Rainbow Rice, Chicken and Broccoli Stacks
Soft and colorful little stacks made with cooked rice, shredded chicken, tender broccoli, and cheese, baked in muffin cups to create fun, easy-to-hold bites for kids.
Ingredients
- 300 g cooked white rice (cold or at room temperature)
- 180 g cooked shredded chicken breast (skinless)
- 120 g finely chopped broccoli (blanqueado or cocido al vapor)
- 60 g finely grated carrot (well escurrida si está muy húmeda)
- 80 g shredded mozzarella cheese (divided)
- 1 unit egg (beaten)
- 30 ml milk (whole or semidescremada)
- 25 g oat flour (for dar estructura)
- 10 ml olive oil (for the mezcla and the molde)
- 1 g garlic powder (optional and suave)
- 1 g sweet paprika (optional)
- 2 g salt (ajustar to taste)
- 0.5 g ground black pepper (optional)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a 6-cup muffin tin with 1 teaspoon of the olive oil.
- 2
In a large bowl, combine the cooked rice, shredded chicken, chopped broccoli, grated carrot, and 60 g of the shredded mozzarella.
- 3
Add the beaten egg, milk, oat flour, the remaining teaspoon of olive oil, garlic powder, sweet paprika, salt, and black pepper. Mix well until evenly combined.
- 4
Divide the mixture among the 6 muffin cups, pressing gently with a spoon to form compact little stacks.
- 5
Sprinkle the remaining 20 g of shredded mozzarella on top.
- 6
Bake for 22 to 25 minutes at 190 °C / 375 °F, or until the stacks are set, lightly golden around the edges, and heated through.
- 7
Let them rest for 5 minutes before unmolding. Serve warm so they hold their shape and are easy to eat.
Chef tips
For an even softer texture for younger children, chop the broccoli very finely and press the mixture firmly into the tin. You can also use silicone molds for easier unmolding.
Substitutions
You can swap the mozzarella for Monterey Jack or shredded Oaxaca-style cheese. Broccoli can be replaced with finely chopped cooked cauliflower. If you do not have oat flour, use fine breadcrumbs instead.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
