Meals I Love – Whipped Cottage Cheese Bowls

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  • 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
  • 12 tablespoons gluten free japanese bbq sauce


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.