Chicken pudding

This is a perfect dish for dinner. It’s high in protein and low in carbs and fat, thinking in the “Bikini season” 😉

We can prepare it in advance, and when we come home, tired and feeling like not cooking, we will have a delicious and complete meal ready to eat.

It’s also a good option to bring it in your tupperware to work… or for a picnic 🙂

For 1 pudding (mould of ca. 25 cm.)

2 chicken breasts (without skin)

1 onion

1 carrot

½ red pepper

1 zucchini

1 egg

180 gr. of egg white (ca. 6 egg whites)

salt, black pepper, oregano, sweet red paprika, garlic powder…


Pre-heat the oven at 200 degrees.

Cook the chicken breast 2 min. in the microwave (or boil it).

Chop all the vegetables very small (you can use a mincer).

Cook the vegetables in a pan with 1 tablespoon of olive oil, salt and pepper for 3 or 4 minutes.

Chop the chicken also very small in a mincer.

In a bowl, mix: the vegetables, chicken, egg, egg whites and spices you like (I use: pepper, salt, oregano, garlic powder, onion powder and red sweet paprika)

Pour the mix in a mould and put it in the oven for 40-50 minutes at 200 degrees (it’s done when you prick it with a toothpick and it comes out clean).

Leave it to cool and take it out from the mould.

Ready to eat!

I like to eat it at room temperature, with a green salad or tomato-mozzarella salad and a slice of toasted bread.


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