High Protein Creamy Garlic Parm Chicken & Rice

gluten-free ⓘ

6 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 1.2KG Thinly Sliced/Butterflied Chicken Breast (raw weight)
• 1 Tsp Olive Oil
• 1 Tsp Garlic Powder
• 1 Tsp Salt
• 1 Tsp Smoked Paprika
• 30g Light Butter (Nuttelex Light)
• 1/2 Diced Brown Onion
• 6 Diced Garlic Cloves
• 150ml Chicken Broth
• 400ml Fat Free Evaporated Milk (Carnation Light & Creamy)
• 1 Tsp Oregano
• 1 Tsp Onion Powder
• 1 Tsp Smoked Paprika
• 1 Tsp Chicken Stock Powder
• 45g Freshly Grated Parmesan Cheese
• 80g Light Cream Cheese
• Chopped Spinach
• 320g Washed White Rice (uncooked weight / approximately 960g cooked weight)
• 700ml Chicken Broth
• 1 Tsp Chicken Stock Powder

Instructions

1. Prepare the rice by combining the uncooked white rice, 700ml chicken broth, and 1 tsp chicken stock powder in a pot and cooking according to package instructions.
2. Season the chicken breast with garlic powder, salt, and smoked paprika.
3. Heat olive oil in a pan and cook the seasoned chicken until done.
4. In a separate pan, melt the light butter and sauté the diced onion and garlic.
5. Add the chicken broth and evaporated milk to the pan with the onion and garlic.
6. Stir in the oregano, onion powder, additional smoked paprika, and chicken stock powder.
7. Incorporate the parmesan cheese and light cream cheese into the sauce until melted and smooth.
8. Add the cooked chicken and chopped spinach to the sauce.
9. Serve the creamy chicken over the prepared rice.