HIGH PROTEIN Chicken Alfredo That Doesnt Suck

Ingredients

• 1 head Broccoli (Trimmed, core removed, florets cut to uniform bite‑size pieces)
• 1 head Cauliflower (Trimmed, core removed, florets cut to uniform bite‑size pieces)
• 200 g Portobello Mushrooms (Sliced into quarters; smaller pieces cook more evenly)
• 1 tbsp Olive Oil (For tossing vegetables)
• 1 tsp Salt (To taste)
• 0.5 tsp Cracked Black Pepper (Freshly cracked, about 10 cracks worth)
• 1.5 cup Low‑Fat Cottage Cheese (Provides protein and creaminess for the sauce)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 2 clove Garlic (Minced)
• 0.5 cup Low‑Fat Milk (Can substitute whole milk if desired)
• 750 g Chicken Breast (Sliced into strips then diced into even pieces)
• 2 tsp Garlic Powder (Seasoning for chicken)
• 2 tsp Dried Italian Herbs (Seasoning for chicken)
• 1 spray Avocado Oil Spray (Non‑erosol spray for the skillet)
• 0.25 tsp Nutmeg (Optional, adds earthiness)
• 2 tbsp Flat‑Leaf Parsley (Roughly chopped; used as garnish)
• 2 tbsp Extra Parmesan Cheese (Optional topping)

Instructions

1. Trim and Cut Vegetables

   Remove the core from the broccoli and cauliflower, slice around it, and cut the florets into uniform bite‑size pieces. Slice the portobello mushrooms into quarters.

   Time: PT5M

2. Season Vegetables

   Place the broccoli, cauliflower, and mushroom pieces in a large mixing bowl. Add 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp cracked black pepper. Toss until evenly coated.

   Time: PT2M

3. Roast Vegetables

   Preheat the oven to 425°F (220°C). Spread the seasoned vegetables on a parchment‑lined baking tray in a single layer. Roast for 20 minutes, stirring halfway through.

   Time: PT20M

   Temperature: 425°F

4. Blend Alfredo Sauce

   In a tall jar combine 1.5 cups low‑fat cottage cheese, 0.5 cup grated Parmesan, 2 minced garlic cloves, 0.5 cup low‑fat milk, and a pinch of cracked black pepper. Blend with an immersion blender until completely smooth.

   Time: PT4M

5. Prepare Chicken

   Slice the 750 g chicken breast into strips, then dice into even bite‑size pieces. Transfer to a bowl and season with 2 tsp garlic powder, 2 tsp dried Italian herbs, salt, and cracked black pepper. Mix well.

   Time: PT5M

6. Cook Chicken

   Heat a large skillet over medium‑high heat. Lightly coat with avocado oil spray. Add the chicken in a single layer; let it sit untouched for 1–1.5 minutes to develop a crust, then stir and continue cooking for another 5–6 minutes until the interior reaches 165°F (74°C).

   Time: PT6M

   Temperature: Medium‑high heat

7. Combine Sauce and Chicken

   Turn the skillet off, lower the heat, and pour the blended Alfredo sauce over the cooked chicken. Stir gently until the chicken is fully coated. Add optional 0.25 tsp nutmeg for extra depth; do not let the sauce boil.

   Time: PT2M

   Temperature: Low heat

8. Assemble Meal‑Prep Containers

   Divide the roasted vegetables evenly among five 750 ml containers (about 1 cup each). Top each with the Alfredo‑coated chicken. Sprinkle with extra Parmesan and the chopped parsley garnish.

   Time: PT5M

9. Cool and Store

   Allow the containers to cool for 15–20 minutes, then seal the lids. Refrigerate up to 4 days or freeze for up to 3 months. Reheat individual portions in the microwave for about 3 minutes before serving.

   Time: PT20M

Nutrition Facts

Calories

350

Protein

45 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g