MAKES 12 muffins (2 per serving)

    PREP TIME: 5 minutes (not including time to cook chicken)

    COOK TIME: 20 minutes

    Muffins are the way to go when you’re in a hurry, and these are some of my favorites when we have leftover chicken in the fridge that needs to be used! Rotisserie chicken is especially tasty in this recipe. If you’re pressed for time and budget, canned chicken will work, too.

    These muffins are awesome with Avocado Lime Dressing (here) or Quick ’n’ Easy Barbecue Sauce (here) slathered on top.

    1 cup (185 g) shredded cooked chicken

    8 large eggs

    ¼ cup plus 2 tablespoons (80 g) coconut oil or ghee

    4 green onions, finely chopped

    1 tablespoon hot sauce

    2 teaspoons garlic powder

    Pinch of finely ground sea salt

    Pinch of ground black pepper

    1. Preheat the oven to 350°F (177°C). Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan, which won’t require liners.
    2. Place all the ingredients in a medium-sized mixing bowl and stir until combined.
    3. Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

    STORE IT: Keep in an airtight container in the fridge for up to 5 days.

    REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300°F (150°C) oven until heated through, about 10 minutes. Or place a single serving on a microwave-safe plate and microwave on 50% power for 1 minute. (Using 50% power ensures that the muffins won’t overcook.)

    make it COCONUT-FREE:

    Use ghee.

    make it DAIRY-FREE:

    Use coconut oil.

    make it LOW-FODMAP:

    Use only the green parts of the green onions. Omit the garlic powder and replace 1 tablespoon of the coconut oil with garlic-infused oil.

    make it NIGHTSHADE-FREE:

    Replace the hot sauce with 2 teaspoons dried parsley leaves.

    Per serving, made with coconut oil:

    calories: 269 | calories from fat: 191 | total fat: 21.2 g | saturated fat: 14.1 g | cholesterol: 272 mg

    sodium: 155 mg | carbs: 1.9 g | dietary fiber: 0.4 g | net carbs: 1.5 g | sugars: 1 g | protein: 17.8 g

    FAT : 71%
    CARBS : 3%
    PROTEIN : 26%