hCG Recipe | Mediterranean Baked Chicken Tomato Cups – SP
hCG Recipe | Mediterranean Baked Chicken Tomato Cups – SP
  • 7oz ground chicken(100g per 3.5 oz) skinless
  • 4 tomatoeslarge
  • 1tbsp onionchopped fine
  • 1/2tsp garlicminced
  • 1tsp salt
  • 1tsp dried oreganoor 1 tbsp fresh per 1 tsp dried oregano
  • 1/2tsp dried rosemaryor 1 tbsp fresh per 1/2 tsp dried rosemary
  • 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • 1/2tbsp parsleyfreshly chopped
  1. Cut a ½-inch slice off the top of each tomato. Scoop out and discard the seeds. Remove most of the flesh and all the excess juice (save for a refreshing blended tomato drink later!) Place the tomato cups on a rimmed baking sheet, lined with parchment paper. Set aside.
  2. Preheat the oven to 350 degrees F.
  3. In a medium skillet over medium heat, saute the onion and garlic until tender and softened approximately 3 minutes. Add the ground chicken and cook for 6 minutes, breaking up the meat with a spoon until crumbly.
  4. Stir in salt, oregano, rosemary, garlic powder, ground cumin, & ground coriander.
  5. Remove from heat. Stir in fresh parsley.
  6. Stuff ¼ cup of the chicken mixture into each of the tomatoes. Cover loosely with foil and bake until the tomatoes are tender and filling is hot all the way through, approximately 25 minutes.
Recipe Notes

You can also use 95-99% ground beef in this recipe instead of chicken, depending on your preference.

This is the perfect meal to make and cook ahead of time for lunches throughout the week. To make sure the tomatoes don’t get too soft, simply cook them 5-10 minutes less than the cooking time. Reheat in the microwave for 2-3 minutes when ready to eat.