CARBS 50% / PROTEIN 35% / FATS 15%

Chicken rice cakes

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Chicken breast - 68g
Tomatoes - 64g
Bell peppers - 60g
Cream cheese low fat - 45g
Onions - 45g
Rice cakes plain - 34g
Spinach - 30g
Paprika - 1tsp


  1. Heat a pan on the hob and add finely chopped onion. Fry until lightly browned then add paprika.
  2. Slice chicken and add to pan. Stir frequently and cook for 10 minutes
  3. Add chopped bell pepper and cook for a further 5 minutes
  4. Add chopped tomatoes and spinach, cover to wilt spinach leaves
  5. Spread cream cheese over rice cakes, pour over chicken mix and serve