Lemon Parmesan Chicken Rice Recipe

About this recipe

A high-protein dinner featuring tender chicken, zesty lemon-infused rice, and creamy parmesan cheese. Perfect for solution seekers looking for a satisfying and flavorful meal.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 6 pcs Licious Brown Eggs
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 200 g Delichic Chicken Broth
• 1 ltr Kinley Packaged Water
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Melt 4 tbsp margarine in a large saucepan over medium heat.
2. 2. Add 1 cup rice and cook for 1 to 2 minutes, stirring until the rice grains become opaque and glisten.
3. 3. Add 2 1/2 cups water, 1 bouillon cube, 2 strips of lemon peel, and 1/2 tsp salt. Stir until the bouillon cube is dissolved.
4. 4. Cover the saucepan and cook over low heat for about 10 minutes.
5. 5. While the rice is cooking, season 500 g chicken breast with a pinch of salt and pepper. Cook the chicken in a separate skillet over medium heat until fully cooked, about 6-8 minutes per side. Remove from heat and slice into bite-sized pieces.
6. 6. Remove the lemon peel from the rice and stir. Continue to cook the rice uncovered until the liquid is absorbed and the rice is tender, about 20 minutes.
7. 7. In a small bowl, whisk 2 eggs and mix in 1/2 cup grated parmesan cheese.
8. 8. Stir the egg and cheese mixture into the hot rice. Cook over low heat for 2 to 3 minutes, stirring constantly, until the mixture is creamy and fully incorporated.
9. 9. Add the cooked chicken pieces to the rice and gently mix to combine.
10. 10. Serve the lemon parmesan chicken rice warm, garnished with additional parmesan cheese if desired.