Cottage Cheese Chicken Bowl

• Chicken breast(600 g)
• Quinoa(200 g)
• Cottage Cheese(300 g)
• Greek yogurt(120 g)
• Lemon(1)
• Garlic(1 clove)
• Olive oil(3 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Garlic powder(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Cucumber(1)
• Tomato(2)
• Avocado(1)
• Baby Spinach(120 g)
• Flat Leaf Parsley(2 tbsp)

Method

1. 1

   Rinse {Quinoa}. Add it to a saucepan with 400ml water and a pinch of the {Salt}. Bring to a boil.

   ~2 min

2. 2

   Cover and simmer the {Quinoa} over low heat for 15 minutes until tender and the water is absorbed.

   ~15 min

3. 3

   While the quinoa cooks, slice the {Chicken breast} into bite-size pieces. Dice the {Cucumber} and {Tomato}, slice the {Avocado}, finely chop the {Fresh parsley}, and grate the {Garlic}. In a bowl, stir together the {Cottage Cheese}, {Greek yogurt}, juice of {Lemon}, grated {Garlic}, 1 tbsp of the {Olive oil}, 1 tsp of the {Salt}, and a few grinds of the {Black pepper} until spoonable.

   ~12 min

4. 4

   Toss the {Chicken breast} with 2 tbsp of the {Olive oil}, {Cumin}, {Paprika}, {Garlic powder}, 1 tsp of the {Salt}, and the remaining {Black pepper}. Cook in a large skillet over medium-high heat for 8 minutes, stirring occasionally, until golden and cooked through.

   ~8 min

5. 5

   Fluff the {Quinoa} and divide it among bowls. Add the {Baby Spinach}, cooked {Chicken breast}, {Cucumber}, {Tomato}, and {Avocado}. Spoon over the cottage cheese drizzle and finish with {Fresh parsley}.

   ~1 min