Creamy Tuscan Butter Chicken

25 mins
Serves 5
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Directions

  1. 1Dice 600g of raw chicken breast into cubes.
  2. 2Season the chicken with 1 tablespoon of oregano, 1 tablespoon of olive oil, 1 tablespoon of garlic powder, 1 tablespoon of cumin, and chili flakes.
  3. 3Mix the seasoned chicken together.
  4. 4Pan fry the chicken for 10 minutes on high heat until golden.
  5. 5On low heat, add 30g of light butter to the pan.
  6. 6Add 1 tablespoon of garlic paste to the melted butter.
  7. 7Add chopped onion to the pan and cook until golden.
  8. 8Add 1 tablespoon of tomato paste to the pan.
  9. 9Pour 200ml of skimmed milk into the pan.
  10. 10Add 60g of low-fat cream cheese to the mixture.
  11. 11Add spinach to the sauce.
  12. 12Add the cooked chicken to the sauce.
  13. 13Stir everything together and let it simmer until the sauce is rich and creamy.
  14. 14Meanwhile, boil 200g of uncooked rice until fluffy.
  15. 15Portion the cooked chicken and rice into meal prep containers.

Ingredients

  • 600 g Raw chicken
  • 1 Tbsp Oregano
  • 1 Tbsp Olive oil
  • 1 Tbsp Garlic powder
  • 1 Tbsp Cumin
  • Chilli flakes
  • 30 g Light butter
  • 1 Tbsp Garlic paste
  • Chopped onion
  • 1 Tbsp Tomato paste
  • 200 ml Skimmed milk
  • 60 g Low fat cream cheese
  • Spinach
  • 200 g Uncooked rice

Equipment

KnifeCutting boardPanSpoonPotMeal prep containers

Tips

  • Fridge up to 3 days or freeze up to 3 months.
  • This recipe makes one large meal prep to portion equally into 5 servings.
  • Cook chicken on high heat for 10-15 minutes in a pan, or 15 minutes at 220°C in an oven/air fryer.