Turn a chicken & rice dinner into these lunchbox-friendly muffins! Make a big batch at the start of the week for easy snacks and lunchbox packing.

Savory Chicken & Rice Muffins
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Savory Chicken & Rice Muffins
Tags , , ,
    • Recipe CategoryGluten Free, Leftovers Repurposed, Make-Ahead Ideas, Non-Sandwich Ideas, Nut Free
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Turn a chicken & rice dinner into these lunchbox-friendly muffins! Make a big batch at the start of the week for easy snacks and lunchbox packing.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Studies have shown that significant weight control has been observed in people who regularly ate chicken because of its protein content.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Studies have shown that significant weight control has been observed in people who regularly ate chicken because of its protein content.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 3 large eggs
  • 3 cups cooked brown rice
  • 1 cup cooked, shredded chicken
  • 1 cup broccoli florets, finely chopped
  • 1 cup shredded lowfat Cheddar cheese
  • 1 tsp Sazón seasoning
  • 1/4 cup trail mix
  • 1/2 cup snipped green beans
  • 1 tablespoon lowfat Ranch
Directions
  1. Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick cooking spray. Set aside.
  2. Whisk eggs in large mixing bowl. Add cooled rice, chicken, kale, broccoli, cheese and seasoning. Mix well.
  3. Fill muffin cups with chicken and rice mixture.
  4. Bake 15 minutes, or until golden brown. Let sit in pan a few minutes to cool, then remove.
  5. Serve with trail mix, green beans and Ranch.
Nutritional Value
Calories: 265 Fat: 10g Saturated fat: 5.5g Carbohydrates: 24g Sodium: 60mg Protein: 16.5g Cholesterol: 129mg
Savory Chicken & Rice Muffins
Tags , , ,
    • Recipe CategoryGluten Free, Leftovers Repurposed, Make-Ahead Ideas, Non-Sandwich Ideas, Nut Free
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Servings 6 Prep Time 10minutes
Cook Time 15minutes
Turn a chicken & rice dinner into these lunchbox-friendly muffins! Make a big batch at the start of the week for easy snacks and lunchbox packing.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Studies have shown that significant weight control has been observed in people who regularly ate chicken because of its protein content.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Studies have shown that significant weight control has been observed in people who regularly ate chicken because of its protein content.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 3 large eggs
  • 3 cups cooked brown rice
  • 1 cup cooked, shredded chicken
  • 1 cup broccoli florets, finely chopped
  • 1 cup shredded lowfat Cheddar cheese
  • 1 tsp Sazón seasoning
  • 1/4 cup trail mix
  • 1/2 cup snipped green beans
  • 1 tablespoon lowfat Ranch
Directions
  1. Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick cooking spray. Set aside.
  2. Whisk eggs in large mixing bowl. Add cooled rice, chicken, kale, broccoli, cheese and seasoning. Mix well.
  3. Fill muffin cups with chicken and rice mixture.
  4. Bake 15 minutes, or until golden brown. Let sit in pan a few minutes to cool, then remove.
  5. Serve with trail mix, green beans and Ranch.
Nutritional Value
Calories: 265 Fat: 10g Saturated fat: 5.5g Carbohydrates: 24g Sodium: 60mg Protein: 16.5g Cholesterol: 129mg

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