Monday, May 16, 2011

Cheesy Chicken and Broccoli Muffins

These muffins make a hearty lunch or snack. My daughter even ate the leftovers for breakfast.

Cheesy Chicken and Broccoli Muffins
  • ¾ cup uncooked orzo
  • 2 cups finely chopped broccoli
  • 2 cups chopped or shredded cooked chicken
  • ½ finely chopped red onion
  • ½ tsp salt
  • ¾ cup shredded cheddar cheese
  • 3 eggs, beaten
  • 2 Tbsp chopped fresh parsley
  • Parmesan, paprika, optional

1. Cook orzo according to package directions. In the final two minutes, add the broccoli to the pasta water to cook. Drain.

2. In a large bowl, combine the orzo, broccoli, chicken, onion, salt, cheese, parsley, and eggs. Stir well to combine.

3. Grease the muffin pan liberally with non-stick cooking spray. Fill the muffin cups and sprinkle with Parmesan and/or paprika on top. Bake at 375 degrees for 30 minutes or until golden brown. Makes 12 muffins.

4. Let pan set for a few minutes, then use a knife to carefully loosen the muffins from pan.

The muffins go well with a salad, fresh fruit or homemade applesauce.

Print recipe for Cheesy Chicken and Broccoli Muffins

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This post is linked to $5 Dinner Challenge and Real Food Wednesday at Kelly the Kitchen Kop.

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