Creamy Lemon Parm Chicken & Rice

Serves 5
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Directions

  1. 1Grab three large chicken breasts and tenderize them.
  2. 2Grab three large chicken breasts and tenderize them.
  3. 3Grab three large chicken breasts and tenderize them.
  4. 4Add the juice of one lemon, olive oil, salt, pepper, and garlic powder to a bowl to build the lemon pepper marinade.
  5. 5Add the juice of one lemon, olive oil, salt, pepper, and garlic powder to a bowl to build the lemon pepper marinade.
  6. 6Add the juice of one lemon, olive oil, salt, pepper, and garlic powder to a bowl to build the lemon pepper marinade.
  7. 7Toss the chicken breasts in the marinade and let them marinate for at least 30-45 minutes.
  8. 8Toss the chicken breasts in the marinade and let them marinate for at least 30-45 minutes.
  9. 9Toss the chicken breasts in the marinade and let them marinate for at least 30-45 minutes.
  10. 10To prepare the pan sauce, combine fat-free evaporated milk, juice of half a lemon, and fresh Parmigiano Reggiano in a blender.
  11. 11To prepare the pan sauce, combine fat-free evaporated milk, juice of half a lemon, and fresh Parmigiano Reggiano in a blender.
  12. 12To prepare the pan sauce, combine fat-free evaporated milk, juice of half a lemon, and fresh Parmigiano Reggiano in a blender.
  13. 13Blend the sauce until it is completely smooth.
  14. 14Blend the sauce until it is completely smooth.
  15. 15Blend the sauce until it is completely smooth.
  16. 16Rinse the basmati rice.
  17. 17Rinse the basmati rice.
  18. 18Rinse the basmati rice.
  19. 19Combine the rice, butter, and water in a pot.
  20. 20Combine the rice, butter, and water in a pot.
  21. 21Combine the rice, butter, and water in a pot.
  22. 22Bring the water to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let it sit for 10 more minutes.
  23. 23Bring the water to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let it sit for 10 more minutes.
  24. 24Bring the water to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let it sit for 10 more minutes.
  25. 25Cook the marinated chicken in a pan over high heat to get a nice sear.
  26. 26Cook the marinated chicken in a pan over high heat to get a nice sear.
  27. 27Cook the marinated chicken in a pan over high heat to get a nice sear.
  28. 28Flip the chicken every 1 to 2 minutes until it is completely cooked through.
  29. 29Flip the chicken every 1 to 2 minutes until it is completely cooked through.
  30. 30Flip the chicken every 1 to 2 minutes until it is completely cooked through.
  31. 31Place the cooked chicken to the side.
  32. 32Place the cooked chicken to the side.
  33. 33Place the cooked chicken to the side.
  34. 34Deglaze the pan with the juice of half a lemon.
  35. 35Deglaze the pan with the juice of half a lemon.
  36. 36Deglaze the pan with the juice of half a lemon.
  37. 37Pour in the creamy parmesan sauce, reduce heat to low, and mix to pick up all the flavor from the pan.
  38. 38Pour in the creamy parmesan sauce, reduce heat to low, and mix to pick up all the flavor from the pan.
  39. 39Pour in the creamy parmesan sauce, reduce heat to low, and mix to pick up all the flavor from the pan.
  40. 40Let the sauce simmer for 3 to 4 minutes to thicken up.
  41. 41Let the sauce simmer for 3 to 4 minutes to thicken up.
  42. 42Let the sauce simmer for 3 to 4 minutes to thicken up.
  43. 43Serve the cooked chicken and sauce over the prepared rice.
  44. 44Serve the cooked chicken and sauce over the prepared rice.
  45. 45Serve the cooked chicken and sauce over the prepared rice.

Ingredients

  • 24 oz chicken breast
  • 24 oz chicken breast
  • 24 oz chicken breast
  • 1 whole lemon
  • 1 whole lemon
  • 1 whole lemon
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 0.5 tablespoon pepper
  • 0.5 tablespoon pepper
  • 0.5 tablespoon pepper
  • 1 tspn garlic powder
  • 1 tspn garlic powder
  • 1 tspn garlic powder
  • 180 g fat free evaporated milk
  • 180 g fat free evaporated milk
  • 180 g fat free evaporated milk
  • 80 g Parmigiano reggiano
  • 80 g Parmigiano reggiano
  • 80 g Parmigiano reggiano
  • 0.5 whole lemon
  • 0.5 whole lemon
  • 0.5 whole lemon
  • 320 g basmati rice
  • 320 g basmati rice
  • 320 g basmati rice
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 480 g water
  • 480 g water
  • 480 g water

Equipment

panchicken tenderizerbowllemon squeezerblenderpotsieve

Tips

  • This recipe is part of a 500-calorie meal prep series.
  • You can freeze the meals for lunches throughout the week.
Creamy Lemon Parm Chicken & Rice | Clip Recipe