BBQ Chicken & Sweet Potato Muffins

BBQ Chicken & Sweet Potato Muffins are a delicious and easy way to boost your daily protein intake without compromising on flavour or texture. Packed with wholesome ingredients, they’re perfect for meal prep, quick grab-and-go lunches, or a convenient high-protein snack to help support your training and recovery goals. Simple, satisfying, and seriously tasty!

Ingredients

3 scoops Tasteless Protein by Feel Good Protein
125g chicken thigh, finely diced
1 small red onion, finely chopped
½ cup baby spinach, finely sliced
150g sweet potato, finely diced
50g plain flour
50g grated parmesan cheese
1 tsp baking powder
4 large eggs
1 tbsp oyster sauce
125ml water (for steaming)
2 tbsp All Natural Seasoning by Mingle (Backyard BBQ)

Method

1. Heat a pan over medium heat and add a small splash of water. Add the diced sweet potato and cook until almost tender.
   
2. Add diced red onion and stir to combine. Cook for a few minutes until softened.
   
3. Add diced chicken, along with a little more water if needed. Cook until the chicken is just cooked through.
   
4. Season with Backyard Barbeque Seasoning by Mingle and stir well to coat everything evenly.
   
5. Add the sliced spinach and cook briefly until just wilted, then remove the pan from the heat.
   
6. Transfer the mixture to a large mixing bowl.
   
7. Stir through oyster sauce.
   
8. Add grated parmesan, plain flour, Tasteless Protein and 4 eggs. Mix until well combined.
   
9. Sprinkle over the baking powder and mix again to ensure it’s evenly distributed.
   
10. Spoon the mixture evenly into lined muffin trays.
    
11. Bake in a preheated oven at 180°C for 20–25 minutes, or until golden and cooked through.
    
12. Remove from the muffin tray and enjoy your BBQ Chicken & Sweet Potato Muffins!

Macros

Recipe makes 12 serves, each serving:
Calories – 111
Protein – 10g
Carbs – 8g
Fat – 5g

Recipe Cost

Cost per serve – $1.05
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP.)