Chicken, Cottage Cheese and Spinach Protein Stacks with Warm Roasted Pepper Sauce

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper and brush it with 1/2 tablespoon of olive oil.

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   2. In a large skillet over medium heat, warm 1/2 tablespoon olive oil. Add the spinach and cook for 2 to 3 minutes until wilted. Add half of the chopped garlic and cook 30 seconds more. Remove from the heat and let it cool slightly.

3. 3

   3. In a large bowl, combine the ground chicken, cottage cheese, sautéed spinach, ground oats, beaten egg, onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined without overpacking the mixture.

4. 4

   4. Divide the mixture into 8 equal portions and shape into thick stacks or patties. Place them on the prepared tray and lightly brush with a little oil if desired.

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   5. Bake at 220°C / 425°F for 18 to 20 minutes, flipping halfway through, until golden and fully cooked.

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   6. While they bake, make the sauce. In a small skillet over medium heat, warm the remaining 1/2 tablespoon olive oil. Add the rest of the chopped garlic, roasted red pepper, the remaining 1/2 teaspoon smoked paprika, the remaining 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes, stirring.

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   7. Transfer the pepper mixture to a blender or mixing cup. Add the Greek yogurt, lemon juice, and water. Blend until smooth and warm. If you like, return it to low heat for 1 minute without letting it boil.

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   8. Serve two protein stacks per portion with the warm sauce spooned over the top or on the side. Finish with the chopped fresh parsley.