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Chicken & Basil Rice Cakes Recipe

Enjoy a light treat this summer with our chicken & basil rice cakes recipe. Easy to prepare and ready in just 40 minutes, our summer snack couldn’t be easier.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 200 g skinless trimmed chicken breast
  • 1 pack Continental Rice Chicken Rice - Value Pack
  • 1 2/3 cups (415mL) water
  • 2 eggs
  • ¼ cup basil leaves
  • 2 tablespoons Parmesan, finely grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

369kcal

Energy (kJ)

1530kJ

Protein (g)

25.9g

Carbohydrate incl. fibre (g)

48.0g

Carbohydrate excl. fibre (g)

46.5g

Sugar (g)

2.3g

Fibre (g)

1.5g

Fat (g)

7.6g

Saturated fat (g)

2.6g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

2.3g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

190mg

Sodium (mg)

680mg

Salt (g)

1.70g

Vitamin A (IU)

388IU

Vitamin C (mg)

1.2mg

Calcium (mg)

86mg

Iron (mg)

1.03mg

Total

1106kcal

4591kJ

77.7g

144.0g

139.4g

7.0g

4.6g

22.7g

7.8g

9.9g

6.8g

3.1g

0.1g

570mg

2039mg

5.09g

1163IU

3.7mg

257mg

3.10mg


  • 1 1. Preheat oven to 190°C and grease a large 6 hole muffin pan. Place chicken on a baking tray and cook for 15-20 minutes until cooked. Allow to cool slightly before dicing.
  • 2 2. While chicken is cooking place Rice and water in a saucepan and bring to the boil. Cover and simmer gently for 10 minutes. Stir, recover and stand for 2 minutes.
  • 3 3. Stir through eggs, chicken and basil. Divide between baking pan, sprinkle with cheese and bake for 15-20 minutes until golden brown. Serve with salad.