Spicy Tuscan Butter Chicken
Serves 5
Directions
- 1Dice 600g of raw chicken breast into cubes.
- 2Season the chicken with 1 tablespoon of garlic powder, 1 tablespoon of oregano, 1 tablespoon of cumin, and 1 tablespoon of olive oil.
- 3Mix together and cook the chicken for 10-15 minutes on high heat on the pan, or oven/air fry for 15 minutes at 220 °C.
- 4On low heat, add 20g of light butter, 1 tablespoon of garlic paste, chopped onion, 1 tablespoon of tomato paste, 200ml of skimmed milk, 60g of low-fat cream cheese, and spinach.
- 5Add the cooked chicken and chili flakes.
- 6Stir together and let it simmer until rich and creamy.
- 7Meanwhile, boil 200g of uncooked rice (which yields roughly 630-650g of cooked rice).
Ingredients
- 600 g raw chicken breast diced into cubes
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp olive oil
- 20 g light butter
- 1 tbsp garlic paste
- chopped onion
- 1 tbsp tomato paste
- 200 ml skimmed milk
- 60 g low fat cream cheese
- spinach
- chilli flakes
- 200 g uncooked rice
Equipment
pan
Tips
- Fridge up to 3 days or freeze up to 3 months.
- To cook the chicken you can use a pan for 10-15 mins on high heat or oven/air fry for 15 mins @ 220 °C.
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