1Grab your thinly cut chicken breast, add some olive oil with the seasonings listed in the caption, mix it.
2To a pan on medium heat, add light butter and cook the chicken for 4 minutes on each side or until fully cooked through.
3Set the cooked chicken aside.
4Now add diced onion and cook it through with the chicken juices.
5Then add diced garlic, some chicken broth.
6Then add fat-free evaporated milk, followed by more seasonings and chicken stock powder, grated parmesan cheese, light cream cheese, and mix until smooth and creamy.
7Then add some chopped spinach and give it another mix through.
8To easily boost the flavor and protein in your rice, add washed rice to your rice cooker.
9Instead of water, add chicken broth and more chicken stock powder to the rice cooker.
10Once cooked, evenly divide the chicken, creamy garlic parm sauce and rice into six equal servings, and enjoy.
Ingredients
1.2 KG Thinly Sliced/Butterflied Chicken Breast (raw weight)
1 Tsp Olive Oil
1 Tsp Garlic Powder
1 Tsp Salt
1 Tsp Smoked Paprika
30 g Light Butter (Nuttelex Light)
0.5 Diced Brown Onion
6 Diced Garlic Cloves
150 ml Chicken Broth
400 ml Fat Free Evaporated Milk (Carnation Light & Creamy)
1 Tsp Oregano
1 Tsp Onion Powder
1 Tsp Smoked Paprika
1 Tsp Chicken Stock Powder
45 g Freshly Grated Parmesan Cheese
80 g Light Cream Cheese
Chopped Spinach
320 g Washed White Rice (uncooked weight / approximately 960g cooked weight)