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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I came up with this dish when my husband was on the South Beach Diet. It combines some of our favorite flavors in a healthier way. Ingredients:
1 cup low fat cottage cheese |
1/2 cup light sour cream |
1/4 cup skim milk |
1 egg |
1 cup reduced-fat sharp cheddar cheese, shredded |
2 tablespoons olive oil |
2 boneless skinless chicken breasts, cubed |
1 small yellow onion, diced |
1 tablespoon garlic, minced |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained |
4 cups broccoli florets, steamed |
1 tablespoon red pepper flakes |
1 teaspoon cumin |
Directions:
1. Preheat oven to 350.
2. Blend cottage cheese and sour cream in a blender until smooth.
3. Add milk, egg, and cheddar cheese to blender and mix ingredients well.
4. Set aside cheese mixture.
5. Heat oil over medium heat in a nonstick skillet.
6. Add onion, chicken, and garlic to skillet and saute until chicken is done.
7. Add tomatoes, broccoli, red pepper flakes, and cumin to skillet and stir to combine.
8. Transfer chicken mixture into 9x9 pan.
9. Pour cheese mixture over chicken mixture.
10. Bake at 350 for 25-30 minutes.
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