This chicken is such a filling yet light dish and reheats well too! I love the simplicity of this dish. It is so easy and yet it tastes rich and looks beautiful.
I served this with a side of grilled whole grain bread. I love pulling apart the fish and mixing it into the tomato salad and putting it on top of the bread like bruschetta (Get a grill pan on high heat and add the bread for 3 minutes per side, no oil needed)
This salad is so refreshing and takes 10 minutes to make from start to finish. If you are serving it right away, you can skip the step of making the salad dressing in a jar and make it in the bottom of the salad bowl. Whisk well and add the rest of the ingredients.
This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!
This is a great recipe to play around with. If you add other vegetables like peppers, onions, tomatoes, mushrooms or fresh herbs, it will taste better if you saute them first and then add them to the egg mixture. I like using little dessert cups because I don’t have to clean a muffin tin after, if you use them, bake them about ten minutes longer because they are taller and bigger than muffin tins. Don’t worry when you see the egg muffin collapse a little after coming out of the oven, it is supposed to do that and will taste delicious! This is great for kids school lunches, breakfast, lunch or dinner! Use them to dip in soup instead of bread!