Chicken Rice Cake “Pizza”
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 350°F (175°C).
Spread pasta sauce over rice cake. Place on baking tray.
Layer on vegetables: baby spinach leaves, finely diced red onion, mushrooms and red pepper.
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.
Bake 10-12 minutes until heated through and cheese is lightly browned.
Helpful Tip
Compared to bread, plain rice cakes are lower in carbohydrate and one 10 gram plain rice cake counts as half of a grain choice.
Nutrition Info
| Per 150 g serving | Amount |
|---|---|
| Calories | 180 |
| Protein | 14 g |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrate | 24 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Cholesterol | 30 mg |
| Sodium | 190 mg |
| Per 150 g serving | % Daily Value |
|---|---|
| Potassium | 9 |
| Calcium | 10 |
| Iron | 6 |
| Vitamin A | 4 |
| Vitamin C | 35 |
| Vitamin B6 | 13 |
| Vitamin B12 | 11 |
| Folate | 4 |
| Zinc | 10 |
