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Chicken and Avocado Rice Cakes

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

1 serving · 8 ingredients · 3 steps

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Chicken and Avocado Rice Cakes, plated and ready to serve. — The finished recipe. Chicken and Avocado Rice Cakes

Ingredients 1 to 6 for chicken and avocado rice cakes arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for chicken and avocado rice cakes arranged separately on a dark worktop. — Ingredients 7 to 8. 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

Chicken and Avocado Rice Cakes, preparation step 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. — Step 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.

Chicken and Avocado Rice Cakes, preparation step 2: Mash the avocado with the lime, chilli and salt. — Step 2. Mash the avocado with the lime, chilli and salt.

The finished chicken and avocado rice cakes. — Step 3. Spread it over the rice cakes, lay the chicken on top and add the coriander.

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