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Chicken Avocado Brown Rice Cakes

I’ve slowly been getting back into the habit of using my crockpot. With school starting in just a few weeks, the crockpot and one-pot meals are going to be my best friend. We have a whole new schedule to work around; which means I am going to need meals ready in a hurry most nights. So, I’m practicing. 😉

The other day I wanted to see what I could do with some chicken breasts I needed to use up. I was growing bored with grilled chicken breast with some sort of seasoning and side. I figured I would slow cook these bad boys and then figure out what to do with them later. I figured at the very least I could whip up some homemade chicken noodle soup or chicken and barley and freeze it. Cool weather is just around the corner here in Michigan so I wasn’t opposed to getting an early start on my freezer meals.

As they cooked, my stomach started to growl. By the time they were done, it was uncontrollable and I still had a few hours before hubs was going to be home from work.

After my yummy brown rice cake find, I wanted to create a quick snack that wouldn’t break my calorie bank, but would allow me to calm my angry stomach.

And then I had an idea.

I whipped out my hand blender and started to blend my chicken breast, shredding it right there on the spot.


I also learned that shredding and trying to take a photo doesn’t work!


Avocados are my summer go-to. I just love their creamy taste. ( you are totally missing out on this fabulous avocado soup!)

So, I started thinking about my avocado toast and wondered how good that would be on the brown rice cakes. So, I spread some on there. Then I got to thinking about chicken salad. So, I made some to put away for lunch later in the week and then freeze the rest of the chicken while I decided what to do with my avocado rice cakes.

Then, I added some of my chicken salad (shredded chicken, little bit of mayo with olive oil, garlic powder, onion powder, pepper) on top of one of the rice cakes with a dash of paprika.

Folks, we have a winner.

New super simple brown rice snack cake to add to my growing list.

Filling. Healthy. Low points, low calories, sugar-free, low-fat, low glycemic. Protein punch. Power packed.

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  1. My avocado tree is juuuuust about ready for me to start my daily feast You’d think I’d grow tired of it, but I never do. I can’t wait to put it on top of these yummy-looking cakes.

  2. Oh these look just delicious. I would love to give these a try, I think ALL 6 of my kiddos would enjoy this without any complains. Will try. This would be great for school too.

  3. These look so delicious. I have never tried to make anything like this before. I am sure my family would love them.

  4. YUM! These look so good. We love avocado in our house and we make tostadas all the time, but I never have thought to use rice cakes instead of tostada shells. We’ll have to give it a try!

  5. That looks really good. I am not a huge fan of avocados (I know, I should try and learn to love them) but I am a big fan of chicken salad. This seems like a hit.

  6. those look so yummy! I don’t think I would have thought to use a rice cake as a vehicle to get chicken and avocado in my belly! YUM>

  7. Avocado is my go to for the summer too. Wish we could grow them here in New England. This recipe is a must try for me.

  8. Oh my gosh! That is so creative with chicken! I never would have thought to do that! And I love avocado! That looks delicious! Great appetizer or afterschool snack!

  9. How innovative are you?! I actually wanna start doing more crockpot meals again so I am inspired. Plus I was never a fan of plain rice cakes so this is a fun way to spruce it up!

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