the japanese bbq sauce on top of the chicken then finish with dividing the cherry tomatoes between the two bowls and top with the ginger chili oil and green onions for garnish.
- Serving Size: 1
- Calories: 650
- Fat: 39.7
- Carbohydrates: 38.5
- Fiber: 13.1
- Protein: 45.6
What I Used To Make This Recipe:
You May Also Like:
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Halibut with Coconut Rice & Citrus Salsa
Grain & Winter Veggie Steak Bowls
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Oh, Hi! I’m Juli.
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