The Chicken Loaf in The Healthy Mix IV, has been a popular healthy lunchbox Thermomix recipe from Skinnymixers.com for quite a few years now.
It has been awesome to see people moving away from processed lunch meats and making their own. I love how adaptable this recipe is, you really can get creative with the flavours to make an exciting change to your lunches every week.
In The Healthy Mix IV we have variations to make this Chicken Loaf Thermomix recipe; low carb, super skinny, Low Fodmap and also to halve the recipe.
I highly recommend a meat thermometer to check the internal temperature of this dish, however it isn’t essential if you don’t have it.
If you don’t love chicken breast, it can also be made with a mix of chicken thigh and breast.
This recipe has been tested using high quality cling wrap AND also baking paper, if you would prefer not to use the BPA free plastic wrap.
We also have a list of alternative flavour ideas for the Chicken Loaf.
Ingredients
- 500 g chicken breast - cubed small
- 10 g olive oil
- 1 tsp garlic powder - if you can't have it, dont use it!
- 1 tsp paprika - if you can't have it, dont use it!
- 1 tsp salt
- 1 tsp maple syrup - optional, or other liquid sweetener
- 2 large pieces of BPA free gladwrap
Instructions
- Add all ingredients to mixer bowl, blend for 1 min 30 sec/speed 5/MC on.
- Scrape mixture out onto piece of gladwrap. Twist the ends and roll tight, squeezing as much air out as possible. Wrap securely with second piece of gladwrap. If you need to see a visual guide watch: http://youtu.be/s1FNe9iYRUM.
- Wash bowl roughly and add 1000 g or 35.2 oz water. Put your deep steaming tray in place and put chicken roll inside. Steam for 35 min/steaming temp/speed 3. Internal temperature should reach 74°C or 165°F for doneness.
- Allow the roll to rest for 10 mins before refrigerating for atleast 2 hours. Unwrap and slice as needed. Keeps for 3-4 days in an airtight container in the fridge and can be sliced and frozen.
Notes
Nutrition
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