New You Boot Camp Mackerel With Roasted Rhubarb
14th April 2015
Baked Chicken Courgette Meatballs
14th April 2015
Ingredients
- 1 tbsp coconut oil
- 1 lb chicken breast(s) boneless, skinless, cut into bite-size pieces
- 1 medium onion chopped (1/2 cup)
- 1 cup broccoli frozen, chopped, thawed and drained
- 1/2 tsp Himalayan Sea Salt
- 1/4 tsp sweet pepper
- 1 cup hard goat's cheese shredded
Servings:
Instructions
- Heat oven to 375°F. Oil 12 regular-size muffin cups with coconut oil.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
- In medium bowl, stir eggs, buckwheat flour and milk with whisk or fork until blended. Spoon 1 scant tablespoon mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon mixture onto chicken-broccoli mixture in each muffin cup.
- Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with steamed vegetables or fresh leaf salad.
- Enjoy!
