Chicken and Avocado Rice Cakes
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Cooked chicken from the fridge is the sensible route. 60 g cooked is about the 80 g raw here.
Avocado is 190 kcal per 100 g. 40 g is enough to cover two rice cakes and is a third of the plate's 240 kcal.

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