21 January 2015
Recipe: Chicken Curry
Chicken Curry Protein Muffins
- 1Ib (453g) extra lean ground Chicken
- 1/3 cup (53g) Sweet Onion
- 1/8 cup (30ml) Egg Whites
- 3 Tbsp mild Indian Curry Paste
- 2 tsp Dijon Mustard
- 1 Tbsp Milled Flaxseeds
- 1.5 Tbsp chopped Cilantro/Coriander
- Preheat oven to 375°F (190°C).
- Mix all ingredients together in a large bowl.
- Spoon the mixture into a lightly greased large muffin pan.
- Bake for 40 minutes or until cooked through.
- Yield: 4 muffins
- Macros: Per muffin
- Calories: 267.9
- Protein: 28.2
- Fat: 11.7
- Carbs: 3.2