Protein-Packed Mini Taco Bowls

SERVING SIZE: 12 mini taco bowls

YIELDS: 1 serving

– 224g lean ground chicken
– 22g shredded Mexican blend cheese
– 1 tsp cumin
– 20g salsa
– 25g light sour cream
– a dash of salt and pepper

1. Preheat oven to 350 degrees F.
2. Season ground chicken with a dash of salt and pepper, then form into 12 balls (about 18.5g each).
3. Place each ball into greased mini muffin tin and press into the sides, forming a “bowl” shape.
4. Evenly distribute cheese in the center of each bowl.
5. Bake for 20 minutes.
6. Top each bowl with a little sour cream and salsa. Feel free to sprinkle cilantro on top too! Enjoy the Taco Bowls!