Chicken and Egg Stuffed Tomatoes

Ingredients

• Tomato2 count (260 g)
• Egg1 count (55 g)
• Chicken120 g
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Yogurt2 tablespoon (30 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot of boiling water and boil for 12 minutes. Once done, remove, drain and shred.

2. 2

   Step 2

   Separately, boil the egg for 8-10 minutes. Remove, drain, peel and cut into small pieces.

3. 3

   Step 3

   Cut off the top of the tomatoes and hollow out. Set aside the pulp and season the inside with salt to taste.

4. 4

   Step 4

   For the dressing: Mix olive oil, yogurt ( plain and unsweetened) and lemon juice. Season with salt and pepper to taste.

5. 5

   Step 5

   You can replace the plain yogurt with fresh milk.

6. 6

   Step 6

   In a bowl, place the chicken, egg and seedless tomato pulp. Mix well with the dressing.

7. 7

   Step 7

   Fill the tomatoes with the mixture and serve. Optional: Top with some chopped parsley.

8. 8

   Step 8

   Serve with the remaining stuffing if any.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Egg Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.