Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 200grams cottage cheese
- 1 pinch ground white pepper, to taste
- 1 avocado
- 1 Lebanese cucumber
- 12 cherry tomatoes diced
- 600grams chicken fillets
- 1 lime, juiced (save 1 tsp for cottage cheese mixture)
- 1 lime, wedges (to serve)
- 2teaspoons extra virgin olive oil
- 1/2teaspoons ground cumin
- 1/2teaspoons smoked paprika
- 1/3 cup corn kernels
- 1teaspoons chipotle chilli powder
- 1tablespoons olive oil, plus olive oil to serve
- 1 pinch salt flakes
- 1 clove garlic finely diced
- 1/4teaspoons garlic
- 80grams salad mix washed
- 1 1/2 cup brown rice, cooked
Method
Step 1 of 5
Combine marinade ingredients, mixing well. Add chicken and toss to coat. Refrigerate for several hours or overnight.
Step 2 of 5
Place Bulla Cottage Cheese Original in a food processor with the lime juice, oil, garlic and seasonings. Puree until smooth and refrigerate until required.
Step 3 of 5
Pre-heat a grill plate and cook chicken until well seared and cooked through. Allow to cool slightly, then shred.
Step 4 of 5
Combine tomatoes and corn and drizzle with the lime juice and olive oil.
Step 5 of 5
To serve, divide salad mix between serving bowls, accompanied with rice, avocado, corn and tomato mix and cucumber. Top with shredded chicken, cottage cheese and drizzle with additional lime and olive oil.
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