Tuesday, January 31, 2012

Champion Nutrition USA - Weekly Recipe! The Chicken & The Egg...

As a source of protein, it's a toss up as to which athletes eat more of - the chicken or the egg, and it's easy to get burned out on either. This recipe, though, combines them in a fabulously tasty way that will keep you on-diet without the diet-blahs. These muffins are also easily portable! On the Go food! Woot!

The Chicken & The Egg Muffin
Makes 4 servings

INGREDIENTS

  • 1 (8 oz) chicken breast, cooked
  • 1 1/2 cup egg whites
  • 1/2 cup chopped/diced veggies (multi-color peppers, broccoli, cauliflower, zucchini, or whatever you want)
  • 1/2 to 1 cup chopped "free" veggies (onion, mushroom)
  • 1 Tbsp Mrs Dash Southwest Chipotle
  • 1/2 cup low-sodium Salsa


DIRECTIONS

  1. Preheat oven to 350 degrees. Spray a muffin tin with cooking oil.
  2. In a bowl, shred the chicken with two forks. 
  3. Add veggies, Mrs Dash and salsa. Stir together. 
  4. Add Egg Whites and mix until well combined.  
  5. Place mixture into prepared muffin tin and bake about 15 minutes or until egg is cooked. 
  6. Allow to cool on wire rack 10 minutes, then remove and continue to cool. 
  7. Store in airtight container in refrigerator.


Nutrition Information:  Makes 4 servings. Per serving: 162 calories, 28g protein, 6g carbs, 2g fat.
Easy Egg Muffins - Clean Eating Breakfast
Made with EggBeaters instead of egg whites.

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