School Lunchbox
Baked Chicken Spinach Rice Balls for School Lunchboxes
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Soft rice balls combined with savory ground chicken and iron-rich spinach, baked until the surface is crisp and dry without any frying needed. This lunchbox snack is easy for kids to hold, has an appealing color, and still tastes great even after cooling down in the lunchbox. Perfect for introducing green vegetables to little ones in a fun way.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams warm white rice
- 150 grams ground chicken
- 1 handful fresh spinach, finely chopped
- 1/2 piece carrot, finely grated
- 1 egg
- 30 grams grated cheddar cheese
- 2 cloves garlic, finely minced
- 2 tbsp onion, finely chopped
- 3 tbsp panko breadcrumbs
- 1 tsp low-sodium soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp vegetable oil for brushing
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👩🍳 Instructions
- 1 Heat a little oil in a pan, and sauté the garlic and onion until fragrant and softened.
- 2 Add the ground chicken, stirring until it changes color and is cooked through evenly. Set aside to cool slightly.
- 3 In a large bowl, combine the warm rice, sautéed chicken, chopped spinach, grated carrot, and cheddar cheese.
- 4 Add the egg, breadcrumbs, soy sauce, sesame oil, salt, and pepper. Mix well by hand or with a spatula until all the ingredients are combined.
- 5 Preheat the oven to 350°F (180°C) for 10 minutes. Prepare a baking sheet and line it with parchment paper.
- 6 Take a portion of the rice mixture and shape it into balls about the size of a ping pong ball, using hands lightly dampened with water so the mixture doesn't stick.
- 7 Arrange the rice balls on the baking sheet, leaving a little space between each ball, then lightly brush the surface with vegetable oil.
- 8 Bake for 20-25 minutes, or until the outside is dry and slightly golden brown, flipping occasionally for even cooking.
- 9 Remove from the oven and let cool briefly before placing them in the lunchbox to prevent condensation.
💡 Tips
• Dampen your hands with a little water when shaping the rice balls so the mixture doesn't stick and the results look neat.
• You can substitute the chicken with canned tuna or chopped tempeh for a different flavor and nutrition boost.
• Store in the refrigerator for up to 2 days; warm briefly in the microwave before packing into the lunchbox.
• Add sweet corn kernels or peas for extra color and a natural sweetness that kids love.
📊 Nutrition Facts / serving
230
Calories (kcal)
12 g
Protein
7 g
Fat
28 g
Carbs
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