Search

Skip to main content

Nutrition info

AmountPer 155 g serving
  • Calories300
  • Protein24 g
  • Fat14 g
  • Saturated fat4 g
  • Carbohydrates5 g
  • Fibre1 g
  • Sugars1 g
  • Cholesterol130 mg
  • Sodium730 mg
% Daily ValuePer 155 g serving
  • Potassium3
  • Calcium10
  • Iron10
  • Vitamin A6
  • Vitamin C20
  • Vitamin B63
  • Vitamin B1214
  • Folate4
  • Magnesium
  • Zinc5
Food prep tip

Mediterranean Olive Loaf

  • Ground chicken
  • Lunch
Prepping10min
Cooking85min
Restingmin
  • Servings0
Nutrition informationThis recipe contains 24 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat the oven to 350°F (175°C). Oil or spray a 9 X 5 inch (2 L) loaf pan.

2

Break eggs into a wide bowl. Whisk in Dijon. Place ground chicken on top and spread out in the bowl as wide as possible. Evenly sprinkle with Parmesan, bread crumbs, olives, peppers, seasonings and green onions.

3

Using your hands or a large fork, mix together to evenly distribute ingredients. Turn into the loaf pan and press to fill all corners. Smooth the top as best you can.

4

Bake in the centre of the oven for 1 1/4 hours. Then pour off juices collected in the pan. Let stand 5 minutes, turn out of the pan and slice. Refrigerated the loaf will keep well at least 3 days.

Recipe note<p>Use whatever olives you fancy or use 1/4 cup (50 mL) very finely chopped sun-dried tomatoes packed in oil. Just be sure to finely chop and scatter evenly throughout the chicken mixture. In place of basil and oregano, consider using 2 teaspoons (10 mL) herbes de Provence or Italian seasonings.</p>