Quinoa & Chicken Mini Bakes
A simple blended batter of egg, quinoa flakes and shredded chicken, baked into little savoury bites.
Gluten-freeHigh Protein
30 min(10m prep, 20m cook)
3 servings
easy
Ingredients
3 servings
Method
Tips & swaps
- • Try filling the centre with a spoonful of ricotta and spinach, sautéed mince, or cottage cheese before adding the rest of the batter.
- • Good hot or cold as a protein-rich snack.
Storage & reheating
Keeps in the fridge for 3 days.
Nutrition (per serving)
110
Kcal
10g
Protein
8g
Carbs
4g
Fat
1g
Fibre
Estimated values, for guidance only. Contains: Egg.
