Vegetable muffins with chicken
4 servings
60 minutes
Vegetable muffins with chicken combine the tenderness of chicken mince and the freshness of seasonal vegetables, wrapped in an appetizing golden crust. This dish embodies the spirit of modern European cuisine, where traditional ingredients take on new forms and presentations. The muffins delight with a harmonious taste: sweet carrots, juicy zucchini, and fragrant herbs perfectly complement the tender chicken meat. Light, nutritious, and exquisite, they are ideal for breakfast, snacks, or festive tables. They can be served with sauces, fresh salads, or as a standalone dish. The simplicity of preparation and elegant appearance make vegetable muffins a favorite treat for the whole family.
1
Chop the carrot and onion into small cubes and sauté until golden for 10 minutes over medium heat.
- Carrot: 2 pieces
- Onion: 2 pieces
- Vegetable oil: 1 tablespoon
2
Peel the zucchini, grate it on a coarse grater. Chop the greens finely.
- Zucchini: 1 piece
- Parsley: 1 bunch
- Dill: 1 bunch
3
We mix together minced meat, fried onion and carrot, zucchini, and herbs.
- Ground chicken: 1 kg
- Carrot: 2 pieces
- Onion: 2 pieces
- Zucchini: 1 piece
- Parsley: 1 bunch
- Dill: 1 bunch
4
Add an egg, spices.
- Chicken egg: 1 piece
- Spices: to taste
5
We form balls from the mass and place them in muffin molds.
- Ground chicken: 1 kg
6
Bake in a preheated oven at 200 degrees for 30-40 minutes until golden brown.
- Ground chicken: 1 kg
