Zucchini Muffins with Chicken
Minced chicken provides complete protein, while zucchini adds moisture, potassium, and a little fiber without many carbs. Cheese helps hold the filling together and makes the muffins more satisfying as a keto snack or dinner.
Heat ghee (30 g) in a pan and fry minced chicken (300 g) for 5-7 minutes, breaking it into small pieces. Season with sea salt (0 g), add black pepper (0 g), and remove from heat once the chicken has turned pale and is no longer raw inside.
Grate zucchini (250 g) coarsely, salt it lightly, squeeze out excess juice well, and mix it with egg (50 g). Press the zucchini mixture over the bottom and sides of silicone muffin cups.
Fill the cups with the chicken mixture and top with hard cheese (100 g). Bake the muffins at 180°C for about 20 minutes, until the cheese melts and browns and the zucchini base becomes soft.
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