Low-Carb · Goal: Fat Loss

Shredding Grilled Chicken Breast with Crispy Rice Cakes & Extra Virgin Olive Oil

Calories

446 kcal

Protein

45g

Carbs

17g

Fat

22g

Prep Time

11 mins

Cook Time

23 mins

Servings

2

Ingredients

• 200g Grilled Chicken Breast
• 1 portion (150g) Crispy Rice Cakes
• 1 serving Extra Virgin Olive Oil Drizzle
• 1 cup Steamed Broccoli Florets
• 1 tbsp Extra Virgin Olive Oil or cooking spray
• 1 pinch Sea Salt, Black Pepper, Garlic Powder & Smoked Paprika

Cooking Instructions

1. Season the grilled chicken breast evenly with garlic powder, smoked paprika, sea salt, and freshly cracked black pepper.
2. Preheat a non-stick skillet or grill to medium-high heat and coat lightly with cooking spray or extra virgin olive oil.
3. Cook the grilled chicken breast for 5 to 8 minutes per side until golden brown, thoroughly seared, and cooked through.
4. Warm or steam the crispy rice cakes alongside the steamed broccoli florets.
5. Plate the grilled chicken breast over crispy rice cakes and steamed broccoli florets, then garnish with extra virgin olive oil drizzle. Serve immediately while piping hot!