Creamy Lemon Parmesan Chicken & Rice
Serves 5
Directions
- 1Grab three large chicken breasts and tenderize.
- 2Add the juice of one lemon, olive oil, salt, pepper, and garlic powder.
- 3Toss in your chicken breasts and let that marinate for at least 30 to 45 minutes.
- 4Combine fat-free evaporated milk, juice of half a lemon, and fresh parmesan reggiano, then blend until completely smooth.
- 5Rinse the basmati rice with cold water.
- 6Add water and butter to the rice, then bring water to boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
- 7Cook that lemon pepper chicken, put it on a pan over high heat to get a nice sear, flipping every 1 to 2 minutes until it's completely cooked through.
- 8Place the chicken to the side and deglaze the pan with the juice of half a lemon.
- 9Pour over the creamy parmesan sauce and mix to pick up all that flavor. Let that simmer for 3 to 4 minutes, let that thicken up, and put it all together.
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
- pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
cutting boardknifemeat tenderizerbowllemon juicerblendersauce pancooking pan