Roasted Asparagus Lemon Chicken Cottage Cheese Crêpe Bake
A light yet creamy baked dish layered with tender crêpes, juicy lemon chicken, and roasted asparagus. It’s fresh, comforting, and perfect for a cozy spring dinner with a golden, bubbly finish.
Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4–6
Ingredients:
- 6 prepared crêpes
- 1 bunch asparagus, trimmed and cut into small pieces
- 2 cups cooked shredded chicken
- 3/4 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley
Instructions:
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish (round or square).
- Roast the asparagus:
Toss the asparagus with olive oil, half the salt, and a pinch of black pepper.
Spread on a baking tray and roast for 8–10 minutes, until tender with lightly golden tips. - Prepare the filling:
In a large bowl, combine the shredded chicken, cottage cheese, half of the mozzarella, lemon juice, lemon zest, garlic powder, remaining salt, black pepper, and roasted asparagus.
Mix until creamy and well combined. - Assemble the bake:
Place one crêpe in the prepared dish and spread a layer of filling on top.
Repeat the layers until all crêpes and filling are used. - Top it off:
Sprinkle the remaining mozzarella over the top. - Bake:
Bake for 15–18 minutes, until heated through and bubbling slightly around the edges with a light golden top. - Rest & serve:
Let it rest for 5 minutes before slicing. Garnish with chopped parsley and serve warm.
Nutrition (per serving):
- Calories: 286 kcal
- Protein: 22 g
- Carbohydrates: 15 g
- Fat: 14 g