Creamy Lemon Parmesan Chicken & Rice

Malzemeler

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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