Caramelized Onion Creamy Chicken
Serves 5
Directions
- 1Slice your chicken breast into cubes.
- 2Season the chicken with salt, black pepper, garlic powder, oregano, smoked paprika, dried basil, and olive oil.
- 3Mix the chicken until thoroughly combined.
- 4Cook the chicken in light butter on medium heat for 4-5 minutes on each side until golden and juicy.
- 5Set the cooked chicken aside.
- 6In the same pan, add extra light butter.
- 7Cook the red onions on medium-low heat for 10-12 minutes until soft and caramelized.
- 8Add salt, black pepper, paprika, chili flakes, sundried tomatoes, and minced garlic to the onions.
- 9Mix and cook for 2 minutes.
- 10Lower the heat and add milk, light cream cheese, and Parmesan.
- 11Stir until the sauce is smooth and creamy.
- 12Add the cooked chicken back to the pan.
- 13Add fresh parsley to the chicken and sauce mixture.
- 14Mix until everything is combined and creamy.
- 15To make the rice, sauté minced garlic in light butter for 2 minutes until fragrant.
- 16Add salt and mixed herbs to the garlic.
- 17Add cooked basmati rice to the pan.
- 18Give the rice a mix until combined.
- 19Add lemon zest and lemon juice to the rice.
- 20Mix until the rice is fluffy and fragrant.
- 21Serve the chicken and rice into meal prep containers.
Ingredients
- 1000 g Chicken Breast, cubed
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Oregano
- 2 Tsp Smoked Paprika
- 2 Tsp Dried Basil
- 3 Tsp Olive Oil
- 10 g Light Butter
- 20 g Light Butter
- 350 g Red or White Onion, finely sliced
- 0.5 Tsp Salt
- 0.5 Tsp Black Pepper
- 1 Tsp Smoked Paprika
- 1 Tsp Chilli Flakes
- 80 g Sundried Tomatoes, drained and chopped
- 10 g Minced Garlic
- 380 ml Milk
- 180 g Light Cream Cheese
- 50 g Parmesan
- 1 Tbsp Fresh Parsley, chopped
- 10 g Light Butter
- 15 g Minced Garlic
- 0.5 Tsp Salt
- 2 Tsp Mixed Herbs
- 600 g Cooked Basmati Rice
- 1.5 Tsp Lemon Zest
- 0.5 lemon Lemon Juice
Equipment
KnifePanSpoon