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Irish Chicken Muffins

RECIPE SUMMARY

 

Irish Chicken Muffins

Makes 2 Serving (12 muffins): Each serving counts towards 1 Serving Meat, 2 cups Vegetables (½ of restricted vegetables), 2 tablespoons Oil, 1 Dairy Option, 3 Egg Whites

 

INGREDIENTS

 4 tablespoons Olive Oil
 ½ cup Green Onions, chopped
 1 cup Yellow Onion, chopped
 1½ cup Green Cabbage, shredded
 2 Personal Servings Ground Chicken
 1 cup Zucchini, shredded
 6 Egg Whites
 ¼ teaspoon Sea Salt
 ¼ teaspoon Pepper
 2 tablespoons Reduced Fat Feta Cheese

 

DIRECTIONS

1

Preheat oven to 400°F.

2

Heat a skillet over medium high heat and add 2 tablespoons of olive oil, green onions, onions and cabbage; cook for 3 to 5 minutes and set aside on a plate when finished.

3

While the cabbage is cooking sprinkle the shredded zucchini with sea salt, and toss to coat. Place the zucchini in a strainer and allow all the liquid to drain out.

4

After removing the onions and cabbage add the ground chicken, a pinch of sea salt and a pinch of pepper to the same skillet and cook for 5 to 7 minutes. When done cooking, place the chicken on a paper towel lined plate to absorb excess oil.

5

Combine the drained zucchini, 1 tablespoon of the olive oil and some of the sea salt and pepper in a bowl; use the remaining tablespoon of olive oil to grease a muffin tin and press about 1 tablespoon of the mixture into each tin. Bake on the middle rack of the oven for 30 to 35 minutes until lightly browned.

6

In a separate bowl, combine the egg whites, remaining sea salt and pepper; then set aside.

7

Add an even amount of ground chicken, onions, and cabbage to each muffin tin and pour the egg whites over the tops; leave a little bit of space from the top and sprinkle each tin with the feta cheese.

8

Bake for 18 to 20 minutes until fully cooked through; poke the centers with a toothpick to check. Let muffins sit for 5 minutes before serving.

 

Ingredients

 4 tablespoons Olive Oil
 ½ cup Green Onions, chopped
 1 cup Yellow Onion, chopped
 1½ cup Green Cabbage, shredded
 2 Personal Servings Ground Chicken
 1 cup Zucchini, shredded
 6 Egg Whites
 ¼ teaspoon Sea Salt
 ¼ teaspoon Pepper
 2 tablespoons Reduced Fat Feta Cheese

Directions

1

Preheat oven to 400°F.

2

Heat a skillet over medium high heat and add 2 tablespoons of olive oil, green onions, onions and cabbage; cook for 3 to 5 minutes and set aside on a plate when finished.

3

While the cabbage is cooking sprinkle the shredded zucchini with sea salt, and toss to coat. Place the zucchini in a strainer and allow all the liquid to drain out.

4

After removing the onions and cabbage add the ground chicken, a pinch of sea salt and a pinch of pepper to the same skillet and cook for 5 to 7 minutes. When done cooking, place the chicken on a paper towel lined plate to absorb excess oil.

5

Combine the drained zucchini, 1 tablespoon of the olive oil and some of the sea salt and pepper in a bowl; use the remaining tablespoon of olive oil to grease a muffin tin and press about 1 tablespoon of the mixture into each tin. Bake on the middle rack of the oven for 30 to 35 minutes until lightly browned.

6

In a separate bowl, combine the egg whites, remaining sea salt and pepper; then set aside.

7

Add an even amount of ground chicken, onions, and cabbage to each muffin tin and pour the egg whites over the tops; leave a little bit of space from the top and sprinkle each tin with the feta cheese.

8

Bake for 18 to 20 minutes until fully cooked through; poke the centers with a toothpick to check. Let muffins sit for 5 minutes before serving.

Irish Chicken Muffins

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