Creamy Lemon Parm Chicken & Rice
Serves 5
Directions
- 1Grab three large chicken breasts.
- 2Tenderize the chicken breasts.
- 3Cut one lemon in half to prepare the marinade.
- 4Add the juice of one lemon to a bowl.
- 5Add 1 tablespoon of olive oil.
- 6Add 1 tablespoon of salt.
- 7Add 1/2 tablespoon of pepper.
- 8Add 1 teaspoon of garlic powder to the bowl.
- 9Toss the chicken breasts in the marinade.
- 10Let the chicken marinate for at least 30 to 45 minutes.
- 11Pour 180g of fat-free evaporated milk into a blender cup.
- 12Add the juice of half a lemon.
- 13Add 80g of fresh Parmigiano Reggiano to the blender cup.
- 14Add pepper to taste.
- 15Blend the sauce until completely smooth.
- 16Rinse 320g of basmati rice in a sieve.
- 17Add the rinsed rice, 30g of butter, and 480g of water to a pot.
- 18Bring the water to a boil, then cover the pot, reduce heat to low, and cook for 15 minutes.
- 19Remove the pot from the heat, keep it covered, and let it sit for 10 more minutes.
- 20Cook the lemon pepper chicken in a pan over high heat to get a nice sear.
- 21Baste the chicken with the extra marinade.
- 22Flip the chicken every 1-2 minutes until it's completely cooked through.
- 23Place the cooked chicken to the side.
- 24Deglaze the pan with the juice of the other half of the lemon.
- 25Pour the creamy Parmesan sauce into the pan.
- 26Mix the sauce in the pan to pick up all the flavor.
- 27Let the sauce simmer for 3-4 minutes to thicken up.
- 28Combine the cooked rice, sliced chicken, and creamy Parmesan sauce in a pan or serving dish.
Ingredients
- 24 oz chicken breast
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon salt
- 0.5 tablespoon pepper
- 1 tspn garlic powder
- 180 g fat free evaporated milk
- 80 g Parmigiano reggiano
- 0.5 lemon
- to taste Pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
BlenderPanPotLemon squeezerSpatula
Tips
- This recipe is part of a 500-calorie meal prep series and yields 5 meals that can be frozen for lunches.
- To add extra flavor to the rice, use butter.
- Deglaze the pan with lemon juice to pick up all the flavor from the chicken.
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