Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Spray a 9x5x2-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the ground chicken, Italian breadcrumbs, grated Parmesan cheese, minced yellow onion, minced garlic, egg, whole milk, 2 tablespoons of chopped parsley, salt, and black pepper.
- Mix the ingredients with clean hands or a large spoon until they are well combined.
- Form the meat mixture into a loaf shape and place it into the prepared loaf pan. Top the loaf with the shredded Parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley.
- Bake in the preheated oven for 1 hour. For a golden-brown top, broil for the last 2 minutes, watching closely to prevent burning.
- Let the chicken loaf cool slightly. Slice it and serve in large tortillas with avocado slices and ranch dressing.
Nutrition
Notes
To store, let the chicken loaf cool completely. Wrap it tightly and keep it in an airtight container in the refrigerator for up to 3–4 days. For longer storage, wrap tightly in plastic wrap and foil, label, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating. To reheat, warm in the microwave for 1–2 minutes or bake at 350°F (175°C) for about 15 minutes.