Ingredients
Scale
- 1 cup cooked chicken breast, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- ½ cup low-sodium chicken broth
- ¼ cup plain Greek yogurt
- ¼ cup light cream cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt, to taste
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ cup unsweetened almond milk
- 1 egg
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a bowl, whisk flour and baking powder. Add egg, almond milk, and olive oil; mix into a batter.
- In a skillet, combine chicken, vegetables, broth, Greek yogurt, cream cheese, garlic powder, onion powder, thyme, salt, and pepper. Stir until creamy.
- Spoon a small amount of batter into each muffin cup.
- Add chicken filling on top, then cover lightly with remaining batter.
- Bake for 20–25 minutes until golden and set.
- Cool slightly before serving.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
- Calories: 150
- Net Carbs: 14g
- Fats: 6g
- Protein: 11g