MINI MEATLOAF LUNCH MUFFINS
500 grams lean chicken mince
1/2 cup cooked brown rice
1 tsp minced garlic
1 onion diced
1/4 cup tomato chutney (plus extra for top)
1/4 cup cheese (plus extra for top)
1/2 cup breadcrumbs
1 red capsicum
2 tbs parsley or dried herbs
Brown onion, garlic and capsicum in a pan. Transfer to a bowl.
Add all other ingredients and stir.
Spray a 12-hole muffin pan, spoon in mixture. Top each muffin with a little extra tomato chutney + cheese.
Bake at 180 degrees for 25-30 minutes.
Prep these on a Sunday and add your favourite
salad, veg, potatoes or pasta! Macro and freezer friendly too!