BUFFALO CHICKEN RICE CAKES

I'm a huge fan of Frank's Hot Sauce. I use it almost every day on my chicken. I like to get creative at times and make it fun. So, here is my version of buffalo chicken on a rice cake. It's lean, it's low calorie and it's packed with protein! What's not to like?



BUFFALO CHICKEN RICE CAKES
Servings: 1
Prep Time: 3 minutes

INGREDIENTS
3 oz Chicken Breast, cooked {or use canned chicken...that works great too}
Frank's Hot Sauce, to taste
salt & pepper, to taste
1 Laughing Cow Light Swiss Cheese wedge
8 baby spinach leaves, fresh
2 Lightly Salted Rice Cakes

Directions
1. Heat your chicken in microwave on HIGH for about 1 minute. In a blender or food processor, add your chicken, Frank's hot sauce, salt and pepper. Let your food processor or blender shred your chicken till it's super fine or almost a paste {whichever you prefer}.

2. Cut your Laughing Cow Swiss cheese wedge in half and spread each half onto your 2 rice cakes. Spread your buffalo chicken on top. Place spinach leaves on top and ENJOY!

NUTRITION FACTS: {1 Serving}
Calories: 248
Fat: 7g
Carbs: 15g
Protein: 25.5g
Fiber: 0g
Sugar: 1g