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Muffin pan chicken dinner recipe
Muffin pan chicken dinner recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create individual chicken dinners by using muffin pans for easy portioning and baking. Customize with your favorite veggies for a delicious and convenient meal.
Ingredients:
  • 600g baby coliban (chat) potatoes
  • 40.00 ml finely grated parmesan
  • 40g butter, at room temperature
  • 20.00 ml chopped fresh continental parsley
  • 4 chicken thigh fillets, trimmed
  • 8 streaky bacon rashers
  • 250g bought zucchini noodles
  • 1 small head (about 275g) broccoli, cut into small florets
  • 100g cherry tomatoes, halved
  • 2 tsp finely grated lemon rind
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 190C (170C fan forced) and grease twelve 200ml muffin pans.
  • Place the potatoes on a plate and loosely cover them with plastic wrap. Microwave on High for 5 minutes or until easily pierced with a small sharp knife. Transfer to a chopping board and let them cool slightly.
  • Prepare the seasoned butter by combining butter, garlic, and parsley in a bowl and mashing with a fork. Place the chicken fillets top-side down on a chopping board. Spread the seasoned butter evenly on each fillet. Fold the chicken in half to lock in the flavors. Wrap each fillet with 2 slices of bacon and arrange, seam-side down, in 4 muffin pans.
  • Gently crush each potato with a large spoon to slightly break the skin. Season with salt and spray with oil. Divide the potatoes among 4 muffin pans. Spray the tops of the chicken and potatoes with oil. Bake for 30 minutes.
  • Prepare the vegetables while waiting. Cut the zucchini noodles into thirds and combine with broccoli, tomatoes, lemon rind, and oil in a large bowl. Toss to mix well.
  • Distribute the vegetables evenly among the remaining muffin pans. Sprinkle the potatoes with Parmesan cheese. Bake for an additional 15 minutes or until the vegetables are tender and the chicken and potatoes are golden brown. Serve by dividing the chicken, potatoes, and vegetables among serving plates and drizzling with pan juices.

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