Category, DifficultyBeginner

A twist on traditional meat loaf with this chicken version which is perfect for the school lunchbox or that summer deli platter with your favourite cheeses and pickles.

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 500 gm Chicken Breast, minced
 10 gm Extra Virgin Olive Oil
 1 teaspoon Garlic Powder
 1 teaspoon Paprika
 1 teaspoon Salt
 1 teaspoon Ground Black Pepper
 4 tablespoons Cilantro Leaves, chopped (optional)

1

Blend all ingredients until smooth.

2
3

Scrape mixture out onto a piece of tinfoil which is folded double to prevent holes. Twist the ends and roll tight, squeezing as much air out as possible. How To Video

4
5

Steam the chicken loaves in a steamer for 30 Minutes over medium heat (internal temp 75°C when cooked)

6
7

Allow the roll to rest for 10 mins before refrigerating for at least 2 hours. Unwrap and slice as needed.

8
9

Keeps for 3-4 days in an airtight container in the fridge.

Ingredients

 500 gm Chicken Breast, minced
 10 gm Extra Virgin Olive Oil
 1 teaspoon Garlic Powder
 1 teaspoon Paprika
 1 teaspoon Salt
 1 teaspoon Ground Black Pepper
 4 tablespoons Cilantro Leaves, chopped (optional)

Directions

1

Blend all ingredients until smooth.

2
3

Scrape mixture out onto a piece of tinfoil which is folded double to prevent holes. Twist the ends and roll tight, squeezing as much air out as possible. How To Video

4
5

Steam the chicken loaves in a steamer for 30 Minutes over medium heat (internal temp 75°C when cooked)

6
7

Allow the roll to rest for 10 mins before refrigerating for at least 2 hours. Unwrap and slice as needed.

8
9

Keeps for 3-4 days in an airtight container in the fridge.

Chicken Lunch Loaf