Chicken muffins with mozzarella and chili
Chicken breast gives these muffins solid protein, while mozzarella adds calcium and keeps the middle more juicy. Chili pepper and cilantro make the flavor brighter without much carb load. The result is a convenient keto snack or quick hot bite.
Preheat the oven to 190C. Cut chicken breast (110 g) into small cubes, finely chop chili pepper (16 g), crush garlic (3 g) and chop cilantro (2 g).
Heat olive oil (14 g) in a skillet, briefly warm garlic (3 g) in it, then remove the garlic and cook chicken breast (110 g) for 5-6 minutes until lightly golden. Remove from the heat and let it cool a little.
Mix egg (50 g) with mozzarella (35 g), chili pepper (16 g), cilantro (2 g), salt (1 g) and black pepper (1 g). Add the cooked chicken breast (110 g) and stir gently.
Divide the mixture between small molds and bake for 12-15 minutes until the muffins are set and lightly browned on top. Let them rest for 5 minutes and serve warm.
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