Lemon Parmesan Chicken and Rice
Leave a note
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories577.5 kcal (29%)
Total Fat21.9 g (31%)
Carbs60.1 g (23%)
Sugars5.3 g (6%)
Protein32.6 g (65%)
Sodium1793.4 mg (90%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

24 ozchicken breast

1juice of lemon

1 tablespoonolive oil

1 tablespoonsalt

½ tablespoonpepper

1 tspngarlic powder

320gbasmati rice

30gbutter

480gwater

180gfat free evaporated milk
not condensed milk

80gparmigiano reggiano

0.5juice of lemon

pepper
to taste, reserve other half of lemon for deglazing pan after cooking chicken
Instructions
Step 1
Mix together lemon juice, olive oil, salt, pepper and garlic powder to make your lemon pepper marinade. Add in your chicken breast (flatten/tenderize first) and let marinate for 30 minutes






Step 2
Rinse rice in a mesh strainer under cold water for 2 minutes, then combine with 480g of water and 30g of butter and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 15 minutes. Remove from heat, keep covered, and let sit another 10 minutes to cook rice.



Step 3
Cook chicken in a pan over medium high heat - flip every 1-2 mins until cooked through
Step 4
Place all sauce ingredients in a blender and blend until completely smooth. Once chicken is done cooking, remove from pan, turn heat to lowest setting, and juice half a lemon to deglaze. Pour over your sauce (make sure the pan isn't too hot) and simmer for a few minutes until slightly thickened




Step 5
Separate your rice in to 5 equal servings, top with sliced chicken and pour over your sauce.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!