Chicken Meatloaf Muffins

**NOTE: Measurements are in Metric

1. Pre-heat oven to 160°C
2. Place the veggies, herbs mustard, S&P and eggs in the food processor (if you don’t have one then you should invest in one! It will pay for its self just with the time you save on prep and cooking!) Whizz it all up until it looks a bit like green slime.
3. Add chicken breast into the food processor one at a time until you have a thick, paste like consistency.
4. Grease muffin tins with coconut oil (or baking dish if you want to make it into a slice instead)
5. Spoon mixture evenly into muffin tins (makes approximately 12 muffins) and bake for approximately 30-40 minutes or until they are firm to press (double check that they are cooked through by removing one from the pan and cutting it in half)

FRESH HERBS are a must for this recipe! They make everything taste so much better!!

TIP: You can keep these in the fridge for snacks or have 2-3 for a main meal. These also freeze really well if you want to get ahead on some food prep for the week.

AUTOIMMUNE VARIATION: Omit the eggs – the mix will still stick together without them.

prep time:
cook time:6 min
ready in:
Mammoth Kitchen
Supplying Aussies with all the healthy, Paleo friendly options for their Kitchen.We manufacture our own range of Paleo friendly spice mixes and cake mixes and we also stock awesome coconut products, supplements, books, herbs and spices. We want to help you fill your very own kitchen and body with only the best products.
View this chef’s website
  • 800g Chicken Breast
  • Coconut Oil
  • 1 Head of Broccoli
  • 3 Medium Zucchini
  • 2 Onions
  • 2 Eggs
  • 1 Tbsp. Wholegrain Mustard
  • ½ tsp. Himalayan Rock Salt
  • ¼ tsp. Ground Black Pepper
  • FRESH Herbs - Parsley, Coriander (cilantro), Garlic Chives (1 handful of each)