Chicken and Avocado Rice Cakes

Make chicken and avocado rice cakes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
40 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
2 cakes, about 18 g Rice cakes
A squeeze Lime juice
A little, finely chopped Fresh red chilli
A few leaves Fresh coriander
2 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Flatten the chicken to an even thickness with the heel of your hand, season it and spray it. Cook in a hot pan for about four minutes a side until no longer pink in the middle, then rest it for a few minutes and slice.
2. Mash the avocado with the lime, chilli and salt.
3. Spread it over the rice cakes, lay the chicken on top and add the coriander.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-avocado-rice-cakes

AI-generated images illustrating the recipe.

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