Chicken Rice Cake "Pizza"

Chicken Rice Cake "Pizza"

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.

Ingredients

  • Serves: 1
  • Prep Time:
  • Cook Time:
  • 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
  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.

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
  • Magnesium 6
  • Zinc 10

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