Bright Line Eats

This recipe was requested by my friend and fellow Bright Lifer Lisa!!! She was looking for an alternative for her favorite dish. This is loaded with protein and vegetables, what more could you ask for?

Start by marinating 1lb of chicken breasts in 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp onion powder, 1/8-1/4 tsp crushed red pepper, 1/2 tsp salt, 1/4 tsp pepper, 7oz Parmesan cheese for 25-30 minutes. Bake in a 375 degree oven for 20-25 minutes.

Combine 12oz cottage cheese, 2.8 fluid oz half and half, 3 oz Parmesan cheese, salt, pepper and garlic powder. Purée with an immersion blender until smooth.

Heat the sauce in a sauce pan. While the sauce is heating cook zucchini noodles to package directions. Toss the noodles in half the sauce. Plate the noodles, chicken (rest for 5 minutes after baking) and additional sauce. Add another vegetable to have a complete BLE women’s weight loss portion dinner. Recipe to follow.

garlic parmesan chicken alfredo

Chicken Coating:

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp garlic powder

• 1/2 tsp oregano

• 1/2 tsp onion powder

• 1/8-1/4 tsp crushed red pepper

• 1/2 tsp salt

• 1/4 tsp pepper

• 7oz Parmesan cheese

• 1 pound chicken breasts

Alfredo Sauce:

• 12oz cottage cheese

• 2.8 fluid oz half and half

• 3 oz Parmesan cheese

• Salt, pepper, garlic powder

Combine coating ingredients. Coat both sides of chicken breasts and allow to sit for 20-30 minutes.

With an immersion blender, blend sauce ingredients for 3-4 minutes or until smooth.

Bake chicken at 375 degrees for 20-25 minutes. Let chicken rest for 5 minutes before slicing into strips.

Toss cooked zucchini noodles with about half of the sauce. Plate noodles and sliced chicken. Top with Alfredo sauce.

4 Servings

Enjoy!