Name: Street Corn Chicken Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican-American
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; Zest of 1 lime; Salt & pepper to taste; 1 tbsp olive oil; 1 cup fire-roasted corn; 1/4 cup Greek yogurt; 1/4 cup mayonnaise; 2 tbsp crumbled Cotija cheese; Juice of 1 lime; 1 tsp Tajín seasoning; 1/4 tsp garlic powder; 1/4 cup chopped cilantro; 1/2 cup jasmine rice; 1/4 red onion, finely diced; 1 avocado, sliced

Description

This moist and protein-rich cottage cheese banana bread is an easy and healthy twist on a classic loaf. Perfect for breakfast, meal prep, or a nutritious snack.

Ingredients

3 ripe bananas, mashed

1 cup cottage cheese (full-fat or low-fat)

2 eggs

1/3 cup maple syrup or honey

1 1/2 cups all-purpose flour (or oat flour)

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

Optional: 1/2 cup chopped walnuts or chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

2. In a large bowl, mash bananas. Whisk in eggs, cottage cheese, maple syrup, and vanilla.

3. In a separate bowl, mix flour, baking soda, and salt.

4. Fold dry ingredients into wet until just combined. Add optional mix-ins.

5. Pour batter into prepared pan. Smooth the top.

6. Bake for 50–60 minutes, or until a toothpick comes out mostly clean.

7. Cool in pan for 10 minutes, then transfer to wire rack. Slice and serve.

Notes

For gluten-free: use oat or almond flour.

For added flavor: add cinnamon or nutmeg.

Store in fridge up to 5 days or freeze slices for up to 2 months.

Prep Time: 10 mins
Cook Time: 55 mins
Category: Breakfast, Snack
Method: Baking
Cuisine: American