NUTRITION

SERVINGS

INGREDIENTS

1.75 oz ground chicken breast

0.5 cup egg whites

0.13 tsp dried sage

0.13 tsp garlic powder

0.13 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F and prepare a silicone muffin tin or two jumbo non-stick muffin cups.

• 2

  In a small mixing bowl, combine the ground chicken breast with the dried sage, garlic powder, onion powder, sea salt, and black pepper until the spices are evenly distributed.

• 3

  Shape the seasoned chicken into two small, flat patties that will fit into the base of your muffin cups.

• 4

  Sear the patties in a hot non-stick skillet over medium-high heat for approximately 2 minutes per side until they are browned but not fully cooked through.

• 5

  Place one seared chicken patty into the bottom of each prepared muffin cup.

• 6

  Pour the liquid egg whites evenly over the chicken patties, filling the cups until the chicken is completely submerged.

• 7

  Bake for 15 to 18 minutes until the egg whites are firm and have developed a slight golden-brown puff on top.

• 8

  Garnish with freshly chopped chives and allow the muffins to rest for 2 minutes before carefully removing them from the tin.