Ingredients
1.5 cups cooked shredded chicken, cooled
1 ripe avocado, mashed
1/4 cup diced fresh tomatoes
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
12 whole grain rice cakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Shred the cooled chicken into small pieces if not already done.
In a bowl, mash the avocado with lime juice, salt, and black pepper to combine.
Stir in the shredded chicken, diced tomatoes, and chopped cilantro until well mixed.
Place a spoonful of the chicken-avocado mixture onto each rice cake. Gently press to spread the mixture evenly.
Chill for at least 5 minutes to allow flavors to meld before serving.
Notes
For extra protein, add a tablespoon of chopped cooked quinoa to the chicken-avocado mixture.
Store in an airtight container in the refrigerator for up to 2 days.
Customize with other toppings like shredded carrots, jalapeño, or additional cilantro to suit preferences.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Low Sugar, High Protein, Gluten-Free-Friendly
Nutrition
- Serving Size: 1 rice cake bite
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg