Ingredients:

  • 1 ½ cups Full-Fat Cottage Cheese (360g)
  • ¼ cup Plain Greek Yogurt (60g)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Apple Cider Vinegar
  • Salt and Black Pepper to taste
  • 1 lb Boneless, Skinless Chicken Breasts (450g)
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ cup BBQ Sauce, plus extra for drizzling
  • 2 cups Shredded Cabbage Mix (100g)
  • 2 tablespoons thinly sliced Red Onion
  • 2 tablespoons chopped Fresh Cilantro or Chives
  • ¼ cup Optional: Crushed Tortilla Chips or Crispy Fried Onions

Instructions:

  1. Season chicken breasts thoroughly with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Poach the seasoned chicken in simmering water or broth until the internal temperature reaches 165°F (about 15-18 minutes). Alternatively, pan-sear until fully cooked.
  3. Remove the chicken, let it rest briefly, and shred it using two forks. Toss the shredded chicken with ½ cup of BBQ sauce until it is evenly coated.
  4. Prepare the base: In a medium bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, and apple cider vinegar. Whisk until mostly smooth, or pulse briefly in a food processor for a truly velvety texture. Season to taste with salt and pepper.
  5. Assemble the bowls: Divide the seasoned cottage cheese base evenly between two serving bowls.
  6. Layer the BBQ chicken mixture generously over the cottage cheese base in each bowl.
  7. Garnish the bowls with the shredded cabbage mix, sliced red onion, and fresh herbs. Drizzle with extra BBQ sauce and sprinkle with crushed tortilla chips (if using). Serve immediately.