@foodandperfumelover: 📊 Nutritional Info (per serving, 6 servings total) Calories: ~174 | Net Carbs: ~1g | Protein: ~28g | Fat: ~6g | Fiber: ~2g | Total Carbs: ~3g Prep: 15 min | Cook time: 20–25 min | Chill/Rest: 5 min | Serves: 6 Equipment: parchment-lined 9×13-inch metal baking pan, instant-read thermometer 🍗 Garlic Parmesan Chicken Meatloaves - 1¼ lb PERDUE Fresh Ground Chicken Breast (567g) - About ½ cup FAGE Total 0% plain Greek yogurt (120g) - 1 large Eggland’s Best Classic egg (50g) - About 3 tbsp LifeSource Foods Oat Fiber 500 (10g) - ½ cup Sargento finely shredded Parmesan (56g), divided - 1 tsp garlic powder (3g) - ½ tsp fine salt (3g) + ¼ tsp black pepper (0.5g) - 1 tsp extra-virgin olive oil (5g) - 2 tbsp finely chopped fresh parsley (8g), divided 📋 Instructions: 1. Heat oven to 400°F (205°C). Line pan with parchment. 2. Whisk yogurt, egg, and oat fiber together; rest 2 minutes. 3. Add chicken, 42g Parmesan, garlic powder, salt, pepper, and half the parsley. Mix gently just until combined. 4. Divide into 6 equal portions. Shape into compact oval mini loaves about 1½ inches thick and space apart on the pan. 5. Brush tops lightly with olive oil and sprinkle with remaining 14g Parmesan. 6. Bake 20–25 minutes until browned and centers reach at least 165°F (74°C). 7. Rest 5 minutes, then scatter with remaining parsley. Success Notes: - Do not overmix or pack tightly; lean chicken dries out easily. - Greek yogurt keeps the centers moist without making them loose. - Keep the loaves equal in size so they finish together. - Nutrition uses current label values for the specified chicken, yogurt, egg, and Parmesan. #meatloaf

240

2026-10-09 17:59:21

To see more videos from user @foodandperfumelover, please go to the Tikwm homepage.