Fajita Chicken Dip

Fajita Chicken Dip
Serves 4

1-1/2 cup cottage cheese 1%
1 cup raw cauliflower
1 cup raw celery
1 cup raw peppers green
1 cup raw peppers red
1 Tbsp. raw scallions
16 olives, black
1 tsp fajita mix
4 ozs. cheese, cheddar, shredded
2 cups cooked tomatoes, diced (can try canned tomatoes with green chilies for extra flavor)
3 ozs of avocado
12 ozs chicken breast, boneless, skinless
2 tsp. lemon or lime juice

Preparation:
1-Shred already-prepared chicken
2-In a food processor, blend cottage cheese until smooth
3-Combine chicken, cottage cheese, fajita mix, cooked tomatoes, and lemon or lime juice in a bowl and mix together.
4-Transfer mixture to a baking dish.  Top with cheese and bake at 375 for 25-30 minutes or until hot and bubbly with cheese melted on top.
5-Garnish with scallions, avocados , and olives.
Serve with non-starchy vegetables or other low carb veggies of your choice.

1 lean and green
3 condiments
1 healthy fat