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Nutrition info

AmountPer 175 g serving
  • Calories210
  • Protein20 g
  • Fat11 g
  • Saturated fat5 g
  • Carbohydrates8 g
  • Fibre2 g
  • Sugars4 g
  • Cholesterol205 mg
  • Sodium240 mg
% Daily ValuePer 175 g serving
  • Potassium11
  • Calcium20
  • Iron15
  • Vitamin A60
  • Vitamin C180
  • Vitamin B625
  • Vitamin B1264
  • Folate20
  • Magnesium
  • Zinc53
Food prep tip

Baked Eggs & Chicken in Sweet Pepper Cups

  • Breakfast
  • Cooked Chicken
  • Gluten Free
  • Quick 'n' Easy
  • Lunch
  • Breast
Prepping10min
Cooking30min
Restingmin
  • Servings2
Nutrition informationThis recipe contains 20 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat oven to 350°F (175°C).

2

Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling. Coat two individual ramekins with vegetable cooking spray and add a pepper half to each.

3

Crack an egg into each pepper half. You can whisk eggs with a fork instead of leaving whole if you prefer. Cut cooked chicken into a small dice. Sprinkle chicken over eggs along with the shredded cheese, herb blend and sea salt.

4

Bake 30 minutes or until eggs are set and the cheese and red pepper are lightly browned. Garnish with fresh chopped parsley (optional garnish).

Recipe note<p>The recipe reheats well in an oven or microwave. Serve with fresh fruit and wholegrain toast for a complete meal.</p>