Chicken Quinoa Muffins

easy diet plan for weight loss


Craving a wholesome and flavorful lunch? Try our Chicken Quinoa Muffins - a mouthwatering choice for individuals who've undergone weight loss surgery or are following a very low calorie diet plan and need a convenient and fulfilling meal to keep them going throughout the day.


Here's what you'll need:

    • ⅓ cup dried quinoa
    • 4 cloves garlic
    • 1 onion. diced
    • 1 red bell pepper, diced
    • 1 tsp. olive oil
    • 1 tsp. ground cumin
    • 1 tsp. dried oregano
    • 1 tsp. chili powder
    • few dashes of hot sauce
    • ½ tsp. red pepper flakes
    • 15g corriander, chopped
    • salt & black pepper, to taste
    • ⅔ cup red enchilada sauce, divided
    • 450g ground chicken
    • 2 egg whites
    • ⅔ cup cheddar cheese, shredded


    Here's how to make it:

    Cook the quinoa according to instructions on the packaging.

    Preheat the oven to 180°C. Prepare a 12-cup silicone muffin tin.

    Heat the olive oil in a medium sized skillet over a medium heat. Add the garlic, onion and bell pepper, and cook for a few minutes until the onions have softened. Transfer to a large bowl to cool.

    Add the cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, corriander, salt and pepper and half the enchilada sauce.

    Next stir in ground chicken and egg whites and a ¼ of the cheddar cheese and mix until well combined.

    Fill 4 tablespoons of the muffin mixture into each of the silicone muffin cups. Place into the oven to bake for 25-30 minutes. Next remove from the oven and divide the remaining enchilada sauce and cheddar cheese over the top of the muffins.

    Place the muffin tin back in the oven and bake for an additional 3-5 minutes until the cheese melts.



    Nutrition per serving

     Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
    25 mins 25 mins 337 17 27 22 6


    Back to blog