CHICKEN RICE CAKES Recipe

Ingredients

2 tbsp Olive Oil, divided
2 cups Boneless/Skinless Chicken Breasts, cooked and finely shredded
1 cup Sweet Potatoes, cooked and mashed
1 cup Brown Rice, cooked
1 Egg (I use Cage Free)
1/2 cup Low-Fat Mozzarella Cheese, shredded
1 1/2 tsp Fresh Rosemary, chopped
Sea salt and fresh ground Black Pepper, to Taste
1 cup Mushrooms, sliced
1-2 tbsp Balsamic Vinegar

Preparation

Step 1

1. Heat 1 tbsp Olive Oil in a nonstick skillet over medium-high heat.

2. In a bowl, mix together chicken, mashed sweet potatoes, rice, egg, cheese, rosemary, salt and pepper.

Shape into 8 patties.

3. Cook until golden brown on both sides and heated through. Transfer to plate and keep warm.

4. In the same skillet, heat remaining olive oil. Add mushrooms and cook until lightly browned. Add vinegar to skillet to coat mushrooms;
cook 1 minute longer. Serve on top of chicken rice cakes.

Tips & Bonus Information
Calories: 410 Total Fats: 14g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 110mg Sodium: 210mg Total Carbohydrates: 41g Dietary Fiber: 5g Sugars: 10g Protein: 31g Iron: 2mg

Yield: 4
Cooking Time: 25 minutes