Chicken Rice Balls (with Veggies)

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Chicken Rice Balls (with Veggies)

With a fast method, protein, and a serving of veggies, these Chicken Rice Balls are a toddler food favorite. Plus, they are so much easier for kids to eat than regular rice! (Make them plain or choose a flavor profile.)

Prep Time10

Cook Time15

Total Time6

Course: Dinner

Cuisine: American

Servings: (Makes about 10 balls)

Calories: 267kcal

Author: Amy Palanjian

Ingredients

Rice Balls

1 cup fully cooked rice (any type)
¼ cup softened shredded carrots (see Notes below)
¼ cup shredded cooked chicken (see Notes below)
¼ cup avocado (or shredded cheddar cheese)

Italian-style add-ins (optional)

½ teaspoon each dried oregano and garlic powder
warmed marinara sauce for dipping (optional for dipping)

Mexican-style add-ins (optional)

½ teaspoon each ground cumin, dried oregano, and chili powder
sour cream, salsa, or guac (optional for dipping)

Asian-style: add-ins (optional; this is best with only avocado, not cheese)

½ teaspoon each toasted sesame oil and reduced-sodium soy sauce
¼ teaspoon ground dried ginger
teriyaki sauce and sesame seeds (optional for dipping/topping)

US Customary - Metric

Instructions

Warm the rice in a heat-safe bowl for 30-60 seconds, or until warmed through.
Add the rest of the ingredients to the bowl. If choosing a flavor profile, add those ingredients. Mix together with a fork, lightly mashing the avocado and/or cheese as you go.
Use a mini ice cream scoop or a 1-tablespoon measuring spoon to form into little balls, squeezing the rice mixture in your palm to ensure it holds.
Top with sesame seeds, if desired, and serve with desired dips.

Notes

Store leftovers in the fridge for up to 5 days or in a freezer container for up to 6 months. Warm through on a heat safe plate for 15-30 seconds in the microwave or 2-3 minutes in a 325 degree F air fryer to serve.
You can use any cooked chicken you prefer, then shred it or mince it. You can also use rotisserie chicken or my Pan-Seared Chicken, Yogurt Chicken, or Chicken Bites. And for more flavor, try my Salsa Chicken or Instant Pot BBQ Chicken.
To quickly poach chicken: Add about 4 ounces of chicken breast or thighs to a small pot. Top with minced garlic and add about 1 inch of broth or water. Place pot on stove over low heat and bring broth to a simmer. Simmer for about 8-10 minutes or until chicken is opaque and cooked through. Remove from pot, let cool slightly, and shred chicken with a fork.
You can use frozen prepared rice from the store to make this easy. Or, cook rice at home according to the package directions.
Use another cooked grain such as quinoa if desired.

Nutrition