These are savory lemon chicken muffins with a light glaze and fresh thyme. A high-protein, low-carb snack or meal that’s perfect for meal prep and full of bright flavor!
Why You’ll Love This Recipe
- Golden muffins with lemon glaze and thyme
- High protein from chicken and eggs
- Portable, grab-and-go portions
- Bright, fresh lemon flavor
- Low carb and sugar-free
Ingredients (Makes 8–10 muffins)
- 1 lb (450g) cooked chicken breast, finely shredded or ground
- 2 large eggs
- ½ cup almond flour
- ¼ cup grated Parmesan cheese
- 2 tbsp Greek yogurt or cream cheese
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Fresh thyme leaves for garnish
For the glaze:
- 2 tbsp butter, melted
- 1 tbsp lemon juice
- ½ tsp lemon zest
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone liners.
- In a large bowl, mix shredded chicken, eggs, almond flour, Parmesan, Greek yogurt, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper until well combined.
- Spoon the mixture evenly into the muffin cups, pressing lightly.
- Bake for 18–22 minutes until golden and firm to the touch.
- While baking, mix the glaze ingredients together.
- Remove muffins from the oven, brush with the lemon glaze, and garnish with fresh thyme and extra lemon zest.
- Let cool 5 minutes before serving.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutrition (Per Muffin)
- Calories: ~145
- Protein: 16g
- Total Carbs: 2g
- Net Carbs: 1.5g
- Fat: 8g
