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)
½ red pepper
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.