Chicken & Egg Pots2015-04-10
- Servings : 1
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
These chicken and egg pots are so simple to make that I bet you’ll wonder why you’ve never thought of having them before (if you haven’t already that is!).
They are high in protein and taste delicious both hot and cold making them a perfect light dinner, packed-lunch item or snack from the fridge. I would suggest bulk making them (they are great for meal-prepping on a Sunday night!) and saving them for future munchies. As a meal they go great with sweet potato wedges and salad!
Do let me know if you try this dish and what you think to it. Thank you to Protein Dynamix (use the code NIC20 for 20% off their range!) who asked me to create this recipe for them!
- 2 eggs
- 3 slices of pre-cooked & sliced chicken
- optional: cherry tomatoes/spinach
- black pepper/garlic granules
- salad/sweet potato wedges to serve
Pre-heat your oven to 190 degrees (fan) or 200 degrees and slice the chicken slices in half so that you have 6 pieces.
In a silicone muffin tray, line a muffin well with 3 of the slices, one at a time, overlapping them. Repeat for the other 3 slices of chicken.
Optional - chop up the spinach/cherry tomatoes into pieces and place a small amount in the bottom of each muffin case lined with chicken.
Crack an egg into each and bake for 15-20 minutes until the egg is set. Scoop out the chicken & egg pots with a spoon, sprinkle with black pepper/garlic granules* and serve with sweet potato wedges and a side salad and enjoy!
*Nb you won’t need to add salt to the dish as the chicken slices will be pretty salty already!