This award-winning, easy rice cup recipe, "Mediterranean Chicken and Rice Cups" can be made in 30 minutes, in a muffin tin, freezes well, and makes an excellent lunch box meal, snack, appetizer or main dish. A great alternative to cold sandwiches! They are also Weight Watchers friendly.
Preheat oven to 400 F/205 degrees C. Spray a muffin tin with non-stick cooking spray.
Cook brown rice and wild rice as per package directions (or use canned wild rice, which requires no cooking)
Meanwhile, while cooking rice, cook chicken breast in olive oil on stovetop, in a large skillet. over medium heat until no longer pink ** or use pre-cooked rotisserie chickenĀ
Finely chop sun-dried tomatoes, garlic and chicken in the food processor. If you do not have a food processor, they can be finely chopped with a knife.
When rice is cooked, in a large bowl, add remaining ingredients (eggs, chicken mixture, black olives, feta cheese ) and mix well.
Press mixture into muffin tins, and fill to about Ā¾ full. * Make sure you pack it in well with a spatula to ensure the rice cups stay intact!
Cooking time: Bake in preheated oven for 15 minutes (until golden brown).
Remove from oven and cool in pan for 5 minutes. Use a knife to loosen edges.
Let cool at room temperature for another 5 minutes before removing.Ā
Gently remove with narrow spatula.
Serve with tzatziki sauce, if desired. (This is really delicious!)
Notes
Please see post contents for important recipe information and tips!Ā