- #high-protein
Chili-Lime Chicken Cottage Cheese Dip with Jicama
Shredded chicken breast folded into a chipotle-lime cottage cheese dip with cotija and pickled jalapeños. Jicama sticks do the scooping instead of chips. 38g protein per serving. Portion it into jars for the week, or put it out as a party dip.
by John at Baisics
Calories
272
Protein
37.9g
Carbs
14.5g
Fat
6.7g
Ingredients
- 340 g cooked skinless chicken breast, shredded (rotisserie works)
- 226 g 2% cottage cheese
- 85 g nonfat plain Greek yogurt
- 20 g chipotle pepper in adobo, plus 1 tsp sauce
- 30 g pickled jalapeños, chopped
- 1 whole lime, zested and juiced
- 28 g cotija cheese, crumbled
- 2 tsp spice mix: 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp garlic powder
- 10 g fresh cilantro, chopped
- 400 g jicama, peeled and cut into sticks
Instructions
- 1
Blend cottage cheese, Greek yogurt, chipotle with adobo, lime zest and juice, and spice mix until smooth.
- 2
Transfer to a bowl and fold in shredded chicken, pickled jalapeños, and half the cotija.
- 3
Taste and adjust salt and lime.
- 4
Divide into 4 jars and top with remaining cotija and cilantro.
- 5
Pack jicama sticks separately, 100 g per serving. Keeps 4 days refrigerated.