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