Cottage Cheese Taco Bowl
This Cottage Cheese Taco Bowl is a high-protein lunch recipe made with creamy cottage cheese, seasoned shredded chicken, fresh vegetables, avocado, cheddar cheese, and a squeeze of lime. It’s a quick meal that can be made in just 15 minutes, which is perfect for busy days.
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It’s a great choice for busy weekday lunches, easy meal prep, or even a light dinner after a long day. Since it uses cooked chicken, all you have to do is layer everything together and enjoy.
If you love meal bowls, this Easy Meal Prep Dinner Bowl Recipes for the Week are worth saving!
How to Make Cottage Cheese Taco Bowl
Ingredients you’ll need for The Taco Bowl
Ingredients you’ll need for Seasoning & Dressing
Ingredients you’ll need for serving
Step-by-Step Guide
1. In a small mixing bowl, toss the shredded cooked chicken with the taco seasoning and fresh lime juice until the chicken is thoroughly coated and seasoned evenly.
2. Spoon the cottage cheese into the bottom of a serving bowl, spreading it slightly to create a creamy base layer.
3. Place the seasoned shredded chicken directly on top of the cottage cheese bed.
4. Carefully arrange the halved cherry tomatoes, finely chopped red onion, and diced avocado in neat sections around the bowl over the chicken and cheese.
5. Evenly sprinkle the shredded cheddar cheese and chopped fresh cilantro across the top.
6. Finish the presentation by placing the fresh jalapeño slices right on top for a pop of color and heat.
Serve & Enjoy!
Serve immediately alongside a generous handful of crunchy tortilla chips for dipping.
Important Recipe Notes
- Use pre-cooked, shredded chicken to keep this recipe quick and easy. Rotisserie chicken is a great shortcut.
- Full-fat cottage cheese gives the bowl the creamiest texture, but low-fat cottage cheese works just as well if you prefer.
- Stir the taco seasoning and lime juice into the chicken before assembling so every bite is full of flavor.
- Dice the avocado just before serving to keep it fresh and prevent browning.
- If you like extra heat, leave the seeds in the jalapeño or add your favorite hot sauce.
- For a milder version, simply leave out the jalapeño.
- Tortilla chips add a nice crunch, but you can also serve the bowl with lettuce, sliced cucumbers, or bell pepper strips.
- This recipe is easy to customize. Add black beans, corn, salsa, olives, or chopped romaine for even more texture and flavor.
- If making this for meal prep, store the avocado and tortilla chips separately and add them just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, although the bowl is best enjoyed fresh.
Cottage Cheese Taco Bowl
Ingredients
- 1 cup Cottage cheese 220 g
- 1 cup Cooked chicken 150 g, shredded
- 1/2 cup Cherry tomatoes 100 g, halved
- 1/4 cup Red onion 40 g, finely chopped
- 1/2 Avocado 80 g, diced
- 1/4 cup Shredced cheddar cheese 30 g
- 1/2 Jalapeño sliced
- 2 tbsp Fresh cilantro 10 g, chopped
Seasoning & Dressing
- 1/2 tsp Taco seasoning 3 g
- 1 tbsp Lime juice 15 ml
For Serving
- Tortilla chips
Instructions
- In a small mixing bowl, toss the shredded cooked chicken with the taco seasoning and fresh lime juice until the chicken is thoroughly coated and seasoned evenly.
- Spoon the cottage cheese into the bottom of a serving bowl, spreading it slightly to create a creamy base layer.
- Place the seasoned shredded chicken directly on top of the cottage cheese bed.
- Carefully arrange the halved cherry tomatoes, finely chopped red onion, and diced avocado in neat sections around the bowl over the chicken and cheese.
- Evenly sprinkle the shredded cheddar cheese and chopped fresh cilantro across the top.
- Finish the presentation by placing the fresh jalapeño slices right on top for a pop of color and heat.
- Serve immediately alongside a generous handful of crunchy tortilla chips for dipping.
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