Chicken Rice Cakes

Ingredients

• 2 tbsp olive oil, divided
• 2 cups chicken breasts, cooked and finely shredded
• 1 cup sweet potatoes, cooked and mashed
• 1 cup brown rice, cooked
• 1 egg
• 1/2 cup low-fat mozzarella cheese, shredded
• 1 1/2 tsp fresh rosemary, chopped
• Sea salt and pepper, to taste
• 1 cup mushrooms, sliced
• 1 – 2 tbsp balsamic vinegar

Instructions

1. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
2. In a bowl, mix together chicken, mashed sweet potatoes, rice, egg, cheese, rosemary, salt and pepper. Shape into 8 patties.
3. Cook until golden brown on both sides and heated through. Transfer to a plate and keep warm.
4. In the same skillet, heat remaining olive oil. Add mushrooms and cook until lightly browned. Add vinegar to skillet to coat mushrooms; cook 1 minute longer. Serve on top of chicken rice cakes.

Nutrients per serving (Makes 4 servings): Calories: 410, Total Fats: 14 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 110 mg, Sodium: 210 mg, Total Carbohydrates: 41 g, Dietary Fiber: 5 g, Sugars: 10 g, Protein: 31 g, Iron: 2 mg

“This is a great way to use up my favorite clean eats that I tend to make in bulk weekly – chicken breasts, sweet potatoes and brown rice.” – Rashonda Jackson, Oxygen reader