Cottage Cheese & Chive Pancakes with Seared Chicken

Ingredients

• 3 oz (80 g) frozen peas
• 4 oz (110 g) fresh spinach
• 1 1/2 oz (40 g) cottage cheese, 2%
• 2 large (100 g) eggs
• 1 1/2 oz (45 g) almond flour
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tbsp (3 g) fresh chives
• 2 oz (60 g) chicken breast
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 1 tsp (2 g) lemon zest
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 g) dijon mustard
• 1 oz (30 g) little gem lettuce

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Cover frozen peas with just-boiled water 2 minutes; drain. Wilt fresh spinach 2 minutes; wring dry.
2. Beat eggs, cottage cheese, chives and almond flour; fold in spinach and peas. Fry heaped tbsp in olive oil over medium flame, 3 minutes a side; turn when edges look dry.
3. Rack pancakes; sear chicken breast strips 5 minutes to 165°F (74°C), then slice across the grain.
4. Whisk zest, mustard and lemon juice into yogurt; spread on. Keep two days separately; little gem alongside.