Protein
23.3G
Calories
135
P:E Ratio
4.0
Prep
15 min
Cook
15 min
Yield
1
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Boil chicken breast
Boil chicken breast in a pot of water until fully cooked for about 10-15 minutes. (Internal temp: 165°F/74°C)
Remove chicken from
Remove chicken from the pot and transfer to a cutting board. Pat dry. Shred the chicken breast. You can do this with a fork, with a large grater, or with your hands.
In a bowl
In a bowl, mix mayonnaise, Dijon mustard and Sriracha.
Place the chicken
Place the chicken in the bowl with the mayo, mustard, and sriracha, and toss well until all of the chicken is coated.
Arrange rice cakes
Arrange rice cakes on a plate. Spread chicken over the four rice cakes.
Place veggies on
Place veggies on top of the shredded chicken.
Top with one
Top with one large piece of lettuce.
Serve and enjoy
Serve and enjoy.
Let cool completely
Let cool completely before serving — GF baked goods firm up and improve in texture as they cool. For best results, rest 15-20 minutes.
P:E RATIO
4.0
Excellent
NUTRITION FACTS
Nutrition Facts
1 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.