CREAMY LEMON BUTTER CHICKEN

Serves 5
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Directions

  1. 1Cut 600g of raw chicken breast into pieces.
  2. 2Add lemon juice to the chicken.
  3. 3Add 1 Tbsp of garlic to the chicken.
  4. 4Add 1 Tbsp of onion powder to the chicken.
  5. 5Add 1 Tbsp of oregano to the chicken.
  6. 6Add 1 Tsp of chilli flakes to the chicken.
  7. 7Add 1 Tbsp of olive oil to the chicken.
  8. 8Mix all ingredients together with the chicken.
  9. 9Pan fry the chicken on high heat for 10 minutes until golden, or oven/air fry.
  10. 10On low heat, add 30g of light butter to the pan.
  11. 11Add garlic to the pan.
  12. 12Add chopped onion to the pan.
  13. 13Add lemon juice to the pan.
  14. 14Add tomatoes to the pan.
  15. 15Add milk to the pan.
  16. 16Add 60g of low-fat cream cheese to the pan.
  17. 17Add spinach to the pan.
  18. 18Add the cooked chicken to the pan.
  19. 19Stir everything together and let it simmer until rich and creamy.
  20. 20Boil 200g of uncooked rice.
  21. 21Portion the creamy lemon butter chicken and rice into meal prep containers.

Ingredients

  • 600 g raw chicken breast
  • lemon juice
  • 1 Tbsp garlic
  • 1 Tbsp onion powder
  • 1 Tbsp oregano
  • 1 Tsp chilli flakes
  • 1 Tbsp olive oil
  • 30 g light butter
  • chopped onion
  • tomato
  • 200 ml skimmed milk
  • 60 g low fat cream cheese
  • spinach
  • 200 g uncooked white rice

Equipment

cutting boardpanpotmeal prep containers

Tips

  • Fridge up to 3 days or freeze up to 3 months.
  • Optional to finish with more chilli flakes.