Lasagna muffins

August 6, 2016


Simple personal Lasagna cups.

Eat as is or on top of cauliflower, potatoes, rice or zucchini noodels. 




3 zucchini

1 chicken breast



1 can tomato paste

1 can fire roasted tomatoes crushed(canned)

1/2 tbsp + 1 tsp basil

1 tbsp oregano

1/2 tsp cumin

1 tsp paprika

1 tsp Mexican chili powder

1 tsp salt

1 1/2 tbsp coconut oil or olive oil


Place all ingredients of sauce in a pot 

Let simmer for 10 minutes 


Slice zucchini with mandolin longways 

Put on a plate, spread out

Microwave zucchini for 5 minutes


Cut chicken breast in half longways like your going to butterfly it

Then cube it


Take half of your zucchini and cut it in half unless you have small pieces already 

Take muffin tray or silicone muffin holders

Put one to three pieces of the half zucchini slices in the bottom of each muffin holder

Place two to three pieces of chicken in each 

Spoon in about 2 tbsp of sauce in each 

Cover or artistically squiggle the remaining zucchini on top

You can brush the showing zucchini with olive oil 


Bake for 20 minutes at 375ºF



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