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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.
Serves: 1
Prep Time: 10 min
Cook Time: 10 min


2 rice cakes, brown rice or buckwheat (10 grams each)
3 tbsp pasta sauce, low sodium
5 baby spinach leaves, fresh
1 tbsp onion, diced
1 mushroom, thinly sliced
1 tbsp sweet pepper, red, diced
3 tbsp chicken breast, roasted/cooked, diced
2 tbsp mozzarella cheeese, part skim milk 16.5% MF, shredded
¼ tsp sun-dried tomato & herb blend, no salt or your favourite seasoning blend

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.


  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.

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
Protein14 g
Fat4 g
Saturated Fat2 g
Carbohydrate24 g
Fibre1 g
Sugar3 g
Cholesterol30 mg
Sodium190 mg
Per 150 g serving % Daily Value
Vitamin A4
Vitamin C35
Vitamin B613
Vitamin B1211