Chicken Pumpkin Loaf


Low Fat Chicken loaf – eaten hot or cold. Great for a quick easy meal. Cook up to 2-3 loaves at a time, then slice and freeze. Perfect for breakfast, or anytime throughout the day. Also a fantastic nutritious lunch choice for the kids!

canola oil cooking spray
500g jap/kent pumpkin, diced 1-2cm cubes
350g pulled bbq/cooked chicken
1 medium firm roma tomato, thinly sliced
30g light (low-fat) mozzarella cheese, grated
light sprinkle of chili flakes (optional)
2 spring onions, finely sliced
2 whole large eggs
*10 fresh egg whites
freshly cracked pepper to taste
fresh chopped chives, to garnish, when serving

1. Pre-heat oven on 200°C / 392°F.

2. Pre-cook diced pumpkin in microwave for 4-5mins – to al dente - cooked so as to be still firm when bitten. (Cooking times may vary depending on microwave power.)

3. Prep eggs. Add 2 whole eggs to your blender/ or Bullet. Next add the egg whites. Pulse blend on high for 20-30 secs.

4. Spray loaf tin lightly with oil. Place the cooked pumpkin into the base of the loaf tin. Next add the chicken, sprinkle over spring onions, and pour the blended eggs/whites over the ingredients.

5. Top with cheese and then arrange the tomato slices on top.

6. Season with pepper to taste, and lightly sprinkle a top with the chili flakes.

7. Place the loaf tin into the oven and cook for 40+ minutes. *Important – after 25 minutes, turn the loaf tin around in oven to ensure eggs are cooked evenly.

9. When done, remove loaf tin from oven, and allow to stand for 5+ minutes before serving. Note – eggs retain heat and will continue to cook once out of the oven.

10. Slice loaf, then plate up. Garnish with chives and serve either on its own, or with a delicious MP Salad. Don’t forget to Flax!

Shar's Tip I love this baked loaf served with a delicious natural tomato chutney. 

More recipes like this in my Family Favourites Chapter, the NEW Transformation Cookbook

 Serves: 8                 Prep & Cooking Time: 45 minutes

 Nutritional Information:  (per serve)
         Calories: 146.6    Protein: 22.6 g    Carbs: 5.5 g    Fat: 3.8 g

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