Heres a great little clean eating recipe to get you started 

               Chick’n Rice Cupcakes – makes 2 serves

                                                           Ingredients:

• 1.5 cups cooked brown rice, divided into 1/4 cup portions
  (To cook brown rice boil just more than twice as much water as rice, then add rice and simmer covered for 30mins)
• 450grams (16 oz.) raw white chicken breast – finely diced
  (you may adjust portion size according to your diet needs)
• 1/3 cup low sodium chicken broth
• 1/2 cup cherry tomatoes – halved; chopped spinach
  (or you may use whatever veggies you like)
• 1/4 cup finely diced onion
• 2 tsp poultry seasoning
  (this is a blend of rosemary, sage, thyme, marjoram, black pepper)
• 2 tsp garlic powder

How to Prepare
1) Preheat oven to 350

2) Coat a 6 cup muffin pan with cooking spray. Set aside.

3) In a large bowl, combine chicken, chicken broth, tomatoes, spinach, onion, poultry seasoning and garlic powder. Stir to mix well.

4) Scoop ¼ cup brown rice into each muffin cup. Divide chicken mixture evenly into each of the 6 muffin cups and press down with back of spoon to pack down firmly over the rice.

5) Put in oven and cook for 25-30 minutes, or until top is lightly browned and chicken is fully cooked. Remove from oven and let cook for a few minutes before serving. Serve with a side salad (optional, calories not included). Enjoy and savor each one of your meals!

100% TASTE, 0% GUILT

NUTRITION DATA: Serving Size: 2 Cupcakes (the recipe makes 6 in total)
278 calories, 39 grams protein, 25 grams carbohydrates, 2.5 grams fat