Creamy Lemon Parmesan Chicken & Rice
Directions
- 1Grab three large chicken breasts and tenderize them.
- 2In a bowl, add lemon juice, olive oil, salt, pepper and garlic.
- 3Toss in your chicken breasts and let it marinate for at least 30-45 minutes.
- 4Combine fat free evaporated milk, juice of half a lemon, fresh Parmigiano Reggiano and pepper in a blender until completely smooth.
- 5Prepare the rice: in a strainer, add basmati rice, then add it to a pot with butter and water.
- 6Bring the water to a boil, cover, reduce heat to low, cook for 15 minutes, remove from heat and let sit for 10 more minutes.
- 7Cook the lemon pepper chicken in a pan over high heat, flipping every 1-2 minutes until completely cooked through.
- 8Place the chicken aside and deglaze the pan with the juice of half a lemon.
- 9Pour in the creamy parmesan sauce and mix to pick up all that flavor. Let simmer for 3-4 minutes to thicken.
- 10Put it all together and enjoy!
Ingredients
- 24 oz chicken breast
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon salt
- 0.5 tablespoon pepper
- 1 tsp garlic powder
- 180 g fat free evaporated milk
- 80 g Parmigiano reggiano
- 0.5 lemon juice
- 0 pepper
- 320 g basmati rice
- 30 g butter
- 480 g water
Equipment
blenderknifecutting boardfrying panmeasuring cupsmeasuring spoonsstrainerpot