Directions
- 1Dice 600g of raw chicken. Add oregano, olive oil, garlic, cumin, and chili flakes. Mix well.
- 2Pan-fry the chicken on high heat for 10 minutes until golden brown. Alternatively, you can use the oven or air fryer.
- 3In a pan, melt 30g of light butter on low heat. Add garlic, onion, and tomato paste.
- 4Add 200ml of skimmed milk (or milk of choice), low-fat cream, cheese, spinach, and the cooked chicken. Stir to combine.
- 5Let it simmer until rich and creamy.
- 6Meanwhile, boil 200g of uncooked rice.
- 7Serve the creamy Tuscan butter chicken over rice.
Ingredients
- 600 g Raw Chicken
- 1 Tbsp Oregano
- 1 Tbsp Olive Oil
- 1 Tbsp Garlic
- 1 Tbsp Cumin
- 1 Tbsp Chili Flakes
- 30 g Light Butter
- 1 Tbsp Onion
- 1 Tbsp Tomato Paste
- 200 ml Skimmed Milk
- 1 Tbsp Low Fat Cream
- 1 Tbsp Cheese
- 1 handful Spinach
- 200 g Uncooked Rice
Equipment
knifecutting boardfrying panspoonpot
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