Directions
- 1Start by cutting two chicken breasts in half.
- 2Add a bit of olive oil, smoked paprika, salt, and garlic powder on each side of the chicken.
- 3In a blender cup, add fat free evaporated milk.
- 4Add grated parmesan cheese.
- 5Add oregano, garlic powder, and pepper.
- 6Blend the ingredients until smooth.
- 7Now, to a pan on medium heat, add light butter.
- 8Cook the chicken for around 5 to 6 minutes on each side until golden brown and cooked through.
- 9Once cooked, set the chicken aside.
- 10To the same pan, add diced garlic cloves.
- 11Add chicken stock.
- 12Pour in the blended sauce.
- 13Mix it all together on low heat.
- 14Now add light cream cheese and keep stirring.
- 15Then add paprika.
- 16Add chicken stock powder.
- 17Add chopped spinach.
- 18Mix and simmer for a few minutes until nice and creamy.
- 19Pair the chicken with the creamy garlic sauce and cooked white rice.
Ingredients
- 600 g Chicken Breast
- 1 Tsp Olive Oil
- Smoked Paprika
- Salt
- Garlic Powder
- 300 ml Fat Free Evaporated Milk
- 35 g Parmesan Cheese
- 1 Tsp Oregano
- 0.5 Tsp Black Pepper
- 10 g Light Butter
- 4 Diced Garlic Cloves
- 150 ml Chicken Stock
- 90 g Light Cream Cheese
- 1 Tsp Paprika
- 2 Tsp Chicken Stock Powder
- Chopped Spinach
- 140 g Cooked White Rice
Equipment
blender cuppan
Tips
- Equally distribute the chicken & creamy garlic sauce across 4 meals with 140g of cooked white rice each (or it can be paired with pasta, mashed potatoes etc - it can be paired with anything so you can modify it to suit your liking)
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