Chicken Muffins
DAIRY
FREE
PALEO
DIET
Cook a double or triple batch of these protein-packed muffins on the weekend, freeze, and you’ll have quick and easy meals or snacks throughout the busy week to reheat and enjoy.
| Prep Time 20 minutes |
Cook Time 35 minutes |
Makes 6 muffins |
Serving Size 1 muffins |
INGREDIENTS
¼ cup diced yellow onion
¼ cup chopped green bell pepper
¼ cup peeled and chopped carrot
¼ cup chopped yellow squash
2 cloves garlic, minced
1½ lb. (680g) ground chicken, preferably dark meat
½ tsp. sea salt
¼ tsp. ground black pepper
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried rosemary
1 large egg
½ cup almond flour
2 TB. sugar-free tomato paste
METHOD
1 Preheat the oven to 350°F (180°C). Lightly oil a 6-cup king-size (3.5×3-inch; 9×7.5cm) muffin tin with animal fat or coconut oil.
2 In a medium skillet over medium-high heat, sauté yellow onion, green bell pepper, carrot, yellow squash, and garlic for 3 or 4 minutes or until soft. Set aside to cool.
3 In a large bowl, and using clean hands, combine chicken, sautéed vegetables, sea salt, black pepper, oregano, basil, rosemary, egg, almond flour, and tomato paste.
4 Divide chicken mixture evenly among the 6 muffin cups, and bake for 35 minutes.
5 Serve immediately, or freeze muffins individually.