5 Ingredient Chicken Loaf Bread (High Protein + Low Carb)
We are always looking for fun and yummy ways to add more protein to our meals. This recipe is ideal for a savory breakfast or snack. You can pair it with some roasted veggies or salad for a complete meal. You can also cut these into cubes and add to a salad as ‘croutons’.
This recipe is perfect for a low carb diet too! Another gluten free bread recipe that is really popular on the site is our Almond Flour Bread. As well as our 5 Ingredient Flourless Cottage Cheese Bread. All of these recipes use multiple eggs and a high protein source to maximize protein servings.
For this recipe all you need to do is cook the chicken in a pan until no longer pink. Transfer the cooked ground meat to your food processor or blender. Then process with all of the other ingredients (except the shredded mozzarella) until mostly smooth.
You can bake this in the oven or air fry this loaf until golden and a toothpick comes out clean. I would do 25-30 minutes in an air fryer or 40-45 minutes in the oven. This bread needs to be stored in your refrigerator and is best served warmed.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Chicken Loaf Bread
Equipment
Ingredients
- 1 tsp olive oil
- 1 lb ground chicken
- salt and pepper to taste
- 5 eggs
- 1/2 cup parmesan cheese
- 2 tsp baking powder
- 1/2 tsp each salt, onion powder
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 375℉. Line an 8×4" loaf pan with parchment paper. Or grease it.
- In a large skillet, heat the oil on medium high. Add in the ground chicken and using a wooden spoon, break up the meat until no longer pink – about 6 minutes. Season with salt and pepper to taste
- Transfer the cooked chicken to a food processor. Add in the eggs and pulse for 10 seconds. Next add in the parmesan, baking powder, seasonings and pulse until smooth. YOu will probably need to scrape down the sides and mix. Lastly fold in the shredded cheese. Transfer batter to your loaf pan and smooth out evenly. Bake for 40-45 minutes or until golden brown and toothpick comes out clean. Allow to set in your pan for 5 minutes then transfer to a wire rack to cool completely.
I made this week first to go with a pinto bean soup. I wanted more protein and found this recipe. It was great with the soup and then I had a nice easy way to add protein to my lunches this week. I definitely will make this again.
Hi Cathy, I’m so glad you liked the recipe! Its perfect for boosting protein at any meal! Thank you for the kind feedback!
Very nice recipe chef 👍👌👏. I can wait to taste it, I was wondering if I can make muffins and what will be the cooking time and temperature. Thank you for your effort 🌹🌞😎.
Hi Jasson, that is a great idea! I would bake muffins for around 25 minutes!