Chicken and Rice Savoury Muffins


10 Mins Prep + 20 Mins Cooking

chicken and rice savoury muffins


3 cups Cooked Rice

1 Skinless Chicken Breast, cooked & shredded

1 Carrot, peeled & grated

1 Zucchini, peeled

3 Shallots, finely sliced

1/4 cup Sweet Chilli Sauce

1 cup + 1/2 cup for topping Low Fat Cheese, grated


  1. Preheat oven 200°C. Lightly grease a 12-hole, non-stick muffin pan.
  2. In a large bowl, combine all of the ingredients and 1 cup of cheese. Mix until well combined.
  3. Fill muffin cups to top and press down lightly using the back of a spoon.
  4. Sprinkle extra cheese on top.
  5. Bake for 15-20 minutes or until cheese has melted and golden brown.
  6. Turn on a wire rack to cool.
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