Dinner
Creamy Lemon Parmesan Chicken & Rice
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servings-
total timeIngredients
24oz chicken breast
Juice of 1 lemon
1 tablespoon olive oil
1 tablespoon salt
1/2 tablespoon pepper
1 tspn garlic powder
Sauce:
180g fat free evaporated milk
80g Parmigiano reggiano
Juice of 1/2 lemon
Pepper to taste
Reserve other half of lemon for deglazing pan after cooking chicken)
320g basmati rice
30g butter
480g water
BRING WATER TO BOIL, COVER, REDUCE HEAT TO LOW, COOK FOR 15 MINUTES. REMOVE FROM HEAT, KEEP COVERED, LET SIT FOR 10 MORE MINUTES
Split in to 5 equal servings, top with sauce, and store in the freezer until ready to eat
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Directions
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