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Nutrition Facts
Serving Size 97 g
(Approx. 12 Servings)
Amount Per Serving
Calories 130 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 115 mg 5%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 9 g
Vitamin A 70% Iron 2%
Vitamin C 10% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Broccoli Rice Patties
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

3 cup(s) mahatma jasmine rice, cooked
1 Tbsp vegetable oil
6 Oz boneless skinless chicken breast
2 carrots, shredded
1 cup(s) broccoli crowns
3 eggs, beaten
1 cup(s) 2% shredded cheddar
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Instructions

1
Preheat oven to 375ºF. Cook rice according to package directions. Set aside. In a small nonstick skillet heat oil over medium heat. Sauté chicken breast until cooked through.
2
Combine all ingredients together in a large bowl. Mix until well combined.
3
Spray muffin tin with non-stick spray and spoon mixture into each tin. Bake for about 20 minutes. Mixture should set in tin for a few minutes before serving. Great for school lunches.

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