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low carb chicken "muffins"

(1 rating)
LindaTxRN avatar
Recipe by
Linda Howell
@LindaTxRN
Pearland, TX

These are great to take to work or school! They can be reheated in microwave or eaten cold. I like them with Salsa, my husband likes them with BBQ sauce. You could make these in mini muffin pan for appetizers. Enjoy!

►
(1 rating)
yield 3 -6
prep time 15 Min
cook time 35 Min

Ingredients For low carb chicken "muffins"

  • 12 oz
    can of chicken breast, drained and flaked
  • 2
    eggs, lightly beaten
  • 1/4 c
    celery, minced
  • 1/4 c
    jicama, chopped
  • 1/2 c
    onion, chopped (red,white or green)
  • 1/4 tsp
    fresh ground pepper
  • 1/2 tsp
    chicken seasoning*
  • 2 oz
    cheddar, shredded

How To Make low carb chicken "muffins"

  • 1
    Mix all of the ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350º 30-35 minutes, until set and lightly browned.
  • 2
    Makes 6 muffins Can be frozen * Or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt
  • 3
    Per Muffin: 160 Calories; 9g Fat; 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs Per 2 Muffins: 319 Calories; 19g Fat; 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net carbs
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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