Lunch

Chicken and Vegetable Muffin Cups is for Lunch.

Chicken and Vegetable Muffin Cups takes 15 minutes to prepare.

Chicken and Vegetable Muffin Cups takes 45 minutes to cook.

Chicken and Vegetable Muffin Cups makes 16 servings.

The ingredients for Chicken and Vegetable Muffin Cups are:

1 pound ground chicken (16 units protein)
1 cup minced (food processed) yellow bell pepper (red or orange would also work)
3 cups minced (food processed) yellow squash
3 large eggs, beaten (3 units protein)
1 teaspoon poultry seasoning
1 tablespoon minced garlic (FRESH, not canned!!) ? can also put through food processor
1 teaspoon onion powder
1 cup (4.5 ounces) shredded mozzarella cheese (4.5 units protein)
1/3 cup Kroger teriyaki Sauce/Marinade

Makes 16 servings of 1/4 cup each.

Here is how you make Chicken and Vegetable Muffin Cups:

Preheat oven to 350Makes 16 servings of 1/4 cup each. 24 units protein = 1.5 proteins per servingMake sure all ingredients are approximately the same size (pepper & squash) and mix thoroughly. Drop by 1/4 cup into GREASED muffin pan. Fills 16 muffin wells ? full. Leave some space or will leak over the side of the pan!Bake at 350 for 45 minutes until set and browned on top.Serving Size:?16 servings of 1/4 cup eachNumber of Servings: 16Recipe submitted by SparkPeople user NRVLAURA.

The nutritional information for Chicken and Vegetable Muffin Cups is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 86.5

• Total Fat: 5.1 g
• Cholesterol: 65.3 mg
• Sodium: 239.6 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 0.5 g
• Protein: 8.6 g

The dietary needs meet for Chicken and Vegetable Muffin Cups is Low Carb