Ingredients:

  • 1 cup (225g) low-fat 2% small curd cottage cheese
  • 1/3 cup (80ml) no-sugar-added marinara sauce
  • 2 tbsp (15g) part-skim shredded mozzarella cheese
  • 4.5 oz (128g) cooked chicken breast, sliced
  • 1 tsp (2g) grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 3 fresh basil leaves, chiffonade
  • 1 pinch red pepper flakes

Instructions:

  1. Place 225g of Low-fat 2% cottage cheese into your bowl. Note: Using small curd provides a more uniform texture that mimics a thick sauce.
  2. Sprinkle 1/4 tsp garlic powder and 1/2 tsp dried Italian seasoning over the cheese and stir gently.
  3. Heat 80ml of marinara sauce in a separate container until it begins to simmer and bubble.
  4. Arrange 128g of sliced cooked chicken breast over the cottage cheese.
  5. Pour the hot marinara directly over the chicken. Note: This top down heating protects the cottage cheese from direct high heat.
  6. Sprinkle 15g of shredded mozzarella and 1 tsp of Parmesan over the hot sauce.
  7. Microwave the entire bowl for 30-45 seconds until the mozzarella is translucent and stretchy.
  8. Add your 3 fresh basil leaves (chiffonade) and a pinch of red pepper flakes.
  9. Let the bowl sit for 1 minute until the temperatures equalize and the sauce thickens.