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Recipe Chicken, veggie and rice muffins

Chicken, veggie and rice muffins
  • Serves 4
  • 30 minutes
  • Difficulty Easy
  • 10 Ingredients
By

48 Comments

These muffins are great for lunch, to use as leftovers or as dinner sides!

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Ingredients (serves 4)

  • 3 cups cooked rice (we cooked in chicken stock for extra flavour)
  • 1 cooked chicken breast shredded
  • 1 carrot grated
  • 3 shallots chopped
  • 1 large mushroom chopped
  • 1/2 cup cooked peas
  • a few large leaves spinach
  • 1 1/3 cups grated cheese
  • 3 eggs
  • parmesan cheese for the top of muffins

Method

  1. Preheat oven to 200 degrees. Mix all ingredients together in a large bowl. Spray muffin trays.
  2. Place mixture into muffin trays pressing down slightly to make sure they stick together.
  3. Sprinkle the tops with some parmesan cheese.
  4. Bake for 15 minutes.

Notes

You can add as many veggies as you like! Cooking the pasta in chicken stock really adds extra delicious flavour.

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