Shredded Chicken Rice Cups

a chicken and rice dish that packs in plenty of flavour with cashews roasted capsicum and mustard

The ingredient of Shredded Chicken Rice Cups

• 1 1 2 cups jasmine rice rinsed
• 1 massel chicken style stock cube
• 400g chicken breast fillets trimmed
• 1 tablespoon red wine vinegar
• 1 tablespoon maille dijon mustard
• 4 green onions sliced
• 2 stalks celery sliced
• 125g roasted capsicum in brine chopped
• 2 tablespoons flat leaf parsley leaves finely chopped
• 8 iceberg lettuce leaves
• 1 4 cup dry roasted cashews chopped

The Instruction of shredded chicken rice cups

• bring 3 cups cold water to the boil in a saucepan over high heat add rice and crumble over stock return to the boil stirring reduce heat to low add chicken cover simmer for 10 minutes remove pan from heat stand covered for 10 minutes
• remove chicken set aside to cool transfer rice to a large bowl shred chicken
• combine vinegar and mustard pour over rice stir with a fork to combine add onions celery capsicum parsley and chicken toss to combine
• spoon warm rice mixture into lettuce cups top with cashews and serve

Nutritions of Shredded Chicken Rice Cups

calories: 459 597 calories
calories: 8 grams fat
calories: 1 grams saturated fat
calories: 65 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 30 grams protein
calories: 59 milligrams cholesterol
calories: 382 milligrams sodium
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calories: nutritioninformation