Mediterranean Chicken and Wild Rice Cups

Preheat oven to 400F. Spray a miniature muﬃn pan with non-stick cooking spray.
Combine cooked rice, chicken, olive oil, sundried tomatoes, garlic, black olives, feta cheese and eggs; mix well.
Spoon approximately 1 ½ tablespoon of mixture into each cup, ﬁlling to just below the rim. Bake 15 to 20 minutes, or until lightly browned. Serve warm with tzatziki sauce (optional).

Banner Image:

MediterraneanChickenWildRiceCups_USARice.jpg

Grain:

Ingredients:

1 cup cooked wild rice

2 cups cooked brown rice

2 cups cooked chicken breast, shredded

2 teaspoons olive oil

⅓ cup sun-dried tomatoes in oil, drained, ﬁnely chopped

3 cloves garlic, minced

⅔ cup sliced black olives

1 cup feta cheese, crumbled

3 large eggs, slightly beaten

1 cup tzatziki sauce (optional)

Active time:

1 hour 10 minutes

Yield:

48 cups

Nutrition:

Calories: 120, Total Fat: 5g, Saturated Fat: 2g, Sodium: 160mg, Carbohydrate: 10g, Total Sugar: 1g, Added Sugar 0g, Fiber: 1g, Protein: 9g

Author:

Recipe and photo courtesy of USA Rice [3].

Diet:

Mediterranean Diet

Course:

Side dishes

Meal:

Lunch

Dietary choice:

Gluten-free

Rating:

Description:

These rice cups are super easy to make and work great as an appetizer, an accompaniment to soup, or as an easy-to-pack lunch on the go.

Serving Size:

3 cups