High Protein Chicken Alfredo

Steps

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1. 1
   Prepare the vegetables: Stand the cauliflower and broccoli upright and slice around the core to remove the florets. Trim the cores and cut all vegetables into evenly sized pieces.
   ≈0:00
2. 2
   Place the prepared cauliflower, broccoli, and quartered portobello mushrooms in a large bowl. Add olive oil, salt, and cracked black pepper, then toss well and spread onto a baking tray lined with parchment paper.
   ≈0:27
3. 3
   Make the Alfredo sauce: Add cottage cheese, Parmesan cheese, milk, grated garlic, and cracked black pepper to a tall jar or blender. Blend with an immersion blender until completely smooth and lump-free.
   ≈0:59
4. 4
   Prepare the chicken: Slice the chicken breast into strips, then rotate and dice into small, evenly sized pieces. Place in a bowl and mix with garlic powder, dried Italian herbs, salt, and cracked black pepper until evenly coated.
   ≈1:25
5. 5
   Heat a pan over medium-high heat and spray with oil. Add the chicken when the pan is hot and spread it out. Let it sit for about 1–1.5 minutes to build a crust, then stir and cook for 5–6 minutes until golden brown and cooked through.
   ≈2:05
6. 6
   Turn off the heat or reduce to low. Add the blended Alfredo sauce and stir until the chicken is evenly coated. Optionally, add about 1/4 tsp of grated nutmeg for earthiness. Do not let the sauce boil.
   ≈2:25
7. 7
   Once the roasted vegetables are completely cooked, transfer to a bowl and mix well. Evenly divide into five 750ml meal prep containers, placing vegetables on the bottom and the Alfredo chicken on top. Optionally garnish with extra Parmesan and chopped parsley.
   ≈2:50
8. 8
   Cool the containers for 15–20 minutes, then cover with lids. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave for about 3 minutes before serving.
   ≈3:12