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