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Most of my supper meals involve chicken and I’m always looking for new ideas on what to do with it. You too?
Have you ever used ground chicken? Although we love chicken burgers on the bbq during the summer, I was looking for something else to do with it for indoor cooking. This fabulous recipe was inspired by a recipe from the Mosaic Cookbook.
It’s made with cooked couscous, but if you prefer quinoa or if you have a gluten sensitivity, you could easily swap it for cooked quinoa. You would need approximately 1 1/4 cups of the cooked quinoa.
I molded the 4 loaves with my hands and they were the perfect size! Another ‘winner winner chicken dinner’ in my house!
Print This Recipe
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the couscous into a large mixing bowl. Stir 3/4 cup of boiling water into the couscous, cover with a dishtowel and set aside for about 10 minutes. When ready, fluff with a fork and add the zucchini, onion, parsley, salt and pepper; mix well. Add the ground chicken and beaten egg to the bowl and mix well.
In a small bowl, mix the brown sugar, Dijon mustard and ketchup together until you have a smooth consistency.
Divide the chicken mixture into 4 portions on the prepared baking sheet. Shape into rectangular mini loaves. Brush the sauce on top of each loaf, place in the oven and bake for 30 minutes.