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BBQ Chicken Cottage Cheese Bowl Recipe

BBQ Chicken Cottage Cheese Bowl Recipe
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★★★★★

5.1 from 24 reviews

This BBQ Chicken Cottage Cheese Bowl is a flavorful and nutritious meal combining smoky, tender BBQ chicken with creamy low-fat cottage cheese, protein-rich quinoa, and fresh vegetables. Perfect for a wholesome lunch or dinner, it balances smoky, savory, creamy, and fresh flavors while being halal-friendly and gluten-free.

Ingredients

Scale

For the BBQ Chicken:

  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • ½ cup halal-certified BBQ sauce

For the Cottage Cheese Bowl:

  • 2 cups low-fat cottage cheese
  • 1 cup cooked quinoa
  • ½ cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • ½ avocado, sliced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice

Optional Toppings:

  • Chopped green onions
  • Crushed tortilla chips
  • Jalapeño slices
  • Extra BBQ sauce

Instructions

  1. Season the Chicken: Begin by seasoning the chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides to infuse them with savory, smoky flavors.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
  3. Add the BBQ Sauce: Pour the halal-certified BBQ sauce over the cooked chicken breasts, reduce heat to low, and simmer for 2-3 minutes so the flavors meld together harmoniously.
  4. Shred the Chicken: Remove chicken from the skillet and allow it to rest for a few minutes. Then shred into bite-sized pieces using two forks and set aside.
  5. Cook the Quinoa: Prepare quinoa according to package instructions—typically using a 2:1 water to quinoa ratio—boiling, then simmering for about 15 minutes until tender and water absorbed. Fluff with a fork.
  6. Prepare the Vegetables: While chicken cooks, halve the cherry tomatoes, slice the avocado, and drain the corn kernels if canned, setting aside all veggies.
  7. Assemble the Bowl: In a large bowl, layer the cooked quinoa as the base. Add about half a cup of low-fat cottage cheese over the quinoa. Top with a generous portion of shredded BBQ chicken.
  8. Add Fresh Veggies and Garnish: Layer halved cherry tomatoes, corn kernels, and avocado slices on top. Drizzle with lime juice and sprinkle chopped cilantro for freshness. Optionally, add green onions, crushed tortilla chips, jalapeños, or extra BBQ sauce as toppings.
  9. Serve and Enjoy: Serve the bowl immediately warm for a satisfying meal. It also stores well for meal prep when refrigerated in individual portions for up to 3 days.

Notes

  • Use halal-certified BBQ sauce to keep the dish halal.
  • For gluten-free, ensure all ingredients, especially BBQ sauce and tortilla chips, are gluten-free certified.
  • Quinoa can be cooked in advance and refrigerated for quick meal assembly.
  • Adjust spice level by adding or omitting jalapeño slices according to preference.
  • This bowl reheats well but add avocado fresh to avoid browning.
  • Substitute corn with other vegetables like bell peppers or black beans for variety.
  • To make this dish dairy-free, replace cottage cheese with a plant-based alternative.

Nutrition

Keywords: BBQ chicken, cottage cheese bowl, healthy protein bowl, halal recipe, quinoa bowl, low-fat cottage cheese, gluten free, easy dinner

Find it online: https://todayfoodrecipe.com/bbq-chicken-cottage-cheese-bowl-recipe/