Broccoli, cheese and chicken cups

1. 1

   Bring water to a boil; add 1/4 Tbs butter and dash of salt for taste

2. 2

   Take chicken tenders and cut into cube pieces; season as desired

3. 3

   Whisk egg whites, ranch dressing and cheese together and put aside

4. 4

   Put rice in boiling water, turn heat down low cover and let cook (stir occasionally)

5. 5

   Cook chicken tenders until no longer pink in a skillet and let cool off

6. 6

   Once rice is done add rest of butter and basil

7. 7

   Get a big bowl add rice, chicken and egg white mixture and mix together

8. 8

   Grease a muffin pan and fill with mixture; top with basil

9. 9

   Bake for 20mins at 350F and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.