Shredded Chicken Rice Cups

A chicken and rice dish that packs in great quantity of flavour like cashews, roasted capsicum and mustard.

The ingredient of Shredded Chicken Rice Cups

• 1 1 2 cups jasmine rice rinsed
• 1 massel chicken style collection store cube
• 400g chicken breast fillets trimmed
• 1 tbsp red wine vinegar
• 1 tbsp maille dijon mustard
• 4 green onions sliced
• 2 stalks celery sliced
• 125g roasted capsicum in brine chopped
• 2 tbsp 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 chilly frosty water to the boil in a saucepan higher than high heat ensue rice and crumble exceeding stock return to the boil stirring shorten heat to low go to chicken cover simmer for 10 minutes remove pan from heat stand covered for 10 minutes
• cut off surgically remove chicken set aside to cool transfer rice to a large bowl shred chicken
• count vinegar and mustard pour beyond rice disturb gone a fork to combine accumulate onions celery capsicum parsley and chicken toss to combine
• spoon loving rice merger into lettuce cups peak next 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