Recipe
Chicken Rice Cake “Pizza”
Prep Time: 10 min
Cook Time: 10 min
Serves: 1
Here is simple, light lunch idea that is fun to eat. Choose plain rice cakes made from whole grains (e.g., brown rice, buckwheat) that do not have added sugars or salt. The higher protein content of the lean chicken helps to keep you satisfied.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
2
rice cakes, brown rice or buckwheat (10 grams each)
3 tbsp (45 mL)
pasta sauce, low sodium
5
baby spinach leaves, fresh
1 tbsp (15 mL)
onion, diced
1
mushroom, thinly sliced
1 tbsp (15 mL)
sweet pepper, red, diced
3 tbsp (45 mL)
chicken breast, roasted/cooked, diced
2 tbsp (30 mL)
mozzarella cheeese, part skim milk 16.5% MF, shredded
1/4 tsp (1.25 mL)
sun-dried tomato & herb blend, no salt or your favourite seasoning blend
Instructions
1
Preheat oven to 350°F (175°C).
2
Spread pasta sauce over rice cake. Place on baking tray.
3
Layer on vegetables: baby spinach leaves, finely diced red onion, mushrooms and red pepper.
4
Top with shredded chicken followed by shredded cheese and a sprinkle of your favourite seasoning blend like sun-dried tomato & herb. They will be mounded high but they will bake down.
5
Bake 10-12 minutes until heated through and cheese is lightly browned.